Vegan Fruit Mince Spiced Donuts & Brandy Custard Recipe
2 tbsp currants
1 tbsp mixed peel
1 tbsp sultanas
300g silken tofu
¼ cup caster sugar
3 tsp baking powder
1 cup plain flour
½ tsp ground cinnamon
1 tsp finely grated orange zest
1 tsp vanilla bean paste
½ cup icing sugar mixture
¼ tsp freshly grated nutmeg
1 cup (250ml) soy milk
2 tbsp caster sugar
1 tbsp brandy
2 tbsp vanilla extract
Pinch ground turmeric
2 tbsp cornflour
Place the dried fruit in a small heatproof bowl. Cover with hot water and set aside.
To make the donuts, pass the tofu through a fine-meshed sieve into a large bowl. Add the sugar and mix well.
Combine the baking powder, flour and cinnamon in a bowl; whisk to combine. Add to the tofu with orange zest, vanilla and flour mixture and mix until a thick batter. Strain the fruit. Add the fruit and fold to combine; refrigerate the dough for 30 minutes.
Half fill a medium saucepan with oil. Place over medium heat until oil reaches 170°C on a deep-frying thermometer.
In batches, using two lightly greased table spoons, scoop tablespoons of the dough and carefully lower into the oil. Cook for 4 minutes, or until golden and cooked. Remove with a slotted spoon and drain on absorbent paper.
To make the custard, combine milk, sugar, brandy and vanilla in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve sugar. Place turmeric, cornflour and 2 tbsp water together; whisk to combine. Add to milk mixture, reduce heat to low and cook, stirring until the mixture comes to the boil and thickens. Take off the heat, cover the surface with a sheet of baking paper and set aside.
Mix icing sugar and nutmeg together and dust generously on donuts. Serve with custard.
Dough can be made 2-3 hours before – keep refrigerated until needed. Bring to room temperature before frying. Custard can be made 2-3 days ahead – store refrigerated.