Name: Vegan Italian Doughnuts (Bomboloni)
Prep time: 30 min
Cook time: 16 min
Total time: 220 min
Yield: 10
Cuisine: Italian
Ingredients: 500 g Flour; 100 g Sugar; 7 g Instant Dry Yeast; 150 ml Water; 100 ml Soya Milk; 60 ml Sunflower Seed Oil; 1 tsp Vanilla Extract; Salt, a pinch; 250 g Strawberry Jam, or your favourite jam

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500 g Flour

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100 g Sugar

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7 g Instant Dry Yeast

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150 ml Water

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100 ml Soya Milk

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60 ml Sunflower Seed Oil

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1 tsp Vanilla Extract

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Salt , a pinch

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250 g Strawberry Jam , or your favourite jam

Sift the flour in a large bowl, then add sugar, yeast, and give it a stir. Add soya milk and water at a lukewarm temperature. Then sunflower seed oil and mix with a spatula. Add a pinch of salt and keep mixing until all the ingredients come together. Transfer on a worktop and knead for at least 5 minutes. Your dough should be smooth, soft, very moist and almost sticky.
Brush the inside of a large clean bowl with some oil. Then put in the dough ball, and brush it with a thin layer of the oil. Cover the bowl with a moist kitchen cloth. Let proof the dough for 2 hours in a warm space.
After proofing, transfer the dough onto a clean worktop. Flatten it with your hands and fold it on itself once or twice. Using a rolling pin, roll it down to just over 1cm thick.
With a round pasta cutter, cut as many discs as you can.
With your fingers, push down gently at the centre of each disc to create space for the jam. Fill half of the discs with a scant tablespoon of jam. If the discs shrink, you can stretch them a bit with your hands to make space for the jam.
Brush the edge of the discs with water, then put an empty dough disc on top of one with jam. Seal them well together by pinching them together with your fingers.
Once they are all well sealed, cut them again with the pasta cutter to create a perfectly round bomboloni shape.
Put the bomboloni on a baking tray lined with parchment paper. Leave some distance between them and let them proof again for 1 hour.
Preheat the oven to 180C. Bake the bomboloni for about 16 minutes.
Once cooked, top your bomboloni with either sugar or icing sugar and enjoy.

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