Thyme isn't the only tasty twist - these yummy doughnuts are also 100% vegan!
Method
For the frosted thyme leaves (if making), mix 25g of the caster sugar with 2 tbsp water in a saucepan over a low heat
Bring to the boil but don’t stir
Once the sugar has dissolved, boil for 2 mins, then leave to cool for 2-3 mins
Dip the sprigs of thyme into the syrup until fully coated, then remove and carefully shake off any excess
Put into a bowl and sprinkle with the remaining 15g caster sugar to coat
Shake off any excess sugar, then put on a lined tray and leave to set for at least 2-3 hours, or overnight if you have time
To make the doughnuts, preheat the oven to 180°C/fan 160°C/gas 4
Put the flour and baking powder into a bowl and make a well in the middle
Blitz the strawberries in a food processor until smooth and set aside 25g
Add the maple syrup, oil, almond drink alternative and thyme leaves to the food processor and pulse until combined
Add to the dry ingredients and mix until smooth
Spoon into a piping bag and pipe into the holes of a 6-hole doughnut tin
Bake for 15 mins, until risen and cooked through
Remove and leave to cool on a wire rack
Mix the reserved 25g puréed strawberries with the orange juice, icing sugar and 1 tsp water and whisk until smooth
Dip one side of the cooked doughnuts into the icing, lay onto a cooling rack and sprinkle over the frosted thyme leaves (if using), then leave to set
*Ready-in time excludes setting and cooling
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