•120 ml soya milk
•1.5 litres sunflower oil
•250 g plain flour
•1 1/2 teaspoons baking powder
•1/2 teaspoon sea salt
•50 g golden caster sugar
•200 g ripe raspberries
•1 heaped tablespoon icing sugar
•For the vanilla sugar
•1 vanilla pod
•50 g caster sugar
Heat the remaining sunflower oil in a medium-sized deep pan over a high heat. To test if the oil is hot enough, drop a piece of bread into the pan – if the bread floats to the surface, sizzles and turns golden, it’s about right. Reduce the heat to medium, then use a slotted spoon to carefully lower six dough balls into the hot oil. Cook for 3 to 5 minutes, or until golden, cooked through and they’ve floated to the surface, turning occasionally.
Meanwhile, make the vanilla sugar. Halve the vanilla pod lengthways and scrape out the seeds. Bash the seeds and half the sugar in a pestle and mortar, then place into a large bowl with the remaining sugar.
Transfer the cooked doughnuts to a double layer of kitchen paper to drain. Allow to cool for a few minutes, roll in the vanilla sugar to coat, then place on a tray. Repeat with the remaining dough balls.
Meanwhile, make the raspberry dip. Place the raspberries, icing sugar and a squeeze of orange juice into a bowl, then crush well with the back of a fork. Serve the mini doughnuts with the raspberry dip, then tuck in!