Vegan Donuts - 3 Ways




What can I say about Donuts... I love them.  I came up with this recipe at Blue Sage for a New Years Eve Menu years ago.  It started basic brioche dough and has been altered many times, trying to make them vegan.  My thought on vegan desserts is if you have to sell them to the customer by saying, "Well...it's vegan!" with a smile, go back to the drawing board.  Donuts need to be light, fluffy with a nice crispy crust' and slightly sweet.  
Enjoy,
Holly



Vegan Yeast Donuts Three Ways





Tools
Heavy duty mixer, paddle attachment, and dough hook 
Kitchen thermometer
Heavy bottom stock pot
Wire cooling racks
Donut cutter
Parchment

This recipe makes a ton of donuts


Ingredients 

1 1/2 cup coconut milk ( in the soymilk        section) in a carton
1/3 cup earth balance butter
1/3 cup warm water
1/3 cup vegan mayonnaise
1/2 cup sugar
1/2 tsp. nutmeg
Zest of ¼ of an orange
1 tsp. vanilla
2 envelopes. dry active yeast
6 cups AP Flour
Quart canola oil



In a small bowl 2 packages of active dry yeast and 1/3 cup warm water (around 110 degrees).  Let sit 5 minutes, add one cup flour- stir until smooth.  Let sponge rest an hour covered.  


In Mixer with the paddle attachment on low add 1/3 cup earth balance butter, warmed coconut milk and mix until earth balance is melted.  Add sugar, mayonnaise, nutmeg, orange zest, vanilla, yeast sponge and 2 cups of the flour, blend 5 minutes.

Add the other 3 cups of flour, one at a time.  Switch over to the dough hook and mix until the dough is smooth and pulling away from the sides of the bowl,  about 5 minutes.  This is a wet dough… don’t worry.



Place in greased bowl, cover and let rise until doubled in size, 1 1/2 - 2 hours or refrigerate overnight.  (I do this).  Just make sure it comes to room temperature before rolling. (about an hour) 

I cut the dough in 1/2,  it’s easier to work with and roll out the dough to about 1/2 inch thick.  With a donut cutter cut out all the donuts and donut holes.  Place them on a half sheet pan, cover with a tea towel and let rise again one hour.

Perfect time to get glaze, sugar, and oil together!


In a heavy bottom pot fill 1/2 way with canola oil, I use a  pot with a 6-inch side.  Heat oil to 365 degrees, checking by using the oil/candy thermometer.  Before frying get the station organized,  1/2 sheet pan covered in paper towels,  wire cooling racks. 

 Fry only 3 donuts at a time, this way the temperature does not drop,  fry until golden brown on one side and then flip donuts over to fry other side.  Carefully remove from oil, placing on paper towels for a minute and then to a cooling rack.

Top with glazes or sugars.



Chinese Five Spice Sugar

1 Tbsp. Chinese 5 spice
1 cup granulated sugar

Mix together in shallow dish.
Roll warm donuts in sugar mixture and place on cooling rack










Blueberry Lemon Glaze


1 lemon, juice and zest
1/2 cup blueberries, fresh or frozen
1 1/2 cup confectioners sugar

In a food processor add blueberries and lemon juice, blend until smooth.  In a medium bowl add sugar, lemon zest, and blended blueberries.  Mix until smooth, dip donuts in glaze, flipping over to coat both sides.



Chocolate Frosted


1/2 cup vegan chocolate chips, melted
3 Tbsp. cocoa powder
3 Tbsp. strong coffee
2 cups confectioners sugar

Whisk together sugar and cocoa powder in medium bowl, add coffee and then melted chocolate.  Mix until smooth, with an offset spatula or a butter knife ice the top of each donut.  Make sure the donuts are on the cooler side or the frosting will run.



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