Vegan Donuts
Vegan donuts from Spoonsparrow: fluffy yeast dough with delicate sugar glaze and no cholesterol ♥ Here’s the recipe!
Ingredients
- 500 g spelt flour type 1050 (+ 1 tbsp for working)
- 2 tsp dry yeast (4 g)
- 75 g raw cane sugar
- 0.5 tsp vanilla powder
- 1 pinch salt
- 100 g soft margarine
- 250 ml lukewarm plant milk (e.g., soy)
- 1.5 l vegetable oil for frying
- 125 g powdered sugar (from raw cane sugar)
- 3 tbsp Lemon juice
Instructions
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1.
Mix flour, yeast, raw cane sugar, vanilla powder and salt in a bowl. Add margarine pieces and plant milk. Knead into a smooth dough. Let the yeast dough rise 60 minutes at a warm spot. Then refrigerate and rest another 30–60 minutes.
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2.
Take the dough from the fridge, roll it out to about 1 cm thickness on a floured surface and cut 18 circles with a glass (diameter ~7 cm). Cut a smaller circle in the center of each with a glass (diameter ~3 cm). Let the vegan donuts rise again covered at a warm spot for 30–60 minutes.
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3.
Heat oil in a wide pot until bubbles form on a held wooden spoon handle. (Heat fryer to 180 °C.) Fry the donuts portion by portion in hot fat and cool them on a wire rack.
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4.
Sift powdered sugar into a bowl, drizzle lemon juice dropwise and whisk into a thin glaze. Brush the vegan donuts lightly with glaze and let it set on a wire rack.
