I love donuts, they are just great. I’m not such a fan of too much icing, I’m more fond of Vegan Jam Donuts but any Donut is a good thing. We’ve made these look like ghosts for a bit of fun, but of course you can do the traditional shape too.
These need to prove twice, so start in the morning so you’ve time to prove, and then fry for a late afternoon treat. We like to put any dough that needs to prove in the oven with a bowl of hot water on the base. It creates a warm atmosphere which is perfect. Do keep an eye on the dough, you don’t want it to overprove or the Vegan Donuts will collapse. You’re looking for the dough to double in size.
We make the ghost shape using a small round cookie cutter for the mouth and then poking holes for the eyes with a sharp knife and stretching it a bit. Have fun with the shape, but don’t handle the dough too much!
Vegan Vanilla Donuts
Ingredients
- 1 Cup Warm Dairy Free Milk
- 1/4 Cup Aquafaba
- 7 Grms Fast Acting Yeast
- 1 Tsp Sugar
- 1 Tsp Ground Flax Seed
- 1 Tsp Vanilla Paste
- 6 Tbsp Dairy Free Butter
- 4 Cups Plain Flour
- 1/2 Tsp Salt
- 1/4 Cup Caster Sugar
Instructions
- Warm the milk, not too hot or you will kill the yeast. Mix in 1 Tsp Caster Sugar and the Yeast. Put to one side to froth up (5-10 minutes)
- Mix in the Aquafaba, and the Ground Flaxseed to the milk mixture.
- Beat the Dairy Free butter with 1/4 cup Caster Sugar, add in the Vanilla
- Then add the Milk mixture - it won't combine properly. It will look lumpy, don't worry.
- One cup at a time mix in the flour and add in the salt. Mix till you have a soft dough.
- Dust a board with a bit of flour and kneed the dough for 5 minutes.
- Place in a greased bowl, cover with cling film and a tea towel and leave in a warm spot for 1 hour or until the dough has doubled in size.
- Empty the dough onto a floured board, kneed briefly and cut into desired shapes. We used round cookie cutters and then stretched the dough to make ghost faces.
- Place on a baking sheet, cover with oiled cling film, and a tea towel and place back in a warm spot for 45 minutes or until doubled in size.
- I use a Wok, heat vegetable oil (1 litre) til 170℃, 320℉ or until a cube of bread dropped into the oil sizzles and goes brown. Gently place two donuts into the oil and cook for one minute. Then turn over and cook another minute. Drain of paper towel, and keep cooking your donuts.
- I make a simple icing of 1 cup sifted icing sugar, 2 Tsp Vanilla Paste, 1 Tbsp of Dairy Free Butter plus 1-2 Tbsp of Dairy Free milk to decorate the donuts with. Or just dust with sifted Icing sugar.
Other great recipes to try.
