Vegan doughnuts, colored with all natural ingredients! Matcha, blackberries, raspberries, and purple potatoes!
Makes 12 to 20, depending on size.
Ingredients:
1 tablespoon plus 1 teaspoon active dry yeast
1 cup non dairy milk, warm,
2 1/2 cups all-purpose flour
1 teaspoon vanilla extract
3 "Vegg" egg yolks*
3 tablespoons sugar
4 tablespoons softened Earth Balance vegan butter
Vegetable oil for frying
Combine
the yeast, milk, and 1/2 cup of the flour in the bowl of an electric
mixer. Mix to combine. Cover and let sit for 30 minutes.
In a medium bowl, combine vanilla, "Vegg" egg yolks, and sugar. Add this mixture to the yeast mixture. Mix on low till combine. Switch to bread hook and add in remaining flour. Mix on medium heat until the dough pulls away from sides of bowl. Cover and let rest for 30 minutes. Push down dough to remove air. Cover and let sit another 30 minutes.
Roll out dough onto lightly floured surface about 1/4 to 1/2 inch thick. Cut desired sized rounds. Using a smaller round cutter, cut out your doughnut holes. Cover and let sit another 10 minutes to rest. Heat your oil to 360 degrees F. Fry each doughnut till lightly golden brown and drain on paper towels. Let cool!
For the icing base, combine, 1/4 cup softened Earth Balance with 2 cups powdered sugar, 3 to 5 tablespoons non dairy milk, and vanilla extract.
For the different colors, I separated out little bowls of the white icing and went to town with different colors. I used matcha, blackberry juice (from a bag of thawed frozen blackberries) , raspberry juice (frozen, thawed), and purple potatoes!! (Steamed, peeled, and blended with icing in my Vitamix) I topped the doughnuts with pistachios, sprinkles, crushed organic vegan chocolate cookies, and shaved coconut.
Dip each doughnut into some icing, drizzle with a different color, or top with a fun topping!
*The Vegg is an egg substitute you can buy online and in some vegan/health markets. If you can't get your hands on this product, this recipe would also work by substituting a vegan yogurt, a little veganaise, etc. Or a mixture of the two. About 1/4 cup total.
In a medium bowl, combine vanilla, "Vegg" egg yolks, and sugar. Add this mixture to the yeast mixture. Mix on low till combine. Switch to bread hook and add in remaining flour. Mix on medium heat until the dough pulls away from sides of bowl. Cover and let rest for 30 minutes. Push down dough to remove air. Cover and let sit another 30 minutes.
Roll out dough onto lightly floured surface about 1/4 to 1/2 inch thick. Cut desired sized rounds. Using a smaller round cutter, cut out your doughnut holes. Cover and let sit another 10 minutes to rest. Heat your oil to 360 degrees F. Fry each doughnut till lightly golden brown and drain on paper towels. Let cool!
For the icing base, combine, 1/4 cup softened Earth Balance with 2 cups powdered sugar, 3 to 5 tablespoons non dairy milk, and vanilla extract.
For the different colors, I separated out little bowls of the white icing and went to town with different colors. I used matcha, blackberry juice (from a bag of thawed frozen blackberries) , raspberry juice (frozen, thawed), and purple potatoes!! (Steamed, peeled, and blended with icing in my Vitamix) I topped the doughnuts with pistachios, sprinkles, crushed organic vegan chocolate cookies, and shaved coconut.
Dip each doughnut into some icing, drizzle with a different color, or top with a fun topping!
*The Vegg is an egg substitute you can buy online and in some vegan/health markets. If you can't get your hands on this product, this recipe would also work by substituting a vegan yogurt, a little veganaise, etc. Or a mixture of the two. About 1/4 cup total.
No comments:
Post a Comment