Course Breakfast, Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Rise time 1 hour 30 minutes
Ingredients
1 packet active dry yeast (about 2 1/4 teaspoons)
½ cup unsweetened plain soy or almond milk lukewarm
¼ cup water lukewarm
2 ½ cups flour (more as needed)
¼ cup + 1 tablespoon sugarzest of 1 orange
1 tablespoon brandy, optional
1 teaspoon salt
½ teaspoon vanilla extract
4 tablespoons vegan butter, softened at room temp
Jam of choice , my favourite Strawberry jam ( homemade - check the recipe in blog )
vegetable oil, for frying
powdered sugar, for dusting
Instructions
Sprinkle yeast over lukewarm water and milk and allow to proof for 5-10 minutes, until foamy.Add sugar and 1 cup flour and combine. Add remaining ingredients and combine with the paddle attachment in a stand mixer. (If mixing by hand, stir until dough comes together in a shaggy ball.) Dough should be slightly tacky to the touch but not too sticky.Switch to the dough hook attachment and knead for 5-8 minutes, or knead by hand for 5-10 minutes, until dough is smooth and elastic.Transfer to a lightly oiled bowl, cover with a damp clean kitchen rag, and allow to rise in a warm place until just about doubled in size, about an hour.Punch down dough and turn out onto a lightly floured surface. You can divide the dough into roughly 15 portions and roll into balls, OR you can roll the dough out to 1” thickness and use a biscuit cutter to portion them out.Transfer shaped donuts to a lightly flour surface and allow to rise for an additional 30-40 minutes until doubled in size.
you can bake or fry :
Fry - classic method : Heat 1” oil in a heavy-bottomed skillet to 360-370°F and fry donuts for 2-3 minutes per side, until golden brown. Transfer to a paper towel lined plate to blot excess oil.Allow donuts to cool slightly while filling pastry bag with jam. Poke a hole in the side or top of your donut, then pipe about a tablespoon of jam into each donut. Dust lightly with powdered sugar and serve.
Bake : Bake in a pre-heated 350 F degree oven for approximately 15 minutes or until a cake tester comes out clean. While the doughnuts are baking, combine the fruit jam and water in a bowl and microwave for one minute to warm. Stir until smooth.
Prepare the topping by filling one bowl with the melted butter and another with the sugar and cinnamon combination. Remove the doughnuts from the oven and allow to cool for a few minutes.
Fill a piping bag with the jam mixture and, using a small tip, insert about a teaspoon's worth of jam into the bottom of each doughnut. If you're not comfortable using a piping bag, you can cut out a small round from the bottom of each doughnut, pour in the jam with a teaspoon and stuff the doughnut piece back into the hole. It's a little clumsy but it will work.
When all the doughnuts are filled, quickly dip each one into the melted butter and then roll in the cinnamon sugar to coat. If you prefer to make the doughnuts even lighter, omit this step and simply dust with confectioners sugar. Makes 24 mini doughnuts.
