Cook Time 15 minutes
Rise time 1 hour 30 minutes
Ingredients
for the yeast dough :
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
Chia Berry Jam:
1 ½ cup strawberries,hulled, sliced into quarters
1 ½ cup blackberries ( you can sub with blueberries )
1/4 cup granulated sugar
3 Tablespoon white chia seeds
1 Tablespoon white wine vinegar, or apple cider vinegar
you can also skip making the chia berry jam and buy your favourite Jam of choice , my favourite Strawberry jam
vegetable oil, for frying
powdered sugar, for dusting
Instructions:
For the Yeast Dough :
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.
Chia Berry Jam method:
In a small heavy bottom sauce pot, combine strawberries, blueberries or blackberries, and sugar. Set over medium heat. Cook stirring often to prevent sugar from burning. Fruit will soften and expel juices. Cook for 6-8 minutes until liquid is syrup like in texture.
Remove from heat. Stir in white wine vinegar. Fold in chia seeds. Transfer to a heat safe container and let chill in the fridge until ready to use. Jam will thicken as it sits in the fridge.
Assembly:
Toss warm donuts in the sugar. Place on wire rack to cool until you are ready to fill donuts.
Use a chopstick to poke a hole on one side of the donut or the middle top . Wiggle the chopstick to create a pocket for the jam.
Prepare a pastry bag fitted with a small round piping tip. Fill bag with jam.
Insert piping tip into donut hole. Squeeze enough jam into donut until donut feels full and heavy. Serve immediately!
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.
Makes 24 mini doughnuts.
