Monday, April 18, 2011

Vegan Donuts!

I don't know what has come over me, but I feel like I need to have donuts!  Vegan donuts of course!  And where in the world will I find them?  As fresh and delicious as I want them?  Answer - ask Mum for her recipe she made for us when we were kids.  Not sure about you, but even now, whenever I have questions about food, I still go to Mum for help.  Now, my mother is not vegan, not vegetarian and certainly does not use the most health supportive ingredients I favor.  She is one to use white flour, white sugar, eggs, milk and butter.  I grew up with these foods, but after so many years of not eating this way, it never fails to surprise me what I ate back then. 

So, armed with a recipe containing eggs, milk, butter, white flour and sugar, I set to work veganizing it and could not wait to taste those delicious donuts!  Just so you know - there is absolutely nothing healthy about these, and I actually fried them if you can imagine!  And they were amazing!  Without further ado:

Vegan Donuts:

Cinnamon Sugar and Chocolate Glazed

Yields: 2 dozen

4 cups unbleached flour
1 cup turbinado/raw sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons earth balance
1/4 cup flax eggs (1 tablespoon ground flax mixed with 3 tablespoons water)
3/4 cup vanilla soymilk
a TON of flour to coat your parchment/waxed paper

Chocolate Dip:
1/2 cup chocolate chips
1 tablespoon canola or vegetable oil

Cinnamon Sugar:
1/2 cup raw or turbinado sugar
1 teaspoon cinnamon

1.  In the bowl of a stand mixer, combine the sugar, earth balance, soymilk and flax eggs.  Mix on low/medium speed until completely combined.  Add the flour, baking powder, sea salt, cinnamon and nutmeg.  Begin on low speed, gradually increasing to medium speed as the ingredients are incorporated.  Continue mixing for 1-2 more minutes.  The dough should be very thick and will be sticky.
2.  Remove from bowl of mixer and place on a large piece of plastic wrap that has been laid out on the counter.  Using the plastic wrap as a guide, roll the dough into a ball, wrapping tightly.  Place in the refrigerator for about 30-45 minutes or until thoroughly chilled.  This is a very important step!
3.  In the meantime, fill a wok or large pot with 1" of no taste oil, such as canola or vegetable.  Also, prepare the chocolate and cinnamon sugar.
4.  In a small pot, place the chocolate chips and oil, whisking constantly over low heat until the chocolate is smooth and glossy.  Keep a close eye on it- chocolate burns very quickly.  Turn off the heat and set aside. 
5.  Prepare the cinnamon sugar: place the raw sugar and cinnamon in a medium bowl, using a whisk to stir well.
6.  Once the donut batter has chilled, place a generous amount of flour evenly over either a large piece of parchment paper or a large piece of waxed paper.  Place the dough in the center, sprinkling the top generously with flour.  Using a rolling pin, which has been, you guessed it - generously sprinkled with flour, carefully roll out the dough to between 1/2" and 3/4" thick.  Using a donut cutter fitted with a donut hole cutter, dip into a bowl of flour, making sure it is well coated.
7.  At this point, turn on the burner with the oil on medium heat and prepare a plate lined with several pieces of paper towel.  The oil is ready when a small piece of dough immediately sizzles and comes to the top.
8.  Start cutting the dough with the donut cutter, being sure to dip it into the bowl of flour between each cut. 
9.  Once the oil is ready, drop the donut in very carefully, about 4 at a time, cooking on each side for 2-3 minutes, or until lightly golden brown.  Remove from oil and place on paper towels to drain.  Allow to cool while frying the remaining donuts.
10.  Once donuts have cooled enough to handle (they still need to be warm though!), dip half of them (or however many you want) into the melted chocolate and roll the rest of them around in the cinnamon sugar. 

Donuts Rolled Out and Cut

Donuts Frying: Half Cooked On Left, Raw on Right

These are amazing warm, but are great at room temperature too.  To store overnight, place in an airtight container and be sure to eat them all by the next day.  They are great popped into the oven for a couple minutes to re-heat.  Take them to work to share or make them when you have company over or you will never go through them all, at least I hope not by yourself!  I know that as soon as I took the picture, the hubby immediately ate three of them!



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