You knew it was coming.
The only thing I’m wondering is why it took me so long to introduce donuts to the growing collection of Sunday brunches.
The morning came too early. It was 9am, but I was still haggard from playing a show with my band the night before. Alas, as donuts are yeasted beasts, I was required to haul my ass out of bed to start the dough rising action.
This greatly assisted the cause:
Oh green juice. Is anything more perfect than you?
For the donuts, I referenced The Pioneer Woman and Vegan Dad, which are good resources if you’re interested in donut-making. Vegan Dad used flax eggs (ground flaxseed + water) in his donuts, and I used plain vegan yogurt, which worked just fine. All the other substitutions are easy-breezy.
Makes about 12 large donuts and some donut holes
1 and 1/8th cup non-dairy milk
1/4 cup sugar
2 1/4 teaspoons active dry yeast
1/2 cup + 2 tablespoons vegan margarine
6 tablespoons plain vegan yogurt (or 2 flax eggs)
1/4 teaspoon salt
4 cups all purpose flour
1. Heat the milk on a stove or in the microwave until it’s very warm, but doesn’t burn your finger if you leave it in there a few seconds. Add the sugar, stir, and then sprinkle the yeast on the milk and let it sit for 10 minutes. Meanwhile, melt the butter on the stove but don’t let it get super hot. Stir the yogurt and salt into the margarine. Pour the margarine mixture into a large mixing bowl, and stir in the yeast mixture. Add the flour about 1 cup at a time, stirring until it gets too thick, at which point you’ll need to knead. Knead for about 5 minutes, until the dough is nice and elastic, adding more flour if necessary. Oil a large bowl, swirl the ball of dough around it, cover with a cloth and let it rise in a warm place for an hour.
2. Lightly flour a baking pan. Roll out the dough to 1/4-inch thick. Use a 2 – 3 inch cookie cutter (or glass rim) to cut out donut shapes, and use a smaller cookie cutter or glass to cut out donut holes. Since the donut holes are super cute and tasty, you should just reserve them and fry ’em as is. Place the donuts on the baking sheet. Repeat the process until you’re out of dough, and keep re-rolling the dough as needed. Cover the donuts and let them rise until they’re nice and floofy, about 45 minutes.
3. In a large pot, heat 3 inches of oil to around 375 F. Fry each donut, one at a time, for about 1 minute on each side, until nice and golden. Let them drain on paper towels, then let them cool completely on a wire rack. Repeat until you’ve conquered all of the donuts.
For the little donut holes, we kept it simple and rolled them in a mixture of sugar and cinnamon. For the full-size donuts, we made a chocolate glaze as per this recipe, except cutting the recipe in half. Both toppings were completely awesome.
Aren’t they beautiful? The last time I had a vegan donut was almost exactly a year ago in Portland. It’s been too long.
I recommend rolling out the donut dough fairly flat, because then they’ll be nice and full of fluffy air pockets when they rise to full donut size.
Well I hope you all had a great weekend, and I’ve got some exciting news to share for next time. So until then, peace and such!