February 5, 2019
Deliciously crunchy, filled with heaven (PBJ) and fluffy on the inside. This would be these donut’s tinder profile description.
I will not brag too much or take too much credit for it. I simply took Festive donuts with rum by grandma Anica and turned them vegan.
The main difference is substituting milk with plant-based version (soy or rice will do just fine) and omitting eggs. Instead of eggs I added a bit more rum and oil + a bit of turmeric for the color. And man, they turned out really nice.
When you are choosing the flour for them I would really suggest using either special donut flour or a combination of all purpose and sharp flour. It will really make the difference when frying.
Also when frying - take your time and first heat the oil. Then put it on the minimum heat and start frying donuts slowly. The three minutes are perfect if the temperature is right.
Please let me know on my Facebook or Instagram how it went. And I hope it brings a lot of smiles to everyone you will share them with (or you might just eat them by yourself, good for you!)
ingredients
For the dough
1
kg
flour (I used 600 g of all-purpose flour and 400 g of sharp flour)
84
g
yeast
5
dl
plant-based milk
0,7
dl
rum
1,3
dl
oil
2
teaspoons
vanilla extract
60
g
sugar
15
g
salt
1
tsp
turmeric
For the frying
1
l
sunflower oil
For the filling
600
g
jam (blueberry or strawberry)
few
tablespoons
rum
300
g
peanut butter
1 - 1,5 dl
water (amount depends on thickness of your peanut butter)
Extras
flour (for kneading)
oil (for oiling the bowl)
powdered sugar (for serving)
instructions
- 1.
Activate the yeast
In lukewarm milk put yeast, two spoons of flour and one spoon of sugar. Mix well and set in a warm place to activate the yeast.
- 2.
Prepare everything for the dough
Whisk sugar, vanilla extract, rum and oil. We want it to be nice and foamy at the end.
Put flour in a big bowl. Add activated yeast and mixture of oil and sugar. Add salt also.
- 3.
Knead the dough
Knead the mixture with your hands for 10 minutes. This part is very important! So I would advise you set up a timer and really do it for that period of time. When nice and soft ball of dough forms put it into oiled plastic bowl and cover with a lid.
Set it to a warm place for 30 minutes. Meanwhile set your working space (wooden boards) where you are going to dough balls (donuts to be). Prepare also extra flour.
- 4.
Form the future donuts
Form 65-70 g heavy balls from the dough. Make them nicely smooth. Place them on floured surface of your choice and cover them with kitchen towel.
When you will be forming the last balls the first ones should be already rising. But leave them to rise for 40 minutes more before you start frying them.
It’s really important for the balls to rise! Double in size I’d say.
- 5.
Fry the donuts
In a bigger pot heat oil (around 3 fingers of it). I fry donuts on the smallest heat set on the low. We don’t want them to be over-baked on the outside and raw on the inside.
Put balls in the pot (you put them with that side that was on top while they were rising) and cover with a lid. After 3 minutes turn them around and fry for 3 minutes more uncovered.
When they are done place them on a paper towel so it can soak the excess oil.
- 6.
Fill the donuts
First mix the jam with rum. Then mix the peanut butter with water. The consistency of peanut butter should be smooth enough so we can pipe it into donuts but not liquid.
And then with a help of piping bag or some other kitchen gadget - generously fill the donuts.
Sprinkle with powdered sugar before serving and enjoy!
wise-ass corner
If the dough will not rise - leave it for longer time. If that doesn’t help then I would recommend not frying them, because they will not float.
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