Vegan cinnamon donuts! 🍩🍩🍩 already done galaxy and jam filled, and now it’s time for what I feel is the true classic (: these are best eaten extremely fresh and still warm with a coffee, but 10 seconds or so in the microwave a day or two after works just fine too. 😍😍 Stats – $18, makes about 20 donuts, 2 hours from start to finish, little nutritional value (great for your soul tho)
2 1/4 cups plain flour
1/2 cup caster sugar
3 teaspoons dried yeast
Pinch of salt
1 cup plant milk, warm (I used soy)
100g vegan butter (I used 65g vegetable shortening, melted together with 35g liquid oil (2:1 ratio) for a softer, buttery consistency)
3 tbsp coconut yoghurt, mixed with 3 tsp cornflour and 1.5 tsp baking powder (this is my egg substitute – I used @nudiejuice coconut yoghurt)
1.5 cups caster sugar (It’s a lot, but I find it goes fast… top up if needed)
1 tbsp cinnamon
Sift dry ingredients into a large bowl. Make a well in the middle.
Combine wet ingredients and stir very well, ensuring there are no yoghurt lumps left. Pour into the dry ingredients and stir to combine.
Using your hands (batter may be a bit sticky) continue to bring the dough together, then knead for 1-2 minutes or until it’s really nice and smooth. Roll into a ball.
Grease a large bowl with oil, pop your dough inside, place a damp tea towel on top, and put in a warm place for 1.5 hours or until dough is doubled in size. (I kept mine in the oven at about 35*C). Once dough has proved, punch it down (flatten it a bit, basically) then give it another quick knead.
Roll it out on a floured surface until about 1cm thick. Then, using an 8cm diameter cutter, cut donuts out. Using a 3cm cutter, cut holes in the donuts. (Knead any offcuts back together with a little water, then roll out again for more donuts.) In batches, deep-fry the donuts in sunflower or canola oil until golden and puffed – about 40 seconds.
Dunk donuts immediately in cinnamon sugar, toss to coat, and eat. 😋😋
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