OH HOW EXCITED I AM ABOUT THIS ONE. These are beautiful, fluffy, melt-in-the-mouth, traditional-except-veganised deep-fried donuts with a cosmic galaxy glaze. They were so much fun to make. My friend and I dipped them in the glaze and each time we pulled one out and saw the pattern it was like “WHOAAA”. As with many yeast foods, these are time-consuming, but a baked cake version is just not the same. The glaze is made with water, rather than milk, so you can store these donuts at room temperature in an airtight container for a few days.
Are you ready? Let’s go.
Approximate cost to buy everything: $18
Will make: About 18 medium donuts
Time taken: 2 hours and 30 mins from setup to table
The protein, iron and calcium I’m not getting from meat? LOL
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)
65g vegetable shortening, melted together with 35g liquid vegetable oil 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)
2.5 cups icing (confectioner’s) sugar
1/4 cup water
Non-animal food colourings (I used mainly dark blue, and added pink, green, light blue and yellow swirls)
Sift all your dry ingredients into a nice big bowl. Make a well in the middle.
Combine all wet ingredients and stir very well, ensuring there are no yoghurt lumps left. Once smooth, pour into the dry ingredients and stir to combine.
Using your hands (batter may be a bit sticky – don’t worry) continue to bring the dough together, then knead it 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 if dry, 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. You can use a deep fryer set at 180*C or a saucepan filled with oil – the oil is to temperature when a small test piece bubbles and fries rather than sinking to the bottom. Just keep an eye on it so you don’t start a fire lol.
Drain donuts in paper towel and leave to cool. *deep inhale before continuing*
THEN it’s time to make the glaze. Combine water and icing sugar and stir to make a thick paste. Separate glaze into little bowls and add food colouring to each in whatever colours you like. Then, swirl all these colours together – you might like to use a skewer or spoon – to make a nice pattern.
Dip donuts into glaze, then remove and leave to dry. They will pick up the pattern you drew in the glaze, which creates the galaxy effect. You may like to sprinkle them with some edible glitter while the glaze is still wet.
Repeat with the rest of the donuts.
These are best eaten within a day, any longer and you need to microwave them for 10-20 seconds to get that gorgeous melty fluffiness again. 😍😍 But so worth it – they taste like Krispy Kremes. So great, so vegan.
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