So I copy his recipe here for your convenience
Recipe: makes twelve donuts
Ingredients:
Dough:
3 tsp dry yeast
2 tbsp warm water
3/4 cup coconut milk
1/4 cup sugar
1/2 tsp salt
1/4 cup applesauce (I use ground flax seeds instead)
1/6 cup shortening
2 and 1/2 cups flour
Glaze:
1/6 cup shortening
1 and 1/2 cups powdered sugar
1 tsp vanilla extract
2 tbsp water
Directions:
1. In a small bowl, pour warm water over yeast. Let sit until bubby (2 – 3 minutes).
2. Combine coconut milk, sugar, salt, applesauce, and shortening in a large bowl. Stir until smooth. Add in yeast/water mixture and stir.
3. Add flour and stir until combined (add more flour in tablespoons if dough is too wet. It should be moist, but not sticky.)
4. Transfer to a lightly oiled bowl and cover. Let rise for one hour, or until doubled.
5. Transfer the dough to a lightly floured surface and roll out to 2 cm thickness.
6. You can either cut the dough into strips and form into the doughnut shape around your finger or use circle cutouts (I did the latter). Either way, use all the dough forming your doughnut shape.
7. Let doughnuts rest for 30 minutes, or until doubled in size.
8. Heat the oil in a pan or pot to 180°C (350°F). Make sure you have enough oil to cover at least half the thickness of the doughnuts or the middle will be raw!
9. Slide in doughnuts and fry about one minute on each side, until golden brown.
10. Remove and let cool.
11. While donuts are cooling, begin the glaze. In a small saucepan over low-medium heat, add shortening. Heat until melted (you can also use a microwave). When melted, add powdered sugar, vanilla extract, and water. Stir and immediately remove from heat. (Note: for a thicker, whiter glaze, add more sugar and less water. For a lighter, clearer, glaze add more water and less sugar.)
12. Once donuts are cool, dip them in glaze or brush it on. Add sprinkles if you so desire.
13. Let the glaze set and harden. Finished!
Source: Adapted from the lovely Matthew at Vegan Heartland
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