Vegan Doughnuts
Chef/Owner Amanda Kinden
Oh Doughnuts
These light and fluffy doughnuts prove diet restrictions don’t sacrifice indulgence. Visit ciaowinnipeg.com for topping recipes.
INGREDIENTS
1 1/4 cup warm water
1 1/2 Tbsp active dry yeast
4 1/8 cup flour (plus extra for kneading)
2 flax eggs (combine 2 Tbsp ground flax seed and 5 Tbsp water and let sit for 5 minutes)
1/4 cup vegan butter, melted
1/3 cup plus 2 Tbsp sugar
1 3/4 tsp salt
Canola oil, for frying
METHOD
1. Combine warm water, yeast, and a pinch of sugar in a large bowl. Let proof in a warm place for 5 min.
2. Add 1 cup of the flour and whisk, mixing well, to create a starter. Allow to sit for 30 min uncovered, in a warm place.
3. Add flax eggs, vegan butter, sugar, and salt and mix well. Add remaining flour, stirring with a large spatula until incorporated.
4. On a well-floured surface, knead dough until smooth and uniform.
5. Place in a clean, greased bowl, cover tightly with plastic wrap, and allow to rest in a warm place for about 1 hour, until doubled in size.
6. Place dough on a floured surface and roll out to about 3/4” thick. Cut using a 3” biscuit cutter (for filled doughnuts) or a doughnut cutter (for ring doughnuts), and place each on a small square of parchment. Let rest for 15 min.
7. Heat canola oil to 350°F in a large pot. Fry 2-3 doughnuts at a time, placing doughnut side down in oil until parchment releases. Fry 1 1/2 to 2 min on each side for filled donuts, or 45 seconds-1 min for ring doughnuts, until golden.
8. Drain on paper towel. Let cool and glaze as desired. If filling, let cool completely.
Yield 18 doughnuts
Dark Chocolate Caramel Pretzel
INGREDIENTS
pretzels
Dark Chocolate Ganache
8 oz bittersweet chocolate
1 cup whipping cream (or coconut milk for vegan)
Caramel
1 cup whipping cream (or coconut milk)
5 Tbsp butter (or Earth Balance)
1 tsp sea salt flakes
1 1/2 cups sugar
1/4 cup corn syrup
1/4 cup water
METHOD
Dark Chocolate Ganache
Bring cream just to a boil over medium-high heat. Pour over chocolate. Let stand for 10 minutes without stirring.
Stir with a whisk until smooth and shiny.
Caramel
Combine cream, butter, and salt in a saucepan and bring to a boil. Set aside.
Combine sugar, corn syrup and water in a separate large saucepan and place over medium high heat. Bring to a boil and swirl until golden brown.
Carefully add cream mixture to sugar mixture. Continue cooking until sauce has thickened enough to coat the back of a spoon. Let cool.
To Assemble:
Dip ring donut in chocolate ganache. Immediately sprinkle with pretzels. Drizzle with caramel.
Matcha Glazed Donut
INGREDIENTS
2 cups icing sugar
1 1/2 Tbsp matcha green tea powder
1/4 cup boiling water
dark chocolate ganache
METHOD
Combine matcha powder with boiling water in a medium bowl. Stir well. Add icing sugar and mix until smooth. Dip donuts in glaze while still warm. Let sit for 5-10 minutes, then drizzle with dark chocolate ganache.
Nanaimo
INGREDIENTS
dark chocolate ganache
Filling
3/4 cup butter (or Earth Balance)
3 Tbsp plus 1 tsp shortening
6 cups icing sugar
5 Tbsp custard powder
2 Tbsp milk (or dairy free milk)
Topping
1 cup butter (or Earth Balance)
1/2 cup sugar
1 scant cup cocoa
2 cup vegan breakfast cookie crumbs
3 1/3 cup shredded coconut
3/4 cup walnuts
METHOD
Filling
Mix all ingredients in a large mixer bowl. Beat well. Add milk to combine. Should be light and fluffy, the consistency of buttercream.
Topping
Melt Earth Balance and sugar together. Add cookie crumbs and cocoa. Add remaining ingredients. Spread on a sheet pan and bake at low temperature (225^F) until crisp, stirring occasionally.
To Assemble:
Fill donut first, taking care not to overfill. Dip top of donut in warm chocolate ganache and immediately sprinkle with topping.