Vegan Jam Doughnuts
A vegan take on the indulgent Austrian deep-fried doughnut speciality, Faschingskrapfen (carnival doughnuts). Crispy, Fluffy, Tasty!
Servings 10 doughnuts
- 160 ml soy milk, sweetened lukewarm
- 2 tsp dry yeast
- 40 g sugar
- 250 g plain flour
- 1/2 tsp salt
- 30 ml vegetable oil
- Yeast starter
Mix Dough (quick, easy method)
Combine Flour, sugar yeast and salt in a mixing bowl.
Add lukewarm soy milk and vegetable oil.
Mix until it comes together into a uniform dough. No need to knead much further.
Mix Dough (sophisticated method)
Create yeast mixture: Make sure soy milk is lukewarm. If you can't stick your finger in, it's too hot! (30 - 60 sec. in the microwave works for me) Stir in yeast and sugar. Set aside for at least 10 min to let it bubble up. The longer you let it sit, the more active your yeast gets already.
In the meantime, combine flour and salt in a mixing bowl. Make a dip in the center.
Add bubbled-up yeast mixture and oil into the mixing bowl.
Mix until it comes together to a uniform dough. No need to knead further.
Rise & Shape
In a minimally greased bowl, cover your dough (e.g. with a damp tea towel). Always let your dough rest in a warm place. If you can't find somewhere, you can use your oven with just the light on, or a warm water bath in the sink.
Rest for 45 minutes, then knock back the dough
Rest again for 30 minutes and knock back
Rest for a final 30 minutes.
Divide your dough into 10 portions of 45-50 g each
Shape into balls:- Gently flatten piece of dough.
- Fold edges towards center repeatedly. Turn this bundle upside down.
- Exerting slightest pressure, roll into a ball using circular movements of your cupped hand.
Final prove, 60-90 min:
Rest dough balls on a lightly floured surface (wooden board) in a warm place, covered with a damp tea towel. Give them enough space to expand to twice their size.
Heat enough oil in a deep frying pan to be about 2 cm high.
Use a thermometer to make sure you deep-fry at 150-160 °C. Once up to temperature, switch to about medium heat to keep the temperature.
Careful not to deflate them, scoop up one doughnut after another using a dough scraper and a spatula and VERY CAUTIOUSLY lower it into the hot fat.
Put on the lid and fry for 3-4 minutes, until the doughnuts are golden brown on one side.
Turn the doughnuts over in the pan and fry for another 3-4 minutes without the lid on. If you don't see bubbling typical for deep frying or doughnuts are a bit pale, increase heat a nuance.
Lift doughnuts onto a plate covered with kitchen roll.
Filling & Dusting
When cooled down enough to touch, use a chopstick or similar to poke a hole to the center of each doughnut.
Using a syringe with a long nozzle, fill each doughnut with about 5 ml (1 teaspoon) of apricot jam.
Dust generously with icing sugar (using a very fine sieve).
ENJOY your first bite of DOUGHNUT HEAVEN while it's fresh! ;-)
You can use other non-dairy milks, but with any baked goods, we've had our best results texture wise using soy milk.
If using unsweetened non-dairy milk, add an extra 1/2 tsp of sugar per 100 ml soy milk.
TIP: The final rising of the doughnuts might only kick in towards the end of the resting period. The doughnuts are perfect for frying when they have grown to at least twice their size and don't rise any further. When poked with a fingertip, the dough should spring back, but not completely.
There are a lot of variations of doughnut fillings on this planet. So far, we have never met anyone who did not like the authentic Austrian apricot jam best!
If you don't have any of this product, then you should. You can try strawberry or plum jam instead, and experiment with chocolate or vanilla fillings. Just don't complain if it's not the best v***n thing you've ever eaten. We've told you it's not as mindblowing as with apricot jam! :-P
Calories: 157kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 127mg | Potassium: 60mg | Sugar: 7g | Vitamin A: 75IU | Vitamin C: 1.6mg | Calcium: 26mg | Iron: 1.3mg