If you have a sweet tooth, you need to try this classic fried vegan donut recipe! It is topped with a deliciously sweet homemade raspberry glaze (however, you can make whatever glaze you would like!)
This post is in collaboration with Hope, a fellow vegan food blogger from Windsor, Ontario! We decided to re-create recipes from our favourite Windsor Ontario vegan eateries.
I decided to re-create donuts from my favourite local vegan donut shop in Windsor: Plant Joy! Plant Joy makes vegan donuts using high-quality organic and fair-trade ingredients that are out-of-this-world delicious. Amid being stuck inside due to quarantine, I decided to re-create my favourite flavour of theirs, the raspberry donut, as I am having serious donut withdrawals haha!
Hope re-created a Pad Thai dish from Carrots N Dates (go to the bottom of this post to check out her dish!)
Yields approx. 20 donuts
• Unsweetened Almond Milk (2 cups)
• Organic Sugar (2 tbsp)
• Instant Yeast (2 1/4 tsp)
• All Purpose Flour (4 1/3 cups)
• Pure Gluten Flour (1/4 cup) *
• Salt (1 tsp)
• Vanilla Extract (1/8 tsp)
• Maple Syrup (1/4 cup)
• (extra flour for dusting)
• 1/4 cup raspberry
• 2 1/2 cup icing sugar
• 1 tbsp water
1. Microwave the almond milk until it is warm (not hot) then mix the milk, sugar, and instant yeast together. Set aside for about 5 minutes.
2. In a bowl, first sift the all purpose flour. Then mix in the pure gluten flour and salt. (I would start with only adding 3 1/2 cups of flour, and then you can see if you need more when you mix the dry ingredients with the wet. This is what I did and I ended up needing more flour: 4 1/3 cup flour to be exact. You also want to do this because you do not want to add too much flour. This will make your donuts more dense rather than light and fluffy.)
3. Now, combine the wet ingredients with the dry ingredients. Do this slowly. Then add in the vanilla and maple syrup. Knead until it forms a ball.
4. Dust the bottom of a bowl with flour, and place your dough ball inside. Cover with towels and let rise in warm oven for 30 minutes. After 30 minutes it should have doubled in size.
5. Now it is time to roll out the dough and cut out our donut shapes! First, dust your surface with lots of flour. Then roll out the dough to about 1/2 inch in width.
Next, cut out your donut shapes. I cut my donut shapes using the lid of a mason jar and a shot glass for the center (make the center portion into timbits/donut holes!) Of course a proper donut cutter would be easier but I’m a fan of using what you have available to you.
6. Once all of your donuts are cut place them onto a wooden cutting board that is floured very well. Put it back in the warm oven to rise again (about 30 mins).
7. After the donuts have risen for a second time, you can fry them (you can also bake them instead if you wish). The donuts fry very fast, only about 20 seconds on each side (or until brown).
After you are done frying all the donuts you should have approximately 20 donuts and 20 donut holes.
8. Now it’s time to make the glaze! Start by blending the raspberries in a high-speed blender or food processor. Next, whisk the raspberry puree with the water and icing sugar until it is a smooth consistency.
9. Wait for your donuts to cool slightly and then you can glaze them! Voila!
• You can make this recipe without the pure gluten flour however, it will help the donuts to be more soft and fluffy!
SAVE THIS RECIPE
As stated above, this recipe is in collaboration with Hope, vegan food blogger at Local Plant Eater on Instagram!
She did a fabulous job re-creating Carrots N Dates famous Pad Thai dish! See for yourself ↓
For the recipe check out Hope’s blog post by clicking here! Let her know you came from my website 😉