Secrets to great Vegan Doughnuts and this week eats
Agave Glazed donuts with pecans
Before you proceed note this is one rare occasion that I post vegan junk food..but it had to be done right? I had to do a vegan doughnut….this blog would not be complete without a doughnut recipe right? Wrong! I just wanted to retest a recipe for beignets to see if it could be light and fluffy, and it was a good occasion to highlight that one could make light fluffy doughnuts without eggs (yuck to eggs). This is not an order to make it but you can use this as a form of food porn where u look but don’t touch…or, you can make some for the next big
stoner bash at your house or a birthday party where people can make their own toppings!
Did you know that doughnuts make up a big chunk of Barbadian street food? I never thought about it because I grew up seeing doughnuts being sold on the streets and in cafes but, it is kinda strange how donuts made it to the shores of Barbados as early as the 70’s long before I was born. I remember my first experience with a donut was a taste of someone elses donut. I was in kindergarten and my mom and her friend were walking home and she bought a chocolate covered donut on the South coast and asked my mom if I could try. I eagerly took a bite and I was soft and flavourful and the chocolate topping flaked slightly. After that I kept pestering my mother and father to buy me a doughnut but they did not want me eating any junk that they didn’t give me (:)) so they said no. Eventually when I got older and entered secondary school at 11 years old and started to go to school by myself I use to stop by ( De Donut Man) in the city and I use to get the cinnamon roll doughnut or pineapple doughnut which I will recreate. This donut has a chunky homemade pineapple jam inside and I love it but I cannot stand pineapple on its own. I started to grow sick of doughnuts and they were not healthy so my love affair ended abruptly during the first year of secondary school. It was so bad that I did not like to be near others eating them! Completely forgetting about doughnuts my life went on but still, this was one recipe that I did not remember to put in Caribbean Vegan. I am not sure if other islands have the doughnut craze like Barbados but doughnuts are a part of the street food culture.
Vegan Doughnuts have been making a splash all over recently with new vegan doughnuts being the new IT thing. I decided to share my no fail recipe for vegan doughnuts with you and leave it up to you to fill,top or whatever you want to do with them. I will also share the secrets to a perfect melt in your mouth,fluffy doughnut. Sorry doughnut companies…I am sure my little blog won’t dent your sales.
Half pastry flour to half all-purpose. The pastry flour adds that lightness to the doughnuts but the all-purpose keeps it together.
Instant yeast is your friend. This is the fine yeast you can just add in with the dry ingredients and you do not have to add it to a warm liquid to let it proof.
No egg replacers needed
Allow the doughnuts to rise sufficiently before frying them
I wanted to make the cinnamon roll doughnut as an example today and silly me forgot that you mix the raisins in the dough and not put them on the surface and roll like a baked cinnamon roll. I got charred raisins but here is a good shot of a segment i pull off from a roll.
THIS BRINGS ME TO THE QUESTION; AFTER I MADE THE DOUGHNUTS..WHAT OCCASION IS GOOD FOR DOUGHNUTS??? TO MAKE THEM AT HOME FOR A FAMILY OF TWO plus a carb hating cat IN ITSELF IS A LITTLE SINFUL, LET US ADMIT THAT…MAYBE A BIRTHDAY PARTY???..NOW I HAVE 18 PLUS DONUTS HERE AND NO ONE TO EAT THEM. WILL SEE HOW THEY HOLD UP IN THE FREEZER:)
Basic Vegan Doughnuts
Makes 20 mini doughnuts
Copyright Taymer Mason
130 g pastry flour
130 g unbleached all purpose flour
11 g instant yeast ( would be 1/2 pack of the sachet most people get)
1 tsp salt
4 teaspoon sugar or vanilla sugar
28 grams vegan margarine
150 ml non dairy milk
1 tsp vanilla extract
Mix flours, yeast, salt, sugar together
Melt margarine in milk until warm
Add the lukewarm mixture into the flour slowly.
Knead for 3 minutes in the bowl adding a little flour is necessary
Leave doughnut dough to double in size in a covered bowl. You may want to add it in an oven after you turned it on for a few seconds and turned it off.
Roll out doughnut dough and cut until a doughnut shape. Leave doughnuts to rise on a lined tray until double in size.
Heat oil on medium high and lower donuts in oil . You should see they start to turn light brown after 45 seconds and bob on the surface. Turn around and slightly lower the heat and cook until done should cook for 3 1/2 – 4 minutes. If your donuts are getting too brown lower the heat again.
Drain on absorbent paper and top and fill as you wish.
I have been eating well this week too. This week I was going to make a really light Shepard’s Pie with a head of cauliflower and 1 potato. I started to grow very faint after making the components and just ate them side to side. I made the lentils thick as I was going to be doing layers. Eventually I thinned out the stew later for later servings. I credit the cauliflower and potato mixture to a Redbook magazine I had from the 80’s as a child and I kept it for most of the late 90’s and early 2000 ( yeah I am sad I know but magazines are expensive in the Caribbean!) This issue had things I never heard of at that time like noodle alfredo and this dish called mashed potatoes with more. I have not made it in years but it is a mixture of roasted garlic and a little vegan creme cheese and some chives. This dish was perfect in every way. Please note that I used a food mill to get my cauliflower mash very creamy.
I have also been working on the perfect black bean rice meaning black beans cooked in rice until the rice is black and flavourful. This time I was not successful with the colour but I was with the flavour. I won with the okra stir fry with artichoke and smoked tomatoes. I do not understand why some people give okra a bad wrap. For me I do not mind the sliminess so if I am doing it for just me I would not sear the okra to stop it from sliming up. Okra is low calorie as well so if you want to cut some calories okra is something that would fill you up quickly. It also aids in digestion.
If you are an okra lover like myself here is one more shot