Home Tags Posts tagged with "doughnut"
Tag:

doughnut

mango white chocolate glazed doughnuts
BreakfastDesserts

Mango Glazed Doughnuts

by Hajnal

Airy, fluffy vegan doughnuts with a hint of cardamom and white chocolate mango glaze. I tried to merge the taste of my Hungarian home with my Indian experience. I think it is a match made in heaven.

You can sprinkle on the top of the mango glaze crushed pistachios, chia seeds, flower petals, desiccated coconut or some funky cake decorating stuff.

The only question is…is it breakfast or dessert?

mango white chocolate glazed doughnuts

Vegan Mango Glazed Doughnuts

Airy, fluffy vegan doughnuts with a hint of cardamom and white chocolate mango glaze. I tried to merge the taste of my Hungarian home with my Indian experience. I think… Desserts Mango Glazed Doughnuts European Print This
Serves: 15-20 doughnuts Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Click on Stars to Rate Recipe → 4.0/5
( 2 voted )

Ingredients

Doughnuts:

  • 500g flour
  • 2 tbsp margarine
  • 1/2 tsp ground cardamom
  • pinch of salt
  • 300ml  non-dairy milk
  • 1 sachet dry yeast (7g)
  • 1 tbsp sugar
  • 50ml rum
  • oil to fry

Mango Glaze:

  • 1/2 cup mango puree
  • 1 cup vegan white chocolate chips (around 100-120 g)
  • 1/4 cup sugar
  • 1/2 cup coconut or other non-dairy heavy cream
  • 1/2 tsp agar agar powder

Instructions

Doughnuts:

  1. Add  flour, salt, cardamom, powder, yeast and sugar to a mixing bowl.
  2. Start kneading and little by little add the lukewarm non-dairy milk. When it start to form a ball incorporate the soft margarine and the rum.
  3. Knead for 5 minutes.
  4. Cover the bowl with a kitchen towel and  leave the dough in a warm corner of the kitchen until it has doubled in size.
  5. On a flour dusted surface roll out the dough 2 cm thin and with a pastry cutter or a glass cut out the doughnuts. Let them prove for few minutes.
  6. Pour oil half way into a deep heavy pot and heat it on medium heat.
  7. Make a whole with your fingers in the middle of the doughnuts and place them carefully in the hot oil.  Fry 2-3  per batch. Cover the pot for a minute and turn them to fry the other side  too until golden brown.
  8. Remove the doughnuts from the oil and  place them on a kitchen paper and let them cool a bit before glazing them.

Mango Glaze:

  1. Add non-dairy cream, mango puree and sugar in a pot and  heat it on medium heat  until sugar melts.
  2. Mix the agar agar with a teaspoon of water until dissolved.
  3. When the mango mixture start to simmer stir in the agar agar and the white chocolate chips and keep stirring until the chocolate is completely melted and incorporated. 
  4. Turn the heat off and let the mixture cool.
  5. Dip one side of the doughnuts in the glaze and place them on a cooling rack. You can sprinkle some pistachios if you like.
  6. Leave them until the glaze sets.

0 comment
0 FacebookTwitterPinterestWhatsappEmail
doughnuts with berry jam and red currant
Desserts

Perfect Vegan Doughnuts

by Hajnal

While in the UK Shrove Tuesday is time for pancakes, in Hungary we make doughnuts. It’s deep fried and made with yeast but extremely airy and light pastry. Traditionally people used up the eggs and other ingredients before the Lent started. However as a vegan these restrictions are not relevant for us and vegan doughnuts don’t contain eggs, butter and milk so we can enjoy them during the fasting days too.

At home we spoon some jam or marmalade on the top of the doughnuts. I’m lucky enough that my mother is an excellent cook and bless her for her homemade jams. I think this cooking passion is a heritage from her. Though my doughnuts are less pretty than hers but they taste the same. I have learnt the recipe from her but she has couple of decades advantage in kitchen skills. Initially I will get there.

The secret ingredient in this recipe is the rum. The taste you can hardly feel but the doughnuts will be less oily which is awesome because we can eat more.

How do you fancy your doughnut?

mini doughnuts with strawberry jam in background

mini doughnuts sprinkled with icing sugar

doughnuts with berry jam and red currant

Perfect Vegan Doughnuts

While in the UK Shrove Tuesday is time for pancakes, in Hungary we make doughnuts. It’s deep fried and made with yeast but extremely airy and light pastry. Traditionally people… Desserts Perfect Vegan Doughnuts European Print This
Serves: 20 doughnuts Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Click on Stars to Rate Recipe → 5.0/5
( 1 voted )

Ingredients

  • 500g flour
  • 2 tbsp margarine
  • pinch of salt
  • 300ml  non-dairy milk
  • 1 sachet dry yeast (7g)
  • 1 tbsp sugar
  • 50ml rum
  • oil to fry

Instructions

  1. Add  flour, salt, yeast and sugar to a mixing bowl.
  2. Start kneading and little by little add the lukewarm non-dairy milk. When it start to form a ball incorporate the soft margarine and the rum.
  3. Knead for 5 minutes.
  4. Cover the bowl with a kitchen towel and  leave the dough in a warm corner of the kitchen until it has doubled in size.
  5. On a flour dusted surface roll out the dough 2 cm thin and with a pastry cutter or a glass cut out the doughnuts. Let them prove for few minutes.
  6. Pour oil half way into a deep heavy pot and heat it on medium heat.
  7. Make a whole with your fingers in the middle of the doughnuts and place them carefully in the hot oil.  Fry 2-3  per batch. Cover the pot for a minute and turn them to fry the other side  too until golden brown.
  8. Remove the doughnuts from the oil and  place them on a kitchen paper. 
  9. Sprinkle with icing sugar and serve with some jam.

Notes

*Do not overheat the oil because it will be fried to quick on the outside but the dough inside will remain raw. *The rum in the dough prevents the dough from soaking up the oil.

0 comment
0 FacebookTwitterPinterestWhatsappEmail

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More