Vegan Donuts with Mock Cream Filling (Refined Sugar Free)
These donuts were inspired by a trip I took to Melbourne about 6 months ago. I went to a vegan bakery and bought all these delicious vega...
These donuts were inspired by a trip I took to Melbourne about 6 months ago. I went to a vegan bakery and bought all these delicious vegan donuts, and one was a sausage style donut filled with mock cream and jam. So decadent, I just had to have a go at 1) making mock cream and 2) making donuts (again). Apart from brownies (i.e. chocolate) and ice cream, donuts have to be my favourite treat.
Prep: 60 minutes, Cooking: 20 minutes, Rising: 1 hour 15 minutes. Total Time: 3 hours 5 minutes.
Makes 5 - 6 donuts.
You will need:
For the donuts (recipe altered from here):
1/2 tbsp natvia sugar
160-185 ml warm water
1 tsp dry yeast
1 tbsp melted vegan margarine
1 1/2 cup plain flour or bakers flour
1/2 tsp salt
2 tbsp natvia sugar
1/2 tsp baking powder
For the mock cream:
1/4 cup vegan margarine
65 g natvia icing sugar mix
approx. 1.5 tbsp boiling water
1 tsp ice cold water
Plus sugar free jam, for the filling and more icing sugar for dusting.
Method:
1. In a bowl or bread maker, add 1/2 cup warm water, 1/2 tbsp natvia sugar, yeast and salt. Let rest for 5 minutes, then add the rest of the ingredients. If too crumbly, add 1 tbsp of warm water at a time until a dough is formed (I added 4 tbsp more). Let the machine knead the dough for 30 minutes.
2. Remove the dough, place in a bowl, cover in plastic and let rise for an hour.
3. Cut the doughnuts into desired shape (e.g. circle, with hole, sausage). Place on a lined baking tray and let rise for 15 minutes.
4. While donuts are rising, slowly heat some vegetable oil in a deep saucepan. Once simmering, but not too hot (if too hot the doughnuts will burn on outside and won't cook the inside), add one doughnut at a time, cooking for approx. 3 minutes, making sure you flip the donut halfway.
5. Once they have been cooked, prep the mock cream. In a bowl, dissolve the icing sugar in some boiling water (1/2-1 tbsp). Mix. In another bowl, beat the vegan butter until creamy and almost white. Add the icing sugar mix slowly for around 10 minutes. Add 1 tsp boiling water, beat, then add 1 tsp ice cold water, and beat again.
6. Decorate your donuts! I sliced the sausage donuts and filled them with cream and jam, then dusted everything with icing sugar.
