Perfect Doughnuts – Vegan and Fluffy
Shrove Tuesday: Time for the Perfect Doughnuts – Vegan and Fluffy! 🍩🌱
Shrove Tuesday is a day that means one thing in many countries: celebrating with delicious, fried treats! In Poland – pączki, in the UK – Pancake Day, in France – beignets & merveilles, in Sweden – semlor, and in Italy – among others – castagnole & frappe.
Every culture has its own traditions, and we know that tradition and culture play a huge role in shaping food choices. This, in turn, influences the popularity of certain products among both loyal and occasional consumers. (Don’t forget the power of introducing limited-time products to your offer: https://veganstock.eu/veganuary-is-coming-up-how-to-use-this-time-marketing-wise/)
And this advice applies to both FMCG food producers and restaurateurs and caterers!
What makes the perfect doughnut?
- Fluffy and delicate
- Golden with a characteristic light stripe
- Fried to perfection
- Filled with a creamy, plant-based filling
We’ve got a recipe for vegan doughnuts filled with cashew cream – without compromising on taste or texture! The key ingredient? Rice extract, which keeps the dough soft and elastic.
Vegan Doughnut Recipe (apx. 15-20 doughnuts)
Ingredients:
– 200 ml warm water + 50 g rice extract powder
– 50 g fresh yeast
– 4 tbsp fine sugar (60 g)
– 500 g wheat flour + extra for dusting
– 70 ml rapeseed oil (apx. 1/3 cup)
– 3 tbsp spirit
– Oil for frying (1-1.5 liters)
– Cashew paste for filling
Instructions:
1. Dissolve the rice extract powder in warm water. Crumble the yeast into a bowl, add 1 tbsp sugar, 1 tbsp flour, and pour in the rice mixture. Stir well and let it sit covered in a warm place for 20-30 minutes until foamy.
2. In a stand mixer bowl, combine the flour, remaining sugar, and the risen yeast mixture. Start kneading the dough, gradually adding oil and spirit. Knead for about 10 minutes until smooth. Cover with a cloth and let it rise in a warm place for about 2 hours.
3. Transfer the dough to a floured surface and knead it again. Roll it out to 1-2 cm thickness. Using a glass or round cake cutter, cut out circles. Cover and let them rise for 30 minutes.
4. Heat the oil in a heavy-bottomed pot. Fry the doughnuts over low heat, 1-2 minutes per side. Start frying with the risen top side facing down—this helps create a light ring around the doughnut.
5. Transfer the fried doughnuts onto paper towels to drain excess oil. While still warm, fill them with cashew paste.
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