Chef/Owner Amanda Kinden
Oh Doughnuts
These light and fluffy doughnuts prove diet restrictions don’t sacrifice indulgence.
Ingredients
1 1/4 cup warm water
1 1/2 Tbsp active dry yeast
4 1/8 cup flour (plus extra for kneading)
2 flax eggs (combine 2 Tbsp ground flax seed and 5 Tbsp water and let sit for 5 minutes)
1/4 cup vegan butter, melted
1/3 cup plus 2 Tbsp sugar
1 3/4 tsp salt
Canola oil, for frying
Method
- Combine warm water, yeast, and a pinch of sugar in a large bowl. Let proof in a warm place for 5 min.
- Add 1 cup of the flour and whisk, mixing well, to create a starter. Allow to sit for 30 min uncovered, in a warm place.
- Add flax eggs, vegan butter, sugar, and salt and mix well. Add remaining flour, stirring with a large spatula until incorporated.
- On a well-floured surface, knead dough until smooth and uniform.
- Place in a clean, greased bowl, cover tightly with plastic wrap, and allow to rest in a warm place for about 1 hour, until doubled in size.
- Place dough on a floured surface and roll out to about 3/4” thick. Cut using a 3” biscuit cutter (for filled doughnuts) or a doughnut cutter (for ring doughnuts), and place each on a small square of parchment. Let rest for 15 min.
- Heat canola oil to 350°F in a large pot. Fry 2-3 doughnuts at a time, placing doughnut side down in oil until parchment releases. Fry 1 1/2 to 2 min on each side for filled donuts, or 45 seconds-1 min for ring doughnuts, until golden.
- Drain on paper towel. Let cool and glaze as desired. If filling, let cool completely.
For Matcha Glaze
- Combine matcha powder with boiling water in a medium bowl. Stir well.
- Add icing sugar and mix until smooth.
- Dip donuts in glaze while still warm. Let sit for 5-10 minutes, then drizzle with dark chocolate ganache.
For Nanaimo
Filling
- Mix all ingredients in a large mixer bowl. Beat well.
- Add milk to combine. Should be light and fluffy, the consistency of buttercream.
Topping
- Melt Earth Balance and sugar together.
- Add cookie crumbs and cocoa.
- Add remaining ingredients.
- Spread on a sheet pan and bake at low temperature (225^F) until crisp, stirring occasionally.
To Assemble
- Fill donut first, taking care not to overfill.
- Dip top of donut in warm chocolate ganache and immediately sprinkle with topping.
Yield 18 doughnuts
