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A Travelling Cook: Vegan oven baked donuts

Vegan oven baked donuts



I'm not a huge fan of donuts but I really like these little ones. They are baked rather than deep fried, making them less greasy. Make them small and you'll be reaching for more

Ingredients
1 cup milk ( I like almond milk)
50g dairy free spread
2.5 cups self raising flour*
1 1-2 teaspoon dried yeast
3/4 cup lemon sugar 
2 teaspoons cinnamon

Instructions
1. Place milk in saucepan and heat until warm. Do not boil. Stir in 1 tablespoon spread.
2. Sift flour into a bowl. Stir in yeast, 1/4 cup sugar and 1/2 teaspoon cinnamon. Make a well in the centre. Add milk mixture. Mix to form a soft dough.
3. Turn out onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic.



4. Place dough in a lightly oiled bowl and cover with a tea towel
5. Set aside in a warm place for 1.5 hours or until doubled in size



6. Line a baking tray with baking paper
7. Using your fist, punch dough down.
8. Place on a lightly floured board
9. Knead until smooth and elastic
10. Stretch dough to be 2cm thick


11. Using a small round cutter, cut 12 donuts
12. Place doughnuts, 5cm apart, on prepared tray. Cover with a tea towel again. 



13. Set aside in a warm place for 30 minutes or until doubled in size.Meanwhile, preheat oven to 200°C.



14. Cook doughnuts for 10 minutes or until golden brown and cooked through.
15. Combine remaining lemon sugar and cinnamon in a bowl.
16. Brush doughnuts with remaining butter. Dip in sugar mixture, shaking off excess.
17. Serve with your choice of tea or coffee.

 *Don't have access to self raising flour like here in Germany? You can use plain flour on it's own of course or add 5 teaspoons of baking powder to the flour and stir well together. 

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A Travelling Cook: Vegan oven baked donuts

Tuesday, July 22, 2014

Vegan oven baked donuts



I'm not a huge fan of donuts but I really like these little ones. They are baked rather than deep fried, making them less greasy. Make them small and you'll be reaching for more

Ingredients
1 cup milk ( I like almond milk)
50g dairy free spread
2.5 cups self raising flour*
1 1-2 teaspoon dried yeast
3/4 cup lemon sugar 
2 teaspoons cinnamon

Instructions
1. Place milk in saucepan and heat until warm. Do not boil. Stir in 1 tablespoon spread.
2. Sift flour into a bowl. Stir in yeast, 1/4 cup sugar and 1/2 teaspoon cinnamon. Make a well in the centre. Add milk mixture. Mix to form a soft dough.
3. Turn out onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic.



4. Place dough in a lightly oiled bowl and cover with a tea towel
5. Set aside in a warm place for 1.5 hours or until doubled in size



6. Line a baking tray with baking paper
7. Using your fist, punch dough down.
8. Place on a lightly floured board
9. Knead until smooth and elastic
10. Stretch dough to be 2cm thick


11. Using a small round cutter, cut 12 donuts
12. Place doughnuts, 5cm apart, on prepared tray. Cover with a tea towel again. 



13. Set aside in a warm place for 30 minutes or until doubled in size.Meanwhile, preheat oven to 200°C.



14. Cook doughnuts for 10 minutes or until golden brown and cooked through.
15. Combine remaining lemon sugar and cinnamon in a bowl.
16. Brush doughnuts with remaining butter. Dip in sugar mixture, shaking off excess.
17. Serve with your choice of tea or coffee.

 *Don't have access to self raising flour like here in Germany? You can use plain flour on it's own of course or add 5 teaspoons of baking powder to the flour and stir well together. 

Labels: , , , ,

4 Comments:

At July 22, 2014 at 10:29 PM , Blogger India leigh said...

vegan donuts are delish. I have even had joy with a gluten free version! Your look amazing, it's so fun making them too.

 
At July 23, 2014 at 4:27 AM , Blogger Johanna GGG said...

oh yum - I think I recognise these from the roast masterclass - and I loved those ones! Curious that you use baking powder and yeast together - I thought that baking powder lost its power if not used straight away after mixing with water.

 
At July 23, 2014 at 9:57 AM , Blogger Cate said...

thanks very much, will have to introduce you to german pastries when you are in Leipzig!

 
At July 23, 2014 at 9:58 AM , Blogger Cate said...

yeah I did some research and Nigella Lawson recommended using the baking powder, even in longer recipes like this. I have made them without also previously and find this makes a slightly cakier donut, but that might only be in my mind!

 

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