בס"ד
If you searched for donuts with no yeast, no eggs, and no dairy products, you got to the right place.
Donuts are perfect for Chanukah or any other occasion, really.
The uniqueness of these doughnuts is in the fact that they are more denser as befits cake donuts.
If you, by any chance, don't know, doughnuts are usually made from yeasted dough, which gives the donuts extra fluff and perfect airiness.
In contrast, the original American-style doughnuts are made of cake batter, which means that instead of the yeast, the leavening in the batter is baking powder. The donuts puff when they are fried, but the result is still much denser than yeasted doughnuts.
These tiny doughnuts are just delicious, especially when eaten fresh, and after you try them, you'll probably won't be able to stop.
I decorated the donuts using the edible decorations of the British company Quality Sprinkles. I've collaborated with them in the past, as well as in this post.
Quality Sprinkles manufactures a variety of edible decorations that are kosher, vegan, and suitable for halal eaters as well.
They have a vast line of products that are manufactured 100% from natural ingredients.
I decorated these donuts using their blue pearlized sprinkles and their purple jimmies, which both are made of all-natural ingredients.
The two products do not contain soy, and they are gluten-free, non-GMO, no nuts, no dairy products, no preservatives, no hydrogenated fat, no artificial flavors, sweeteners, and colors.
I decorated the donuts in a classic-looking way with chocolate glaze and purple jimmies on top. And I made a bit of an upgraded version with white glaze and blue pearls to get a cute-looking cookie monster doughnuts.
Ingredients for 13-15 American-style mini doughnuts:
Measurements were made with universal cups and spoons
2 1/4 cups of sifted flour
1 bag of baking powder (10 gram = 0.35 oz.)
1/4 cup sugar
1/2 tsp. salt
45 gram (1.6 oz.) cold margarine, melted in the microwave for 10 seconds just until soft and not liquidy
1 cup of water
Flour, to dust the surface
5cm ring
For classic doughnuts with Chocolate glaze:
50-gram bittersweet chocolate
1/2 cup vegan whipping cream
Purple jimmies by Quality Sprinkles
Cookie monster doughnuts design:
White glaze:
6 Tbsp. powdered sugar
1 Tbsp. water
1/4 tsp. vanilla extract (if you use natural, the alcohol in it won't fade off)
Blue pearls sprinkles by Quality Sprinkles
vegan white chocolate and vegan bittersweet chocolate
mini sandwich cookies or chocolate chip cookies
Preparation:
Mix the flour, baking powder, sugar, and salt in a mixer bowl. Add in the margarine and knead with a kneading hook, until the margarine is blended. It is a matter of a couple of seconds.
Add in the water and knead for 5-7 minutes. If needed, stop and mix manually and activate the mixer again.
You will get a wet mixture as befits a cake batter. Transfer to a small bowl, cover with cling film and freeze for 30 minutes to an hour.
I needed to freeze my batter for an hour because my freezer was quite overloaded.
When the dough is ready, sprinkle flour on a surface and roll the dough. Roll it to a not so thin layer (you can see the thickness of the dough in the tutorial or the before frying photo above).
Cut the dough into rounds. From each round, cut a small hole inside using the end of a nozzle. From the leftover dough and inner rounds, form a dough and roll and shape it again.
The last piece of the dough was enough for only one more donut, so I shaped it manually. Not that pretty, but still tasty :-)
Preheat oil ina deep fryer or a deep pot to 180-190C / 356-374F temperature. It is essential to maintain these temperatures.
I decided to buy an electric frying pan for deep frying, which maintains the correct temperature. Still, if you don't have it, as I mentioned before, it is important to use a thermometer.
If the oil is too hot, the doughnuts will golden sooner on the outside and still stay raw on the outside, and if the oil is too cold, you'll leave the doughnuts too much time in the oil, and they will absorb more oil than they should.
I fried mine in 190C for 2 minutes on each side. Pay attention that when you add more and more doughnuts, the oil temperature is dropping, so keep track so the oil temp won't go too high or too low.
After frying all of the doughnuts, let them cool a bit and meanwhile prepare the glazes.
To make the chocolate glaze:
Melt the chocolate and vegan cream in a microwave-safe bowl for 20-30 second intervals. Mix after each activation.
For the white glaze:
Mix the powdered sugar with the water and vanilla extract. You can add more or less water or powdered sugar to get the desired consistency.
Dip the doughnuts in the chocolate glaze and decorate with purple sprinkles.
Or make cookie monster doughnuts:
Melt the vegan white chocolate and bittersweet chocolate in separate bowls. Melt in intervals again so that you won't burn the chocolates.
Once the chocolates have melted, let them cool, and then transfer to piping bags with tiny holes. Draw rounds on a baking paper using the white chocolate and then draw inside pupils using the dark chocolate.
Place in the freezer and decorate the doughnut:
Dip a doughnut in the white glaze and then in the blue sprinkles. Take the eyes out of the freezer and place them carefully on the upper side of the doughnut.
Take a small sandwich cookie or mini chocolate chip cookie and place it inside the doughnut's hole. I forgot that the cookie monster is known for devouring chocolate chip cookies, so I used the sandwich cookies.
Serve immediately. It is best eaten fresh. However, you can eat it the next day as well, but heat it a bit in the microwave.
*I had leftovers from the glazes. You can serve them on the side if anyone wants to dip their doughnuts in the glaze again. Or you can make a double batch from the dough or make less glaze.
Enjoy!
I don't know about you, but if I get to choose between a doughnut with a hole and a whole one (A.K.A sufganiyot), I'd usually pick doughnuts.
One thing is sure, though, with or without a hole, doughnuts are just so delicious, especially for that golden fry thing.
One thing is sure, though, with or without a hole, doughnuts are just so delicious, especially for that golden fry thing.
If you searched for donuts with no yeast, no eggs, and no dairy products, you got to the right place.
Donuts are perfect for Chanukah or any other occasion, really.
The uniqueness of these doughnuts is in the fact that they are more denser as befits cake donuts.
If you, by any chance, don't know, doughnuts are usually made from yeasted dough, which gives the donuts extra fluff and perfect airiness.
In contrast, the original American-style doughnuts are made of cake batter, which means that instead of the yeast, the leavening in the batter is baking powder. The donuts puff when they are fried, but the result is still much denser than yeasted doughnuts.
These tiny doughnuts are just delicious, especially when eaten fresh, and after you try them, you'll probably won't be able to stop.
I decorated the donuts using the edible decorations of the British company Quality Sprinkles. I've collaborated with them in the past, as well as in this post.
Quality Sprinkles manufactures a variety of edible decorations that are kosher, vegan, and suitable for halal eaters as well.
They have a vast line of products that are manufactured 100% from natural ingredients.
I decorated these donuts using their blue pearlized sprinkles and their purple jimmies, which both are made of all-natural ingredients.
The two products do not contain soy, and they are gluten-free, non-GMO, no nuts, no dairy products, no preservatives, no hydrogenated fat, no artificial flavors, sweeteners, and colors.
I decorated the donuts in a classic-looking way with chocolate glaze and purple jimmies on top. And I made a bit of an upgraded version with white glaze and blue pearls to get a cute-looking cookie monster doughnuts.
Ingredients for 13-15 American-style mini doughnuts:
Measurements were made with universal cups and spoons
2 1/4 cups of sifted flour
1 bag of baking powder (10 gram = 0.35 oz.)
1/4 cup sugar
1/2 tsp. salt
45 gram (1.6 oz.) cold margarine, melted in the microwave for 10 seconds just until soft and not liquidy
1 cup of water
Flour, to dust the surface
5cm ring
For classic doughnuts with Chocolate glaze:
50-gram bittersweet chocolate
1/2 cup vegan whipping cream
Purple jimmies by Quality Sprinkles
Cookie monster doughnuts design:
White glaze:
6 Tbsp. powdered sugar
1 Tbsp. water
1/4 tsp. vanilla extract (if you use natural, the alcohol in it won't fade off)
Blue pearls sprinkles by Quality Sprinkles
vegan white chocolate and vegan bittersweet chocolate
mini sandwich cookies or chocolate chip cookies
Preparation:
Mix the flour, baking powder, sugar, and salt in a mixer bowl. Add in the margarine and knead with a kneading hook, until the margarine is blended. It is a matter of a couple of seconds.
Add in the water and knead for 5-7 minutes. If needed, stop and mix manually and activate the mixer again.
You will get a wet mixture as befits a cake batter. Transfer to a small bowl, cover with cling film and freeze for 30 minutes to an hour.
I needed to freeze my batter for an hour because my freezer was quite overloaded.
When the dough is ready, sprinkle flour on a surface and roll the dough. Roll it to a not so thin layer (you can see the thickness of the dough in the tutorial or the before frying photo above).
Cut the dough into rounds. From each round, cut a small hole inside using the end of a nozzle. From the leftover dough and inner rounds, form a dough and roll and shape it again.
The last piece of the dough was enough for only one more donut, so I shaped it manually. Not that pretty, but still tasty :-)
Preheat oil ina deep fryer or a deep pot to 180-190C / 356-374F temperature. It is essential to maintain these temperatures.
I decided to buy an electric frying pan for deep frying, which maintains the correct temperature. Still, if you don't have it, as I mentioned before, it is important to use a thermometer.
If the oil is too hot, the doughnuts will golden sooner on the outside and still stay raw on the outside, and if the oil is too cold, you'll leave the doughnuts too much time in the oil, and they will absorb more oil than they should.
I fried mine in 190C for 2 minutes on each side. Pay attention that when you add more and more doughnuts, the oil temperature is dropping, so keep track so the oil temp won't go too high or too low.
After frying all of the doughnuts, let them cool a bit and meanwhile prepare the glazes.
To make the chocolate glaze:
Melt the chocolate and vegan cream in a microwave-safe bowl for 20-30 second intervals. Mix after each activation.
For the white glaze:
Mix the powdered sugar with the water and vanilla extract. You can add more or less water or powdered sugar to get the desired consistency.
Dip the doughnuts in the chocolate glaze and decorate with purple sprinkles.
Or make cookie monster doughnuts:
Melt the vegan white chocolate and bittersweet chocolate in separate bowls. Melt in intervals again so that you won't burn the chocolates.
Once the chocolates have melted, let them cool, and then transfer to piping bags with tiny holes. Draw rounds on a baking paper using the white chocolate and then draw inside pupils using the dark chocolate.
Place in the freezer and decorate the doughnut:
Dip a doughnut in the white glaze and then in the blue sprinkles. Take the eyes out of the freezer and place them carefully on the upper side of the doughnut.
Take a small sandwich cookie or mini chocolate chip cookie and place it inside the doughnut's hole. I forgot that the cookie monster is known for devouring chocolate chip cookies, so I used the sandwich cookies.
Serve immediately. It is best eaten fresh. However, you can eat it the next day as well, but heat it a bit in the microwave.
*I had leftovers from the glazes. You can serve them on the side if anyone wants to dip their doughnuts in the glaze again. Or you can make a double batch from the dough or make less glaze.
Enjoy!
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