Vegan Kitchens or Donuts
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 2 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 g yeast, fresh
- 300 g milk (soy milk or oat drink, etc.), lukewarm
- 100 g suar
- 500g flour
- 2 tablespoon rum
- 70 g oil (sunflower oil)
- 0.25 teaspoon ¼ salt, finely ground or pounded
- 1 packet vanilla sugar
- 1 pinch lemon peel, untreated, grated or
- Flavor (lemon flavor or Citro Back)
- 0.5 ½ kl. Bottle / s aroma (arrak aroma)
- 250 g coconut fat
- 250 g mararine (melted mararine)
- Flour for the work surface
- jam for filling
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Crumble the yeast in some milk substitute and dissolve in it. Mix in the rest of the milk substitute, some of the sugar and 125 g of flour. Dust the whole thing with a little flour, cover with a kitchen towel and let rise in a warm place for approx. 30 minutes.
- Then add the remaining flour, sugar and other ingredients and knead carefully. Then let rise again for 30 minutes, then knead vigorously briefly and let rise again for 30 minutes. Then knead again vigorously (dust your hands well with flour beforehand, as the dough is quite sticky).
- Form small balls and roll out about 1.5 cm thick on a floured work surface. Cut out circles with a glass. (For donuts, put 2 on top of each other, jam in between, one is enough for kitchens). Cover the circles again with a warmed cloth and let rise for about 15 minutes.
- In the meantime, heat the coconut oil and melted margarine in a saucepan (it must not be too hot or too cold, the kitchens or donuts should sizzle slightly when they are placed). Put in bowls or donuts when they are lightly browned on one side, turn, then drain on a kitchen towel. Sprinkle with powdered sugar before serving.
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