Doughnuts are the best baked good to celebrate holidays, birthdays or any special day really. I have the fondest memories of my grandmother whipping up batches and batches of doughnuts for Fat Tuesday before Lent. She makes enough chocolate, cinnamon, jelly-filled and cream-filled flavors for all 7 of her sons and their families. I was actually able to get her recipe, but I found it doesn’t veganize as well as my go-to doughnut dough. Never-the-less, as a result, I have a sentimental part in my stomach for deep-friend dough on Fat Tuesday. Last year we were too busy to make doughnuts on Tuesday, so we had Susanna’s niece over to help celebrate Fat Thursday with doughnuts 🙂 (which, coincidentally was Valentine’s Day).
We made up two varieties, a yeasted gluten-free dough from VeganDad. This is more of a cake style doughnut (pictured below). Still deep-fried, still risen with yeast.
The second style was with my aforementioned go-to doughnut dough. With these I was able to make filled doughnuts with a delicious marshmallow cream. Oh, it was so good. Some we added a little peanut butter into the cream too.
Vegan Doughnut Marshmallow Cream:
- 1/4 cup tofutti cream cheese
- 1/4 cup vegetable shortening
- 1/2 cup ricemellow creme
- 2 tsp smooth peanut butter (optional)
- Mix everything together with an electric beater until fluffed and slightly runny.
- Use a piping bag to fill the doughnuts, or poke a small hole into the doughnut and drizzle in the creme with a spoon.
Dan got a donut pan for Christmas- something I was pretty excited about since we can now decrease our fried food intake. I’ve had a hankering for regular old glazed chocolate donuts so we made them today. We used this recipe and just subbed the egg with a flax egg and milk with rice milk. Dan also decided to make a chocolate ganache topping.
They turned out pretty good but I think I’ll try a different recipe next time. They seemed a little too cakey and spongy.Posted on June 29th, 2012 by Dan
I’ve been overwhelmed with how bountiful and beautiful summer is. Farmer’s markets are full of fresh produce and I’m hoarding berries. So far we’ve bought/foraged and frozen cherries, black berries, plums, and wineberries. Our freezer is literally stuffed to the brim and we can barely keep it closed.
Among the berries I haven’t frozen are blueberries. I bought some last week to use for a dessert competition at Berry Festival. Last year we placed second with a berry, lemon torte. This year, we decided to make doughnuts, though Susanna was skeptical, topped with a blueberry glaze.
They despite the fear, they turned out awesome. Light, fluffy, airy, fried doughnuts that would beat the pants off of Dunkin Donuts…
Unfortunately, they didn’t beat the winner at the Berry Festival… popsicles. I know right?
Oh well, better luck next year. For anyone who wants to serve an amazing dessert/breakfast/snack, but maybe not win in a competition, I used the dough from VeganDad’s Vegan Chocolate-Glazed Donuts. I doubled the recipe and got 40-45 doughnuts out of them.
It took me a bit of time to figure out what to do for the glaze. Nightmarish memories of overly sweet, runny icing rushed back to me. As I’m complaining to Susanna with my glazey woes, she suggests, “Just mush up some blueberries and mix them with sugar”. And that’s what I did!
Ingredients (for 40 mini doughnuts, adjust as necessary)
- 1/4 – 1/2 pint fresh, organic blueberries
- powdered sugar
This method has no real measurements. It makes it tough to describe, but super easy in that if you add too much of the one ingredient, you add more of the other. Also, since you start out with a little bit, you don’t have to worry about making more than you need.
- Start by placing a 1/4 cup of blueberries in a flat bottoms bowl and mash them to a pulp with a potato masher. Make sure there are no chunky parts (save for the bits of skins) and mash them enough so the purple pigment from the skin is extruded into the juice.
- Transfer about half of the blueberry soup into a mixing bowl, and using an electronic hand mixer, stir the blueberry soup on low while sprinkling in some powdered sugar until it totally clumpy and won’t mix (more than you think). Now, add in a little but more blueberry liquid while mixing until it just comes together. This might take some practice, but if you add too much liquid, just add more sugar (and vice versa).
- Stop when the mixture is thick, like room temperature molasses. Now dip your doughnuts and move them around to make sure the entire top is covered, but not goopy. The icing should flow just enough to smooth out any peaks or ripples, but shouldn’t really run down the sides. It should stiffen within a minute of being on the doughnut.
- Once your glaze reserve is too low to dip a doughnut, just add in some more powdered sugar and repeat step 2. Additionally, you can heat up the bowl just slightly until the glaze is runny, but it will harden quickly afterwards.