The Brellis House

 

Valentine Doughnuts & Marshmallow Cream

Posted on February 7th, 2014 by Dan

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.

Gluten-Free Valentine Doughnuts

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:

Ingredients

  • 1/4 cup tofutti cream cheese
  • 1/4 cup vegetable shortening
  • 1/2 cup ricemellow creme
  • 2 tsp smooth peanut butter (optional)

Methods

  • 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.