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Saturday, 14 October 2017

Strawberry marble doughnuts recipe

Vegan, easy to make

I'm super excited to share with you my delicious tasty with a delicious strawberry marble glaze. How pretty do they look?!
They are 100% vegan and very moorish!!!

These doughnuts are light, fluffy and extremely irresistible! They'll become your favourite doughnut recipe, I'm sure of it! 
I know these doughnuts are not the healthiest, but for a special occasion or to enjoy in moderation, they are perfect!
 These doughnuts are in collaboration with Coconut Lane.
Coconut lane is one of my favourite companies, they have some of the loveliest phone cases, laptop skins etc!
I designed the glaze to resemble their stunning new holographic marble pink phone case.
I've wanted to make some marble doughnuts for ages, and what better time!!!
These doughnuts have a quick & simple glaze along with edible silver glitter to replicate the silver holographic design. I think they turned out great, and I hope you do too! They taste even better than they look...if that's even possible *drooling*.
You could even fill them with jam, cream, custard...anything you like!

Preparation- 2 hours
Cooking time- 2-3 minutes (Per doughnut)
Makes- Approximately 20 doughnuts
Level- Medium

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Ingredients for the doughnuts
-330ml of warm dairy-free milk (I use unsweetened almond)
-2 packs (14g) of dry yeast
-75g of golden caster sugar
-590g of self-raising flour
-1/4 teaspoon of salt
-100g of melted dairy-free butter (I use Tomor)
-2 egg replacers (I use VeganEgg)
+
-Oil for deep frying 

Ingredients for the glaze
-Icing sugar
-Strawberry flavouring
-Almond milk
-Pink food colouring
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To make the doughnuts
Step 1- Place the warm dairy-free milk into a bowl and sprinkle over the yeast and sugar, stir, cover with a tea towel then put into a warm place for around 10-15 minutes until frothy.
Step 2- In a separate bowl, combine the flour & salt and stir.

Step 3- In another separate bowl, add in the melted dairy-free butter and vegan egg substitute.
Step 4- Combine the dry mixture, yeast mixture and egg mixture into a bowl and stir.

Step 5- Mix with a hand whisk or attach a dough hook to your stand mixer and begin to kneed on medium until nice and smooth.
Step 6- Pop the dough into a lightly oiled bowl, cover with a tea towel and place into a warm area (I place mine in my conservatory) and allow to prove for around 2-3 hours or until double in size.
Step 7- Once doubled, turn the dough out onto a floured surface and roll out until around 1/2 inch thick.

Step 8- Using a cookie cutter, cut out circles and place onto a lined baking tray, then cut out little circles inside to create a doughnut shape.
Step 9- Place the cutout doughnuts back into a warm area covered with a tea towel for around 1 hour until they have doubled in size.
Step 10- Add oil into a deep pan until half - 3/4 full and bring to the boil.
Allow it to come up to 320 degrees.

Step 11- Once the doughnuts have risen, gently lower them into the hot oil and fry for about 2-3 minutes on each side or until puffed and golden brown in colour.
 Carefully take them out of the hot oil and place them on kitchen paper towel to drain any excess oil.
Step 12- While they are still warm, coat them in golden caster sugar.
Allow them to cool before glazing.

To make the glaze
Step 1- Place the icing sugar into a mixing bowl and add in a drop of strawberry flavouring and enough milk to make a thick glaze consistency.

Step 2- Add dots of the pink food colouring into the white icing and using a skewer, swirl it around to make a marble effect (As in the photo below).
Step 3- Dunk each doughnut into the glaze, carefully remove and place aside to set.
After each doughnut, add more drops if pink and swirl around.
Serve fresh and enjoy.
Store in a sealed container.

Best enjoyed day of making.

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Holly Jade
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