Cin­na­mon sugar coated ve­gan dough­nuts

The Jewish Chronicle - - LIFE - SHAN­NON MAR­TINEZ AND MO WYSE’S

Makes 8–10

IN­GRE­DI­ENTS:

1½ tsp dried yeast

145 g caster sugar, plus a pinch for the yeast 125 ml warm wa­ter

550 g plain flour, plus ex­tra for dust­ing Pinch of salt

2 tsp No Egg (avail­able at Sains­burys, health food shops and on­line)

250 ml warm unsweet­ened soy milk (not hot!)

Zest of 1 lemon

4 tbsp ve­gan but­ter

Cook­ing spray

Veg­etable oil, for deep-fry­ing Cin­na­mon sugar for dust­ing,

METHOD:

Mix the yeast, a pinch of sugar and the warm wa­ter in a small bowl and stir to com­bine. Al­low to sit for 5 min­utes, or un­til the mix­ture is bub­bly.

Com­bine the flour, salt, caster sugar and No Egg in the bowl of a free­stand­ing elec­tric mixer fit­ted with the dough hook at­tach­ment.

In an­other bowl, mix the yeast mix­ture with warm soy milk and lemon zest. Slowly pour into the mixer on low speed. Con­tinue mix­ing un­til the liq­uid is com­pletely in­cor­po­rated. If the mix­ture seems too sticky, add a lit­tle ex­tra flour, a ta­ble­spoon at a time, un­til the dough begins to pull away from the side of the bowl.

Add 2 ta­ble­spoons of but­ter to the dough, in­crease the speed to medium and mix for 1 minute before adding the re­main­ing but­ter. At this stage, the dough may look as though the but­ter isn’t in­cor­po­rat­ing. That’s OK. If nec­es­sary, add a lit­tle ex­tra flour, a ta­ble­spoon at a time, un­til the dough begins to pull away from the side of the bowl again. Beat on medium speed for about 4 min­utes, or un­til the dough is soft, smooth and elas­tic.

Trans­fer the dough to an oiled bowl and cover with cling film. Set aside to prove in a warm place un­til dou­bled in size — from 30 and 60 min­utes de­pend­ing on the room tem­per­a­ture.

Dust your work sur­face with flour. Dust a rolling pin with flour and roll out the dough un­til it is ap­prox­i­mately 1.5 cm thick.

Cut out your dough­nuts us­ing a large cut­ter, then use an ex­tra small cut­ter to cut the dough­nut holes.

Keep the dough­nut holes – chef’s treat. Trans­fer the dough­nuts to a bak­ing tray sprayed with cook­ing spray. Cover loosely with plas­tic wrap and al­low to prove again un­til dou­bled in size.

The dough should feel very soft and bounce back slowly when pressed with a fin­ger­tip.

In a deep-fryer or large, heavy-based saucepan, heat enough oil for deep­fry­ing un­til it reaches 170°C on a cook­ing ther­mome­ter, or un­til a scrap of dough dropped into the oil browns in 15 sec­onds. Care­fully drop a few dough­nuts into the oil, mak­ing sure not to over­crowd the pan. Fry for ap­prox­i­mately 1 minute before turn­ing over and fry­ing for an­other minute on the other side. If you de­cide to make larger dough­nuts, cook­ing time will be a lit­tle longer, so go by the colour, mak­ing sure they’re a beau­ti­ful golden brown both sides. Test one by break­ing it in half to make sure it’s cooked all the way through.

Trans­fer to pa­per tow­els and al­low to drain and cool slightly.

Toss the dough­nuts in the cin­na­mon sugar as soon as they are no longer wet with oil.

Recipe adapted from ve­gan cookbook Smith & Deli-cious (Hardie Grant) £20.

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