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Hello friends and not-yet-friends! Welcome back to Mary's Test Kitchen where we are making vegan food fun again! These fluffy yeasted vegan donuts are made with warming pumpkin pie spices, dipped in buttery creamy vegan caramel and topped with toasted walnuts Like the original coffee shop pumpkin spice latte, these doughnuts don't need actual pumpkin to invoke the essence of pumpkin spice

But a bit of pumpkin purée will give these autumnal treats a beautiful orange color so add it if you like Or not, there are no rules! I had meant for this tutorial to go up last year But you know, life happened so thank you so much for waiting if you were waiting Here it is now If you’ve made my simple glazed yeast doughnuts or vegan Boston Cream Doughnuts before, you’ll know that making proper yeasted doughnuts from scratch is really no big deal

The dough ingredients can go directly into your food processor with a dough attachment (or mixer or large bowl for manual mixing) The ingredient amounts are a little bit different if you're using pumpkin purée or not so be sure to check the printable recipe for the exact measurements of everything When your dough looks like this you can cover it and let it rise in a warm place for one hour or until the dough doubles in size Meanwhile let's make some caramel glaze Using a heavy bottomed pan with high sides heat 1 cup and a tablespoon of white sugar over medium to medium high heat

It may take 10 minutes or more for the sugar to start to liquefy Or it could take less time; it really depends on your stove and your pan Watch carefully and be aware that sugar, solid or liquid, can be extremely hot Caramelizing sugar is simple but tricky, so if you haven't done it before please take the time to read the blog post for more details Once the sugar has liquefied, take it off the stove immediately

Don't wait because burnt sugar cannot be savedThe residual heat will continue to cook the sugar and the color will deepen Next pour half a cup of room temperature or bit warm plain soy creamer in carefully This bubbling action is totally normal so watch out for it Add vegan butter

And set this aside to cool Next I'll toast my walnuts because I always buy raw nuts I can't really say why You can quickly toast raw walnuts by baking in a single layer at 350°F for about 10 minutes And after they're cool you can store them in an airtight container if you're not using them right away

When your dough has fully risen you can scoop it out gently on to a floured surface You can certainly add more flour if the dough is too sticky handle but keep it to a minimum Gently roll it out to about half inch thickness As always I use my big Mason jar ring to cut out the donuts and a shot glass to cut out the middle Place these cut out doughnuts and doughnut holes on to a lightly floured parchment lined baking sheet and cover it with a warm lightly damp towel

Now these can rise for about 45 minutes or until they are at least double in size When the dough has risen, you can prepare your pot or fryer with frying oil I'm using canola as always You want to get this up to 375°F The thermometer is always best but sometimes I use the chopstick method

When bubbles rapidly form around the chopstick or wooden spoon you're pretty much ready to go Gently lower each donut into the hot oil without crowding After about 30 to 45 seconds the first side should become Golden Brown Carefully flip and cook the other side for about 30 seconds or until that side is Golden Brown as well If cooking takes less time that means you're oil is too hot

If cooking takes a lot more time then your oil is probably too cool Then continue with the rest, letting the donuts cool on a wire rack lined with paper towels preferably to soak up excess oil When you're ready to glaze make sure that caramel is warm If you did this all in one go the caramel should still be warm enough but if it isn't just microwave it for 15 seconds or so until you have this consistency Dip your donut into the glaze and place the glaze side up on a wire rack

Then immediately topped with toasted walnuts and a sprinkle of pumpkin spice and Brown sugar Continue with the rest and then serve immediately for best results Or at least on the same day Otherwise the caramel will eventually soak into the donuts Which still tastes amazing but doesn't look as cute

If you are serving on the next day though, cause you're a rebel, store them in a covered container at room temperature Like I said, still tastes good, just won't look as nice Also like with most donuts you can freeze them for later Just freeze them solid uncovered, then when they are solid you can put them into freezer bags To defrost by just place them onto a plate and let them come to room temperature naturally

And that's it I really hope you give this recipe a try and bring it to your next potluck, may be a Halloween party Even though these are not scary at all Quite the opposite Special thanks to all my channel members for your monthly support, helping me make these videos for you sustainably And thank you everyone for watching

I really appreciate you spending your time with me I really hope you enjoyed this video If you did please give it a thumbs up and subscribe if you haven't already for more vegan fun food Bye for now!

Source: Youtube

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