Childhood memory
Enjoyable start to the Veganuary: Recipe for homemade vegan donuts with filling
The finest pastries made from yeast dough, fruity jam filling and a thick layer of powdered sugar
© Black Lollipop / Getty Images
They belong to New Year’s Eve and Mardi Gras, just like Christmas cookies in Advent: Krapfen, Berliner or Kreppel. The deep-fried pastries with the multi-faceted name also tastes sinfully delicious in vegan. The recipe.
From New Year’s Eve it’s time for donuts. The sweet biscuit pieces with delicious fillings shouldn’t be missing on New Year’s Day, at Mardi Gras and actually during all the time in between. The sweet pastries are very popular in this country for a reason: airy, fluffy deep-fried pastries, fried in plenty of oil, traditionally filled with jam and sprinkled with a thick layer of powdered sugar – a treat for young and old.
Crepe, donuts, donuts or pancakes?
A controversial discussion is certainly that of the name of the popular biscuit particle. What do you say: Kreppel, Berliner, Krapfen or rather Berlin pancakes? In Bavaria and Austria the delicacy is known as Krapfen, in Hesse it is called Kreppel, in the Rhineland it is simply Berliner – an indication of the origin of the pastry. In the capital, the pastry is said to have been created by a well-known baker in the city during the time of Frederick the Great. The Berliners themselves do not call the Berliner Berliner in any case – they call it Berlin pancakes.
According to an old legend, the origin of the Berliner is probably not in Berlin, but in Vienna. The baker Cäcilia is said to have invented the donut by chance during an argument with her husband. Out of anger, she threw a piece of yeast dough at him – but the man crouched quickly and the dough fell into a saucepan of hot fat: the donut was born.
The name donut goes back to the Middle Ages. Back then, before the fasting season, people preferred to eat rich food in order to have a really good time – the sweet yeast biscuits fit perfectly into people’s pre-fasting diet. The term is derived from the Old High German word “Krapho”, which in turn means claw or chop and refers to the original shape of the pastry.
Multifaceted enjoyment
But regardless of whether donuts, donuts, crepe pancakes or Berlin pancakes – one thing is certain, that deep-fried pastries have become an indispensable part of any bakery counter. It not only convinces as a classic variant with jam filling, but also tastes fantastic filled with chocolate, plum jam or quark. Truly exotic creations have emerged over time: the range here ranges from a filling of eggnog, salted caramel or peanut butter.
The pastries are made according to a traditional recipe with ingredients such as milk, sugar, butter and eggs. But donuts also work without animal products: A fine yeast dough is made with plant-based milk and margarine – the key to success here, too, is a correspondingly long walking time. Don’t be too impatient, the waiting time will pay off afterwards in the form of a light, airy dough consistency. Any vegan jam is suitable as a filling – make sure that neither honey nor gelatine has been added to it. A filling made from peanut butter or dark chocolate is usually vegan and makes the Berliners the ultimate treat. Let your imagination run wild – bon appetit!
Recipe for 14 vegan donuts from the oven
ingredients
For the dough
- 200 milliliters of vegetable milk, unsweetened e.g. soy or almond drink
- 400 grams of flour type 550
- 1 cube of yeast
- 60 grams of soft margarine
- 40 grams of sugar
- 1 pinch of salt
- 1 pack of vanilla sugar
- 2 drops of bitter almond flavor
- Oil (sunflower oil) for frying
In addition
- 200 g vegan jam (without seeds, pieces) e.g. strawberry, raspberry, apricot jam
- Piping bag with piping nozzle
- Powdered sugar for garnish
preparation
- Warm the plant-based milk.
- Put the flour in a mixing bowl and form a small hollow. Crumble in the yeast and mix carefully with four tablespoons of lukewarm vegetable milk and one teaspoon of sugar. Dust with a little flour and cover and let rise in a warm place for 30 minutes.
- Add the rest of the milk, the sugar and the soft margarine, salt, vanilla sugar and bitter almond flavor and knead everything well. Cover again in a warm place and let rise for one to two hours.
- Flour the work surface. Knead the dough again, form a roll and cut 14 pieces of equal size. Shape the pieces into even, smooth balls.
- Place the balls spaced apart on a floured baking sheet and let rise for 40 minutes.
- Put plenty of sunflower oil in a large saucepan and heat to 170 ° C. Carefully place two donuts in the hot oil using a slotted spoon, deep-fry for about three minutes on both sides, turning with the slotted spoon. Take out and drain on paper towels.
- Put the jam of your choice in a piping bag with a nozzle. Carefully insert the spout into the lukewarm Berliner from one side and squirt the jam into the middle.
- Dust the finished donuts with powdered sugar and serve.