Party time also in the kitchen scent of sugary and fried desserts! To make the Carnival even more cheerful, we prepare donuts at home: I suggest them in the semi-wholemeal version, without eggs and without butter. Even fried, they will be very light: we bet everyone will like them?
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Identity Card of the Recipe
- 272 KCal Calories per serving
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Ingrediants
For pasta
- 80 g of brown sugar
- 3 g of dried brewer's yeast
- 30 ml of corn oil
- Vanilla essence
- Grated rind of untreated oranges
- Grated rind of untreated lemon
- 4 g of salt
- 160 ml of sparkling water
- 150 g of wholemeal flour
- 160 g of Manitoba flour
For frying
- About 500 ml of peanut oil
For the filling and topping
- 20 g of brown sugar
- Organic food, without added sugars: 70 g of jam
Materials Needed
- Bowl
- Scale weighs food
- Lemon grater or row
- Blotting paper
- Food thermometer
- Skimmer
- Transparent film
- Cut cookies or glass
- Brush
- Pot for frying
- Rolling pin
Preparation
- In a bowl, mix the Manitoba flour and the whole wheat flour together with the brown sugar. Flavor the mixture with grated lemon and orange zest, then add a teaspoon of vanilla essence to taste.
- In the center, add the dry yeast and start kneading by adding the sparkling water and the corn oil.
- As a last ingredient, add a pinch of salt
Did you know that
The sparkling water, rich in carbon dioxide, facilitates leavening and allows air to be incorporated into the dough.
To obtain fluffy and very soft donuts, it is recommended to mix a part of wholemeal flour with Manitoba flour. That is a very strong flour capable of developing a lot of gluten in contact with liquids, the same one used to prepare seitan.
Dry brewer's yeast can be replaced with 9 g of fresh brewer's yeast or with a dose of mother yeast equal to 30% of the total weight of the flour. The long leavening allows to make the compound very digestible and to enrich it with aromatic substances produced by yeasts.- Knead the ingredients for a long time, beating the dough on the pastry board to favor the development of the gluten mesh. Place the dough in the bowl, cover with cling film and let the dough rise slowly in the fridge for 24 hours.
- The next day, remove the bowl from the fridge and leave the pasta at room temperature for one "hour.
- Gently open the dough, first with your hands, then with a rolling pin to obtain a 4-5 mm thick disc.
- With a round mold or with the edge of a glass, cut the dough into discs.
- Stuff half of the discs with a teaspoon of organic jam with no added sugar. Alternatively, stuff the donuts with vegan hazelnut cream or vegan custard.
- Brush the non-stuffed discs with water, then place them on top of the respective ones with the filling, carefully sealing the edges. Proceed in this way with the remaining discs as well. The scraps can be kneaded again and get other donuts.
- Arrange the donuts on baking paper and leave to rise for an hour.
- Prepare the oil for frying. Pour the peanut oil into a saucepan and bring to a temperature of 160-170 ° C.
Attention
When frying, it is important to constantly check the temperature to prevent the oil from exceeding the smoke point, which is the temperature above which compounds that are toxic to health begin to form.- When the oil has reached the right temperature (you can check it by inserting a wooden stick in the boiling oil), dip the donuts and cook them for 2-3 minutes, turning them often.
- When they are cooked, remove them from the oil with the help of a skimmer and place them on a sheet of absorbent paper.
- To taste, sprinkle the donuts with chopped icing brown sugar.
- For a lighter version, the vegan donuts can be baked in the oven at 160 ° C for 20 minutes.
Did you know that
There are two possibilities for storage in the freezer: the donuts can be frozen raw (before the last leavening) or after cooking. In the first case, to cook them they must be left at room temperature for 10-12 hours, until they resume. leavening, before being cooked (in oil or in the oven). In the second case, just defrost the donuts slowly in the fridge overnight and heat them slightly to savor their taste and texture.Alice's comment - PersonalCooker
With this recipe, the donuts will be perfect: the absence of eggs and butter makes the dessert really light, so much so that it will not seem fried! Prepare them at home: they will arouse success in the family!Nutritional values and Health Comment on the recipe
Vegan Donuts are foods that belong to the dessert group.
They have a high energy intake, mainly provided by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, unsaturated fatty acids and peptides of medium biological value.
Fiber is present in high quantities, while cholesterol is absent.
Vegan Donuts are not indicated in the diet for overweight and should be consumed occasionally, as well as in moderate portions in case of hyperglycemia, type 2 diabetes mellitus and hypertriglyceridemia.
They contain gluten and should be avoided in the diet for celiac disease.
They do not contain lactose and are suitable for nutrition for this type of food intolerance.
The richness of fiber can increase intestinal motility.
They are relevant to the lacto ovo vegetarian and vegan philosophy.
The average portion as a breakfast food is 70 g (1 whole = 190 kcal), while as a snack it should be limited to 40 g (110 kcal).
The nutritional values were calculated assuming a very low absorption of frying oil.
