I used to have a great recipe for Loukoumades (kind of like a brioche dough) that I wanted to veganize, but I couldn't find it and so I had to start over experimenting with recipes to get the right texture and flavor. Actually, I made a batch of these on Saturday night when I had family visiting, but the dough was very difficult to work with. So my daughter-in-law, who went to pastry school and is an excellent baker, and I sat around afterwards discussing ways to revise the recipe. We thought about reducing the yeast, reducing the soy, adding more flour, chilling the dough before frying and so I made another batch incorporating some of these changes, but they still weren't right. I was about to give up because there is only so much fried-sugary food I want to put in my body, but I'm glad that I gave it another shot because as you can see they are perfect little balls of gooey goodness.
1 1/8 tsp active dry yeast
1 1/2 cups warm filtered water (110-115 degrees)
1/2 cup organic warm plain soy milk (110-115 degrees)
1 tbsp agave syrup
1 tbsp ground flax
3 cups whole wheat pastry flour
1/2 tsp pure vanilla extract
Pinch of kosher salt
1 liter canola oil for frying
Canola oil spray
1/4 cup toasted walnuts, finely chopped
1/4 cup toasted pistachios, finely chopped
- In a large bowl add warm water and yeast and let sit for about five minutes to proof yeast.
- Add warm soy milk, agave, ground flax, vanilla extract, salt and whisk to combine.
- Add flour and stir to combine.
- Cover with plastic wrap and let proof for about two hours.
- Add canola oil to a deep dutch oven or pan and heat over medium heat to 350 degrees with a deep fry thermometer.
- Remove plastic from bowl and stir dough a couple of times to remove air bubbles.
- Using a small 1 tbsp ice cream scooper or a regular tablespoon, spray it lightly with canola and then scoop the dough and drop directly into the hot canola oil. Work with about 6-8 donuts at a time turning them frequently so that they brown evenly. Remove from oil with a large slotted spoon and drain on paper towels.
- While donuts are still hot, toss them in the orange-cinnamon syrup and top with finely chopped walnuts and pistachios. This recipe makes a lot of donuts so I dipped some in cinnamon sugar and powdered sugar as well.
- These donuts are best eaten warm, just after frying.
1/2 cup agave syrup
3/4-1 cup filtered water
1 tbsp maple syrup
1/2 tsp grated orange zest
1/2 tsp pure vanilla extract
Squeeze of fresh lemon juice
3/4 tsp ground cinnamon
- In a small sauce pan, add agave syrup and water, bring to a boil and then reduce to a simmer. Cook for about 15 minutes until sauce thickens. You can tell when it's ready because it will start foaming. To check consistency, spoon a little on to a plate and hold the plate at an angle. You still want it to drip, but you want it to be a little thicker than maple syrup so that it coats the donuts nicely.
- Remove syrup from heat and let cool. The syrup will thicken as it cools, so you may need to add a little more water to thin out.
- Once cool, stir in orange zest, vanilla, lemon juice and cinnamon and stir to combine.