Either line a Muffin Pan (12 count) with liners OR grease/parchment paper a Baking Pan
Pour brownie batter into bakeware
Bake for about 20 minutes until toothpick comes out cleanly
While performing next steps, let cool
Prep
In a large mixing bowl, use an electric beater on medium speed to work Cream Cheese (16 oz) until smooth, about 2-3 minutes
Add Sugar (½ cup), Sour Cream (½ cup), Vanilla (½ tsp), and Peppermint Extract (½ tsp – a little more if you want more of peppermint flavor, but not too much lest it be bitter)
Beat on medium-low speed
Add Eggs (2 total), 1 at a time until all combined
Fold in Peppermint Candy (⅓ cup – more if desired for more peppermint)
Bake
Make sure oven is at 350F
Spread prepared mixture over top the brownies
Bake about 15 minutes, until cheesecake is set
Cool in the pan on top of cooling racks for 30 minutes
Refrigerate uncovered for at least 1 hour up to 24 hours (if longer than 4 hours, cover)
Topping (Optional)
Right before serving, using a microwave-safe bowl, add Chocolate Chips (½ cup) and Heavy Cream (⅓ cup)
Microwave for 30 seconds
Stir
Microwave for 30 seconds
Stir until smooth
Microwave more if needed
Spread over top the cheesecake and garnish with Crushed Peppermint Candy (desired amount)
Refrigerate for 10 minutes until set
SERVE and Enjoy!
Notes
Do NOT do this as a vegan recipe!! It’s not good! I tried making vegan cheesecake 6 times and it is never good despite using a variety of different cream cheeses
2024: Made the mistake of making brownies in a different pan and then trying to cut it out in the shape of the springform pan I was using. NOT a good idea. Just bake it in the pan first. Otherwise the bottom is weird. If I were to do it again, I would add more peppermint as a whole as I couldn’t really taste it in the cheesecake. Did not do the optional frosting top
Recipe calls for soft peppermint candy. I used candy canes. The softer candy probably would melt better
If using Vanilla Pod, remove seeds from pod and add both pod and seeds to pan, then add milk and simmer low-medium heat for 5-10 min to infuse, then discard vanilla and bring to boil.
Whisk all ingredients in saucepan
Medium-high heat
Stir while thickening
Lower to medium-low temperature
Continue stirring until pudding-like
Remove from heat (can store in fridge for 3 days)
Fruit Creams: 1 CupPastry Cream + ½ Cup Fruit Puree and ¼ tsp Fruit Extract
Chocolate Cream: 1 Cup Pastry Cream + ½ Cup Chocolate
Cream Cheese: 1 Cup Pastry Cream + ½ Cup Plant-Based Cream Cheese
Equipment
Roller
Flat Surface
Fryer
Plastic Wrap
Oil Thermometer
Tongs/Spider
Cooking Spray
Bowls
Clean Cloth
Chopstick
Pastry Piping Bag
Round Cutters/Cup/Whatever
Cooling Rack
Paper Towels
Sifter
Stand Mixer
Instructions
Method 1 – No Egg Replacer
Yeast: Warm Milk/Water (½ Cup) to about 105F to 115F and dissolve Sugar (1 tsp), then add Active Dry Yeast (1½ – 2 tsp). Let rest until it blooms
Dough: In a bowl (or stand mixer bowl if using) combine Flour (2 Cups), Sugar (½ Cup), and Oil (2 Tbsp). Then add Yeast
Knead: Knead either by hand (10 minutes) or in the stand mixer with dough hook (5 minutes on level 2) until a dough forms
First Proof: Cover with plastic wrap or a clean cloth and let rise until doubled, about 1-2 hours
Shaping: Roll out onto lightly floured surface (don’t over flour the surface) and roll until about ½” thick
Cover any pieces not using
Using cutters or a cup or bottle caps or whatever, shape and cut your doughnuts.
If filling, just roll into little balls and flatten them
Optional Second Proof: Cover with plastic (add some cooking spray to prevent sticking) and allow to rise for another 30 minutes to an hour
Frying: Heat oil to 360F – 375F
Make sure there’s enough for the doughnuts to float
Fry for about 30 – 45 seconds until golden brown per side
Place on cooling rack with paper towels underneath
Method 2 – Egg Replacer
Egg Replacer: Mix Aquafaba (½ Cup) and Cornstarch (3 Tbsp)
Yeast: Combine Yeast (1½ – 2 tsp) with warm Water (½ Cup) and Sugar (1 tsp). Let rest until it blooms
Dough: In a large bowl, combine Flour (4 Cups), Sugar (⅓ Cup), and Salt (1 tsp), making a well in the center
Add Egg Replacer, Milk (⅔ Cup), and Yeast
Mix together until the ingredients JUST combine (overdoing it can make the doughnut dense)
Optionally, let sit for 30 minutes
Knead: Either 10 minutes by hand or 5 minutes in stand mixer with dough hook set on level 2
Add Butter (softened/room temp, 4 Tbsp)
Knead again for about 2 minutes until you can pull it thin without it tearing
First Proof: Cover with plastic or a clean cloth until it doubles in size about 1-2 hours
Optionally, punch it down then refrigerate overnight. Many bakers recommend this to infuse the yeast flavor into the dough, but not necessary
Prepare a working surface lightly with flour (don’t overdo it) and turn out dough.
Divide into pieces and cover any pieces not being used
Roll into pieces about ½” thick and cut to desired size and shape (you can use cookie cutters, drinking glass, bottle caps, whatever)
Re-roll any leftover scraps and let sit for about 30 minutes before repeating (it is recommended to re-roll only one time)
Second Proof: Place cut doughnuts on a tray or parchment lined baking sheet and cover with plastic wrap (may want to use cooking spray to prevent sticking)
Allow to rise for 30 minutes to an hour
Test by poking with finger: if indentation pops back out, need to rise more. If it stays, then ready for frying
Remove plastic wrap
Frying: Heat oil to about 360F to 375F
Don’t leave! Each doughnut should take about 30 – 45 seconds per side
Fry until golden brown
Place on towel-lined cooling rack
Pictures
Glazing and Filling
Allow doughnuts to be cool yet warm before adding glaze or filling
Glaze
Original Glaze: 2 Cup Powdered Sugar + 1 Tbsp Vegan Butter (melted) + 2 Tbsp Plant Milk/Water
Sift powdered Sugar 1 Tbsp at a time into the melted Butter (1Tbsp) and Milk (2 Tbsp) mixture
Stir to combine
Drizzle over doughnuts or dunk top of doughnut into bowl of glaze
Add any desired extracts or juices to glaze (e.g. lemon, orange)
Add food coloring if desired
Top with cookies, candy, cereal, etc
Reduce Milk for thicker glaze
*See Toppings section above for more ideas
Filling
Use a chopstick to poke a hole into the side of the doughnut
Wiggle it around to create opening for the fillings
Using pastry piping equipment, pipe in your fillings
Make sure fillings are not super hot
*See Fillings section above for more ideas
Notes
I didn’t have any pastry piping, so I tried to use a ziploc bag with the corner snipped off. Ended up having to use the chopstick to force the filling into the depths of the doughnut… Now, mind you, I tried to fill a ring doughnut, but a hole-less doughnut or longer cylindrical like an eclair would be much easier to fill without dedicated piping equipment.
I overworked my dough, so it ended up being very dense and not fluffy
I already altered the sugar ingredient amount because mine were so bland
Glaze needs to be thicker. Mine was so liquidy and didn’t work well
Use an oil thermometer!
Most notes say to eat doughnuts the same day for best results
I ate my jam-filled ring doughnut the next day and I daresay it was better than the day before!
Reheated my 5in jelly-filled ring doughnut the next day in the microwave with a wet paper towel on top for about 15 seconds
