Tag: no milk

Vegan Doughnut

writ­ten 4/8/2024, updat­ed 4/8/2024

What

Veg­an yeast dough­nuts with option­al glaze and/or fill­ing

Main Ingredients

Method 1

2 Cups All-pur­pose Flour

½ Cup Gran­u­lat­ed Sug­ar

1½ — 2 tsp Active Dry Yeast

½ Cup Plant-based Milk or Water

Pinch of Salt

1–2 tsp of Sug­ar for Yeast

2 Tbsp Canola Oil

Oil for Fry­ing

Method 2

Egg Replac­er: ½ Cup Aquafa­ba + 3 Tbsp Corn­starch

1½ — 2 tsp Active Dry Yeast

½ Cup Water (warm)

4 Cups All-Pur­pose Flour

⅓ Cup Gran­u­lat­ed Sug­ar

1 tsp Salt

⅔ Cup Plant-Based Milk

4 Tbsp Veg­an But­ter (room temp)

Fry­ing Oil

Optional Ingredients

Apple Cider Vine­gar, Apple­sauce (both as egg replac­er sub­sti­tu­tions), Vanil­la Extract

Toppings

  • Orig­i­nal Glaze: 2 Cup Pow­dered Sug­ar + 1 Tbsp Veg­an But­ter (melt­ed) + 2 Tbsp Plant Milk/Water
  • Add any desired extracts or juices to glaze (e.g. lemon, orange)
  • Choco­late: 1 Cup melt­ed dark or milk choco­late + option­al 1 tsp Refined Coconut Oil
  • Cin­na­mon Sug­ar: 3 Tbsp Gran­u­lat­ed Sug­ar + 1 tsp Cin­na­mon + option­al 2 Tbsp Plant Milk
  • Dairy-free frost­ing
  • Sprin­kles, Choco­late Chips, Can­dy Pieces, Cook­ie Pieces
  • Fresh Fruit

Filling

  • Fruit Jam or Pre­serves
  • Cus­tard:

⅓ Cup Corn­starch

1½ Cup Plant Milk

1¾ Cup Full Fat Coconut Milk

½ Cup Gold­en Cast­er Sug­ar

1 tsp Vanil­la Extract

¼ tsp turmer­ic

4 Tbsp Veg­an But­ter

  1. Coconut and Plant Milk to saucepan
  2. Whisk in Corn­starch + Milk (small amount) slur­ry
  3. Add sug­ar, vanil­la extract and turmer­ic
  4. Medi­um to high heat
  5. Stir­ring while it thick­ens sig­nif­i­cant­ly
  6. Whisk in veg­an but­ter
  • Pas­try Cream:

1 Cup Plant Milk

¼ Cup All-pur­pose Flour/Cornstarch

¼ Cup Gran­u­lat­ed Sug­ar

2 Tbsp Canola Oil or 4Tbsp Veg­an But­ter

1 Tbsp Lemon Juice

1 tsp Vanil­la Extract or 1 Vanil­la Pod

  1. 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.
  2. Whisk all ingre­di­ents in saucepan
  3. Medi­um-high heat
  4. Stir while thick­en­ing
  5. Low­er to medi­um-low tem­per­a­ture
  6. Con­tin­ue stir­ring until pud­ding-like
  7. Remove from heat (can store in fridge for 3 days)
  • Fruit Creams: 1 Cup Pas­try 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
  • Aquafa­ba is just the liq­uid from a can of beans

Breaded Chicken Rolls

writ­ten 07/08/2023, updat­ed 07/08/2023

Vari­a­tion with­out excess sauce or cheese

What

Chick­en breast rolls stuffed with sauce, bacon, and spinach, bread­ed with Kel­log­g’s Corn Flakes Crumbs. Can eas­i­ly be dairy-free with­out addi­tion of cheese. No eggs. No soy. Unless in sauce.

Fun for a fam­i­ly because each roll can be cus­tomized for each per­son in terms of sauce, sea­son­ings, and fill­ing

Ingredients

Main: Chick­en breasts (whole or sliced), Kel­logs’s Corn Flakes Crumbs (or what­ev­er bread­ing, like panko), fill­ing, sea­son­ing, sauce, phys­i­cal fas­ten­er

Your choic­es of what­ev­er you like:

Fill­ing: spinach, cheese slices, bacon, dried cran­ber­ries, onions, etc

Sea­son­ings: soy sauce, salt, pep­per, sug­ar, lemon juice, gar­lic pow­der, onion pow­der, etc

Sauce: A‑1, mus­tard, hot sauce, man­go, toma­to, etc

Fas­ten­ers: tooth­picks, cook­ing twine, etc

Time

45 min­utes prep + 30–45 min­utes bake = 1.5 hours total

Steps

I used 4 whole breasts, pic­tures below

  • Cook bacon
  • Sauté spinach and fla­vor light­ly with lemon, gar­lic, soy sauce, pep­per, and crum­bled bacon, if desired
  • Pre­pare and set out any sea­son­ings or sauces (your hands will be dirty)
  • Pre­pare bread­ing in dish and set aside
  • Line a bak­ing pan with bak­ing rack (you want air­flow under the chick­en)
  • Pre­pare a sheet of plas­tic wrap and set near­by
  • But­ter­fly the whole breasts (if using pre-cut breasts, skip ahead)
  • Lay plas­tic wrap on top of but­ter­flied chick­en
  • Using a meat ten­der­iz­er mal­let, pound until flat
    • Repeat for all chick­en
    • One by one, sea­son the chick­en on both sides
    • Pour sauce and rub it in
    • Lay­er cheese, bacon, and spinach
    • Top with more sauce, bacon, and cheese
    • Care­ful­ly fold in the sides, and then roll (Sauce and cheese will escape any holes or seams!)
    • Bind with phys­i­cal fas­ten­ers (I use tooth­picks)
    • Driz­zle oil (option­al)
    • Cov­er in Kel­log­g’s Crumbs/breading
    • Bake in oven between 350–400 degrees F for about 30–40 min­utes (depends on how much chick­en)
    • Remove fas­ten­ers
    • Slice, enjoy

Pictures

Saute spinach
Care­ful, don’t make it too salty
Bread­ing
Used pre-cooked bacon this time. Meh.
Bak­ing rack on lined pan
Meat ten­der­iz­er
4 whole breasts
Flat­ten­ing
Flat­tened
Soy sauce
Spices
Sauce, bacon, spinach
Wrapped, about to bread
Bak­ing

Notes

  • Sauce is imper­a­tive if you don’t want it to turn out dry
  • Fun to make for the fam­i­ly because every­one gets to choose their own sauce/flavor
  • Pre-cooked bacon is easy, but imparts lit­tle fla­vor
  • Bakes quick­ly since chick­en is thin and fill­ing is pre-cooked
  • Ther­mome­ters are not rec­om­mend­ed giv­en how thin the meat is, can be used as a gauge
  • Cut­ting open a test piece is the best option to test for done­ness
  • Cheese is not nec­es­sary, but makes it oh so good
  • Col­ored tooth­picks not rec­om­mend­ed, lol. Col­or comes off in chick­en.
  • Bite sized is fun to eat, but annoy­ing to pre­pare
  • Try not to cre­ate holes when but­ter­fly­ing
  • Try not to lose any sauce or cheese to holes dur­ing bak­ing. Makes it very dry