Vegan Pumpkin Doughnuts

I had been thinking about developing a vegan doughnut recipe about a year ago. I knew that out of the many pastries that I was trying to make vegan versions of, this would be one of the easier to convert. Even though I love butter, it is nice to give options when making recipes! So anyhow, I am very pleased with how these came out. I hope you make these and you are surprised at how easy they are! No fancy ingredients and only one day from mixing to frying. Remember, doughnuts are meant to be eaten the day they are made, so plan wisely. Hope you like them!!

Ingredients

Makes around 12 small doughnuts

180 grams or 6.4 oz of unbleached all-purpose flour

6 tbsp of pureed pumpkin

1.5 tsp of instant yeast

1-2 tbsp of oat milk (or any other non-dairy milk)

3 tbsp of warm water

1/4 tsp of salt

pinch of cinnamon

2 tbsp of white sugar

2 tbsp of vegan shortening

1/2 vanilla bean

1 cup of powdered sugar

maple syrup

frying oil - at least 3 cups

In your stand mixer with paddle attachment place flour, salt, shortening, vanilla bean seeds, sugar, and cinnamon. With mixer on low, let paddle attachment mix the ingredients and let the fat coat the flour. Take paddle attachment off and add warm water, instant yeast, and pureed pumpkin. Let mixture start to form a dough, and if it looks really dry - add 1 tablespoon of the non-dairy milk until the dough comes together. The dough shouldn’t be wet, or the opposite, dry. It should be soft, maybe a little tacky but should be a cohesive ball.

Allow for dough to mix for 15-20 minutes on low/medium speed until gluten is developed. How do you know when the gluten is developed? Try the windowpane test. Cut off a small piece of dough and stretch it out facing a sun lit window. Can you see thru the thin membrane without the dough tearing? Good, the dough is done mixing. If not, continue to mix the dough for another minute or two - and test again.

Now when dough is done mixing and there is correct gluten development, let dough rest in an slightly oiled bowl, covered and room temperature for about an hour and fifteen minutes - or until dough has doubled in size. This is called bulk fermentation.

While the dough is rising, cut out squares of parchment paper and coat with shortening or oil. This is so that the cut out doughnuts will not stick to the paper after second rise and your trying to put into the frying oil. Don’t forget this step! Also have your rolling pin, doughnut cutter (I made mini doughnuts) and clean surface ready to roll out dough.

After dough has doubled in size punch it down to deflate. Roll out dough on clean surface, if dough is too tacky, use a little flour underneath. Cut out doughnut shapes and place on individual parchment squares. Re-roll out dough if there is extra. Cover with clean tea towel. Let dough rise for final proof again for one hour or more, depending on how warm your kitchen is - until doubled in size - should take about an hour to 1.25 hours.

Your almost there …

While waiting for the doughnuts to proof make your maple icing and also prep your frying station. In a medium saucepan or dutch oven put the oil and have handy a frying thermometer. The thermometer I have clips to the side of the pan and is easily read. You can find these at almost any grocery store or kitchen supply store.

In a small bowl mix the powdered sugar with 2 tablespoons of maple syrup, add more a little syrup at a time until the mixture is liquid (see photo below). Set aside (can season with a pinch of salt and vanilla extract if you’d like).

Frying time …

About an hour into the final proofing, heat oil to 365F, this will take a little time, so be prepared. Have a large sheet pan or tray covered with paper towel to soak excess oil and also tongs to turn the doughnuts. The oil is very hot and no children should be around. Be careful yourself when placing doughnuts into the pan. Once the oil is the desired temperature, place 2-3 doughnuts into the oil to fry. It only takes 1-2 minutes to fry each doughnut. The doughnut will be brown, try to only flip the doughnuts once. Let them drain on the paper towels. As soon as the doughnuts are done frying, dip in maple syrup mixture. Serve warm.

Enjoy!!!