John Myers
Ingredients for 1 servings:
- 400 g Flour Type 550
- 1 cube of yeast
- 200 ml soy milk (soy drink), unsweetened
- 60 g margarine
- 50 g sugar
- 2 tbsp soy flour, can also be omitted
- 1 pinch of salt
- ½ pack of vanilla sugar
- 2 drops of bitter almond flavor
- 150 g strawberry jam without pieces, vegan
- 1 liter sunflower oil for frying
- Powdered sugar for dusting
Instructions
Working time approx. 1 hour 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes
for 15 – 20 pieces
Sift the flour into a large bowl and make a well in the center. Crumble the yeast slightly and add it to the well. Heat the soy milk in a saucepan until lukewarm, but not hot. Melt the margarine in it and dissolve a teaspoon of sugar. Pour about a quarter of the warmed milk into the well, mix with the yeast, and cover with a little flour. Cover and let rise in a warm place (approx. 33°C) for about 11 minutes. Then add all the other dough ingredients and knead with the remaining milk mixture using the dough hook of the mixer for about 5 minutes until you have a well-kneadable, smooth dough that starts to pull away from the bowl. Then knead with your hands until you have an even, smooth dough that doesn’t stick to your fingers. Cover the bowl with the dough and let rise in a warm place until the dough has doubled in size. This takes about 50 minutes. In the meantime, fill a piping bag with the jam, fitted with the longest and thinnest nozzle. After the rising time, knead the dough once more, then roll it out on a floured surface to a thickness of 2 cm and cut out circles using a 7 cm diameter glass. Place the doughnuts on a baking sheet lined with baking paper and cover with a tea towel. Let it rise again for about 25 minutes. Heat the oil in a tall pot. It should be no more than 2/3 full of oil. To check if the oil is hot enough, simply dip the end of a wooden spoon into it: as soon as bubbles appear on the wood, the oil is hot enough. Make sure the oil is not too hot, otherwise the doughnuts will quickly turn dark on the outside but not be cooked through on the inside. Therefore, only fry at low to medium heat. Place the doughnuts, one by one, bottom side up, into the hot oil. Handle them very carefully. Put the lid on the pot. When the undersides are golden brown, carefully flip the doughnuts with a wooden spoon and fry the other side, uncovered. Each side takes about 1.5-2 minutes. Remove the cooked doughnuts from the oil with a ladle and place them on a plate lined with kitchen paper to drain well. Immediately sprinkle the tops with powdered sugar. It’s important that the doughnuts are still warm or freshly removed from the oil, otherwise the powdered sugar won’t stick. Let them cool slightly. Now you can fill the doughnuts with jam. To do this, insert the nozzle of a piping bag into the side of the still lukewarm doughnuts and pierce all the way through to the center. If necessary, pierce with a skewer. Carefully “circle” the doughnuts to create some space for the jam. Be careful not to over-pierce the puncture. Then fill the doughnuts with the jam as desired and let them cool slightly tilted so that the jam does not run out while cooling.
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