Vegan doughnuts

Ingredients for 1 servings:

• 30 g yeast, fresh
• 300 g milk (soy milk or oat milk, etc.), lukewarm
• 100 g sugar
• 500 g flour
• 2 tbsp rum
• 70 g oil (sunflower oil)
• ¼ tsp salt, finely ground or ground
• 1 packet of vanilla sugar
• 1 pinch of lemon peel, untreated, grated or
• flavoring (lemon flavor or Citro Back)
• ½ small bottle(s) of flavoring (arrack flavoring)
• 250 g coconut oil
• 250 g margarine (melting margarine)
• Flour for the work surface
• n. B. Jam for filling
• Powdered sugar for dusting

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

without egg

Crumble the yeast into a little milk substitute and dissolve. Stir in the remaining milk substitute, some of the sugar, and 125g of flour. Dust the whole thing with a little flour, cover with a kitchen towel, and let it rise in a warm place for about 30 minutes. Then add the remaining flour, remaining sugar, and remaining ingredients and knead thoroughly. Let it rise for another 30 minutes, then knead vigorously briefly and let it rise for another 30 minutes. Then knead vigorously again (dust your hands well with flour beforehand, as the dough is quite sticky). Form small balls and roll them out on a floured surface to a thickness of about 1.5cm. Cut out circles with a glass. (For doughnuts, place two on top of each other, with jam in between; for cakes, one is enough). Cover the circles again with a warm towel and let them rise for about 15 minutes. Meanwhile, heat the coconut oil and melted margarine in a saucepan (it shouldn’t be too hot or too cold; the doughnuts or donuts should sizzle slightly when placed in the pan). When they’re lightly browned on one side, turn them over, then let them drain on a kitchen towel. Sprinkle with powdered sugar before serving.