Cherry Donuts Treat (Print Version)
# Ingredients:
→ Dough Base
01 -
1 liter oil for frying
02 -
40 grams plant-based butter
03 -
150 ml oat milk, unsweetened
04 -
250 grams plain flour
05 -
½ tablespoon vanilla sugar
06 -
45 grams organic sugar
07 -
½ packet active yeast (4.5 grams)
08 -
½ teaspoon pure vanilla essence
09 -
½ tablespoon Black Cherry Flavoring
→ Toppings
10 -
Cherries for garnish
11 -
240 grams non-dairy whipped topping
12 -
160 grams cherry preserves
13 -
⅛ tsp Black Cherry Flavoring (optional)
14 -
1 teaspoon freshly squeezed lemon juice
# Instructions:
01 -
Let everything sit out at room temp. Mix flour, sugar, and yeast together in a large bowl.
02 -
Pour in oat milk, melted butter, vanilla, and cherry flavor. Give it a quick stir, then knead gently for 2 minutes on low and 8 minutes on medium speed until smooth.
03 -
Roll the dough into a ball, coat lightly with oil, set inside a greased bowl, and cover. Leave it somewhere warm for 1-2 hours to puff up.
04 -
After the dough doubles, split it into 4-6 pieces. Roll each one into a ball, flatten, place on a floured baking sheet, and cover. Let them rise again for 30-45 minutes.
05 -
Heat your frying oil in a pan or pot until it reaches 340-355°F (170-180°C).
06 -
Carefully place dough rounds into the oil. Fry for about 2-3 minutes on each side until golden. Move them to paper towels to soak up extra oil.
07 -
Prepare whipped topping as directed on its package. Stir in lemon juice and black cherry flavor if you'd like.
08 -
Option 1: Slice donuts open, layer with cherry preserves, pipe whipped topping, splash on more preserves, and crown with a cherry. Option 2: Inject jam into whole donuts, frost with whipped topping, add cherry preserves, and garnish with cherries.
# Notes:
01 -
Keep oil between 340°F and 355°F to fry evenly without burning.
02 -
They're best fresh but will stay fine for 3 days if left undecorated.