Vegan Donut Recipe
Check out these vegan donuts from the Sculpted Kitchen!
Donuts
Check out the recipe at The Sculpted Kitchen!-
SERVES
2 as a main, 4 as a side -
PREP TIME
15 minute -
COOK TIME
15 minute
Ingredients
- 1 cup (240 ml) water, plus more as needed
- 1 teaspoon fine sea salt
- 2 tablespoons olive oil
- 3/4 cup (120 g) fine polenta
- 3 cups sunflower oil, plus more as needed
- 7 ounces (200 g) peeled parsnips, very thinly sliced on a mandoline
- 1 pinch fine sea salt, plus more to taste
- 2 tablespoons (30 g) unsalted butter
- 1/2 tablespoon maple syrup (up to 1 tablespoon as needed)
Directions
- 1. Combine all of the ingredients, kneading to form a smooth dough.
- 2. Allow the dough to rise, in a lightly greased, covered bowl, until it’s doubled in size, about 90 minutes.
- 3. Gently divide the dough in half; it’ll deflate somewhat.
- 4. Gently shape the dough into two oval loaves; or, for longer loaves, two 10″ to 11″ logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the
- 5. end of the rising time, preheat the oven to 425°F.
- 6. Spray the loaves with lukewarm water.
- 7. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
- 8. Bake the bread for 25 to 30 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.
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