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Glazed coconut doughnuts (vegan)

After a long time as a preparation for the carnival were our doughnuts, this time not classic, but from coconut fat and coconut milk. This healthier version has a fantastic aroma. Together with the strawberry jam, a great treat that is worth trying.

Ingredients:

  • 400g flour
  • 30g coconut fat
  • Ca. 180ml coconut milk
  • 1 egg substitute (Ei-ersatz, I buy at DM) (equivalent to 2 egg yolks)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp lemon juice
  • 2 tsp granulated sugar
  • Strawberry jam for the filling
  • Grated coconut for garnish
  • Agave syrup for the glaze
  • 1 l oil for frying

Preparing:

  • Crumble the yeast into a bowl and sprinkle with sugar. Stir with a spoon and let stand for 10 minutes until the yeast melts and turns into a liquid leaven.
  • Add the egg replacer (or 2 egg yolks), salt, soda, lemon juice, melted coconut fat, sourdough starter and gradually add coconut milk to the flour until an elastic, non-sticky dough is formed.
  • Knead it well (at least 10 minutes to release the gluten from the flour so it reaches a nice elasticity ).
  • Cover the dough and leave it to rise in a warm place for an hour. Then roll the dough out to approx. 8 mm thick and cut out circles.
  • Place the jam in the centre of half of the circles and then place the other circle on top.
  • Press the joint well and then cut out again with a circle mould with approx. 2 mm smaller in diameter than the first one. Let the doughnuts rest, covered, for another 20 minutes.
  • Put the oil in a small but tall saucepan and heat it up. Place the doughnuts into the hot oil and turn down the heat so that they fry slowly until golden.
  • Turn over and fry the other side. Then leave them to cool slightly.
  • For the glaze, mix the agave syrup with a little water and brush on the doughnuts. Leave to dry for at least an hour.
  • Who wants to sprinkle with more icing sugar before serving.

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