WWW.FREI-STYLE.COMVegan Jelly Doughnuts (Berliner)
Ingredients
Berliner:
- 500 g (18 oz.) flour (half wheat/half spelt)
- 150 ml (3/4 cup) plant-based milk (e.g. oat)
- 100 g (3.5 oz.) margarine
- 35 g (1.2 oz.) sugar
- 1 tsp vanilla extract
- 1/2 cube fresh yeast
- 2 Tbsp plant-based yogurt
- 1 Tbsp soy flour
- 1 tsp salt
- 1 liter (4 cups) oil for frying
- jam for filling
Vanilla pudding:
- 500 ml (2 1/8 cup) plant-based milk
- 20-30 g (0.7-1.1 oz.) sugar
- seeds of 1 vanilla pod or 2 tsp vanilla extract
- 4 Tbsp cornstarch
Instructions
Berliner:
- 1.Warm the milk and the margarine, add the sugar and yeast and stir until everything is dissolved
- 2.Add the vanilla and yogurt
- 3.Add the flour, soy flour and salt and knead into a smooth dough
- 4.Let the dough rise, covered, for about 1-2 hours
- 5.Roll out 2 cm (0.8 inch) thick, cut out circles with a glass or ring and let rise once more
- 6.Heat the oil in a pot, fry the Berliner for about 2-3 minutes on each side
- 7.Let drain on kitchen paper and immediately dust with powdered sugar
- 8.Once the Berliner have cooled a little, pipe in the filling with a piping nozzle
Vanilla pudding:
- 1.Heat 450 ml of the milk with the sugar
- 2.Add the vanilla
- 3.Mix the remaining 50 ml (1/4 cup) milk with the cornstarch
- 4.Add it to the milk and bring to a boil once more while stirring
- 5.Let cool and fill into the Berliner
Notes
Berliner taste best fresh and slightly warm – the next day I briefly reheat leftovers in the oven. Instead of jam and vanilla pudding you can also use vegan chocolate cream, an apple-cinnamon filling or whipped plant cream. I keep the oil at around 170 °C (340 °F): too hot and the Berliner brown outside while staying raw inside, too cool and they soak up too much fat. Let the dough rise well, so they turn out fluffy with the classic pale ring around the middle.