Vegan Doughnuts With PB Glaze

Ingredients

Doughnuts

1 cup warm soy

2 1/4 teaspoon of yeast

4 Tablespoons aquafaba

6 tablespoons coconut oil

4 tablespoons sugar

4 cups all-purpose flour

4 teaspoons vital wheat gluten (pure gluten flour)

½ tsp salt

1/4 teaspoon vanilla

Canola or vegetable oil for frying

PB Glaze

Ingredients

2 Cups Powdered Sugar

½ Cup Peanut Butter (preferably smooth and unsweetened)

2 tsp Vanilla Extract

5 TBSP soy or almond milk

Desired Toppings ( cacao nibs, chocolate chips, coconut, ect)

Procedures

1.) Heat the soy milk and coconut oil over medium low heat or in the microwave until warm to the touch, but not hot. Around 110 degrees F. Add the sugar and the yeast to the mixture and mix to combine. Let sit for 5 minutes so the yeast can bloom.

2.) To a stand mixer with a dough hook or a large mixing bowl combine the flour, vital wheat gluten, and salt. Mix until well combined. Next add the aquafaba, vanilla, and the yeast mixture.

3.) Turn the mixer onto medium for about 2 to 3 minutes, or if mixing by hand, stir until the dough is tacky and dump the mixture onto a clean and floured surface and knead till well combined, about 2 to 3 minutes. Dough should but soft but not sticky.

4.) Coat the inside of a large mixing bowl with oil and place the dough inside and cover with a kitchen towel or plastic wrap. Let the dough rise and rest for about an hour in a warm area for one hour.

5.) Once the hour has elapsed, remove the dough from the bowl and onto a clean and lightly floured surface. Gently roll the dough out to about 1/2 in. Using a large cup, cut out circular doughnuts. Using a smaller glass like a shot glass, cut out smaller holes in the center of the doughnuts. Don't throw theses away! They will be the doughnut holes! Remove the doughnuts and doughnut holes and place on a lightly floured baking tray and cover with a kitchen towel or plastic wrap. Repeat until all the dough is used. Let the doughnuts rest for 15 minutes.

6.) In a bottom heavy pot or a deep frier, add vegetable or canola oil and heat to medium heat. If using a heavy bottom pot make sure to put at least 3 inches of oil in the pot. You can test to see if the oil is hot enough by dropping a small piece of dough in the oil. If it floats to the top and starts to bubble, the oil is hot enough. Just make sure the oil isn't too hot, then the doughnuts will burn on the outside without cooking in the center.

7.) Cook each doughnut for about 1 minute per-side or until golden brown then flip to cook the other side. Once both sides are fully cooked and golden brown, remove them from the heat onto a cooling rack or a plate (if your put paper towel on the plate, it might result in soggy doughnuts).

8.) Repeat until all the doughnuts are cooked. Let the doughnuts cool for about 20 to 30 minutes.

9.) While the doughnuts are cooling, its time to make the glaze. To a large mixing bowl, add the peanut butter and vanilla extract. Mix well until incorporated. Add the powdered sugar and mix. The consistency will be tough to mix but slowly add the milk one tablespoon at a time mixing between additions until you get a smooth and thick consistency.

10.) When the doughnuts are completely cooled. Dip the doughnuts into the glaze and place back on the cooling rack to drip dry (make sure to place a baking sheet or parchment paper under the cooling rack to make clean up easier after). Put toppings like cacao nibs, chocolate chips, or coconut shavings on right after dipping the doughnuts. If you wait, the glaze will dry and to topping won't stick to the doughnuts. Repeat until all the doughnuts are glazed and topped. Let the glaze dry for about 15 to 20 minutes. Now the doughnuts are ready to be enjoyed!

Feel free to glaze doughnuts with other glazes and topping. If you don't feel like glazing the doughnuts, you can tosh them in powdered sugar to make powdered doughnuts as well.