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Roasted Blueberry brioche donuts

Roasted Blueberry brioche donuts

Roasted Blueberry brioche donuts are simply what vegan donut heaven was made for..National donut day is on our doorstep once again, and this time around I came prepared. Donuts are somewhat of a dark horse to me, you can either go all-in, deep-fried sugar covered the works, or play it safe by opting for a baked “healthier” donut instead, but let’s be honest here, fried donuts are a must, even if it’s just once a year…

Roasted Blueberry brioche donuts are simply what vegan donut heaven was made for… National donut day is on our doorstep once again, and this time around I came prepared. Donuts are somewhat of a dark horse to me, you can either go all-in, deep-fried sugar covered the works, or play it safe by opting for a baked “healthier” donut instead, but let’s be honest here, fried donuts are a must, even if it’s just once a year.

To be honest I could have these freshly baked every morning. In France, you can get these beignets freshly baked with Nutella or jam, but I like a bit of a twist to my donuts. Especially after we visited Dublin and I kinda stumbled on a donut place that sold vegan donuts. Peanut butter and chocolate were my way to go. Always peanut butter! It was lovely… I’m so glad I have a recipe that I can taste and test to my liking.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Intermediate

Roasted Blueberry brioche donuts

Vegan Blueberry brioche donuts

Ingredients 

  • 19g active dry yeast
  • 200ml soy milk
  • 40g white sugar
  • 1 1/2 tsp salt
  • 1/4 tsp vanilla powder or 1 tsp vanilla essence
  • 200g bread flour
  • 200g all-purpose flour
  • Potato egg (ingredients below)
  • 100g vegan butter or cubed coconut oil
  • 1 L canola oil for frying
  • Castro sugar for dusting

Protein egg

  • 1 tsp potato protein or corn starch
  • 1/8 tsp xanthan gum
  • 1 1/2 tsp ice cold water
  • 2 tsp nutritional yeast

Roasted blueberry pastry cream

  • 1 cup blueberries
  • 1/4 cup maple syrup
  • 1/3 cup soaked cashews
  • 1 cup plant-based milk
  • 2 tbsp corn starch
  • pinch of salt

Method

  1. Heat the plant milk until lukewarm and then add the active yeast, leave to bubble for a few minutes. 
  2. Sift together the flours, sugar, potato egg, vanilla seeds, and salt together. 
  3. Gradually pour in the bubbly plant milk mix and then once they are mixed gradually add bits of the vegan butter while kneading or using a bread attachment kneading slowly until homogenized. 
  4. Place in a bowl, cover with cling wrap and leave to rise for 30-60 minutes until double in size. 
  5. Once risen, wrap up in cling wrap and refrigerate overnight. 
  6. The next morning, divide the dough and save the rest to make cinnamon knots, or roll the dough out 1 1/2 cm on a floured surface and press out round shapes or hearts with a cookie cutter. 
  7. Place the donuts on a floured baking tray, leave to rise until doubled and then once risen. 
  8. Heat about 500ml of canola or any other flavorless oil up, add the donuts once the oil is heated to frying temperature (test with a piece of dough, its rise to the top) and fry the donuts 2-3 minutes on each side until golden brown. 
  9. Once brown on both sides, scoop out with a slotted spoon, on some paper towels. 
  10. Once cooled, roll the donuts in the castor sugar, make a hole at the one end of the donut with a sharp knife or the tip of the pastry nozzle, and fill with the roasted blueberry pastry cream. 

Roasted blueberry pastry cream

  1. Preheat oven to 175 degrees Celcius, place the washed blueberries on a parchment paper-lined baking tray, drizzle with the maple syrup and then bake for 10-15 minutes until gooey. 
  2. Leave to cool before blending the rest of the pastry cream ingredients, pour into a saucepan on medium and stir until thickened, add more sweetness if desired. 
  3. Leave to cool before scooping into a pastry bag fitted with a wide tip nozzle to fit into the donut. 
  4. Fill with the pastry cream, and store with the pastry cream filling facing up so it does not leak out.
  5. Serve at room temperature, best to serve fresh the day the donuts have been made.

Notes:

  • These donuts are a bit of hassle than the original baked donuts out there, but they are out of this world delish and fluffy.
  • You can find most of these ingredients in a bio store or online at Amazon, like the xanthan gum and potato starch.
  • Other versions of the pastry cream can be made, by just adding other ingredients instead of the roasted blueberries like peanut butter, vanilla, custard powder, melted vegan chocolate etc.
  • I love the fluffiness of this dough and it’s seriously amazing as a sub for cinnamon knots or rolls.

Hope you love this amazing recipe, I truely love it! Can’t wait to try these with vegan salted caramel…

M*

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