In the first edition of this book, this recipe included guar gum to help replace the function of eggs in the batter. It worked, and the doughnuts were good, but gums are expensive and aren’t used in the kitchen very often. Then I discovered aquafaba, that oft-discarded bean water that comes in a can of chickpeas, whips up into perfect vegan meringues.
INGREDIENTS :
MAKES 8 TO 12 TRADITIONAL DOUGHNUTS OR 25 TO 35 DROP DOUGHNUTS ACTIVE TIME:
- 15 MINUTES | READY IN: 40 MINUTES
- 2 cups (240 grams) all-purpose flour, sifted
- ⅓ cup (80 grams) superfine sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly grated nutmeg or ground allspice
- 2 tablespoons coconut oil or vegetable shortening, at room temperature
- ½ cup almond milk, scalded and cooled, divided
- 3 tablespoons strained aquafaba, at room temperature
- 2 tablespoons plain soy yogurt, at room temperature
- 1 teaspoon vanilla extract
- Vegetable oil for greasing and frying
DIRECTIONS :
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, salt, and nutmeg, and blend
on low speed. Add the coconut oil and blend on medium-low speed until the mixture resembles coarse sand.
• In a small bowl, mix ¼ cup of the milk, the aquafaba, yogurt, and vanilla. With the mixer on medium speed, slowly pour the wet
ingredients into the flour mixture. Scrape down the sides of the bowl and mix for 20 seconds. Add the remaining ¼ cup milk, a little at a
time, until the batter sticks to the sides of the bowl. The batter should be smooth, thick, and pipeable, similar to moist cookie dough. You
may not need all of the milk. Cover the dough with plastic wrap and let rest for 15 to 20 minutes.
