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–+ servings
Cookies and Cream Donuts

Cookies and Cream Donuts

Be sure to read all the notes for success above the recipe
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Prep Time 45 minutes
Cook Time 10 minutes
Inactive Time 1 hour
Total Time 1 hour 55 minutes
Servings 8

Ingredients
  

  • ¾ cup Plant Milk warm to 115℉ (180ml)
  • 1 Tbs Dry Yeast (6g)
  • 1 Tbs Flax Meal (8g)
  • 3 Tbs Hot Water (45ml)
  • 1 Tbs Granulated Sugar (14g)
  • 2½ cup All Purpose Flour (312g)
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • ⅛ teaspoon Nutmeg
  • 4 Tbs Vegan Butter (56g)

For the Frying

  • 3 cup Your favorite vegetable oil for frying

For the Filling

For the Icing

  • 1 cup Confectioner's Sugar (120g)
  • 2 Tbs Plant Milk (30ml)

Instructions
 

  • First make the donut dough: Sprinkle the dry yeast over the warm milk with a pinch of sugar & allow to prove for about 5 minutes until slightly frothy
  • Melt the vegan butter then get the flax meal combined with the hot water & let it stand to thicken for 5 minutes
  • In a mixer fitted with a dough hook attachment combine all the donut ingredients including the yeast/milk mixture & the semi soft vegan butter
  • Mix on low speed until everything is incorporated for about 30 seconds, then scrape the bottom & sides of the bowl to help it along & mix on low to medium for 8 more minutes
  • Place the dough into a lightly oiled bowl & set in a warm spot, covered for 30 minutes
  • After 30 minutes, fold the dough over onto itself 4 times from the corners stretching gently to form gluten & then continue the rest for another 30 minutes.
  • Meanwhile prepare the buttercream according to the recipe on that post & add the 1 cup crushed cookies at the last stage of mixing~ reserve at room temperature (the other 1/4 cup is for dipping the finished donuts at the end)
  • Once the dough has almost doubled in size & is nice & fluffy & puffy turn it out onto a lightly floured surface & roll it to ¼" - ½" thick
  • Cut the donut dough out with a 3 or 4" biscuit cutter & place each one on a parchment lined sheet pan and allow them to rest & rise some more for 30 minutes~ Only then will you begin heating the frying oil
    It is not great to re-roll this dough so I like to take the scraps and twist them up to make crullers.
  • In a large, deep heavy bottom sauce pot heat 3 cups of frying oil to approximately 375°F (190°c)
  • Fry the donuts for approximately 1 minute on each side using a metal or wooden utensil to do the flipping. Be very careful working with hot oil~it is very dangerous if it spills or splatters on your skin.
  • Remove the donuts with a slotted metal spider utensil or spatula to a cooling rack or a sheet pan lined with paper towels to absorb the excess oil.
  • Fill the cooled donuts with the cookie buttercream then ice in confectioner's sugar glaze & dip in crushed cookies

Video

Notes

Be sure to read all the notes for success section above the recipe 
Storage Donuts are best eaten warm or at room temperature & on the day they are made, they go stale quickly as all yeast products do.
 
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