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Vegan Pumpkin Spice Doughnuts with Pumpkin Spice Cream
Dessert

Vegan Pumpkin Spice Doughnuts with Pumpkin Spice Cream

2 h 30Pour 10Nutri-Score D€€
par @littleblogofvegan13 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • plain flour (plus extra for dusting)Épicerie350 g
  • pumpkin purée (canned or homemade, at room temperature)Fruits et légumes200 g
  • plant milk (warmed slightly)Boissons150 ml
  • caster sugarÉpicerie50 g
  • dried yeastÉpicerie7 g
  • vegan butter (melted)Produits laitiers50 g
  • pumpkin spice mixÉpices6 g
  • saltÉpices3 g
  • sunflower oil (for deep frying)Épicerie1 litre
  • caster sugar (for coating)Épicerie80 g
  • pumpkin spice mix (for coating)Épices4 g
  • vegan whipping cream (chilled)Produits laitiers200 ml
  • icing sugar (sifted)Épicerie30 g
  • pumpkin purée (for the filling)Fruits et légumes60 g
  • pumpkin spice mix (for the filling)Épices3 g

par portion

Nutrition

271kcal

Glucides
34 g
Protéines
5 g
Lipides
13 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Robot pâtissier
  • Rouleau à pâtisserie
  • Emporte-pièce
  • Marmite
  • Thermomètre de cuisine
  • Poche à douille
  • Écumoire
  • Grille de refroidissement

pas à pas

Préparation

  1. Make the dough

    • Warm the plant milk and stir in the yeast with a little of the sugar, then leave to foam.
    • Mix the flour, remaining sugar, pumpkin spice and salt in a bowl, then add the pumpkin purée, yeast mixture and melted vegan butter.
    • Knead until smooth and elastic.
    Étape 1

  2. Let the dough rise

    • Cover the bowl and leave in a warm place until doubled in size.
    Étape 2

  3. Shape the doughnuts

    • Roll the dough out on a floured surface to about 1.5 cm thick.
    • Cut out rounds with the cookie cutter and place them on a lined tray.
    • Cover and leave to prove until puffy.
    Étape 3

  4. Fry the doughnuts

    • Heat the sunflower oil in a stockpot to 170 °C.
    • Fry the doughnuts in batches until golden on both sides, then drain on a cooling rack.
    Étape 4

  5. Coat the doughnuts

    • Mix the coating sugar with the pumpkin spice.
    • Roll the warm doughnuts in the spiced sugar.
    Étape 5

  6. Make the pumpkin spice cream

    • Whip the chilled vegan cream with the icing sugar until soft peaks form.
    • Fold in the pumpkin purée and pumpkin spice.
    Étape 6

  7. Fill and serve

    • Fill a piping bag with the cream and pipe into the side of each doughnut.
    • Serve the doughnuts while fresh.
    Étape 7
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