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Vegan Pumpkin Spice Doughnuts with Pumpkin Spice Cream
Dessert

Vegan Pumpkin Spice Doughnuts with Pumpkin Spice Cream

2 u 30 minVoor 10Nutri-Score D€€
van @littleblogofvegan13 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

10 personen
  • plain flour (plus extra for dusting)Voorraadkast350 g
  • pumpkin purée (canned or homemade, at room temperature)Groente en fruit200 g
  • plant milk (warmed slightly)Dranken150 ml
  • caster sugarVoorraadkast50 g
  • dried yeastVoorraadkast7 g
  • vegan butter (melted)Zuivel50 g
  • pumpkin spice mixKruiden en specerijen6 g
  • saltKruiden en specerijen3 g
  • sunflower oil (for deep frying)Voorraadkast1 liter
  • caster sugar (for coating)Voorraadkast80 g
  • pumpkin spice mix (for coating)Kruiden en specerijen4 g
  • vegan whipping cream (chilled)Zuivel200 ml
  • icing sugar (sifted)Voorraadkast30 g
  • pumpkin purée (for the filling)Groente en fruit60 g
  • pumpkin spice mix (for the filling)Kruiden en specerijen3 g

per portie

Voedingswaarden

271kcal

Koolhydraten
34 g
Eiwitten
5 g
Vetten
13 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom
  • Keukenmixer
  • Deegroller
  • Uitsteekvorm
  • Soeppan
  • Keukenthermometer
  • Spuitzak
  • Schuimspaan
  • Afkoelrooster

stap voor stap

Bereiding

  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.
    Stap 1

  2. Let the dough rise

    • Cover the bowl and leave in a warm place until doubled in size.
    Stap 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.
    Stap 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.
    Stap 4

  5. Coat the doughnuts

    • Mix the coating sugar with the pumpkin spice.
    • Roll the warm doughnuts in the spiced sugar.
    Stap 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.
    Stap 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.
    Stap 7
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