Vegan Josie Jelly Donuts
Jelly: In heavy-bottomed saucepan over high heat, cook strawberries and sugar until 220°F (105°C).
- Cook45 min
- Total45 min
- Serves10
- LevelIntermediate
Ingredients
- 6 cups (1.5 L) Jelly:
- 2 cups (500 mL) fresh or frozen strawberries
- ¼ cup (60 mL) granulated sugar
- 1 tsp (5 mL) corn-starch zest and juice of 1 lime
- ½ tsp (2 mL) vanilla
- 3 tbsp (45 mL) salt
- 3 tbsp (45 mL) Dough:
- ½ cup (125 mL) vegan margarine
- 2 tbsp (30 mL) vegetable shortening
- 1 tsp (5 mL) packed brown sugar
- 2 tbsp (30 mL) lemon zest
- 4 cups (1 L) ground flax seeds, soaked in ½ cup (125 mL) hot water
- 2 tbsp (30 mL) almond milk
- 1 tbsp (15 mL) all-purpose flour
- 12 cups (3 L) fresh yeast
- baking powder
- canola oil
Method
- Jelly: In heavy-bottomed saucepan over high heat, cook strawberries and sugar until 220°F (105°C).
- Make a slurry by whisking together corn-starch, lime zest, lime juice and ½ cup (125 mL) water.
- Add slurry to berry mixture; cook, stirring constantly, until mixture thickens and is boiling for at least 1 minute.
- Remove from heat. Add vanilla and salt. Scrape into blender; pulse until smooth. Spread on sheet pan to cool.
- Dough: In bowl, cream together margarine, shortening, granulated sugar, brown sugar, vanilla, lemon zest and salt. Stir in flaxseeds. Pour in almond milk. 2. In separate bowl, crumble yeast into flour. Stir in baking powder.
- Fold flour mixture into sugar mixture. Cover and refrigerate for at least 30 minutes or up to 48 hours.
- On floured surface, roll out dough to ½-inch (1 cm) thickness; using 4-inch (10 cm) round cutter, cut out rounds, re-rolling scraps, if necessary.
- In heavy-bottomed pot, heat oil to 375°F (190°C). Drop in rounds and fry, in batches, for 90 seconds. Flip with chopsticks; fry for another 90 seconds. 6. Remove to rack to cool. Once cool, cut small hole in side of each; pipe jell.
