Vegan Jelly Doughnuts
- Kathi
- Dec 30, 2022
- 2 min read
Was wäre Fasching ohne Krapfen? Heute gibt's den beliebten Klassiker ganz ohne tierische Produkte.
Krapfen, Pfannkuchen, Berliner....well hardly another fat pastry has so many names like the deep-fried pastries that has its appearance every year in carnival season.
As a native of Hesse, I grew up with "Kräbbl" (Kreppel) and mostly know them with a strawberry jam filling. In my adopted country of Franconia, however, this would be unthinkable, because here the filling of choice is Hiffenmark (rosehip jam). And with good reason, because the slightly tart flavor and silky texture harmonize perfectly with the fried yeast dough.
So whatever you call them, you can't miss them at carnival!
For about 12 Berliner you need:
For the raised dough:
500g light spelt flour
200ml unsweetened soy milk lukewarm
80g margarine soft
80g sugar
1 pinch of salt
1 cube fresh yeast
1 pinch vanilla (optional)
Other:
1 jar of hiffenmark (or other jam) for filling
powdered sugar for dusting
1 L heatable vegetable oil (sunflower, rapeseed, etc.) for frying.
Preparation:
Dissolve the yeast in the milk with a tsp of the sugar and set aside for about 10 minutes.
Mix 500g of flour, the remaining sugar, 1 pinch of salt and 80g of margarine with the vanilla.
Pour in the yeast milk and knead everything into a smooth dough for at least 5 minutes.
Put the dough in a bowl, cover it with a clean kitchen towel and let it rise for 1,5 hours.
Then transfer it to a lightly floured work surface and roll it out to a thickness of about 1,5cm.
Then cut out circles with a glass and place them on a baking tray lined with baking paper. The leftover dough can be kneaded together and rolled out again.
When the dough is used up, the blanks need to rise again for 30 minutes.
Heat the oil to 170°C and bake the berliner in batches. They need about 30 seconds on each side.
Fill a piping bag with the hiffenmark and fill the doughnuts with it.
Finally, you can dust them with powdered sugar.
Helau!
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