• Messy Vegan Baker

Vegan Sour Cream Old Fashioned Doughnuts

Since I have a plethora of time right now and some extra vegan sour cream, so why not make some Old Fashioned Sour Cream Doughnuts vegan style? (It’s a mouthful I know.) So, I made them... and then added some colored glaze on top to make them even more delicious and photogenic. (Yes that’s a real thing now thanks to IG. Poor food. Having to deal with so much pressure to look perfect. Sigh… oh well.)

Note: These doughnuts taste better the second day.

Recipe from How to Bake Everything by Mark Bittman







Ingredients:

3 c flour

2 tsp baking powder

1 tsp salt

2/3 c sugar

4 tbsp vegan butter

3 egg yolks (Bob’s Red Mill Egg Replacer)

3/4 c vegan sour cream (Good Karma)

8 c neutral oil

Directions:

In a separate bowl, mix the flour, baking powder, and salt together and set aside

In a stand mixer or by hand, beat the sugar and butter together until sandy

Add the egg yolks and mix

Add the sour cream and mix until well combined

Add in the dry ingredients and mix together (I suggest using the mixer or your hands for this part because the dough does get very thick

Add flour if the mixture is too runny or add sour cream if the mixture is too dry and crumbly one tbsp at a time

The dough should be sticky but hold together

Place the dough in a bowl, cover, and place in the refrigerator for at least one hour or overnight

On a lightly floured work surface kneed the dough together until it’s smooth

Roll the dough out until it’s roughly 1/2 and inch thick

Use a doughnut cutter or a rim of a glass and something that makes a smaller whole to cut the doughnuts out

Kneed the remaining scraps together and repeat the cutting out process (be careful not to dry out or over kneed the dough)

In a pot (preferably cast iron) heat up the oil to 325 degrees F

Place the doughnuts in one at a time (you can fry multiple doughnuts at a time but don’t overcrowd the pot)

The dough will sink at first and then rise up

Let the dough fry for about 15 seconds (after it’s risen to the top) and then flip

Fry until the underside of the doughnut is golden brown and cracked, then flip and repeat

Place on a rack (I always put a paper bag on top to help absorb the oil)

Let cool


Full Disclosure:

I had a hard time following these directions. My oil also got too hot, so mine didn’t do what they were supposed to do. So I ended up letting the bottom cook until golden brown, then flipping and repeating. They still turned out really well.

Glaze:

3 c confectioners sugar

1/2 c non-dairy milk

2 tsp vanilla

Drops food coloring (optional)

Mix all of them in a stand mixer or bowl until well combined

Add more sugar if it’s too runny or more milk if it’s too thick

To test out the consistency, pour some glaze over the back of a spoon. If it stays, it’s good to go

Place the doughnuts over a wired rack and pour the glaze over them

The glaze should stick fairly well onto the doughnuts

My glaze was too thin which is why it didn’t stay on my doughnuts very well

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