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Vegan Josie Jelly Donuts

Vegan Josie Jelly Donuts
Prep Time
25 min
Cook Time
1h 45 min
Yields
12 - 15 servings

A Tofino, B.C., coffeehouse devises a delicious vegan tribute to a beloved local politician, Mayor Josie Osborne.

Yield: 12 to 15 doughnuts

Courtesy of Duane Bell, Rhino Coffee House, Tofino, B.C.

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ingredients

Jelly

6
cups (1.5 L) fresh or frozen straberries
2
cups (500 mL) granulated sugar
¼
cup (60 mL) cornstarch
zest and juice of 1 lime
1
tsp (5 mL) vanilla
½
tsp (2 mL) salt

Dough

3
Tbsp (45 mL) vegan margarine
3
Tbsp (45 mL) vegetable shortening
½
cup (125 mL) granulated sugar
2
Tbsp (30 mL) packed brown sugar
1
tsp (5 mL) vanilla
1
tsp (5 mL) lemon zest
1
tsp (5 mL salt)
2
Tbsp (30 mL) ground flax seeds, soaked in ½ cup (125 mL) hot water
2
cups (500 mL) almond milk
4
cups (1 L) all-purpose flour
2
Tbsp (30 mL) fresh yeast
1
Tbsp (15 mL) baking powder
12
cups (3 L) canola oil
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directions

Step 1

In heavy-bottomed saucepan over high heat, cook strawberries and sugar until 220°F (105°C).

Step 2

Make a slurry by whisking together cornstarch, lime zest, lime juice and ½ cup (125 mL) water.

Step 3

Add slurry to berry mixture; cook, stirring constantly, until mixture thickens and is boiling for at least 1 minute.

Step 4

Remove from heat. Add vanilla and salt. Scrape into blender; pulse until smooth. Spread on sheet pan to cool.

Step 5

In bowl, cream together margarine, shortening, granulated sugar, brown sugar, vanilla, lemon zest and salt. Stir in flaxseeds. Pour in almond milk.

Step 6

In separate bowl, crumble yeast into flour. Stir in baking powder.

Step 7

Fold flour mixture into sugar mixture. Cover and refrigerate for at least 30 minutes or up to 48 hours.

Step 8

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.

Step 9

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.

Step 10

Remove to rack to cool. Once cool, cut small hole in side of each; pipe jelly into middle.

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