Hot, greasy and so delicious! This is one of my favorite smells ever: fried dough! And it lurks everywhere: at markets, bakeries and there are even food stalls in front of some supermarkets. At some time we couldn’t resists anymore and had to bring this smell back to our kitchen. This is why we did vegan curd doughnuts, a typical German sweet snack that can be easily veganized. There is vegan curd in German supermarkets by brands as Provamel and Alpro. If you don’t get vegan curd, simply use vegan yoghurt and let it drip in a towel or coffee filter for 2-3 hours, so it gets firm.
Vegan Curd Doughnuts
FOR THE DOUGH
- 250 g (9 oz) vegan curd
- 300 g (2.5 cup) flour
- 125 g (0.5 cup) sugar
- 1 tbsp vanilla sugar
- 2 tbsp baking powder
- 40 ml (2.5 tbsp) soy milk
- 40 ml (2.5 tbsp) sparkling water
- 1 l (4 cups) plantbased oil for deep-frying
- 1 tbsp cinnamon
- 3 tbsp sugar
- jam (optional)
- In a large bowl, mix all ingredients for the dough until soft and creamy. Set aside for 10 minutes.
- Heat up oil to 180°C/360°F in middle-sized saucepan and add plantbased oil for frying. As soon as it’s the right temperature, carefully add 1 tbsp of dough. It’s best to use two tablespoons for this step in order to form small balls out of it. Make sure that your doughnuts do not stick on the ground of the saucepan, and keep stirring from time to time.
- By the way: If your doughnuts don’t turn out as round as you’d like them to be: Don’t worry. They will taste delicious anyway, so don’t put yourself under too much pressure.
- Back to frying. Add dough bit by bit to your saucepan and make sure that they are frying next to each other, not on top of each other. Take some time for frying and don’t rush it.
- Prepare a large plate covered with paper towel. As soon as doughnuts are fried golden, degrease them on it.
- Prepare a bowl with mixed sugar and cinnamon and roll doughnuts in it while they are still hot. This way, the sugar will stick to them. Cover them all around in sugar.
- If desired, serve warm jam with your doughnuts, but don’t worry, they are also very, very tasty without it. If you like jam, heat it up in a small saucepan and stir the whole time so it doesn’t get clumpy.