Recipe: Vegan Flaky Donuts

Ingredients

Heat water and alt-milk until lukewarm, then whisk in yeast and let it bubble.
Mix flour, sugar, salt, softened vegan butter, and yeast mixture in a stand mixer until just combined.
Form the dough into a ball, place in a greased bowl, cover, and let rise until doubled in size.
Punch down the dough, wrap it, and chill for an hour.
Flatten the vegan butter between wax paper into an 8-inch square.
Roll out the dough into a 12-inch square and place the butter square on top.
Fold the corners of the dough over the butter and seal the edges.
Roll out the dough into a 20-by-8-inch rectangle, fold into thirds, and chill.
Repeat the folding and chilling process two more times.
Roll out the dough into a 6-by-18-inch rectangle and cut into squares.
Stack the squares, roll into a 6-by-8-inch rectangle, and cut donut shapes.
Let the donuts rise for 30 minutes, then chill in the freezer.
Preheat oil to 350ºF and prepare the filling by mixing cream cheese and blackberry jam.
Make the glaze by mixing powdered sugar, lemon juice, and lemon zest.
Fry the donuts in batches until golden, then fill with the blackberry cream and glaze.

Servings

12 pieces

Calories

389

Total fat

21g

Total carbohydrates

45g

Total protein

Sodium

471mg

Cholesterol

10mg