Recipe: Vegan Raspberry-Filled Cronut

Ingredients

Heat the milk and water until lukewarm, then whisk in the yeast and let it stand until bubbly.
Combine flour, sugar, salt, softened vegan butter, and the yeast mixture in a stand mixer and mix until combined.
Form a ball from the dough, place it in a greased bowl, cover, and let it rise until doubled in size.
Punch down the dough, wrap it, and chill for an hour.
Prepare the vegan butter by flattening it between parchment paper into an 8-by-8-inch square.
Roll out the chilled dough into a 12-by-12-inch square, place the butter square on top, and fold the corners over to seal it.
Roll the dough into a 20-by-8-inch rectangle, fold it into thirds, and chill for 45 minutes, repeating this process two more times.
After the final fold, roll out the dough into a 6-by-18-inch rectangle and cut it into donut shapes.
Let the donuts rise for about 30 minutes, then chill them in the freezer.
Heat oil to 350ºF and fry the donuts in batches until golden brown.
Prepare the filling by blending the cream cheese and blackberry jam until smooth, then fill the donuts.
Mix the glaze ingredients and either drizzle or dip the donuts in the glaze before letting them dry.

Servings

Calories

368

Total fat

18g

Total carbohydrates

46g

Total protein

Sodium

471mg

Cholesterol

10mg