04/11/2021Crepes, doughnuts and waffles - Desserts - Brioches and viennoiseries - Bakery
Vegan Bottereaux (Nantes-style donuts)
Servings
12
Ingredients
Cups
- -coconut oil 80 (g)
- -plant-based milk 300 (mL)
- -frying oil 1 (L)
- -icing sugar 100 (g)
- -all-purpose flour 500 (g)
- -sugar 150 (g)
- -salt 1 (pinch)
- -fresh yeast 20 (g)
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Steps
- Warm the milk slightly (be careful not to make it too hot, as to not kill the yeast; no hotter than your bath water 😉). Add the fresh yeast and mix.
- In a large bowl, mix the flour, sugar, and salt.
- Pour in the warm milk and the melted coconut oil. Knead the dough for 4-5 minutes.
- Cover the bowl with a damp cloth and let the dough rise for 2 hours.
- In a medium-sized saucepan, heat the oil for frying over medium heat (or turn on your deep fryer if you have one).
- Degass the dough by lightly kneading it again. Place it on the work surface (with a little flour to prevent sticking). Shape the dough into a rectangle of about 18 x 25 cm (7 x 10 inches). Cut it into 3 lengthwise and into 4 widthwise to make 12 rectangles/diamonds (it doesn't matter which). Make a small cut in the center of each one with the tip of a knife.
- Fry the bottereaux 3 at a time until they are nicely golden, always over medium heat, not high heat (the bottereaux may not cook properly inside!).
- Transfer them onto paper towels to remove any excess oil. Then roll them in powdered sugar to coat them before enjoying while they're still warm :)
NotesNote: 20g of fresh yeast is about 6g of dry yeast. It's better with deodorized coconut oil to avoid a coconut taste. Otherwise, you can use margarine in the same proportion. T55 flour is simply all-purpose flour.
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Vegan Bottereaux (Nantes-style donuts)
For: 12 frittersDifficulty: MediumPreparation: 15 minCooking: 20 minRest: 2h00
Ingredients
- -coconut oil 80 (g)
- -plant-based milk 300 (mL)
- -frying oil 1 (L)
- -icing sugar 100 (g)
- -all-purpose flour 500 (g)
- -sugar 150 (g)
- -salt 1 (pinch)
- -fresh yeast 20 (g)
Steps
Steps
- Warm the milk slightly (be careful not to make it too hot, as to not kill the yeast; no hotter than your bath water 😉). Add the fresh yeast and mix.
- In a large bowl, mix the flour, sugar, and salt.
- Pour in the warm milk and the melted coconut oil. Knead the dough for 4-5 minutes.
- Cover the bowl with a damp cloth and let the dough rise for 2 hours.
- In a medium-sized saucepan, heat the oil for frying over medium heat (or turn on your deep fryer if you have one).
- Degass the dough by lightly kneading it again. Place it on the work surface (with a little flour to prevent sticking). Shape the dough into a rectangle of about 18 x 25 cm (7 x 10 inches). Cut it into 3 lengthwise and into 4 widthwise to make 12 rectangles/diamonds (it doesn't matter which). Make a small cut in the center of each one with the tip of a knife.
- Fry the bottereaux 3 at a time until they are nicely golden, always over medium heat, not high heat (the bottereaux may not cook properly inside!).
- Transfer them onto paper towels to remove any excess oil. Then roll them in powdered sugar to coat them before enjoying while they're still warm :)
NotesNote: 20g of fresh yeast is about 6g of dry yeast. It's better with deodorized coconut oil to avoid a coconut taste. Otherwise, you can use margarine in the same proportion. T55 flour is simply all-purpose flour.