Incredibly fluffy, moist and delicious vegan Golden Milk Donuts with an irresistible topping of turmeric and powdered sugar. Fits simply ideal for coffee in the afternoon or as a small sweet snack in between. Gluten-free on request.
FOR THE DONUTS: Pour the almond milk into a large bowl and stir in the yeast. Add sugar and stir again until everything is combined.
125 ml Plant milk, 3,5 g Dry yeast, 50 g Raw cane sugar
NOTE: Turmeric is strongly coloring. Syringe nozzle and hands may be discolored. If necessary, work with gloves and protect clothing.
Add applesauce, baking powder, oil, flour, almond flour, turmeric, vanilla and sea salt (and other optional spices of choice) and stir well until a uniform dough is formed.
82 g Applesauce, 4 g Baking powder, 30 ml Frying and baking oil, 14 g Almond flour, ½ tbspn Turmeric, ½ tbspn Bourbon vanilla ground, A pinch of sea salt, 115 g fine spelt flour
Pour into a piping nozzle and pipe six even donuts into the mold. Alternatively, take a freezer bag and cut off a small corner (but only in an emergency due to the plastic issue). It is best to use a reusable piping nozzle (or piping bag).
Preheat the oven to 175 degrees convection (195 degrees top-bottom heat).Put in the oven and bake for 20 minutes.
The donuts are ready when they have turned a light golden brown color.Remove from the oven and let cool briefly.
FOR THE SUGAR GLAZE: Put powdered sugar, vegetable milk and turmeric in a small bowl and stir until everything is combined. Add more plant milk if needed to make the frosting a bit runnier. Be careful not to overdose or it will become too liquid.
1 tbspn Turmeric, 100 g Powdered sugar, 30 ml Plant milk
Remove the donuts from the mold and dip them in the frosting. Sprinkle with shredded coconut and enjoy!
Coconut shavings
Store leftovers in an airtight box in the refrigerator for up to 5 days.