Vegan Doughnuts with Matcha Buttercream Filling
Ingredients
Donuts
- 1 tsp (4.5g) active dry yeast
- 1/2 cup (125ml) soy milk, lukewarm
- 1 1/3 cups (180g) flour (more for kneading)
- 3 Tbsp (37g) sugar
- pinch of salt
- 1 Tbsp (14g) vegan butter, softened at room temperature
Filling
- 1/2 cup (120g) vegan butter, softened at room temperature
- 3 Tbsp (24g) powdered sugar
- 1 tsp (5g) Unicorn Superfoods Matcha Powder
Dustings
- 1 Tbsp (8g) Unicorn Superfoods Matcha Powder (for dusting)
- 1 Tbsp (8g) powdered sugar (for dusting)
Preparation
In a small bowl, stir together yeast, warm soy milk and 1 Tbsp of the sugar. Set in a warm place for 5-10 minutes until foamy.
In another large bowl, sift together the remaining sugar, flour and salt. Create a well in the flour mixture and add the softened butter and yeast mixture.
Stir until mixture begins to come together into a ball.
Knead the dough on a lightly floured surface for 8-10 minutes until it bounces back when poked gently.
Place in an oiled bowl and cover with a towel. Let rise for 1 hour until the dough has doubled.
Roll out the dough on a lightly floured surface 1/2” (1.2cm) thick. Use a glass or cookie cutter to cut out circles until no dough remains.
Cover with a towel and let rise another 15 minutes.
In the meantime, heat oil in a heavy bottomed pot or pan to 370°F or 190°C.
Fry donuts in small batches, cooking each side for 30 seconds or until golden.
Place the cooked donuts on a paper towel to cool. Repeat until all donuts are fried.
For the filling simply combine all ingredients until smooth. Place into a piping bag. Poke the tip of your pastry bag into the side of the donut and slowly, but firmly fill the donut with desired amount of matcha cream, then dust with the sugar and matcha powder.
