Vegan coconut donuts with mixed berry jam

Today’s recipe is basically a tribute to my sister! Yes she is vegan but hey she is my sister and I love her no matter the (wrong) decisions she makes! Seriously though these babies have nothing to be jealous of the original version. Soft coconut flavoured donuts with the easiest homemade mixed berry jam, it almost smells like summer (I say almost it is rainy London after all!). I tried (and failed) this recipe a few times and since I now got it right; it would be a shame not to share it with you! You can do yours shaped as small balls, perfect for parties or bigger ones for a real big treat! The mixed berry jam is super easy to make and it is just enough for the donuts, but if I were you I would make some more and keep it in a cool and dry place for up to 1 year! So come on guys try these donuts and let’s end the discrimination against vegan baked goods!

Ingredients for vegan coconut donuts and mixed berry jam

• Flaxseed: a great alternative to ‘eggs’ as when mixed with a liquid, it almost forms the consistency of egg whites.
• Chickpea water: also known as aquafaba, this is another alternative to egg whites that is most commonly used for meringues, vegan macarons etc.
• 00 flour: Yes it is not just for pasta! I use 00 flour for a lot of my bakes as its fine texture, results in a very smooth and light finish. You can also use plain flour.
• Caster sugar: You can also use granulated sugar.
• Desiccated coconut: I use desiccated coconut for inside the dough and I toast the rest to cover them once fried! Well can you really have too much coconut?!
• Yeast: I use instant yeast as it easier to store but you can use fresh yeast if you prefer. You generally need about 4 times the amount of fresh yeast to instant yeast.
• Coconut milk: Coconut milk will help us enhance the flavour of the coconut in the donuts.
• Coconut cream: We will only use the cream of a coconut milk tin. This will add to the flavour and texture of the donuts.
• Coconut milk: Another favourite in vegan baking and a great healthy alternative to other oils.
• Mixed berries: I use frozen mixed berries for this recipe. Frozen berries are a fraction of the price of fresh berries and you will cook them out anyway so why splash your money on that?! You can of course use fresh berries.
• Jam sugar: Jam sugar is basically caster sugar with pectin which will act as your thickening agent for your jam. You can find it in all the big supermarkets.
• Lemon: Half a lemon will cut through the sharpness of your jam.

For the vegan coconut donuts (makes 6 small donuts/30g each + 6 large donuts)

• 1tsp flaxseed
• 35g chickpea water
• 225g 00 flour (or plain flour)
• 40g caster sugar
• 45g lukewarm water
• 4g instant yeast
• 50g coconut milk
• 25g coconut cream
• 30g coconut oil
  30g desiccated coconut

For the mixed berry jam

• 300g frozen mixed berries
• 240g sugar
• Juice of half a lemon
• 1 vanilla pod

 For the coconut sugar

• 100g caster sugar
• 100g desiccated coconut

Make the mixed berry jam

1. Place the frozen berries, the jam sugar and lemon juice into a pan, set over a low heat and cook very gently.
2. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.
3. When there are no sugar grains left, turn up the heat and start bringing the jam to the boil.
4. Boil on high for 4-6 minutes until the jam has reached 105C on a thermometer, and then turn off the heat. If you don’t have a thermometer, spoon a little jam onto a plate. Leave for 1 minute, and then start moving the plate. If the jam doesn’t start moving too much then it is ready. If not, turn the heat back on and boil for 2 more minutes.
5. Pour the jam into a tray, place some cling film on the top and wait till it is completely cool, preferably overnight.
6. Once jam has cooled use a potato masher to crash any big pieces of fruit.
7. Now place the jam in a piping bag and keep aside until needed.

How to make the vegan coconut donuts

1. First in a blender place flaxseeds, coconut milk and coconut cream. Blend until the flaxseeds are completely incorporated. You can also use a pestle and mortar to beat the flaxseeds to a fine powder.
2. Start by placing the dry ingredients in a standing mixer with the hook attachment.
3. In a small bowl place the lukewarm water and sprinkle the yeast on top, set aside for about 10 minutes or until the yeast start to react. (You can use a sprinkle of sugar to help the process).
4. Make a well in the centre of the dry ingredients, then pour in the yeast mixture, coconut milk, coconut cream and aquafaba mixture, and last the melted coconut oil.
5. Run with the hook until a dough forms and then continue for about 5 minutes.
6. Cover, place in a warm place until at least double in size.
7. Once the dough has risen, place it on a floured surface and knead lightly.
8. With a rolling pin, roll the dough to about 1/2 cm thickness. (Do not rest the dough.)
9. Cut with a round, sharp cutter (around 3 inches diameter).
10. For the ball shaped donuts: roll each piece of dough into a smooth ball.

Let the cut doughnuts rise

1. Place each donut on a piece of parchment paper, and then place on a baking tray.
2. Place the tray in the oven. Do not switch on the oven.
3. Next, boil some water and pour it into a measuring jug or a bowl.
4. Place the jug of water in the oven with the tray of donuts (this will create steam, which will prevent the donuts from forming a skin).

Fry the doughnuts and finish

1. Heat the oil to about 180C. If you do not have a thermometer test the oil with some leftover donut dough. If it doesn’t start frying straight away it means the oil is too cold, if the dough goes brown really quickly, the oil is too hot. Adjust the heat accordingly.
2. Drop the donuts into the oil, using the paper to carefully lower them into the oil.
3. As soon as they turn golden brown on the underside, flip them over then remove and place on a tray lined with paper towel.
4. When the donuts have completely cooled, simply mix the caster sugar with toasted desiccated coconut and roll the donuts in the coconut sugar to coat evenly.

Assemble the doughnuts

1. To assemble the donuts use a thick skewer, or a nozzle to make a hole.
2. Cut a small hole into the piping bag and pipe the filling into the donuts.
3. Enjoy 🙂

Notes

• The time on the dough rising really depends on the conditions of the room and that’s why I haven’t specified the time
• If you are not going to consume the donuts straight away, I like storing them in an airtight container without the jam and when I crave one I pop it in the microwave for 10-15 seconds and then fill with jam!

Meringue kisses,
Athina xx