I love Berliners! We always have them at carnival. Deep-frying is often a bit too time-consuming and greasy for me, so today I'm making a super tasty variation using my best yeast dough in the oven. Enjoy the taste!
1 Food processor or mixer for the yeast dough optional
Ingredients
These Ingredients make:
9Berlin
Dough
7gDry yeastor 1/2 pk. fresh yeast
250mlOat milklukewarm
2TbspApplesauce
60gSugar
80gvegan butteror margarine
500gWheat flour
1PinchSalt
Filling
200 gStrawberry jellyor other jam of your choice
In addition
50mlOat milkor almond milk
Margarine for spreading
Sugar for rollingor powdered sugar
Instructions
Making yeast dough
Dissolve the dry yeast in the lukewarm oat milk.
Add apple sauce, sugar, vegan butter
Add the flour and a pinch of salt and knead into a dough, either with a food processor or with your hands. The dough may seem very sticky at first. The more you knead, the less it should stick. If it doesn't get any better, you can add flour, but wait until it does.
Leave the dough to rise in a warm place for 1 hour
Shape the dough pieces
Divide the risen dough into 75 g pieces and place them on a baking tray with a little space between them.
Leave to rise again for 30 minutes and spread with oat crème cuisine.
Baking
Preheat the oven to 180 degrees fan.
Bake the patties for 20 minutes until they are golden brown.
Filling and decorating
Fill a syringe or piping bag with jam.
Remove the doughnuts from the oven and fill the sides with jam.
Spread, roll and enjoy
Brush the doughnuts with margarine.
Roll in sugar on both sides or sprinkle with powdered sugar.
The delicious doughnuts are ready! Now just enjoy.
Nutrition
Nutrition Facts
Vegan doughnuts from the oven
Amount per Serving
Calories
362
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Cholesterol
0.2
mg
0
%
Sodium
90
mg
4
%
Potassium
105
mg
3
%
Carbohydrates
68
g
23
%
Fiber
2
g
8
%
Sugar
20
g
22
%
Protein
7
g
14
%
Vitamin A
409
IU
8
%
Vitamin C
2
mg
2
%
Calcium
62
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
