damnnnn, 3 years. Who would’ve thought I could start something and not give up after a month??
very few people, that’s who (i’m a flighty af)
I mean, I credit my longevity to taking considerable, non helpful, non consistent, nor audience building breaks (*cough* 4 months sorry), but there could be other reasons – motivation and perseverance perhaps? Who truly knows? Definitely not me!
Lets get to it though, chai donuts. Yum!!
These babies got a lit (thats the new ‘sick’ right? seriously, someone correct me if i’m wrong) cardamom glaze on them; but glaze or no glaze, they are truly warming, crispy on the outside while soft on the inside, and perfect in the kind of way where you feel okay eating them for breakfast (for no particular reason?) Lets break the societal construct of acceptable breakfast foods guys!!
VEGAN CHAI DONUTS
makes: 6-9 (depending on size)
200g plain flour
1/2tsp fine salt
pinch each of: nutmeg, cloves, ginger (or large pinch of mixed spice)
3/2tsp dry active yeast
2T light brown sugar
160ml dairy free milk
1-2 chai tea bags
glaze: about 1 1/2 cups icing sugar, a pinch of ground cardamom, and a little water to the thickness you desire. It shouldn’t be runny, but you can add more or less water (or icing sugar) depending on if you want a glaze or more of an iced topping.
Mix together the flour, salt and spices in a bowl, and make a well in the middle.
Warm the milk up till lukewarm and brew the teabag/s in it for about 4-5 minutes (or stir vigorously like me if you’re impatient)
Whisk together the yeast, sugar and chai milk and let sit for 10 minutes till frothy.
Once frothy, mx the wet into the dry until a ball forms, then knead for 10minutes.
In a warm spot, let the dough prove, covered, for about an hour
Once proved, roll out the dough until about an inch or so thick and cut out into 6-9 rings. Alternatively, separate dough into as many balls you would like donuts, then flatten slightly for hole-less donuts.
Let these shapes rise for another half hour in a warm spot.
Once risen again, heat up a neutral oil to a medium-high heat in a pot or pan (a few inches thick, so donuts can be at least half submerged).
Get frying! if a small piece of bread can fry and bubble quickly without burning too soon, you’re good dude. Place 2-3 donuts at a time (depending on the size of your pan) and fry for about 2-3 minutes either side until golden brown and cooked through.
As donuts are done cooking, drain on a cooling rack to remove excess oil.
Finally, glaze! Dip the donuts in your glaze to coat and let sit on the cooling rack a further 5 minutes to set before serving (or not…..)