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Sweet Potato Vegan Donuts

Sweet Potato Vegan Donuts

These vegan donuts were inspired by my recent trip to Melbourne where I had the most amazing donuts (or ‘bronuts‘ as they call them) from Mr. Nice Guy’s Bake Shop in Ascot Vale. They were mind-blowingly delicious: soft, fluffy and sweet. They tasted so heavenly and were a complete and utter indulgence. Coming back to Sydney, I couldn’t help but wonder if I could make my own vegan donuts. I wanted them to be tender and tasty, but healthier, and baked, not fried as in Melbourne. And so after a few experiments in the kitchen, these donuts were born.

Why I love them:

One thing I love about these vegan donuts is how long they stay tender and moist after baking. I’ve made deep fried donuts in the past and they start tasting a bit dry and hard even after just a few hours. These donuts, on the other hand, stay tender and moist for many hours to a few days – you just need to warm them up, with 15 seconds for each in the microwave if they get a bit cold.

They also quite easy to make. I’ve made them both by hand and using Cuisine Companion (CC). I’d use my CC when I make a double batch or being super lazy but really, it’s so easy to make. There’s no kneading involved so the process is fairly simple.

Sweet potatoes are an excellent source of vitamin A and vitamin C and rich in fibre and potassium. They’re baked, not fried, and they smell like Christmas morning.

Sweet Potato Vegan Donuts

Sweet Potato Vegan Donuts

Sweet Potato Vegan Donuts

Makes 40 small size donuts

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm non-dairy milk
  • 1 tbsp vinegar or lemon juice
  • 1 1/2 cups warm mashed sweet potatoes
  • 1/3 cup coconut oil, melted
  • 1 cup raw sugar (*see notes)
  • 4 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 6 cups plain or wholemeal flour
  • 1/2 tsp ground cinnamon

Vegan eggs (equivalent of 3 eggs)

Directions – Cuisine Companion

  1. Make vegan eggs: mix 3 egg replacers with 6 tbsp water and whisk until foamy with a fork.
  2. Mix your non-dairy milk with vinegar. Add yeast and 1 tbsp of sugar, mix to dissolve.
  3. Prepare the CC bowl with the kneading blade. Add mashed sweet potatoes, coconut oil, the remaining sugar, baking powder, baking soda, salt, nutmeg and half of the flour into the bowl. Mix at speed 7 for 15 seconds.
  4. Stir in the remaining flour and mix at speed 7 for about 20- 30 seconds, just enough to form soft dough. You may not need to use all the flour. Cover and let sit at room temperature for 1 hour.
  5. Turn onto a floured surface; divide into four equal portions.
  6. Roll each portion to 1 cm thickness. Cut with a doughnut cutter. Bake at 170C for 10-15 minutes, turning halfway for even cooking.

Directions – Manual

  1. Make vegan eggs: mix 3 egg replacers with 6 tbsp water and whisk until foamy with a fork.
  2. In a large bowl, mix your non-dairy milk with vinegar. Add yeast and 1 tbsp of sugar, mix to dissolve.
  3. Add mashed sweet potatoes, coconut oil, and mix.
  4. Add the remaining sugar, baking powder, baking soda, salt, nutmeg and half of the flour. Beat until smooth.
  5. Stir in the remaining flour just enough to form soft dough. You may not need to use it all. Do not knead. Cover and let sit at room temperature for 1 hour.
  6. Turn onto a floured surface; divide into four equal portions.
  7. Roll each portion to 1 cm thickness. Cut with a doughnut cutter. Bake at 170C for 10-15 minutes, turning halfway for even cooking.

Notes and Tips:

  1. You can use white potatoes in place of sweet potatoes.
  2. If you don’t have a donut cutter, improvise with using the lid of a mason jar and the end of a funnel for cutting the holes.
  3. For healthier alternative you can replace raw sugar with coconut sugar, or you can also use 1/3 cup of Xylitol which has the sweetness of a cup of sugar with one-third of the calories

Sweet Potato Vegan Donuts

Did you make these vegan donuts?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram with the hashtag #littlegreenhabits.

Love and greens,

Keren Natalia

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