Lenten doughnuts with carob powder

Name: Lenten doughnuts with carob powder - Georgia M.
Ingredients: 1 kg white flour 2 tablespoons carob powder 500 ml lukewarm water 150 g granulated sugar 1 teaspoon cinnamon 100 ml oil a pinch of salt 1 packet of yeast for frying; about 750 ml oil for decorating; about 200 g powdered sugar

Dessert - Lenten doughnuts with carob powder by Georgia M. - Recipia

Every time I make these vegan doughnuts with carob powder, I notice they disappear quickly from the table, especially when they’re warm. It's one of those recipes that doesn’t require fancy ingredients, and the result is hearty, making it perfect for a snack or when you have unexpected guests. I've tried changing the order of the steps a few times, but each time the classic method worked best. The carob powder gives them a pleasant hue and a slightly different taste compared to plain doughnuts. Quick Info Total time: about 2 hours (including rising) Preparation time: 30-40 minutes Frying time: 30-40 minutes (for all trays) Number of servings: depends on size, but this recipe yields 3 large trays Difficulty: medium Recipe type: vegan dessert, doughnuts, suitable for fasting or for those avoiding dairy and eggs Ingredients 1 kg all-purpose flour 2 tablespoons carob powder 500 ml lukewarm water 150 g granulated sugar 1 teaspoon ground cinnamon 100 ml oil (for the dough) a pinch of salt 1 packet fresh yeast (25 g) oil for frying (about 750 ml) powdered sugar for decoration (about 200 g) Preparation Method 1. Crumble the yeast between your fingers in a large bowl. Sprinkle a pinch of salt over it. Mix with a teaspoon until the yeast liquefies and breaks down well. 2. Pour the lukewarm water over the yeast, then add the sugar. Mix briefly. 3. Add the flour, carob powder, and cinnamon to this mixture. Start kneading, gradually adding some of the reserved 100 ml of oil as the dough comes together. 4. Knead until you obtain an elastic dough that doesn’t stick too much to your hands. 5. Roll out the dough on a floured work surface to a thickness suitable for doughnuts (about one finger thick). Cut out doughnut shapes using a glass or a round cutter. If you want doughnuts with holes, remove the center with a glass stopper or a small cutter. 6. Meanwhile, preheat the oven to 50°C (122°F) for 15 minutes, then turn it off. 7. Place the cut doughnuts on trays lined with a clean kitchen towel. Arrange them with a little space between each. 8. Put the tray with doughnuts in the warm, turned-off oven just to let them rise. During this time, continue cutting out the rest of the dough and filling the other trays. 9. Once all the doughnuts are cut and have risen, heat the oil in a deep pot. 10. Take one tray out of the oven at a time and fry the doughnuts in well-heated oil. They should brown on both sides. For doughnuts with holes, place them in the oil with the side that was on the towel facing up to ensure they puff up nicely. 11. Remove them directly onto absorbent paper towels to eliminate excess oil. 12. After draining for a few minutes, place them on a platter and generously dust with powdered sugar. Why I Make This Recipe Often This doughnut recipe is practical when I want something quick without animal-derived ingredients. The dough rises beautifully, and the carob powder adds a subtle cocoa flavor without being overpowering. They are made from common ingredients and are not complicated to knead or fry. They stay soft for a few hours and can be briefly reheated in the oven or skillet. Tips and Variations Tips Don’t forget to sprinkle the salt at the beginning directly over the yeast; it helps to liquefy it. Don’t over-knead once the dough becomes elastic; just make sure it’s combined and smooth. Rising in a slightly warmed and then turned-off oven speeds up the process and prevents surface drying. Don’t overcrowd the frying pan; leave space for the doughnuts to puff up. After frying, place them on absorbent paper to remove excess oil. Substitutions You can omit the carob powder if you don’t have it; you can also use a little cocoa, but it won’t be 100% vegan if you check the ingredients. If you want to reduce the sugar, you can decrease the amount by 20-30 g without affecting the texture. The powdered sugar for decoration can be replaced with granulated sugar, although it won’t stick as well. Variations You can add grated lemon or orange zest to the dough for a different flavor. Cinnamon can be replaced with vanilla if you don’t like the flavor. Instead of frying, you can try baking some of them in the oven at a high temperature, but the texture won’t be as fluffy as when fried. Serving Ideas They are great warm, with plenty of powdered sugar on top. They can be eaten plain or with jam, fruit preserves, or vegan chocolate spread. They are suitable for breakfast or as a vegan dessert alongside tea or coffee. Frequently Asked Questions 1. Can I use dry yeast instead of fresh yeast? Yes, you can use active dry yeast, but you will need about 7-8 g (one standard packet). Hydrate it in lukewarm water with a little sugar before mixing it with the other ingredients. 2. Can I bake the doughnuts in the oven instead of frying them? You can try baking them, but the texture won’t be as airy. For baking, brush them with a little oil and bake at 180°C (356°F) until they develop a crust, but don’t expect the same result as frying. 3. How do I know if the oil is hot enough for frying? If you drop a small piece of dough into the oil and it rises quickly to the surface and bubbles, the oil is ready. The heat should be medium to high to avoid burning the outside while keeping the inside raw. 4. How can I make doughnuts with holes in the middle? After cutting out the large circles, use a glass stopper, a small round cutter, or even a metal thimble to remove the center. The doughnuts will rise nicely when fried if you place them in the oil with the side that was on the towel facing up. 5. Can I make the dough in advance and store it in the fridge? I don’t recommend leaving the dough in the fridge overnight, as it may develop a slightly sour taste due to prolonged rising. It’s better to make and fry the doughnuts on the same day. Nutritional Values (estimated, for one average doughnut) Calories: approximately 160-180 kcal Protein: 3-4 g Carbohydrates: 30-35 g Fats: 4-6 g (depending on how much oil they absorb) The quantities are approximate and depend on the size of the doughnuts, how much powdered sugar you use, and how much oil remains in the final product. For a whole tray or for those who consume several pieces, the values add up easily. Storage and Reheating They are best on the day they are made while still soft. If there are leftovers, they can be stored in a covered container at room temperature for a maximum of 1-2 days. To reheat, place them in the oven for a few minutes or in a dry skillet, but they won’t be as fluffy. I don’t recommend storing them in the fridge, as they harden. Cooled doughnuts can be briefly reheated, but the texture changes. This is the vegan doughnut recipe with carob powder that I constantly use. It’s practical, the ingredients are easy to find, and the result is satisfying even for those used to classic doughnuts made with eggs and milk.

Lenten doughnuts with carob powder

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