Vegan Raised

Let's Cook

1. Step 1.

   In a medium bowl, dissolve 1 tablespoon of the active dry yeast in ¾ cup of the almond milk heated to 110°F. Add ¾ cup of the bread flour and stir until a smooth paste forms. Cover the bowl with plastic wrap and let rest in a warm spot for 30 minutes.

2. Step 2.

   In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining ¼ cup almond milk and 1 teaspoon yeast; stir with a spoon. Add the rested flour mixture, potato starch, and vanilla extract. Mix on low speed until smooth, about 30 seconds.

3. Step 3.

   Turn off the mixer and add 1 cup of the bread flour, superfine sugar, and kosher salt. Mix on low speed for about 30 seconds or until the dough starts to come together. Add the melted coconut oil and mix on medium speed until incorporated, about 30 seconds.

4. Step 4.

   Switch to the dough hook attachment. With the mixer off, add more bread flour, about ¼ cup at a time, and knead on medium speed between additions until the dough pulls away from the sides of the bowl and is smooth. The dough will be very soft and moist but not overly sticky. You may have flour left over. Cover the bowl with plastic wrap and let sit in a warm spot for 30 minutes.

5. Step 5.

   Gently degas the dough by pressing it down, then cover and refrigerate for at least 1 hour (and up to 12 hours). While the dough chills, prepare for rolling and frying.

6. Step 6.

   Roll out the chilled dough, cut into doughnuts, let rise, and fry as directed for Basic Raised doughnuts.