Vegetarian
Homemade pumpkin spice doughnuts
A delicious Doughnuts recipe that is lacto ovo vegetarian friendly, serving 2 for breakfast. A special dish to enjoy with warm water, honey, and powdered milk, taking about 45 minutes to prepare. Ideal for a sweet treat during holidays or special occasions.
Ingredients
US
flour
1.5 cups
runny honey
1.45 fl. oz
dry milk
1 Tbsp
salt
0.5 tsps
water
5.07 fl. oz
yeast
1 tsp
Method
- In a bowl mix the water with the yeast and honey, whisk and allow to sit for 15 minutes or until the mixture is foamy.
- Mix the flour with the salt and powdered milk and pour the yeast mixture into the bowl.Knead the dough till its elastic and not sticky and cover and leave to double in size. This could take 1-2 hours.On a lightly floured surface, roll out your dough but not to thin so your doughnuts are not flat and cut the dough into circles. If You have a doughnut cutter use that, if not use a small round shaped cover or bowl to make your circles and a smaller container for the middle hole. You can improvise and use the mouth of a plastic bottle to make the hole in the middle.Leave to rise for another 45 minutes.
- Heat up your oil and fry the doughnuts till they are brown on both sides.Vanilla Glaze
- Mix 1 cup of powdered sugar with 30 ml of milk and 1 teaspoon of vanilla.
- Whisk till its properly mixed and drizzle the doughnuts with it.
- Add sprinkles for garnishing
- Chocolate GlazeI used a chocolate sauce and drizzled over the doughnuts with sprinkles to top it.
Nutrition:
430 kcal
Carbs
91 g
Fat
2 g
Protein
11 g
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