Ingredients
F
For the Dough:
a
500 g all purpose flour
i
1 tbsp instant dry yeast
s
⅓ cup sugar
s
½ tsp salt
o
¼ cup oil
v
1 tsp vanilla extract
w
1 ¼ cups warm soy milk
o
1 liter oil (for frying)
F
For the Cream:
s
2 cups soy milk
s
⅓ cup sugar
c
⅓ cup cornstarch
v
2 tsp vanilla extract or vanilla paste
v
½ cup vegan butter
c
1 1/2–2 cups freeze dried strawberries (whole, not powdered)
F
For the Caramel Topping:
s
2 cups sugar
w
1 cup water
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For the Strawberry Hearts (optional):
f
8 –10 fresh strawberries
Directions
1
For the Dough:
1
Add the flour, sugar, salt, and instant dry yeast to the bowl of a stand mixer and whisk to combine. Pour in the oil, vanilla, and lukewarm dairy-free milk.
a
500 g all purpose flour
s
⅓ cup sugar
s
½ tsp salt
i
1 tbsp instant dry yeast
o
¼ cup oil
v
1 tsp vanilla extract
2
Switch to a dough hook and mix until a rough dough forms, then continue mixing until the dough becomes smooth, soft, and elastic. This usually takes about 10 minutes. If you don’t have a stand mixer, you can knead by hand; it will take closer to 15 minutes.
3
Transfer the dough to a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature until doubled in size, about 1–2 hours depending on how warm your kitchen is.
4
For the Cream:
1
While the dough rises, make the cream. Add the dairy-free milk, sugar, cornstarch, and vanilla to a small saucepan and whisk until smooth.
s
2 cups soy milk
s
⅓ cup sugar
c
⅓ cup cornstarch
v
2 tsp vanilla extract or vanilla paste
2
Place over medium heat and cook, whisking every 20–30 seconds, until the mixture starts to thicken. Once it bubbles and pulls away from the sides, whisk continuously until very thick and glossy.
3
Remove from the heat and stir in the vegan butter until fully melted and incorporated.
v
½ cup vegan butter
4
Transfer the cream to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely cold and firm.
5
Once the cream is fully chilled, blend the freeze-dried strawberries into a fine powder. Add the strawberry powder to the cold cream and mix until completely smooth and evenly pink. Refrigerate until ready to use.
c
1/2–2 cups freeze dried strawberries (whole, not powdered)
6
For the Donuts:
1
When the dough has doubled, lightly flour your countertop and roll it out to about 2 cm thick.
2
Use a heart-shaped cookie cutter about 9–10 cm (around 4 inches) wide to cut out the donuts. Re-roll the scraps as needed.
3
Place the donuts on small squares of parchment paper, cover with a towel, and let them proof again until puffy and doubled in size, about 30–60 minutes.
4
Heat the frying oil in a deep pot to 160–170°C (320–340°F).
o
1 liter oil (for frying)
5
Carefully lower the donuts into the oil using the parchment paper, removing the paper once it releases.
6
Fry in batches of no more than 5 donuts for 2–3 minutes per side, until deep golden. Transfer to a paper-towel-lined plate to drain.
7
Whisk the chilled strawberry cream briefly to loosen it, then transfer it to a piping bag fitted with a narrow tip.
8
Poke a hole in the side of each donut and fill generously until the donut slightly expands.
9
For the Caramel Topping:
1
Before making the caramel, prepare the strawberry hearts. Slice the strawberries in half lengthwise.
f
8 –10 fresh strawberries
2
Use a small heart-shaped cookie cutter, about 3–4 cm (around 1½ inches), to cut a heart from the center of each strawberry half. Set aside and keep ready — once the caramel is made, you’ll need to work quickly.
3
To make the caramel, combine the sugar and water in a medium saucepan. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and turns pale golden.
s
2 cups sugar
w
1 cup water
4
Continue cooking until it reaches a deep amber color. Remove from the heat and let the bubbles briefly settle.
5
Dip the tops of the filled donuts into the hot caramel, let the excess drip off, and place them on parchment paper or a wire rack.
6
Immediately press a strawberry heart into the center of each donut before the caramel sets.
7
Let the caramel harden completely, then enjoy.
