this is a recipe i pull out when i want to impress someone because it is easy and tastes gooood. i came up with the sourcream substitute myself, and i’m pretty proud of it.
your ingreedients:
- 2 cups flour
- 1/2 cup vegan marg
- 1 tsp baking pwdr
- 1/2 cup soy/rice milk
- 1-3 tsp vinegar
- pinch salt
- cinnamon (varies)
- sugar (at least a cup)
how to make these babies:
heat yer oven to 320 degrees fahrenheit
mix cinnamon and sugar in a bowl, set aside.
put flour in mixing bowl, and cut marg in using two knives until you are satisfied it has been well distributed. add in the following order: baking powder, soy milk, salt. then add the vinegar according to taste; if you are a big fan of mixing sweet and sour (like me), add two or three. If you just prefer a little touch of sour (like the poet), add one. taste the dough every time you add vinegar to see, and make sure you mix it well. knead it into a ball and plop it on a well-floured counter. roll it out to about an inch thickness. using a spoon or knife (i prefer spoon) butter the dough like you would a delicate piece of toast. then generously sprinkle your cinnamon/sugar mixture over the dough, and spread it around.
next, cut the dough into fairly small strips, as though you were cutting tiny portions of pizza. you don’t want to make these too too wide, otherwise you’ll have huge croissants (or maybe you dooo? experiment to see what you like.) then pinch either end of the bottom of the triangle into a tiny point, and roll them inward. i have drawn a very technical diagram of the process because i forgot to take pictures. since my computer drawing skills are pretty limited, i just used shapes and my favorite colours.
very technical drawing!
then roll them in more cinnamon/sugar, and put the little croissants on an ungreased baking tray. you want to bake them for 15-20 minutes or until the bottoms are brown and the tops are a wee bit crispy. then you are going to want to eat them, probably.
et voila!
fancy vegan sourdough croissants!!!
1/2 cup marg cut into flour
tsp baking pwdr
3/4 cups sour cream added after butter chopped into flour, mix. see how firm it is. if too soft add more flour, if too firm more sour cream
pinch salt
roll out
marg on rolled out circle
dust with cinnamon sugar
cut like cuttng slices of pie from centre out
roll up from thin tip in toward outer edge
then dust in cina sg
350/20 mins before burned
Filed under: recipes
this is my great grandma’s recipe, and my mum used to make these sometimes when dad didn’t want to bake muffins for breakfast. this past winter, i had a craving for home and for the small, silly comfort of homemade doughnuts. then, about two months ago, i decided to mess around with the recipe and make them vegan for a brunch we were having. this recipe is the result of that. they take about an hour or so to do, and most of that hour is the cooking.
your ingredients are:
* 1/2 cup water
* 1 tsp sugar
* 4 tblsp margerine
* 1 cup flour
* 1 “egg” (the substitute i use is: 2 tbsp water, 1 tbsp oil, 2 tsp baking powder mixed together well. i’ve found this subsitute works best, but you can try others.)
* 3 tblsp soymilk
* two saucepans
* tongs (or a slotted spoon, but tongs work best)
so, to begin:
in a saucepan (i recommend going for depth as opposed to width) you need to bring 3-6 cups of oil to a slow heat on low. it needs to be enough oil to ensure the doughnut does not touch the bottom of the pan. cover this but keep an eye on it because oil fires suck (but, as a side note, you need to put them out with baking soda/a pot lid and NOT water if they do occur.)
in another saucepan, bring to a boil:
*1/2 cup water
*1 tsp sugar
*4 tblsp dairy-free margerine
* pinch of salt
bringing it to a boil
once it has begun to boil, take it off the heat and add 1 cup flour, stirred in well. then, one at a time, add: the “egg”, and soymilk. stir it all very well so there are no lumps, it’s going to have a sort of doughy consistency:
doughy consistency!
here comes the fun part: take a teaspoon and put three dollops at a time into the oil. you might want to do a test run to make sure the oil is hot enough (when you put the dough in the pot, oil should fizz and bubble around it.)
fizzy, bubbling oil
a nice golden brown
you want to cook them till they are golden-brown, which generally involves turning them twice. it takes a bit of practice to get it right, so don’t be discouraged if the first two are burned or gooey.
when you take them out of the pot (use tongs or a slotted ladle or something to avoid the hot oil, though in this picture i am using a spoon because the tongs appear to have moved out with the poet. also, please note the yellow paint on the spoon handle- that is the new colour of our kitchen) you have your choice of what to do with them. i like to roll mine in cinnamon/sugar and sometimes, if i’m feeling fancy, i make a hole in them with the end of a fork and fill them with some delicious dumpstered (and vegan!) tim hortons boston cream filling or jam or carob chips or fruit or whatever i can think of.
they aren’t the healthiest treat but they are good and there are never, ever leftovers when i make them for my roommates.
finished product: vegan doughnuts!
messy and delicious
