I embellished their already perfect pillowy treats with added pink pitaya (dragon fruit) frosting and vegan sprinkles.
The Kale Sandwich Show Doughnut and Glaze Ingredients
3 cups all purpose flour
1 1/2 teaspoons yeast + 2 tablespoons warm water + pinch of sugar
1 tablespoon flax meal + 3 tablespoons warm water
3/4 cup of milk alternative of your choice (I used So Delicious Unsweetened Organic Almondmilk with Cashew)
1/4 cup organic sugar
1/2 teaspoon salt
5 tablespoon vegetable shortening (I replaced this with cold vegan butter)
1/2 teaspoon vanilla extract (+1 teaspoon for glaze)
4 tablespoons vegan butter
3/4 cup confectioner's sugar
2 tbsp maple syrup (optional)
*hot water as needed to thin out glaze
oil for frying
The Vegan Spy Frosting Ingredients
1 cup confectioner's sugar
1 tsp vanilla extract
3 tablespoons non-dairy milk
1 teaspoon pink pitaya (dragon fruit) powder
vegan pastel sprinkles (optional)
First, combine yeast with warm water and sugar and set aside for about 10 minutes.
Then combine flax meal with warm water and set aside for the same amount of time.
Using a standing mixer with a dough hook or by hand in a mixing bowl, combine 1 1/2 cups flour with the yeast mixture, flax meal mixture, non-dairy milk, organic sugar, salt, cold vegan butter/vegetable shortening and 1/2 teaspoon vanilla extract. Gradually add in the remaining 1 1/2 cups flour. Once fully incorporated, continue to knead for about 5 minutes.
Place the ball of dough into an oiled bowl and cover. Allow dough to double in size...this usually takes about 60 minutes.
Once risen, punch the dough down and roll it out onto a floured work surface to about 1/2" thick. Cut doughnut shapes and allow to rise for another 30 minutes or until doubled in size.
While the doughnut shapes are rising, prepare the cute pink frosting! Mix together 1 cup confectioner's sugar, 1 teaspoon vanilla extract, 3 tablespoons non-dairy milk and 1 teaspoon pink pitaya powder until smooth and creamy. Set aside.
Heat 1 inch of oil to about 350 degrees in a pot or pan. (I recommend a tall pot, long gloves, heatproof barbecue tongs and glasses for added safety against splatters). Gently place the doughnuts into the oil and fry for 45-60 seconds or until dough floats and is golden. (My doughnuts were smaller and therefore fried quicker). Carefully flip and fry the other side for an additional 45-60 seconds. Remove from oil (with heatproof tongs) and place on a rack or paper towel to cool and drain excess oil. Resist the temptation to try them for at least 5-10 minutes to avoid burning yourself!
As the doughnuts are cooling, combine glaze ingredients. In a small pot on medium heat, stir together 4 tablespoons vegan butter, 3/4 cup confectioner's sugar, the remaining 1 teaspoon vanilla and 2 tablespoons maple syrup. Add hot water as needed to thin out glaze to your desired consistency.
Dip both sides of the doughnuts in the glaze and set them onto parchment paper. Allow to cool for a few minutes.
Finally, dip one side of the doughnuts in the pink pitaya frosting and set them back onto the parchment paper. Optionally, sprinkle on vegan pastel sprinkles and allow to cool for a few more minutes. Enjoy!