Saturday, March 24, 2012


We decided to make some cream-filled green doughnuts for dessert at our St. Patrick’s Day dinner celebration. The spinach only adds color and vitamins; it doesn’t change the doughnutty flavor.

2 Tbs. flaxseed meal
4 Tbs. water
1 cup refrigerated coconut milk (heated 1 minute in microwave)
¼ cup hot water
2 Tbs. Earth Balance (butter substitute), melted
1 cup fresh spinach leaves
5 cups flour
2/3 cup sugar
½ tsp. salt
¼ tsp. ground nutmeg
1 Tbs. vital wheat gluten
3 tsp. instant active dry yeast
½ cup water
1 Tbs. + 2 tsp. agar agar flakes
14 oz. canned coconut milk (not light)
1 cup fresh spinach leaves
2 Tbs. sugar
1 Tbs. vanilla powder
½ tsp. lemon juice
Pinch of salt
1 banana
Make the filling first (it takes a few hours to set in the fridge – I like to make it the night before). Soak agar agar in the water for 15 minutes. Put remaining ingredients into a blender and blend until incorporated. Pour agar agar into small sauce pan and heat over medium heat. Once it starts to boil, stir constantly for 3 minutes. Immediately add mixture to the blender and blend until thoroughly mixed. Pour into a Tupperware container and chill in the refrigerator until set. When ready to use, whisk it briefly. To make the doughnuts, combine flaxseed meal with 4 Tbs. water and let sit for 10 minutes. Puree spinach with ¼ cup hot water, warm milk and flaxseed meal mixture. Place all of the liquids in the bread pan of bread machine (except the filling), top with flour. In one corner, pour in the sugar; in the other corner, pour in the salt. Sprinkle on the nutmeg and gluten. Dig a well in the center of the flour and pour in the yeast. Set on the “dough” setting (mine takes 1 hour 50 minutes). When done, roll the dough out approximately 1/3” thick on a lightly-floured surface. Using a floured drinking glass cut out the doughnuts and place on a parchment-lined baking sheet. Cover the doughnuts and let rise for an hour. Preheat oven to 375 degrees. Bake for 8 minutes, or until the bottoms of the doughnuts are just golden. Remove from oven and let the doughnuts cool for 5 or more minutes before piping the filling into the doughnuts through the sides. When the doughnuts are cool, dust the tops with powdered sugar and serve.

No comments:

Post a Comment