Vegan Krapfen (Doughnuts)

Vegan Krapfen (Doughnuts)

Traditional German-style vegan doughnuts (Krapfen) that are fluffy, pillowy and filled with sweet jam. These golden-fried treats are perfect for special occasions or weekend breakfasts. The dough is subtly flavored with vanilla, lemon, and a hint of rum, while the turmeric gives them that characteristic yellow hue. Filled with your favorite jam and dusted with powdered sugar, these vegan Krapfen are every bit as delicious as the traditional version.

Dough Instructions

  1. In a large mixing bowl, combine the bread flour, all-purpose flour, vanilla sugar, sugar (or coconut sugar), salt, grated lemon peel, rum, dry yeast, egg replacer, and turmeric. Mix these dry ingredients well.
  2. Gently warm the oat milk until it's lukewarm - not too hot or it will kill the yeast. You should be able to comfortably dip your finger in it.
  3. Add the warm oat milk and oil to the dry ingredients and begin to knead. You can use a stand mixer with a dough hook or knead by hand on a lightly floured surface.
  4. Knead the dough thoroughly for about 10 minutes until it becomes smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly tacky to the touch.
  5. Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place (22°C or warmer) for about an hour. Alternatively, you can place it in an oven set to 30°C for the rising period.
  6. While the dough is rising, prepare a cloth by sprinkling it with flour. If you're going to raise the krapfen in the oven, place this cloth on a large baking tray.
  7. After the first rise, gently punch down the dough and divide it into 8 equal portions. You can weigh them for precision if you prefer.
  8. Shape each portion into a smooth ball by pulling the edges toward the center and pinching them together, then place the ball seam-side down and cup your hand around it, rotating to create tension and form a perfect sphere.
  9. Alternatively, you can roll the dough to a thickness of 2cm and use a 7cm round cutter to cut out circles.
  10. Place the dough balls or rounds on the floured cloth, leaving plenty of space between them for expansion. Cover with another cloth and let them rise for another hour until noticeably puffy.

Frying and Filling Instructions

  1. When the krapfen have risen, pour about 2cm of vegetable oil into a wide, heavy-bottomed pan and heat it to 160-170°C. If you don't have a thermometer, you can test the oil by inserting a wooden spoon handle - when bubbles form around it, the oil is ready.
  2. Set your stove to medium heat (about 4-5 on a scale of 9) to maintain a consistent temperature.
  3. Very carefully lift the krapfen with a spatula or your hands, taking care not to deflate them, and gently place them in the hot oil. Don't overcrowd the pan - fry just 2-3 at a time depending on your pan size.
  4. Cover the pan with a lid and fry for 3 minutes. The lid helps the krapfen to puff up even more.
  5. Remove the lid, carefully flip each krapfen using a slotted spoon, and fry for another 3 minutes uncovered until both sides are golden brown.
  6. Remove the krapfen with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
  7. Repeat with the remaining dough, allowing the oil to return to the correct temperature between batches.
  8. While the krapfen are still warm, use a piping bag with a long narrow tip to fill them with your chosen jam. Insert the tip into the side of each krapfen and squeeze gently to fill.
  9. Once they've cooled down, dust the tops with powdered sugar before serving.

Notes

  • These Krapfen are best eaten fresh on the day they're made, but you can store them in an airtight container or freezer bag for up to 3 days.
  • For longer storage, you can freeze the krapfen for up to 2 months. To thaw, simply place them on a plate at room temperature for about 2 hours.
  • The turmeric is added primarily for color, giving the krapfen that traditional yellow hue that's usually achieved with egg yolks in non-vegan recipes.
  • Traditional fillings include apricot jam or plum jam, but you can use any flavor you prefer.
  • Make sure to keep the oil temperature consistent - too hot and the krapfen will brown too quickly without cooking through, too cool and they'll absorb too much oil and become greasy.
  • For a festive touch, you can add a splash of orange liqueur to your jam before filling the krapfen.