Chocolate donuts: We have a recipe for chocolate donuts that will stay soft and fine for a long time

When you live with a chocoholic, cocoa and chocolate must be well represented in donuts, so I had a sweet challenge to make chocolate donuts vegan .

In order for the mixture for vegan donuts to be fine and the donut to remain soft and tasty for longer, I used a little tofu and aquafaba , i.e. chickpea water, instead of eggs.

You don’t need any special effects or skills here, combine the ingredients in their original form in a blender or food processor, literally 30 seconds of work, and then continue to mix like any other.

It is really worth it, they are soft and very nice. What you need to pay attention to, just like with all other doughnuts, is that the dough rises well and that the temperature of the oil, when you fry them, is not too cold or too hot . First, it results in the donuts absorbing too much oil, and secondly, they remain raw in the middle.

So, pay a little more attention to those details, and your oil is at a good temperature when you dip the handle of the wooden cooker and bubbles form evenly around it. If necessary, remove the oil from the heat between rounds of baking because it can get too hot, so the last rounds will not be as fine as the first ones. 

Ingredients:

• 600 g of wheat white smooth flour
• 100 ml of aquafaba
• 350 ml soy milk (warm temperature)
• 50 g of fresh firm tofu
• 50 g of cocoa powder
• 20 g of fresh yeast
• 80 ml of olive oil (or 40 g of vegan butter and 40 g of olive oil)
• 80 g of coconut flower sugar
• 1 teaspoon of salt
• 1 teaspoon brandy as desired (to absorb less oil)
• oil for frying
• flour for sprinkling the surface
• if desired, raspberry jam or another fruit, powdered sugar, dark chocolate for cooking and some sprinkles if desired.

Preparation

1. Sift the flour and make an indentation in the middle into which you crumble the yeast , add a pinch – two sugars and two soup spoons of lukewarm milk. 
2. In a blender or food processor, chop and combine the tofu, oil/vegan butter, sugar, salt, cocoa, aquafaba and the rest of the milk. You will get cocoa cream.
3. When the yeast has activated, add the cocoa paste and knead everything by hand or mix with a dough attachment until a smooth, stretchy texture.
4. Leave in a warm place for the dough to rise.
5. When the dough has risen, transfer it to a floured surface and gently roll it out to a maximum thickness of 1-1.5 cm . Cut equal circles with the mold and leave it to rise for about 15 minutes (perhaps longer, if your room is not warm). 
6. Heat the oil and put the donuts down so that the upper raised side is now facing down . As soon as they touch the oil, cover the container in which you fry them and wait a few moments. Then remove the lid and turn the donuts to the other side, but now leave it uncovered until the donuts are done. 
7. If you wish , dip the chocolate donuts in melted chocolate, fill them with jam or chocolate, and they are fine just sprinkled with a little powdered sugar.
8. 

9. Remark

   Take into account that the amount of flour can vary , depending on the quality of the flour itself, but also the tofu and the amount of water in it. The dough should be slightly sticky most of the time while you are kneading it. Eventually, when the gluten develops, it will be much smoother, especially after it rises.