Monday, October 8, 2012

VeganMoFo Day 6: Guava Jelly Doughnut Holes

As I said in my post last week, I love me some guava. So, I’m back with another sweet treat: guava jelly doughnut holes. Yum. You can find guava-filled doughnuts (or malasadas) in Hawaii, but I’ve never seen them here in San Francisco (vegan or otherwise). I recently bought a delightful jar of guava jam and instantly thought: great on toast, but even better in a doughnut!

I altered the miniature jelly doughnut recipe from the September 2009 issue of Vegetarian Times (original recipe posted here).  That issue featured a nice spread on DIY vegan doughnuts. These doughnut holes are yeasted, so making them from scratch is a bit time consuming, but well worth it. You'll also need a pastry bag and tip to fill the doughnut holes with jam, but you can also use a squirt bottle if you have one.

Makes about 25 doughnut holes

1 package of active dry yeast (1/4 oz. or 2 1/4 teaspoons)
1 cup unsweetened soy or almond milk, warmed to 110°F - 115°F
1/4 cup plus 1 teaspoon sugar, divided
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2 generous tablespoons of vegetable oil

2 cups vegetable oil, for frying
1 cup guava jam
Powdered sugar, for dusting (optional)
  1. Mix the yeast with the warm milk and 1 teaspoon sugar in a measuring cup or small bowl. Let stand for 5 minutes or until the mixture foams.
  2. Whisk together the flour, 1/4 cup sugar, salt, and baking powder in a large bowl. 
  3. Add the yeast mixture and 2 generous tablespoons of oil to the flour mixture and mix until a sticky dough forms. 
  4. Turn the dough out onto a well-floured surface and knead for 6 to 8 minutes until smooth.  Add flour while kneading if the dough is too sticky.
  5. Transfer the dough to an oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 1/2 hours. (I use my turned off gas oven for this)
  6. Dust a baking sheet with flour. Punch the dough down and then roll it out to 1/4-inch thickness on a well-floured surface. Cut 25 circles from the dough using a 2-inch round cutter.
  7. Transfer the rounds to the dusted baking sheet and cover loosely. Let rest for 15 minutes.
  8. Heat the oil in large skillet or Dutch oven to 365°F or until hot, but not smoking. Fry the doughnuts for 3 to 5 minutes, or until deep golden brown, turning two or three times. Drain on a wire rack or a paper towel-lined baking sheet and let cool.
  9. Poke a small hole on the side of each doughnut using a chopstick. 
  10. Using a small pastry bag fitted with a small round tip, fill each doughnut with about a teaspoon of guava jam.
  11. Dust the doughnuts with powdered sugar. (optional)
This jam is made of Hawaiian cane sugar, guava puree, water, and pectin. That's it. If you live in the Bay Area, you can find it at Rainbow Grocery or Berkeley Bowl.  It's also available online.

In an attempt to be healthier, I also baked a batch in a 375°F oven for about 10 minutes. The baked version is definitely not as soft and tender as the fried version. They puffed up significantly more in the oven and also developed a pale crust, which made them taste more like sweet rolls than doughnuts. (Side note:  I hope the photo below doesn’t remind you of a certain scene from Total Recall…although you’re probably thinking about it now that I mentioned it. This is perhaps another reason to not bake these...*wink*)

The golden, fried doughnut holes were pretty darn good.  I know deep frying can be scary/messy/unhealthy/gross, but for yeasted doughnuts, it's a must.  The baked doughnut holes were still tasty though. If you’re a dipper, they’d probably be great dunked into a nice, hot cup of coffee.  The choice is yours.  :)