Halloween Donuts & Cupcakes with Marshmallow fluff
1 tbsp activated yeast
1 cup warm water
drizzle of oil
40 gr vegan butter, melted
1 tsp vanilla extract
1/4 cup pumpkin purée
3 1/2 cups finely ground spelt flour
1 tsp baking powder
1/4 cup coconut sugar or brown sugar
1 tsp pumpkin spice (or a mixture of cinnamon, cloves and ginger spices)
In a small bowl add the yeast to warm water and drizzle oil on top. Set aside to become frothy for 10 min. Melt the butter and mix in the vanilla extract. In a large bowl add the dry ingredients; flour, baking powder, sugar and spices. Pour the yeast and butter mixture into dry ingredients and mix well together. Knead the dough for 5-10 minutes on clean surface before putting back into bowl and covering with moist towel. Leave the dough to rise for at least an hour. After rising tear into and form golf ball sized balls. Set aside to further rise for 10 min.
With these donuts you can either oven bake them or fry in a pan. If you want to fry them add about 3 cups of sunflower oil to a saucepan, wait until warm (not too hot though) and then add donuts in, as they start floating flip them around and fry on both sides until golden brown. They’re delicious dipped into sugar.
Both ways are equally delicious but for a slightly healthier version I chose to bake them this time. I have donut tray I baked them in but they can be easily formed into shape without it. Roll them with your hands and pierce a hole through, try to evenly shape them and make the hole about 2-3 cm in diameter, they rise quite a lot! Put on tray and bake in oven for 12-15 min on 180 degrees Celsius.