OMG, I can’t believe that another year passed and there is again the “FAT THURSDAY” (Tlusty Czwartek in Polish) today.
People in Poland will eat millions of doughnuts or faworki until their stomachs will be completely full. Some of them will even get sick from it.
But a tradition is a tradition and you can do nothing about it. Even I, will go with the flow and eat at least one paczek (doughnut).
Last year I made this fantastic faworki that disappeared from the plates in minutes. But as I am currently on a vegan diet, I slightly have to adjust my strategy and food selection.
Normally the traditional Polish doughnuts are made with egg yolks, butter and deep-fried in pork fat. The cheaper version is made with margaryne and fried in vegetable oil.
My doughnuts are fully vegan. They are made only with plant-based ingredients and to give them some healthy aspect and proteins, silky tofu is added.
To be very honest, they are so good that you can’t feel any difference comparing to regular doughnuts. In case you like your doughnuts sweeter, just add 2 more tablespoons of sugar into the dough. Also, feel free to play with the toppings and fillings as you wish.
And what you can use as a filling?
- plum jam
- strawberry jam
- a vegan nut cream
- rose jam
- vegan chocolate cream
For the toppings, you can use.
- powdered sugar
- sugar icing, colored or white
- candied orange peels
- any kind of sugar sprinkles
- chopped nuts or sliced almonds
Easy Vegan doughnuts recipe for the Polish “fat Thursday”.
Easy Vegan doughnuts recipe for the Polish “fat Thursday”.Course: Recipe bookDifficulty: Medium
Polish vegan doughnuts with silkyš tofu and plum jam.
1 cube (180g) of silky tofu (I’ve used the smoothest one I could buy)
50g of fresh yeast
1 cup of non-dairy and lukewarm drink (oat, almond, rice) + 2 more tbsp for the tofu mixture.
1 tbsp of flour
1 tbsp of brown sugar
500g of flour
4 tbsp of coconut oil
1 tbsp of vodka
2 tbsp of brown sugar
toppings and fillings of your choice
1L of vegetable oil (sunflower, rapeseed)
- In a bowl or taller glass mix 1 tbsp of sugar and 1 tbsp of flour. Crumble in the yeasts and pour over with the lukewarm plant-based drink. Mix well with a spoon until combined, cover with a kitchen towel and let it rest for 10-15 minutes until a foam appears on the top.
- Crumble your tofu into a bowl or higher pot and add 2 tbsp of brown sugar and 2 tbsp of the plant-based drink. Blend it with an immersion blender until smooth.
- Into a bigger bowl sift the 500g of flour, add the rised yeasts and the tofu mixture.
- Knead the dough until combined and its not sticking to your hands anymore. For kneading you can use your hands or a kitchen robot. Cover with a kitchen towel and let it rise for 90 minutes.
- Once the dough doubled in size, add the coconut oil spoon by spoon and the 1 tbsp of vodka and knead for a few minutes.
The final dough should be elastic and a bit slimy.
- Place your dough on a flat surface and roll it to 1-2 cm thick dough. Then cut of circles using a glass or a metal ring and set aside. When you run out of dough, cover the doughnuts with a kitchen towel and let it rest for 30 more minutes.
- Heat up the vegetable oil to 180°C in a higher pot. Fry the doughnuts 2-3 minutes from each side until brown.
- Set aside, fill with a jam of your choice and top with your favorite topping.
- Enjoy while warm or cold.
- Please make sure you keep the plant-based drink lukewarm. In case you heat it up too much, the yeast will rise out from your bowl. Also, it will lose its rising power.
- The yeast rising time depends on the yeast. But I would not let it rise for longer than 15 minutes.
- When you add a shot of vodka to your doughnuts, they will “drink” up less oil than without it.
- For filling you can use a sleeve with a sharp filling end.
- When you decide to go casual and use sugar icing as a topping just mix 1 tbsp of plant-based milk or water with 4 tbsp of powdered sugar. I add milk so the icing gets white.