how to make
Egg Free Doughnuts
Soak the flaxseeds in 6 tbsp of water for 5-10 minutes until they form a thick gel. Activate the yeast by dissolving it in 2 tbsp of warm water with a pinch of sugar for 5 minutes. Combine the flour, almond milk, cinnamon, ginger, and vanilla in a mixing bowl. Then, incorporate melted coconut oil, flaxegg, and salt.
Now, add the yeast and brown sugar and work the ingredients with a dough hook mixer. Knead the dough on a floured worktop for 10 minutes and then transfer to a greased bowl. Cover with cling film and a cloth and allow to double in volume in a warm place for 1 hour. Roll out the dough to 1.5 cm (0,5 inches) thickness and cut out the doughnuts with a cookie cutter. Transfer them into a baking tray lined with parchment paper and cover with a cloth. Allow proving for 30-40 minutes Bake the donuts in the oven at 180°C (355°F) for 12 minutes at 180°C (355°F) and allow to cool down on a wire rack. Get It! Prepare the sugar-free glaze following our easy recipe in the link and brush it over the top of the doughnuts. Then, sprinkle them with chopped pistachios, orange zest, cacao nibs, and coconut flakes.