Say hello to our colourful vegan ube donuts, a fun twist on the classic treat made with Filipino purple yam spread.
They're delicious, pillowy, and too cute to resist.
Melt the ube butter in a pot with oat milk and syrup. When the milk turns purple, remove it from the heat, and let it cool down until it's lukewarm.
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Mix the flour with yeast and salt in a bowl. Then, pour in the purple milk.
Work the ingredients until they come together into a dough, and then knead it for 5 minutes until smooth and elastic.
Let the dough prove for 30 minutes in a bowl covered with a damp tea towel.
Divide the dough into 8 pieces and roll them into a tight smooth ball.
Grease your hands, poke each ball in the centre with your index finger and wiggle it around to make a hole.
Lift the donut, insert both index fingers into the hole, and rotate them as if spinning a wheel until the donut hole stretches to at least 6 cm (2.5 inches).
Let the doughnuts prove on a tray lined with baking paper for 15 minutes.
Bake the doughnuts at 180°C (355°F) for 10 minutes.
Enjoy the donuts as they are, or dip them in a glaze made with 20g of melted ube butter, 30ml (1 fl oz) of oat milk, and 180g (5 oz) icing sugar.
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