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Say hello to our colourful vegan ube donuts, a fun twist on the classic treat made with Filipino purple yam spread.
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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.
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.
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{{/ items}} {{^ items}} {{/ items}}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.
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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.
Well Done!
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