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Vegan doughnut pancakes with apple-cinnamon filling and cashew cream - photo 1
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Vegan doughnut pancakes with apple-cinnamon filling and cashew cream

Vegan dishes Snacks Breakfasts 120 min Medium 18 wyświetleń ~45.13 PLN - (0)
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Description

Delicate, fluffy doughnuts prepared 100% on a plant-based basis — inspired by traditional doughnut-style racuchy, but transformed into a vegan version in the spirit of Jadłonomia. The dough is yeast-based and slightly sweet, fried to a golden brown, and the inside hides aromatic stewed apples with lemon and cinnamon, along with a creamy cashew cream infused with vanilla. This dish is perfect as a weekend breakfast, a sweet snack with coffee, or a vegan alternative for a gathering. Besides its flavor qualities, it offers a pleasant contrast of textures: a crispy crust on the outside and a soft, moist center. Appearance: golden balls dusted with powdered sugar (optional) with a delicate cream oozing out when cut.

Składniki (17)

Servings:
8
  • Wheat flour 500 g
  • Instant yeast 8 g
  • sugar 120 g
  • Soy milk 300 ml
  • Aquafaba (chickpea water) 120 g
  • Rapeseed oil (for the dough) 3 łyżki
  • Apple 1.7 szt.
  • Lemon juice 30 ml
  • Cashews 150 g
  • Water (for soaking/thinning the cream) 200 ml
  • Vanilla extract 5 g
  • Sunflower oil (for frying) 600 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Ground cinnamon 2 g
  • Ground cardamom 1 g
  • ✨ Opcjonalne
  • Powdered sugar 50 g
  • Red currant jam 80 g
💰 Szacowany koszt dania: ~45.13 PLN (5.64 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Apple filling

1

Prepare the apples: peel them, remove the cores, and cut them into small cubes about 5-7 mm on each side. Place the chopped apples in a medium saucepan along with 30 ml of lemon juice and 30 g of sugar (about 2 tablespoons). Add 2 g of cinnamon and 1 g of cardamom. Heat over medium heat, stirring with a wooden spoon, until the apples start to soften (about 8-10 minutes). When the pieces are soft, reduce the heat and cook for another 3-5 minutes, until most of the juice evaporates and the mixture thickens — it should resemble a thick, slightly moist filling. Set aside to cool completely.

Ingredients: Apple, Lemon juice, sugar, Ground cinnamon, Ground cardamom
Use a medium saucepan with a capacity of 1.5–2 l. Stir every 1-2 minutes to prevent the apples from sticking. The filling is ready when the pieces are soft but hold their shape, and the liquid is reduced.

Cashew cream

2

Soak 150 g of cashews in 200 ml of boiled, warm water for at least 2 hours (you can also soak them overnight in the fridge). After soaking, drain the cashews and transfer them to a blender. Add 5 g of vanilla extract and 15-30 ml of water (depending on the power of your blender). Blend on high speed for 1-2 minutes until you achieve a smooth, creamy sauce. If you want a sweeter cream, you can add 10-20 g of sugar (optional). The cream should be thick, but fluid enough to fill a piping bag.

Ingredients: Cashews, Aquafaba (chickpea water), Vanilla extract, sugar
Use a powerful blender or food processor. If the blender has trouble, add a little water and blend in short pulses, scraping down the sides. The cream will be easier to strain through a sieve if it is very thick.

Yeast dough

3

In a large bowl, sift 500 g of wheat flour and add 8 g of instant yeast and 120 g of sugar. Mix the dry ingredients with a wooden spoon. In a separate container, heat 300 ml of soy milk to a temperature of about 35-38°C (it should be warm, not hot). Pour 120 g of aquafaba and 45 g of rapeseed oil into the warm milk and mix with a spoon. Pour the liquids into the flour and start mixing first with a spoon, and when the ingredients partially combine, switch to kneading by hand or with a mixer with a hook. Knead for 6–8 minutes until the dough becomes smooth and elastic; it may stick slightly to your hands but should pull away from the sides of the bowl. Cover the bowl with a clean cloth and set it in a warm place for 60–75 minutes, until the dough doubles in volume.

Ingredients: Wheat flour, Instant yeast, sugar, Soy milk, Aquafaba (chickpea water), Rapeseed oil (for the dough), Salt
Use a large ceramic or steel bowl (min. 3 l). If you are using a mixer, use the dough hook and knead on medium speed. Do not knead too briefly — well-kneaded dough has a delicate, elastic structure and springs back slightly when pressed with a finger.

Shaping and Rising

4

After rising, place the dough on a lightly floured surface. Gently deflate it — press down with your hand and fold the dough a few times. Divide the dough into 8 equal pieces (each about 100 g). Shape them into balls: tuck the edges underneath and roll on the surface to make the top smooth. Arrange the balls on trays dusted with flour, leaving about 3–4 cm of space between them. Cover with a cloth and let them rest for 20–30 minutes for a slight rise — they should increase in volume by about 30%.

Ingredients: Wheat flour
Use a kitchen scale for even division. When shaping, keep your hand dry, use a little flour, but don't overdo it — too much flour will dry out the surface of the balls.

Frying

5

Heat sunflower oil to a temperature of 170–175°C (use a kitchen thermometer). If you don't have a thermometer, insert the tip of a wooden spoon — if small bubbles appear around the handle, the temperature is right. Fry the balls in batches (3-4 at a time), gently placing them in the oil seam side down. Fry for 3–4 minutes on each side until golden and evenly browned. Remove with a slotted spoon to a paper towel to drain excess fat. Let cool for a moment (3–5 minutes) before filling.

Ingredients: Sunflower oil (for frying)
The best is a deep pan with a diameter of 24–28 cm or a small Roman pot for about 2–3 l of oil. Do not overcrowd the vessel — too many balls will lower the oil temperature and the pancakes will absorb too much fat.

Filling and folding

6

Prepare a piping bag with a round tip (or use a large pastry syringe). Fill the bag with warm (but not hot) cashew cream and cut a small opening. Gently insert the tip into the side of one pancake and squeeze in about 20–25 g of apple filling, followed by 20–25 g of cashew cream (you can replace part of the cream with 15 g of currant jam for a tart contrast — optional). Once all the pancakes are filled, let them sit for 5 minutes so the cream isn't too soft when serving. Optionally dust with powdered sugar.

Ingredients: Powdered sugar, Red currant jam, Apple, Cashews
If you don't have a piping bag, make a small incision and use a teaspoon or a small food syringe. Don't force the filling in — the dough may crack. Test one piece to find the right amount of filling.

Serving

7

Serve the pancakes slightly warm (about 10–15 minutes after filling) on a board or plate. Arrange the doughnut pancakes in a pyramid, lightly dust with powdered sugar, and serve the remaining cream in a bowl alongside. A fruit compote or a glass of plant-based milk pairs perfectly with coffee or tea.

Ingredients: Powdered sugar
Use a wide plate with a diameter of 24–28 cm to present several pieces. The pancakes are best on the same day — cold ones lose some of their texture.

Additional tips

8

If you want to prepare a version without deep frying, you can bake the balls at 180°C for 12–15 minutes until golden brown — however, the texture will be more 'bready' than fried. If the dough is very loose after the first rise, add 1–2 tablespoons of flour and knead briefly.

Ingredients: Wheat flour
Baking is an alternative to frying, but the experience of a classic doughnut pancake is achieved by frying in oil.

Fun Fact

💡

Racuchy and doughnuts share common roots in simple fried batters; egg-free and dairy-free versions, like this one, have gained popularity with the rise of plant-based cuisine, which recreates classic flavors using plant substitutes, such as aquafaba and cashew cream.

Best for

weekendowe śniadanie kawiarniane spotkanie wegańskie przyjęcie słodka przekąska do popołudniowej herbaty

Tips

🍽️ Serving

Serve slightly warm, just after stuffing. Add a teaspoon of currant jam or an extra portion of cashew cream to each serving. You can also serve with raspberry coulis for a sweet-tart contrast.

🥡 Storage

Store in a closed container at room temperature for up to 24 hours. To refresh, heat in the oven for 5–7 minutes at 160°C or briefly in the microwave (15–20 seconds), and then optionally fill with cream. Cashew cream can be stored in the refrigerator for up to 3 days in an airtight container; before use, mix and bring to room temperature.

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