MINT CHOCOLATE CHIP DOUGHNUT SUNDAE
SERVES 4 PORTIONS
FOR THE DOUGHNUTS
1/2 tsp. active dry yeast
6 tbsp. (90 ml) unsweetened soy- free, nut-free non-dairy milk, warmed
1 tbsp. (15 ml) water
2 tbsp. (24 g) organic cane sugar
2 tbsp. (28 g) coconut oil, melted
1 tbsp. (15 ml) aquafaba (the liquid drained from a can of chickpeas— see note)
1 1/4 cups (156 g) unbleached all-purpose flour Mild-flavoured oil, for frying
FOR THE MINT GLAZE
1/2 cup (60 g) sifted organic powdered sugar
1 tbsp. (14 g) coconut oil, melted
1 tbsp. (15 ml) unsweetened soy- free, nut-free non-dairy milk
1/2 tsp. mint extract
FOR THE ASSEMBLY
4 scoops soy-free, nut-free vegan mint chocolate chip ice cream Chocolate Sauce
2 tbsp. (12 g) minced fresh mint
NUTRITIONAL VALUES
Calories: 786kcal
Fat: 63.3g (21.9g S.Fat)
Carbs: 52.2g
Protein: 3.4g
Sugar: 46.9g
Sodium: 376mg
METHOD
TO MAKE THE DOUGHNUTS
With a plastic or wooden spoon, combine the yeast, warm non-dairy milk, water, and sugar in a glass cup or bowl. Allow the yeast to proof for 10 minutes before adding the melted coconut oil and aquafaba. In a large mixing bowl, sift the flour and fold in the yeast mixture. Knead until fully combined, then cover the bowl with a kitchen towel and let the dough rise in a warm place for 60 minutes.
Preheat a deep fryer or deep cast-iron skillet to 190°C/375°F with 1 inch (2.5 cm) of oil. Once the dough has risen, flour your work surface and roll it out to about 1 inch (2.5 cm) thick. Cut four doughnut shapes from the dough using a doughnut cutter or a 3-inch (7.5-mm) and a 1-inch (2.5-cm) cutter. Separate the doughnut holes, also known as pre-sundae snacks, for later frying.
Place 1 doughnut at a time into the fryer, frying for 1 minute on each side. Scoop the doughnut from the fryer and place it on a plate lined with paper towels, allowing the oil to drip off. Repeat this process until all the doughnuts (and doughnut holes) are fried.
TO MAKE THE GLAZE
In a small mixing bowl, thoroughly combine the powdered sugar, melted coconut oil, nondairy milk, and mint extract. Drizzle it over the warm doughnuts' tops.
TO ASSEMBLE
Place a doughnut in each of the four bowls, followed by a scoop of ice cream. Drizzle with Chocolate Sauce and garnish with mint leaves, if desired. Serve right away.
Preheat a deep fryer or deep cast-iron skillet to 190°C/375°F with 1 inch (2.5 cm) of oil. Once the dough has risen, flour your work surface and roll it out to about 1 inch (2.5 cm) thick. Cut four doughnut shapes from the dough using a doughnut cutter or a 3-inch (7.5-mm) and a 1-inch (2.5-cm) cutter. Separate the doughnut holes, also known as pre-sundae snacks, for later frying.
Place 1 doughnut at a time into the fryer, frying for 1 minute on each side. Scoop the doughnut from the fryer and place it on a plate lined with paper towels, allowing the oil to drip off. Repeat this process until all the doughnuts (and doughnut holes) are fried.
RECIPE NOTES
Reduce the size of the doughnuts when cutting them out, as well as the ice cream scoops when plating, and you'll have the perfect party dessert bowl!
