Soft vegan donuts

Je pense que cela ne vous aura sans doute pas échappé mais demain c’est Mardi Gras ! Et qui dit Mardi Gras dit bien entendu bugnes, beignets à la confiture, bombolini et autres réjouissances frites. Non, non, pas de crêpes et de gaufres pour Mardi Gras ici, on veut du gras du vrai, on n’oublie pas le fameux « le gras c’est la vie » (oui mes références sont au top de la culture !) !!! Cette année, je vous sors ma recette des meilleurs beignets moelleux vegan (Yes, just that) et pour cela je me suis inspirée de la challah, un pain brioché traditionnel de la culture juive. Ces challah beignets sont franchement incroyables, the braiding gives an incomparable softness and stringy crumb, the completely addictive kind of stuff !

These donuts are pure indulgence,

simply covered with sugar, they don't need more to shine (shine/greasy/oil, you have it ?!!!). In short, I class them directly in my top 3 favorite donuts, they are even in first place ! Don't be afraid to get your hands full of sugar while eating, it's part of the game and it's so regressive ! A super simple recipe (yes I know I repeat it to you all the time but it is the watchword here !), and just the weaving step to be done, it will surely remind you of your childhood !

Soft vegan donuts

POUR 10 BEIGNETS

500 g T55 flour
200 ml of vegetable milk (here soy)
80 g vegetable margarine
50 grams of sugar
2 tablespoons of natural vegetable yogurt
1/2 cube of fresh yeast
1/2 little spoon of salt
70 cl neutral vegetable oil for frying
Sugar for the icing

Put the yeast with two tablespoons of warm water in a bowl and let stand 10 minutes.
In the tank of a robot equipped with a hook, put the flour and make a well.
Add the sugar and salt in this well then cover with flour.
Then add the yoghurt and the rehydrated yeast.
Work the dough then add the milk gradually.
Add the margarine in pieces and let the dough knead 10 minutes so that it peels off the edges.
Put in a container and let stand 45 minutes to 1 hour in a warm place.
Divide the dough into 30 dough pieces then form thinner sausages on the edges.
Braid together three sausages to form a donut and pinch the ends.
Arrange them on pieces of baking paper and leave to rest. 45 minutes.
Heat the oil to reach a temperature between 170° and 180°.
Bake the donuts, removing the baking paper, so that they are golden on each side (between 1 min 30 and 2 minutes)
Drain them and dip them in the sugar.