Working with other small businesses is such a perk of our job. Once such incredible product we got to work with was Ta'la Ice Cream.Their ice creams are a blend of Persian flavours and fresh Australian ingredients, while also being vegan and allergen free range.
2 hr 40 mins Cooking Time, Makes 8
2/3 cups non-dairy milk, warmed
1x 7g packet dried yeast
1/8 cup sugar
3 tbsp vegan butter, room temperature
1 tsp vanilla bean extract
Pinch of salt
2 cups all purpose flour
Oil for frying
For the glaze
1 1/2 cups powdered sugar
1/4 non dairy milk
1 tsp vanilla extract
1 L Ta'la Vegan Pistachio Ice-Cream
Pistachio to garnish
With a fork whisk together the milk, yeast and 1/2 teaspoon of sugar in a cup. Set it aside for about 10 minutes, until frothy.
In a large mixing bowl, beat the butter and remaining sugar together with an electric mixer at high-speed until creamy. Then beat in the vanilla and salt.
Mixing at low speed, begin adding the yeast mixture to the butter mixture. Be careful to avoid splashing.
Add the flour, 1/2 cup at a time, beating in each addition. Switch to a spoon when the dough becomes too thick for the mixer to handle. Continue adding flour until a soft dough forms.
Transfer the dough to a lightly floured work surface, and knead until smooth and elastic, about 5 minutes.
Transfer the dough to a lightly oiled mixing bowl and cover it with a damp tea towel. Place the bowl in a warm spot to rise until doubled in size, about 1 hour.
Punch the dough down, then transfer it to a lightly floured work surface. Roll the dough to about 1/2 inch thick. Use a doughnut cutter or circle cutter to cut the dough. Re-roll the excess dough and repeat until all of the dough has been cut.
Transfer the doughnuts to a parchment paper-lined baking sheet. Cover them with a damp tea towel and place the baking sheet in a warm spot to rise until puffy for about an hour..
Fill a large pot with 1 1/2 to 2 inches of oil and place it over medium-high heat. Heat the oil to about 180°C. Use a frying thermometer to monitor the temperature.
Add no more than two doughnuts at a time to the oil, being very careful not to splash. Let the doughnuts cook for 1 to 2 minutes, flip and cook 1 to 2 minutes more, until golden brown on both sides and puffy.
Use a slotted spoon or tongs to remove the doughnuts from the pot. Transfer them to paper towel-lined plates to drain and cool.
Repeat until all of the doughnuts are cooked.
To Make the Glaze:
Whisk all ingredients together in a small bowl. Add more powdered sugar if it seems too thin, more milk if it's too thick. You want it to be somewhat runny, but thick enough to coat the doughnuts.
When the doughnuts have almost completely cooled, dip each one in the glaze, to coat both sides. Transfer the doughnuts to a wire rack, sprinkle with chopped pistachio and allow the glaze to set.
Once the frosting is set, cut each doughnut in half. Place a scoop of Ta'la Vegan Pistachio Ice-Cream onto each doughnut and gentle squish.
Serve straight away.