Vegan Cocoa and Rosemary Donut

A particular combination, but certainly perfect for this vegan cocoa and rosemary donut. The intense flavor of rosemary goes very well with the dominant taste of bitter cocoa.

Preparation: 10 minutes

Cooking: 40 minutes

Total time: 50 minutes

Doses for 6 people

Ingredients:

• 300 g of whole wheat flour

• 150 g of agave syrup

• 120 g of corn oil

• 100 ml of soy milk

• 1 sachet of natural yeast based on cream of tartar (16 g)

•  a pinch of salt

• 3 tablespoons of bitter cocoa

• 1 sprig of rosemary

Tools: 

24 cm donut print

We prepare the dough

In a large bowl mix the dry ingredients: proceed, then sifting together flour, cream of tartar, cocoa and a pinch of salt. This step will allow the natural yeast to be well distributed and favor the correct leavening of the dough making it more honeycombed and lighter. The salt, however, will give the right contrast of flavor. In another bowl, insert the liquid ingredients, then the oil, milk and agave syrup. Add powders and liquids together and mix well, until a homogeneous mixture is obtained. Now is the time to add the rosemary needles that you have previously minced.

Let’s bake

Pour the dough into a donut-shaped pan: oil it and cook the mixture for about 40 minutes at 180 °, in a static oven. After this time, do the toothpick test to check the cooking of your donut.

Storage:

The cocoa and rosemary donut is kept closed in a container at room temperature for a few days.

Our donut is ready to be eaten. What do you think of this recipe? Will you try it?

Kiss, Kiss

Reb and Caro

#sweettoothqueens