For the donut:
- 3 1/3 cups spelt flour
- 1/2 tsp salt
- 1 package active dry yeast
- 1 1/3 cup oat milk
- 1/4 cup The Maple Guild Original Grade-A Golden Maple Syrup
- 4 tbsp vegan butter + more for brushing
- Coconut sugar for dusting
- Avocado oil.
For the jelly:
- 3 cups seedless grapes
- 1 cup blueberries
- 1 cup filtered water
- 1/4 cup The Maple Guild Maple Butter
- 1/2 lemon, juiced
- 3 tbsp chia seeds
Chia-Grape Jelly Filled Baked Doughnuts
Developed by Chef Bai of chefbai.kitchen
- In a stand mixer with the hook attachment, mix the spelt flour, salt and yeast.
- In a saucepan, heat the oat milk, maple syrup and 4 tbsp vegan butter. Only heat until it starts steaming and butter is melted. Shouldn’t be too hot to put your finger in! This is important so you do not kill the yeast.
- Slowly add in the oat milk mixture to the flour in the stand mixer while on low speed.
- Mix for about 5 minutes until everything is combined and sticky while scraping the sides.
- In a separate bowl, drizzle a bit of avocado oil to coat the bowl and add the dough to the bowl.
- Cover the bowl tightly and let rise for at least 1 hour on the counter.
- While the dough is rising, make the chia jelly!
- Add all of the jelly ingredients except the chia seeds to a saucepan.
- Cook and stir on medium heat until grapes soften and blueberries start to release juice.
- Flatten grapes with a fork and cook for about 5 more minutes.
- Pour mixture into a blender and blend until smooth.
- Pour back into saucepan, add chia seeds and cook on low for 2 more minutes and set aside to cool.
- Once your dough has risen, scoop it out onto a floured surface. Flour the top of the dough and roll out to about 1/2 inch thick. It’s better too thick than too thin or you won’t be able to fill the donuts with jelly!
- Using a large mason jar lid (or a cookie cutter) cut out as many circles as you can. Re-roll the dough and repeat until you use all of it! Place each dough circle on a baking sheet lined with parchment paper and cover with a kitchen towel.
- Let the cut dough rise for 30 more minutes and preheat the oven to 350 degrees.
- Brush each donut with melted butter and bake for 13 minutes.
- Once cooked, brush again with butter and roil in coconut sugar. Let cool.
- To fill the donuts, use a chopstick or knife to make a hole inside the donut from the side. Using a piping bag or squeeze bottle, squeeze the jelly into each donut.
- Devour immediately and store extras in the fridge for up to 5 days.