Vegan Sufganiyot Filled with Pistachio Ganache

Preparation

‎1. Slowly mix the flour together with the yeast and sugar (with a kneading hook) in the mixer bowl. ‎Add the apple puree, plant milk and vanilla extract, and continue to mix on a slow-medium speed ‎for another 10 minutes until a uniform dough is obtained. Add the salt and coconut oil (each time a ‎teaspoon, let each teaspoon "swallow" in the dough), and knead for another 2 minutes until a ‎smooth dough is obtained. Towards the end add the brandy.‎‎2. Transfer the dough to an oiled bowl, cover and rise for about two hours or until doubled in ‎volume.‎‎3. Place the dough on baking paper, divide it into parts weighing 100 g each and roll into balls. Place ‎the balls at intervals on a baking pan lined with baking paper.‎‎4. Cover for another rising of about 30-45 minutes until doubled in volume (be careful not to touch ‎the dough with the cover).‎‎5. Meanwhile, prepare the pistachio ganache: bring the vegan whipped cream to a boil, pour over ‎the white chocolate and pistachio puree, and mix until smooth.‎‎6. Heat the oil in a pan (see more information) to 320°F (160°C) (it is important to keep this in mind, ‎it is advisable to use a thermometer) and fry each donut for about a minute and a half on each ‎side.‎‎7. Fill each donut with the pistachio ganache using a syringe or pastry bag with a smooth round ‎pastry tip, and also spread the ganache on top as well (you can also garnish with vegan whipped ‎cream). Perfect pistachio vegan donuts are obtained!‎‎8. Bon appetite (:‎

Total time: 3-4 hours

Equipment: mixer, thermometer.‎

The amount of oil in the recipe is an estimated amount that is absorbed into the sufganiyot after ‎frying. The oil should be used for deep frying.‎