Vegan Krapfen

For 6 people

1/2 kg flour
15g brewer's yeast
200ml vegetable rice drink
1 untreated lemon
50g organic coconut oil
60g light brown sugar
1 turmeric pinch
frying oil
salt for the cream
150ml coconut milk
100g vegan hazelnut chocolate
1 tbsp light brown sugar
1 tbsp cornstarch
1 tbsp cocoa powder

Melt the yeast and turmeric with 100 ml of rice vegetable drink.

Mix the flour with a pinch of salt, the grated lemon zest and the sugar, add the yeast, the rest of the rice vegetable drinks and coconut oil.

Knead until smooth and soft.

Form a ball, cover it and let it rise for 2 hours.

Mix the spoonful of sugar with the starch and cocoa and dilute with the coconut milk, put on the heat and, stirring, bring to the boil, cooking for another 2 minutes.

Out of the heat, add the chopped chocolate and mix.

Roll out the dough to a thickness of just over 1 cm and make discs 8 cm in diameter.

Let it rise for another hour.

Fry the krapfen in plenty of oil, then drain on paper towels, sprinkle with icing sugar and stuff them with cream.