The Korean Vegan - The Korean Churro (Dairy free, Egg, Free, VEGAN)

I have finally veganized my one of my favorite donuts growing up!! :) I used to make Maangchi's recipe (http://www.maangchi.com/recipe/kkwabaegi) before I turned vegan and figured out a way to keep making them once I turned vegan. Here you go!

Ingredients:

3 cups (381g) flour
2 tbsp coconut oil
2 1/4 tsp active yeast
1 cup dairy free milk
3 tbsp aquafaba (the juice you usually throw away from a can of garbanzo beans: https://en.wikipedia.org/wiki/Aquafaba)
1/2 tsp salt
2 tbsp sugar
1/4 cup water
1 tsp vanilla

**You may want to "proof" your yeast in case you have doubts about its "activeness." You can do this by adding the yeast to lukewarm water with 1/4 tsp of dissolved sugar. Let it sit for about 10 minutes until it foams to double its original volume. Just make sure to subtract this from the recipe amounts listed above!

1. Melt coconut oil in saucepan over low heat. Add sugar, vanilla, milk and water (I mixed them together), and aquafaba. Stir until sugar dissolves.
2. Take milk mixture off heat and let it cool until it's lukewarm. Add yeast and stir.
3. Add flour and salt to wet ingredients. Use a large wooden spoon to mix until dough begins to form. Use hand to form dough.
4. Let it rest at least 90 minutes--until it doubles in size. Knead the dough (using the heel of your hand) and let it rest an additional hour to 90 minutes (I let it rest overnight because I had to go somewhere....).
5. Take risen dough and knead over a well-floured service. Form into a ball and divide into 8 pieces.
6. Roll each piece into a rope, starting in the middle, around 8-10 inches in length. It's important to start rolling in the middle.
7. When the dough is about 6 inches long, start twisting so that there is tension in the "rope." In other words, roll the right end of the dough "up" and the left end of the dough "down" so that the rope is twisted. I demonstrated this multiple times in the video because it takes a little practice....
8. Lift the rope and bring the ends together. The tension in the rope will naturally "twist" the dough into a braid.
9. Make sure to pinch the ends well.
10. Bring oil to 300F and then lower heat to medium. Gently place the dough into the oil and let it brown. Flip the dough until evenly brown on both sides.
11. Place on cooling rack and top with what you like--the traditional topping is a cinnamon sugar (made with 1 tsp cinnamon and 3 tbsp of sugar). I also had some strawberry sauce on hand so used that as a glaze.

Enjoy!!