![\"640\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/05\/640.jpg\")
<\/a><\/p>\nRhubarb Cardamom Doughnuts<\/strong><\/p>\n I try not to post similar things or dishes that uses the same ingredient too close to one another, but you have to understand during the rhubarb season, I do make a lot of things with rhubarb and I cannot not share them. I’m too excited. <\/p>\n <\/p>\n Here are the doughnuts I made with homemade rhubarb jam filling. The doughnuts were finished with a generous coating of cardamom sugar. <\/p>\n This was my first time to fry dough and make doughnuts like this, and I was the one who got shocked at how perfectly they turned out (lol)!<\/p>\n These are SO good. I made six dounughts this time and I blamed myself for not making more. (But it was probably a better decision not to make too many because I would have devoured a dozen if I had made them!)<\/p>\n And if you believe or not, these doughnuts are 100% plant based. No eggs, no butter, and no dairy milk. <\/p>\n My mother-in-law said I can’t call these doughnuts because they don’t have a hole. Hmmmm. Merrium-Webster<\/a> does define doughnut as “a piece of sweet fried dough that is often shaped like a ring”. But I can’t think of any better name to describe these, so, I think I keep the name, doughnut, for now. If anybody has a suggestion, let me know. <\/p>\n dough filling cardamom sugar 1. Combine milk and yeast in a bowl. Mix well until yeast dissolves. \u30eb\u30d0\u30fc\u30d6\u30ab\u30eb\u30c0\u30e2\u30f3\u30c9\u30fc\u30ca\u30c4<\/strong><\/p>\n \u540c\u3058\u6750\u6599\u3067\u4f5c\u308b\u3082\u306e\u306f\u3042\u307e\u308a\u7d9a\u3051\u3066\u306e\u305b\u306a\u3044\u3088\u3046\u306b\u3057\u3066\u3044\u308b\u306e\u3067\u3059\u304c\u3001<\/p>\n \u30eb\u30d0\u30fc\u30d6\u306e\u5b63\u7bc0\u306f\u3069\u3046\u3057\u3066\u3082\u3044\u308d\u3044\u308d\u4f5c\u308b\u306e\u3067\u3001\u7d9a\u3044\u3066\u3057\u307e\u3044\u307e\u3059\u306d\u3002\u3002\u3002<\/p>\n \u3053\u308c\u306f\u3001\u30db\u30fc\u30e0\u30e1\u30fc\u30c9\u306e\u30eb\u30d0\u30fc\u30d6\u30b8\u30e3\u30e0\u3092\u30d5\u30a3\u30ea\u30f3\u30b0\u306b\u3057\u305f\u30c9\u30fc\u30ca\u30c4\u3002<\/p>\n \u4ed5\u4e0a\u3052\u306b\u3001\u30ab\u30eb\u30c0\u30e2\u30f3\u30b7\u30e5\u30ac\u30fc\u3092\u307e\u3076\u3057\u3066\u3044\u307e\u3059\u3002<\/p>\n \u30b7\u30ca\u30e2\u30f3\u3067\u3082\u3044\u3044\u306e\u3067\u3059\u304c\u3001\u30ab\u30eb\u30c0\u30e2\u30f3\u306b\u3059\u308b\u3068\u3001\u3061\u3087\u3063\u3068\u6d17\u7df4\u5ea6\u304c\u30a2\u30c3\u30d7\u3059\u308b\u6c17\u304c\u3059\u308b\u306e\u306f\u79c1\u3060\u3051\u304b\u306a\uff1f<\/p>\n \u521d\u3081\u3066\u30d1\u30f3\u751f\u5730\u3092\u6cb9\u3067\u63da\u3052\u308b\u3001\u3068\u3044\u3046\u3053\u3068\u3092\u3084\u308a\u307e\u3057\u305f\u304c\u3001\u3042\u307e\u308a\u306b\u7c21\u5358\u3059\u304e\u3066\u3073\u3063\u304f\u308a\u3057\u307e\u3057\u305f\uff08\u7b11\uff09\u3002<\/p>\n \u3057\u304b\u3082\u30aa\u30fc\u30d6\u30f3\u3067\u713c\u304f\u3053\u3068\u3092\u8003\u3048\u305f\u3089\u3001\u3042\u3063\u3068\u3044\u3046\u9593\u306b\u51fa\u6765\u3066\u3057\u307e\u3046\u3068\u3053\u308d\u3082\u3001\u306a\u3093\u304b\u5b09\u3057\u304b\u3063\u305f\u308a\u3002<\/p>\n \u30b3\u30ec\u3001\u4f5c\u3063\u305f\u5f8c\uff08\u98df\u3079\u3066\u3057\u307e\u3063\u305f\u5f8c\uff09\u3001\u7fa9\u6bcd\u3068\u8a71\u3092\u3057\u3066\u3044\u3066\u3001\u3053\u3093\u306a\u30c9\u30fc\u30ca\u30c4\u3092\u4f5c\u3063\u305f\u306e\u3088\u3001\u3068\u8a00\u3063\u305f\u3089\u3001\u7fa9\u6bcd\u3001\u7a74\u304c\u958b\u3044\u3066\u306a\u3044\u306e\u306f\u30c9\u30fc\u30ca\u30c4\u3068\u547c\u3070\u306a\u3044\u3001\u3068\u3002<\/p>\n \u3048\uff5e\u3063\u3001\u30df\u30b9\u30c9\u3067\u3082\u7a74\u306e\u958b\u3044\u3066\u306a\u3044\u306e\u3001\u30c9\u30fc\u30ca\u30c4\u3068\u3057\u3066\u58f2\u3063\u3066\u308b\u3088\u306d\u3002<\/p>\n \u4ed6\u306b\u547c\u3073\u3088\u3046\u304c\u306a\u3044\u306e\u3067\u3001\u79c1\u306f\u307e\u3060\u30c9\u30fc\u30ca\u30c4\u3068\u547c\u3093\u3067\u307e\u3059\u304c\u3002\u3002\u3002<\/p>\n \u3042\u3063\u3001\u305d\u3046\u305d\u3046\u3001\u3053\u306e\u30c9\u30fc\u30ca\u30c4\u3001\u30f4\u30a3\u30fc\u30ac\u30f3\u30c9\u30fc\u30ca\u30c4\u3067\u3059\u3002\u5375\u3001\u725b\u4e73\u3001\u30d0\u30bf\u30fc\u3001\u4e0d\u4f7f\u7528\u306a\u3093\u3067\u3059\u3088\uff5e\u3002<\/p>\n \u8a00\u308f\u308c\u306a\u304b\u3063\u305f\u3089\u5206\u304b\u308a\u307e\u305b\u3093\u3051\u3069\u306d\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Rhubarb Cardamom Doughnuts I try not to post similar things or dishes that uses the same ingredient too close to one another, but you have to understand during the rhubarb season, I do make a lot of things with rhubarb and I cannot not share them. I’m too excited.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8,10,28,29],"tags":[],"class_list":["post-35822","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast","category-dessert","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35822","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35822"}],"version-history":[{"count":22,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35822\/revisions"}],"predecessor-version":[{"id":35869,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35822\/revisions\/35869"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35822"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35822"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n
\n140cc soy milk, warm
\n3g dry yeast
\n2 tablespoons sugar
\n1\/2 teaspoon salt
\n200g bread flour
\n30g coconut oil
\nCanola oil for frying<\/p>\n
\n – 8 stalks rhubarb, chopped
\n – 2\/3 cup sugar
\n – 1 slice of freeze-dried lemon or fresh lemon<\/p>\n
\n – sugar
\n – cardamom powder<\/p>\n
\n2. Add sugar, salt, flour, and coconut oil. Knead and form a ball. Cover with plastic wrap.
\n3. Let it rise for about 1~2 hours until it doubles in size.
\n4. Make filling. Combine all the ingredients in a small pot. Cook over medium-low heat. Stir constantly. Continue to cook until it achieves the preferred consistency.
\n5. Form 12 balls. Let it rise for another 30 minutes or so.
\n6. Fry them in 340 F oil, for 1 to 2 minutes each side.
\n7. Remove from the oil. Set them on a plate lined with paper towel.
\n8. Fill the doughnuts with the rhubarb filling.
\n9. Dust the doughnuts with cardamom sugar. I used a brown paper bag; Add sugar and cardamom powder into a bag. Shake the bag so that they mix well. Add the doughnuts. Shake. <\/p><\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"