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Breads & Doughs

Super Crusty No Knead Bread {Vegan}

Breads & Doughs, Kippur, Recipes, Shabbath /

Super Crusty No-Knead Bread {Vegan}

With this easy No-Knead bread we officially start our Pre-Pesach cleaning season. Ha! Better to start early with the cleaning of the infamous flour in the cabinets and this is an excellent recipe to get started, as it is effortless and you just need 4 basic ingredients, a bowl, a “caldero” ( or you can use a cast iron pot or dutch oven with a lid) and patience to wait until is done!  

You may also like Coconut Milk Brioche with Chocolate Chunks & Vegan Challah

Any person that bakes at home has to eventually make this super crusty No-Knead Bread. The most basic of all breads, continue to be the king, for its simplicity and perfect crusty exterior. It also requires minimum effort on our part, and it so versatile you can have it ready tomorrow for breakfast, brunch, lunch or dinner. Any time is the perfect time to have freshly baked bread at home so, let’s get to it! 

Once you have mixed the dough, the dough have to rest for a long time. This is the price we have to pay for “no knead bread”!! This process is call “fermentation”. It is when the yeast is activated and start eating the sugars and fermenting the dough. I am not going to get into the nitty gritty of bread baking here, but essentially this process will help our dough rise, among other things. 

I let my dough for 12-14 hours at room temperature, and it was good; but in reality the fermentation process can be a lot longer (up to 24 hours in this particular case) if you want. This will develop more complex aromas in the dough. It’s magic happening. Your dough will be ready when is full of tiny air bubbles, very elastic, and at least doubled in size (image #1). At this point you need to she a ball. Your dough will be sticky so don’t panic. Shape a ball and get ready to bake. 

IMPORTANT NOTE: keep in mind that, when shaping YOU DON’T WANT TO INCORPORATE MORE FLOUR INTO THE DOUGH , you just need enough flour to be able to shape the dough into a ball without it being a sticky mess.

It is always a good idea to have some hummus, babaganoush and salads ready for when it’s munch time! 

Easy, Vegan & Super Crusty No Knead Bread {Just 4-ingredients}

Print Recipe Pin Recipe
Course Breakfast, Dinner

Equipment

  • Dutch Oven or Cast Iron

Ingredients
  

  • 450 gr Bread flour
  • 300 gr Lukewarm water
  • 4 gr Instant yeast
  • 10 gr Salt

Instructions
 

  • In a bowl, combine flour, yeast and salt. Add the water and mix well with a fork or wooden spoon until a rough dough is formed.
  • Place the rough dough on a lightly oiled bowl, cover tightly with plastic wrap and let it rest at room temperature (see notes) for at least 12-14 hours.
  • Before you are ready to bake, preheat the oven to 232°C (450°F). Place the cast iron pot or dutch oven with its lid inside to preheat as well.
  • Place the fermented dough on a flat surface sprinkled with enough flour to avoid the dough from sticking. Gently shape a ball.
  • Carefully take the cast iron pot out of the oven, place a piece of baking paper on it and gently place the dough ball inside.
  • Put the lid on the dutch oven, take back to the oven and bake for 30 minutes
  • After 30 minutes, carefully remove the lid and bake for another 30 minutes or until the bread is golden brown and crusty.

Notes

The time of 12-14 hours is average for room temperature (around 20°C or 68°F).
If the average temperature in your kitchen is over room temperature, you can ferment your dough in the refrigerator covered with plastic wrap for up to 24 hrs. If that's the cake, before you are ready to bake, take the dough out of the refrigerator and let it come to room temperature before shaping and baking. 
If the average temperature in your kitchen is colder than room temperature, you can leave your dough to ferment in he counter. It might just take a bit longer to be ready for baking. 
Keyword baking, bread

When you make this easy Crusty No-Knead Bread use the hashtag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

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Easy Hamburger Buns {Vegan}

Breads & Doughs, Recipes /

Easy Hamburger Buns {Vegan}

  • Last Modified: May 15, 2024

A humble bread, perfect to hold a thick and juicy burger, without overpowering it. 
These hamburger buns are: 
Easy to make: no need equipment to make, just a bowl, your hands and an oven
Vegan: so, no eggs, no butter… simple, accessible ingredients
Fluffy: zero overpower, just a fluffy guy 

How to make Vegan Hamburger Buns

To make these hamburger buns you’ll need the basic ingredients of bread baking: Flour, yeast, water, salt, plus we add a bit of sugar for softness and help with fermentation, a little bit of shortening also for texture, and oatmeal to coat before baking (but you can use other ingredients like seeds, nuts or other grains to coat). 

The process is fairly simple as well, and something that you can do by hand: 

If you love this recipe, you may be interested in my Coconut Milk Brioche with Chocolate Chunks & Vegan Challah

Now, Let’s get into it with a visual step by step: 

Vegan Hamburger Buns

Print Recipe Pin Recipe
Course Breakfast, Dinner, Lunch
Servings 8 buns

Ingredients
  

  • 550 g Bread flour 12% or more protein
  • 60 gr vegetable shortening
  • 50 gr sugar
  • 10 gr salt
  • 8 gr instant yeast
  • 350 gr lukewarm water

Instructions
 

  • Mix dry ingredients and add water.
  • Start mixing with your hands until you form a rough dough. Keep kneading until you get an homogeneous dough with no dry spots.
  • Lightly grease the bowl, and let the dough rest in the bowl, covered in plastic wrap, until doubled in size.
  • Gently deflate the dough, and transfer it to a lightly floured surface. Flatten it out to form a round shape. Cut into 8 portions. Lightly oil the palm of your hands to shape each piece into a ball.
  • Brush the top with water, and dip into a bowl of oatmeal, your preferred seeds or a mix of both.
  • Place the buns in a baking sheet, covered with baking paper.
  • Bake the buns in a preheated at 190°C (375°F) oven for 15 to 18 minutes, until golden.
  • Remove from the oven, and place on a cooling rack for a few minutes before serving. Enjoy!
Keyword bread, buns, hamburger, vegan

When you make these vegan hamburger buns use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere! 

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Caramelized Onions & Arugula Rolls

Breads & Doughs, Kippur, Recipes, Rosh HaShanah, Shabuoth /

Caramelized Onion & Arugula Rolls {Dairy-Free}

  • Last Modified: August 22, 2025

Recipes happen as any other event in life, some are even the result of unexpected situations, like these Caramelized Onion Paste & Arugula Rolls, that have quickly become a favorite. Bare with me as we explore this incredibly delicious combo in form of dinner rolls.

For weeks I have been thinking about making cinnamon rolls as a gift for a lovely couple. I bought all of my ingredients and when I was ready to make them, I just changed my mind. Why make it sweet when savory rolls can be as delicious? As usual, I opened the fridge and quickly scanned what I had. Onion and arugula seemed like the perfect savory combo at the time, even when I haven’t tried it before, but I went with it and this is the results!

For weeks I have been thinking about making cinnamon rolls as a gift for a lovely couple. I bought all of my ingredients and when I was ready to make them, I just changed my mind. Why make it sweet when savory rolls can be as delicious? As usual, I opened the fridge and quickly scanned what I had. Onion and arugula seemed like the perfect savory combo at the time, even when I haven’t tried it before, but I went with it and this is the results!

Make the Dough

To make these delicious Caramelized Onions & Arugula Rolls you’ll start by making a brioche-style dough, since it has a bit of resting time. While the yeast is working its magic, you can go ahead and make the caramelized onions paste.

If you love this recipe, you may be interested in Coconut Milk Brioche with Chocolate Chunks & Vegan Challah

Make the Caramelized Onion paste

Traditionally, caramelized onions require a lot of time to cook, plus fat and sugar, but for this recipe I followed Cook’s Illustrated method which calls for no sugar and a secret-not-so-secret ingredient and got 225 gr onion paste. Here’s how to make it:

{CARAMELIZED ONIONS PASTE}

3 pounds yellow onions, julienne
3/4 cups water
2 Tbsps Oil 
3/4 tsp salt 
1 Tbsp water + 1/8 tsp baking soda. 

PREPARATION:

1) Cook the onions with water, oil and salt over high heat until the water is evaporated and onions sizzle.

2) Cook on medium-high while pressing & stirring the onions consistently for about 15-20 minutes or until the onions are well browned and sticky.

3) Combine a tablespoon of water with baking soda, add the solution to the onions and cook for another minute until the solution has completely evaporated.

4) Let the caramelized onions cool down and process to a fine paste with a food processor or blender. 

Caramelized Onions & Arugula Rolls

Delicious dinner rolls with caramelized onions paste and arugula
Print Recipe Pin Recipe
Course Appetizer, Dinner, Snack
Cuisine Mediterranean

Ingredients
  

  • 400 g All Purpose flour
  • 100 g Bread flour
  • 14 g Dry yeast
  • 250 ml Lukewarm milk I used evaporated soy milk. You can use coconut to keep soy-free
  • 60 g Sugar
  • 12 g Salt
  • 90 g Egg yolks
  • 150 g Vegetable shortening You can use butter if not dairy-free
  • 225 g caramelized onions paste

Instructions
 

  • Mix dry and make a well on the center.
  • Add liquids, eggs and 2/3 of the fat. Mix until a rough dough forms.
  • Transfer to a lightly floured surface and knead for 10-15 minutes, until you get a soft dough.
  • Transfer to a lightly oiled bowl and let rest for 1hr at room temperature or until double in size.
  • Knead the remaining shortening in, and let rise for another hour.
  • Punch the dough and form a ball. Let rest in the counter for 10 min to relax. Roll into a rectangular shape, about 17 x 15 inches.
  • Spread the caramelized onions paste evenly and add the arugula. Shape into a roll and cut into 10 rolls.
  • Arrange on a baking sheet with baking paper and bake in a preheated oven at 350°F for 20 -25 minutes, or until the rolls are lightly golden on top.
  • If desired, brush the top lightly with olive oil as soon as they get out of the oven. Let rest on the baking sheet for a few minutes before transferring to a cooling rack to cool completely (if you can really wait for that!!)
Keyword baking, dinner, rolls

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Share your photos with us on social media and tag us —
Use the hashtag #kasheribbean. We want to feature you!
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Overnight Sweet Crescent Rolls {No-Knead, Dairy Free}

Breads & Doughs, Recipes, Shabuoth, Sukkoth /

Today we are making fantastic, delicious and super easy Sweet Crescent Rolls.

While I was cleaning the house the other day, I found one of my old recipes notebooks and noticed I’ve tried to make crescent rolls at least 6 times, but the annotations were unfinished. Apparently, they didn’t have the ideal fluffy texture and the distinctive aroma (I honestly don’t know exactly how to describe) so, I guess after a while I forgot about it. 

So, I feel very happy to share these this Sweet Crescent Rolls in today’s post, because even though it may sound intimidating, they ended up being so easy to make, and I will tell you all about this foolproof recipe.

Are you looking for more Shabbath-worthy recipes? Click here

Flour, sugar…

These Sweet Crescent Rolls are made with flour, yeast, brown sugar, vegetable shortening, eggs, water and salt. I am still working on a vegan version, that hopefully I can share soon, but still, it is clear that these Sweet Crescent Rolls are not healthy food.

For this recipe I use vegetable shortening because I wanted to have a setamí (parve) product, but you can substitute butter if you prefer. I haven’t use coconut oil for this recipe.

I used bread flour because it is a yeasted product and have quite a lot amount of fat and sugar. If you use AP (all purpose flour) for this, it will be too soft to handle. Of course, all AP flour differ in terms of the protein content, so, some brands of AP flour may work, while others won’t work so well. If you ever try with AP, please let us know the details of your adjustments, and the brand of flour you used in the comments section below 😉 

For the yeast, I used instant yeast, so if you just have on hand baker’s yeast (which is the same as fresh yeast) keep in mind that you need to triple the amounts. 

How to make Sweet Crescent Rolls

As the title says, these are overnight sweet crescent rolls, so, this recipe take time to develop in texture and flavor. It has also the plus factor that you don’t have to knead anything.

What you really need for this recipe, is a plan and schedule, so that you prepare the dough with plenty of time (26-28 hours before the time you plan to bake) and have fresh, out of the oven crescent rolls for breakfast. Nom nom! 

After the dough has rest for 24hrs, the final dough should be 1000gr or very close. Divide the dough in half, lightly flour the surface, roll, cut into triangles and shape into crescents. 

To shape the sweet crescents rolls, take one triangle and stretch the wider side. Then, roll towards you, making sure the end tip is tucked underneath. Place on a baking sheet, at let rest for 3-4 hours, or until double in size. Then, bake in a preheated oven for 10-12 minutes, or until is light golden brown on top.

What would you serve these Sweet Crescent Rolls with? I will definitely pair with classic hummus or babaganoush.  If you think of another dip to pair these babies with, let us know in the comment section below. And, of course, don’t forget to share pictures with the hashtag #kasheribbean, when you make this recipe. Follow up on instagram and pinterest to keep up with other quick and easy recipes, meals ideas and travel posts!! Until next time! 😉

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Coconut Brioche with Chocolate Chunks {Easy, Dairy-Free}

Breads & Doughs, Shabbath, Shabuoth /

The day before my last trip, I wanted to make some brioche to take to the airport (When traveling with kids you just have to be creative) but I realized I didn’t have butter or milk as the original recipe call. I thought, why not to substitute those ingredients with coconut milk and coconut oil and make a brioche with coconut flavor? I love coconut so the answer was “Let’s do it!”. Let me show you how how to make Coconut Brioche with Chocolate Chunks.

Want more coconut + chocolate flavor in your life? Check out Vegan Chocolate Ganache Ice Cream & Vegan Chocolate Chunks Cookies

Ingredients & Tools

For this recipe you will need: bread flour, yeast, sugar, salt, coconut milk, coconut oil and some chocolate.

Bread baking is a therapy for me; specially when I knead the dough by hand. But because we are talking about coconut brioche and this dough can be super sticky, you’ll need a stand mixer.

I haven’t made this specific recipe by hand, but as soon as I do I will post an update. Let me know if you do it first!

Bread flour, Yeast & Chocolate

The most important ingredient here is the bread flour. Bread flour is very different from other flours (aka. all purpose, cake flour, etc) because it has a higher protein contain (gluten) which means that once you have mixed the dough, and the fermentation process begins, your dough will be more stable and trap more air, resulting in a better crumb and fluffy bread.

You’ll also need yeast. For this recipe I used instant yeast that is widely available in the supermarket. The difference between “instant” and “dry yeast” is simple: you don’t need to proof instant yeast in warm liquid, you can add it directly to your flour. On the other hand, dry yeast (aka: granulated dry yeast) needs proofing in warm water that helps to activate and dissolve the bigger granules.  Instant yeast is usually also marketed as rapid rise yeast. 

Keep in mind that there is another type of yeast, most commonly used by professional bakers which is called baker’s yeast and this is usually sold in blocks. If by any chance you have baker’s yeast at hand, you can use that, just triple the amount of yeast called in the recipe and, dissolve it in a tiny bit of warm coconut milk, before adding to the dry ingredients.

I personally love dark chocolate (74%) and is what I used for this recipe to balance the little sweetness of the bread, but feel free to use whatever chocolate you like (semi sweet, milk chocolate or even white)

Dry ingredients: Bread flour, sugar, salt & instant yeast.

Liquids: Coconut milk, Eggs & Coconut Oil

For this Coconut Brioche I substitute the milk in the original recipe with coconut milk. Because I wanted a more strong coconut flavor, I also added Unrefined (Extra Virgin) Coconut Oil. I guess you can use the refined version of coconut oil, but in that case I will add some coconut flavoring.

Because fats in the coconut milk tend to solidify when cooled, warm the milk a little in the microwave or stovetop and then cool to room temperature, before adding to your dry ingredients. The same applies to the coconut oil. Weight it and leave at room temperature until has a spreadable consistency. You don’t want the coconut oil to be hard or melted.

Eggs should also be a room temperature.

Liquids in: lukewarm coconut milk and eggs

Mixing & Kneading

Once you start mixing the ingredients you will see the dough foming into a hot mess. Don’t worry. At this point the main goal is to incorporate dry and wet ingredients the best that you can. Make sure to use an spatula to mix in any dry flour that may be at the bottom of the bowl and continue to mix on low speed until there is no big lumps of dry flour.

Add the coconut oil, and knead for 5 to 7 minutes, until you have a silky smooth beautiful dough.

Liquids mixed in, before coconut oil.
Coconut mixed in. Dough ready for bulk fermentation.

Once the coconut oil is mixed in and the dough is kneaded, I added some chocolate chunks but forgot to take the pic. Arrg! Add the chunks and pulse for a few times until the chocolate is incorporated.

Bulk fermentation & Shaping

Transfer this baby dough to a lightly oil bowl, cover in plastic wrap and let it rest for at least one hour, or until is double in size.

Ready to Roll!

The bulk fermentation can also be achieved in the fridge, it will just take a little longer for the dough to double in size; but this comes in handy if you need to go out for an hour or two. I don’t recommend more than that because the dough can suffer and deflate.

Once the bulk fermentation is done, punch the dough and start dividing the dough into your different baking pans.

From this dough I’ve got 1 medium loaf (500 gr) and 22 buns (30 gr)

Once you divide the dough, brush some egg wash and, you can also sprinkle the top with some fine shredded coconut (optional).

Don’t make the same mistake I did of preparing my muffin tin with paper cups because I was out of baking paper. That went so horribly wrong! They stuck to the bottom of the buns and were a complete pain to peel off. Avoid the pain by greasing your pan generously.

Second fermentation & Baking

Your loaf and buns are ready for the final fermentation and then baking.

Cover the pans with a light wet towel and let rest until double in size. As in bulk fermentation, this can vary depending on the weather and your kitchen temperature, but it should be around 1 hour. If so, Once the dough has rested for 40 minutes, turn on the oven to 180°C (350°F) so that it can reach the correct temperature by the time the dough is ready to bake.

The loaf is ready after 30-35 minutes and the buns in 20-25 minutes, or when the top is golden brown and the bread has registered an internal temperature of 85°C-88°C (185°F-190°F).

You did it! You are now ready to devour your homemade Coconut Brioche with Chocolate Chunks!

If you have any question regarding this recipe let us know in the comments section below. We love to hear from you!

Finally, don’t be shy and show your Coconut Brioche with Chocolate Chunks on instagram with the hashtag #sisterblissdiary. If you love this recipe don’t forget to follow on instagram and pinterest to keep up with our lastest recipes, and of course, share with your friends and family! It really means a lot to us!

Happy Baking! ?

 

 

 

 

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Vegan Challah

Breads & Doughs, Shabbath /

Have you ever wanted to make Challah and then realized you are out of eggs? No need to go last minute shopping anymore thanks to this easy Vegan Challah.

Making bread at home

Bread is made with 4 basic ingredients: Flour, water, yeast and salt; so essentially “bread” has been made vegan for generations.

If you are allergic to eggs or, you just ran out of eggs at 10 pm, right before starting baking; don’t worry, you have come to the right place.

The recipe I use was originally created by Rachel Orenstein Packer. In her recipe she uses a combination of oil, water and baking powder which she mixes separately to create an egg replacement (so the original recipe calls for 2 amounts of water and 2 amounts of oil).

I wanted to make this easier for me so I mixed together my dry ingredients (flour, yeast, sugar and salt) and, in another container, all the liquids plus baking powder, and after making it both ways, I honestly don’t see a difference.

Kneading by hand or not?

I like to knead my dough by hand because this is how I learned and it is so therapeutic!! so this is how I made this Vegan Challah initially, but you can use an stand mixer if you prefer.

When using a stand mixer, adjust the kneading time and speed as it is easier to overheat or overwork the dough using one. To avoid any issues with the quality of your bread, and to avoid burning your stand mixer, knead at low speed.

What you are looking for when kneading, either by hand or stand mixer is to have a stretchy and smooth dough.

Note on the ingredients

I converted the original recipe in grams in order to achieve consistent results, so for this recipe you obviously will need a digital scale. I know it can sound a little tedious at the beginning, but honestly is the best you can do, specially when baking. (For the recipe in cups, visit here)


Make sure you buy bread flour when making a bread recipe, It has a higher protein content (gluten) and will result on a more elastic dough and better final product.

Also make sure the yeast you are using is fresh. For this recipe I use instant yeast for convenience, but if you are using fresh baker’s yeast (the one that comes in blocks), you’ll need to double or triple the amount. (to be safe I will double the yeast and increase the time for fermentation).

When adding the yeast to the dry ingredients make sure you add the salt far away from the yeast so that it doesn’t make direct contact because the salt kill the yeast.

To add the seeds to the top, I just dip the top in a little bit of water and then dip in a bowl with seeds/seed mixture. You can also just brush the top with maple syrup if you like the flavor and want the shine, but this is not necessary.

A dough in the making

Once you poured wet ingredients into the dry, start mixing with a fork and then, continue to mix with your hands, still in the bowl, until the dough comes together (See picture below)

Once this point have being achieved, transfer the dough to a lightly floured surface. As you can see in the picture below, the dough looks messy and a bit crumbly, so you will knead unto the point where you see the dough is smooth and elastic. This will take about 10 minutes.

When transferring to your work surface, don’t go crazy about the flour or you will dry out the dough. I find 2 Tbsp is enough. Knead the dough for 10 minutes straight and when time is over, place it on a bowl lightly coated with oil and let the dough rest for and hour or until is doubled in size. Time here will depend on the temperature and humidity of your kitchen. If in one hour or so, the dough hasn’t rise enough, the place might be too cold or the yeast might be old.

If the place is too cold, alternatively you can place your dough in a warm oven with warm water inside (just turn on your oven to warm it up a little bit). Turn off the oven before placing your dough inside and let your dough rest until doubled in size.

Once the dough has finished its first rise (also called “bulk fermentation”), punch it down and start portioning and shaping the dough.

Portioning & Shaping

The final dough should be 1900 grams or so. I made 6 spiral round challahs, each weighing 110grs. With the remaining dough I made buns/rolls (usually these weigh between 20-30 grams and you’ll get 18 to 20).

Dip the top of your challah in a bowl of water and inmediately dip in your favorite seed or seeds mixture (for these ones I used pumpkin and sesame seeds). Place your shaped challah or buns in a baking sheet lined with baking paper and let rest for a second time, to achieve the second rise (another hour or so, or until doubled in sized).

15 or 20 minutes before the second fermentation is over, start preheating your oven to 180ºC (350ºF).


Baking

Once your Vegan Challah is ready to be baked, place it in your preheated oven and bake for 30-35 minutes for the spiral round mini challoth or 20-25 the smaller buns. Baking time will vary if your oven lies to you.

Get the bread out of the oven, and transfer immediately to a cooling rack (if you can actually wait for them to cool down, lol, because they are so good straight out of the oven!!)

Ta-Da! You officially made handmade Vegan Challah! 😀 😀 Good job! Tap yourself on the back and enjoy yourself (and your homemade Vegan Challah!) for this accomplishment 🙂

If you have any question regarding this recipe let us know in the comments section below. Also, if you make changes, we want to hear from you! We love experiments!

Also, don’t be shy and show us your challoth and buns on instagram with the hashtag #kasheribbean. If you love this recipe don’t forget to follow on instagram and pinterest and share with your friends and family! It really means a lot to us!

Happy Baking! 😉

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These are the Best Yeast Doughnuts. Period! (Dairy-Free)

Breads & Doughs, Hanukkah, Holidays, Recipes /

The Only Yeast Donuts Recipe You'll Ever Need {Dairy-free}

I have been testing yeast doughnuts recipes since 2010. During that time, I have wasted hundreds of pounds of flour (no kidding!) searching for the best, fluffy doughnuts ever eaten, without the load of dairy products. It can take time to find a doughnut you love, and when you do, they will most likely be amazing when fresh, but not so good the next morning… except for these ones!

These doughnuts are a must during Hanukkah, and although they are a labor of love, your family and guests won’t be disappointed, in fact, they might beg for more, because these doughnuts are airy and fluffy even when baked!, and they pass the “next morning” test – reheated in the oven at 300F for about 3-5 minutes, and they were as good as new (hey, you don’t even have to reheat if you leave them at room temperature! In short, these are a dream come true!

And, well, as much as I want to tell you that I did all the”figuring out” by myself, the truth is, a very talented baker that I’ve followed on instagram for some years now, kindly shared her recipe with me, and to that I made adjustments. If you love baking, and want to learn more recipes and tips, you should check her page on instagram.

All the nitty gritty of this doughnut is detailed in the recipe notes below. As I said, these are a labor of love, but so worthy. If after all the details you still have questions, please, don’t hesitate to ask; send me an email or DM on instagram or use the contact form here. 

These are the Best Yeast Doughnuts. Period! (Dairy-Free)

Print Recipe Pin Recipe
Course Dessert

Equipment

  • Hand Mixer with dough hook or Stand Mixer

Ingredients
  

  • 1 Kg All Purpose flou
  • 250 gr Bread flour
  • 100 gr White Sugar
  • 20 gr Rapid Rise Yeast* (also called "instant") see Notes below
  • 210 ml Eggs
  • 515 ml Lukewarm Water
  • 100 ml Vegetable Oil (or other neutral oil)
  • 30 ml 30 ml Vanilla extract, butter emulsion or other preferred flavoring
  • 3 gr 3 gr Vanilla Sugar* omit if using vanilla extract
  • 2 gr Salt

Speculoos Donuts

  • 720 gr Speculoos cookie spread
  • 200 gr Speculoos cookies

Chocolate Filling

  • 200 gr Semi-Sweet Chocolate chunks
  • 250 gr Plant-based milk
  • 50 ml Vegan Whipping cream

Glazed Chocolate Donuts

  • 150 gr Confectioner's sugar
  • 30 gr Cocoa Powder
  • 30 ml Prepared instant coffee (or you can use plant-based milk or water instead)
  • 1 tsp Vanilla extract

Instructions
 

  • Cut out squares of baking paper and set aside.
  • In the bowl of your stand mixer, mix the dry ingredients.
  • Add wet ingredients to the mixer and start mixing on low, then medium speed10-12 minutes. (If using hand mixer with hook attachment, make sure you stop the mixer for a minute after a few minutes, to avoid overheating).
  • Transfer the dough to a lightly floured surface. Weight portions of 60 gr for traditional size donuts or 30 gr for 2-bites size donuts.
  • Place the donut over a baking sheet, each donut over a piece of a square of baking paper. Cover the donuts with a towel and set aside.
  • Let the donuts rise at room temperature for about 1 hour, or until doubled in size.
  • About 20 minutes before frying, start preheating your vegetable oil.
  • Place the donuts with baking paper in the hot oil and fry for 2-3 minutes on each side. Once golden brown, remove from the oil and place over a wire rack to drain excess oil.

For the Sugar Donuts

  • Place the donuts in a bowl of sugar while they are still warm.
  • Carefully remove the excess sugar before serving.

For Cookie Butter / Speculoos Donuts

  • Place soften cookie butter in a piping bag with a round tip
  • Make a incision on one side of the donut with a pairing knife, then place the piping tip inside the incision and fill the donut
  • Spread or pipe some cookie butter on top of each donut, and top with pieces of Speculoos cookies.

Chocolate Filling

  • Simmer the milk of choice, and pour the hot milk over the chopped semi-sweet chocolate. Set aside for a few minutes, until the chocolate starts to melt.
  • Mix the milk and chocolate very well with a whisk, until everything is well incorporated, the ganache is glossy and no chocolate chunk remains.
  • Cover the ganache with plastic wrap on contact and set aside until the ganache is semi-firm and spoonable.
  • Mix the ganache with the whipping cream. Place the whipped ganache inside a piping bag with a round tip. Set aside.
  • Make a incision on one side of the donut with a pairing knife, then place the piping tip inside the incision and fill the donut with the whipped ganache.
  • Glaze (recipe follows) and set aside for a few minutes, for the glaze to set.

Chocolate Glaze

  • Mix together sugar and cocoa powder with a whisk to break any lumps.
  • Slowly pour in the coffee or milk of choice, to make a paste.
  • Continue mixing, adding coffee or milk, a little at a time if necessary, until you have a pourable consistency.

Notes

On the ingredients:
THE YEAST:
If you are using "dry yeast" instead of "rapid rise or instant yeast", use double the amount of yeast. 
Instant yeast can be added directly to the dry ingredients, but if you are using dry yeast, you need to bloom (activate) it first. Sprinkle the yeast over the lukewarm water listed on the recipe, mix well with a fork and set aside for a few minutes until foamy. Then, the yeast if ready to use. 
VANILLA SUGAR:
If you don’t have vanilla sugar you can make your own just scrape out the seeds of one vanilla pod and mix with 1 cup of sugar. Place this into a airtight container together with the vanilla pod until ready to use. If you can’t find vanilla sugar or make your own, use 1 tsp of vanilla extract in its place.

If you are making the dough by hand
In a big bowl, mix your dry ingredients, then make a well in the center and add your mixed wet ingredients. Start working with your hands, mixing the ingredients from the center outwards, until you form a dough. It will be sticky. DON'T be tempted to add more flour to the dough itself. Cover the bowl with plastic wrap and let it rest for about an hour at room temperature, until double in size.
** If you will be making the donuts later, you can place the bowl, covered in plastic wrap in the refrigerator, for a slow fermentation, until ready to use. When ready to use, take the bowl out of the refrigerator and let come to room temperature and double in size before proceeding with next steps. 
Once the dough has doubled in size, push down the dough and transfer to a lightly floured surface, and continue with the next steps. 

If you are baking the doughnuts

Preheat your oven to 180ºC (350ºF) .
Shape the doughnuts and place on a baking sheet with baking paper.
Set the donuts aside until double in size, and bake in a preheated oven for 25-30 minutes.
Storing for future use: 
Shape the doughnuts and place over a baking sheet covered with baking paper or a silicon mat.
Place the baking sheet in the freezer until the donuts are rock hard.
Remove the donuts from the baking sheet and store on in a ziplock bag.
When ready to use, place each donut over a square of baking paper and on a baking sheet to come to room temperature and double in size. Then, fry or bake as stated previously 
Keyword dairy-free, donuts, hanukkah

Have you make these Dairy-Free Yeast Doughnuts yet? Use the tag #kasheribbean to share your pictures on social media and, don’t forget to follow on instagram and pinterest for more recipes and inspiration! Until next time.

These are the Best Yeast Doughnuts. Period! (Dairy-Free) Read More »

Sufganyoth Feast: Sweet & Savory Doughnuts Recipes to Light Up your Hanukkah Celebration

Breads & Doughs, Hanukkah, Holidays, Sweet Treats /

Hanukkah is around the corner and one of the signature preparations for Hanukkah is sufganyah, or filled donut. The popular version of sufganyoth are filled with jelly but, of course, you can light up your Hanukkah celebration with these bold and super yummy sweet & savory doughnuts recipes from the blogosphere! (Who says you cannot eat savory donuts for Hanukkah, btw?!)

Yummy sweet & savory doughnuts

1. Lamb Mushrooms Suganyoth with Pistachio Tahini

2. Chopped Liver Mousse and Manischewitz Glaze

3. Swiss Chard and Raisins (Dairy)

4. Goat Cheese, Honey and Thyme (Recipe in hebrew) (Dairy)

5. Herbs & Cheese (Dairy)

6. Biscoff (Cookie Buter) (Dairy)

Disclosure: Please note this post contains affiliate links, which means at no additional cost to you, we earn a few bucks if you decide to make a purchase through any of those links. We only recommend products that we personally use, support and/or would recommend without an affiliate link. Do not spend any money on these products unless you totally feel you need them for more that one-time use. Thank you so much for your support. For more information visit our Affiliate Disclosures Page.

7. Peanut Butter and Jelly (Dairy)

8. Pistachio Pesto (Vegan)

9. Peanut Butter & Jelly (Vegan)

10. Nutella (Vegan)

11. Boston Cream (Vegan)

12. Stout-Chocolate (Vegan)

Aren’t these sweet & savory doughnuts delicious? We are babbling over here and we are sure you are too ? Tell us, which one is your favorite? Do you have a bold sufganyoth flavor? Let us know in the comment section below and don’t forget to follow on instagram & pinterest for more easy recipes and inspiration!

Until next time!

Sufganyoth Feast: Sweet & Savory Doughnuts Recipes to Light Up your Hanukkah Celebration Read More »

emergency biscuits

Emergency Biscuits (Super Easy, No Milk, No butter)

Breads & Doughs, Recipes /

Emergency Biscuits (Super Easy, No Milk, No butter)

  • Last Modified: August 24, 2025
emergency biscuits

Sometimes the simplest recipes come from unexpected moments. These emergency biscuits were born on a day when I couldn’t find bread at the store, and I didn’t have milk or butter at home. With just flour, water, oil, and a pinch of salt, I whipped up these quick biscuits—and to my surprise, they turned out soft, fluffy inside, and slightly crisp on the outside. Now they’ve become a family favorite, ready in just 12 minutes whenever we need fresh bread in a hurry.

emergency biscuits

Emergency Biscuits (No Milk, No Butter)

These quick biscuits, born out of necessity, turned out so good, they’ve become a go-to recipe. Soft inside, slightly crisp outside, and ready in just 10 minutes. Perfect for when you need bread in a hurry!
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course bread, Breakfast, Side Dish
Cuisine International
Servings 8 Biscuits

Equipment

  • 1 Mixing bowl
  • 1 Fork or whisk
  • Measuring cups & spoons
  • Bench scraper or knife for cutting
  • Baking sheet

Ingredients
  

  • 250 g self-rising flour see notes below
  • 110 ml water
  • 70 ml vegetable or Olive oil
  • a pinch of salt

Instructions
 

  • Preheat oven to 220ºC (450ºF).
  • In a mixing bowl, combine self-rising flour and a pinch of salt.
  • Add water and vegetable oil. Mix with a fork until the dough comes together (do not overmix).
  • Transfer dough to a lightly floured surface, gently flatten with your hands, and cut into rounds or squares
  • Place biscuits on a baking sheet.
  • Bake for 10 minutes, until lightly golden.
  • Remove from oven, let cool slightly, and enjoy warm.

Notes

  • If you don’t have self-rising flour: for every 125 g (1 cup) flour, add 1 ½ tsp baking powder + ¼ tsp salt.
  • Best eaten fresh, but can be stored in an airtight container for up to 2 days.
  • Add herbs, garlic powder, or nutritional yeast for extra flavor.
Keyword biscuits, bread, dairy-free, easy bread

Who knew that a kitchen “emergency” could turn into such a reliable go-to recipe? These biscuits are perfect for busy mornings, last-minute dinners, or anytime you need something quick and satisfying on the table. I hope you give them a try and love them as much as we do. If you make them, don’t forget to share your creations with #kasheribbean on Instagram—I’d love to see your take on these simple, no-fuss biscuits!

Did you try this recipe?
Share your photos with us on social media by using the hashtag #kasheribbean. We want to feature you!  And don’t forget to follow along on instagram and pinterest for more tips, recipes and inspiration.

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Emergency Biscuits (Super Easy, No Milk, No butter) Read More »