Grand Budapest Hotel & Courtesan au Chocolat

Grand Budapest Hotel & Courtesan au Chocolat

Since this blog is about food, I rarely get to talk about other things I like. But today’s Vegan MoFo promt is the perfect occasion to change that. I like books and films a lot and I like it even more when films are about books and writers. The Grand Budapest Hotel is a film about writers. Sort of. It’s also a  film about the author Stefan Zweig, whose works have inspired Anderson’s movie. (Also sort of. If you haven’t seen this movie, go watch it, it’s hard to describe. I promise it’s going to be fun!) In addition the director credits several old films, like Grand Hotel. Grand Hotel by the way is based on the fabulous Novel Menschen im Hotel (Grand Hotel) by Vicky Baum. There are other novels that could act as the model for this movie, like Hotel Savoy by Joseph Roth.

Ingredients

  • For the doughnuts
  • 240 g (2 cups) all-purpose flour
  • 1 1/2 teaspoons instant yeast
  • 120 ml (1/2 cup) soy milk
  • 50 g (1/4 cup) sugar
  • 2 tablespoons oil
  • 1 pinch salt
  • 1.5 to 2 litres of oil, suitable for frying
  • For the ganache
  • 2 tablespoons sugar
  • 1/2 tablespoon cornstarch
  • 60 ml (1/4 cup) soy milk
  • 160 g chopped dark chocolate
  • For the glaze
  • 150 g (1 1/2 cups) powdered sugar, divided
  • vegan red food colouring (I used 1 teaspoon. Adjust according to your package directions.)
  • 1-3 teaspoons water
  • 1 teaspoon matcha powder
  • 2-3 teaspoons lime juice
  • 2-3 teaspoons blueberry juice (from cooked blueberries)
  • 1 pinch baking soda
  • For the icing
  • 55 g (1/2 cup) refined coconut oil or shortening, softened
  • 50 g (1/2 cup) powdered sugar
  • 1 teaspoon vanilla extract
Read the whole recipe on seitan is my motor