Well, we are back in the B-lo…and loving it!! We really missed it and we’re glad we made the trek back from NYC. We are all settled now and getting organized… however, we are living with family currently, and my baking things are not always going to be accessible, which gives me anxiety but I’m making the best of it! So–I will be trying out some new recipes (yes–gluten free–I know I’m horrible!) and some new techniques that ideally won’t require me to lug my baking “totes” out of the basement every time I want to bake!
I’ve been really wanting to make doughnuts for awhile now, but I didn’t want to fry them. I was also wondering if it would be possible to make a vegan doughnut-or at least a dairy free one–to really up the spectacularness of doughnuts in general.
*random sidenote—-I in no way claim to be an expert on vegan/gluten free baking. Most of the recipes I find are already from recipes deemed “vegan” and I just use those ingredients–or so I thought. In my discoveries of this big vegan baking world, I have learned that regular granulated sugar is NOT vegan because apparently there is a step in the processing of it that requires the use of animal bone shards. I know, gross. But then again a lot of things happen in processing that we don’t know about and we’re fine : ). I’m sure all you vegans out there are going “DUH!” but I apologize–I’m just beginning to learn about the vegan world! SO- when you are baking a vegan recipe, do not use granulated sugar. You can use cane sugar or organic vegan sugar—found at health food stores, or my splurge: Whole Foods. Any comments, suggestions are appreciated on this subject matter!*
Ok so I found a couple of recipes online for vegan doughnuts and they turned out surprisingly well! Take a look:
choco with sprinkles
choco with crushed Thin Mints!
vanilla with sprinkles and glaze
from the recipe on the back of the donut pan
Here is one of the recipes I tried:
Mini Vegan Doughnuts
from veganyumyum.com (an awesome site)
Make 20 Donuts
1 Cup All Purpose Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp (scant) Nutmeg
1 tiny pinch or shake Cinnamon
1/2 Cup Soymilk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
Egg Replacer for 1 Egg
4 Tbs Earth Balance
Preheat oven to 350Ã‚Âº F
In a large bowl, combine dry ingredients with a whisk to mix thoroughly. Combine wet ingredients in a small sauce pan over medium low heat and mix until earth balance is melted. This mixture should NOT get too hot, you should be able to stick your finger in the mixture. It should feel slightly warm. “If you burn yourself, 1) it’s not my fault! and 2) it’s too hot for the dough!” -from vegan yum yum
Add wet to dry and mix until just combined. It should form a very soft dough.
–> mine was NOT a soft dough. Maybe because I used a real egg. And vanilla soymilk? I don’t know but mine was a thin batter and I overfilled them too much and they overflowed. But they did come out as cool cups that I might do on purpose again to use for strawberry shortcakes.
I also made a glaze for these ones with 1 c powdered sugar, 1 tsp MEXICAN vanilla, 1 tsp maple syrup (the real stuff!), and bit more of the vanilla soy milk but you can use regular milk if you don’t have vegan peeps to serve!
And SPRINKLES! Must have the sprinkles.
Well there you have it. Homemade, semi-healthy-because-they’re-baked-and-not-fried doughnuts. Enjoy. : )
NEXT UP: St. Patrick’s day cake pops! And more doughnuts!