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The earth has done a full circle because this weekend we finally became equipped with a doughnut pan – hip hip hooray!!! *happy dance* I’m over the moon with excitement here, seriously I was dancing in the store the entire way to the checkout. The next morning I got up early, which happened to a weekend morning just so I could make a lovely batch of vegan doughnuts for breakfast.

We made two different types of doughnuts that I thought would be the perfect spirit-lifting flavors. The first was Cinnamon and Sugar, which I ended up veganizing from the doughnut pan packaging. The second type was Eggnog with Spiked Eggnog Frosting from Love Veggies and Yoga. Yum!

Cinnamon and Sugar Doughnut were just okay but they did workout. The seasoning was just not up to par – and it kept us wanting more. The texture was just like a soft cake.

Cinnamon and Sugar Doughnuts: Recreated & Veganized

2 c flour
¾ c white sugar
2 tsp baking powder
¼ tsp ground nutmeg
¼ tsp ground cinnamon
1 tsp salt
¾ c nondairy milk (I used soy milk)
2 tsp chiaseeds or 2 tbsp flaxseeds, ground
1 tbsp coconut oil, melted

Glaze:
1 c confectioner’s sugar
1 tbsp hot water
½ tsp vanilla extract

Directions:
Preheat oven to 325F.

Lightly grease the doughnut pan. In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in nondairy milk, chiaseeds, vanilla, and coconut oil. Beat together until well blended. Fill each donut cup approx ¾ full. Bake 8-10 minutes in the preheated oven, until doughnuts spring back when toughed. Allow to cool slightly before removing from pan. To make glaze, blend confectioners’ sugar and hot water in a small bowl. Dip donuts in the glaze when serving. Yields 12 doughnuts.

Eggnog and Spiked Eggnog Frosting Recipe (4 Doughnuts)
1 tbsp butter, melted
1/4 c white sugar
1/4 c brown sugar
1 tsp chiaseeds
1/4 tsp cinnamon
1/2 c eggnog (We used Soynog made by Silk)
1/2 tsp vanilla extract
1 tsp baking powder
1 c flour

1. Preheat oven to 325F and cooking-spray the donut pan.
2. Beat the vegan butter, sugars, chiaseeds until smooth.
3. Add the remaining ingredients and stir to combine. Don’t over do it though because the gluten will start to react and it will become very stiff.
4. Spoon into the doughnut pan.
5. Bake 9-11 minutes in the preheated oven if making larger donuts or about 5-7 minutes if making mini-donuts. Bake until donuts spring back when touched or until dough is set.
6. Allow to cool slightly before removing from pan, about 5 minutes.

Rum Eggnog Glaze Frosting
1 1/2 c (or more) powdered sugar
1 vegan eggnog (soynog)
1/2 tsp vanilla extract
1 tbsp rum extract or real Rum (we used real rum and it was delicious!)

1. Mix all the ingredients together and add more powdered sugar if needed to thicken the frosting.
2. Frosting the slightly cooled doughnuts. We also put sprinkles on the doughnuts to assure the frosting stayed on. It worked like a charm!

What’s Your Favorite Donut to Make?

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