Category Archives: Doughnuts

Spice Cake Doughnuts with Whiskey Glaze - tender baked doughnuts with a thick whiskey infused glaze. {vegan}

Spice Cake Doughnuts With Whiskey Glaze

I’m not going to beat around the bush. I’m in love with these doughnuts! Spice cake doughnuts topped with a thick whiskey infused glaze. Baked, not fried. So less fat and less mess. Right?!… That, and I’ve never had much succeed with a fryer (which I know is just for the best 😉 ).
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Rainbow Donuts

I was in the mood to bake something cute, I had the time to bake something quick. Have you notice how quick and cute are rarely achieved with the same recipe?… Then I recalled funfetti… Funfetti cupcakes, cookies, pancakes, dips, frostings, even popcorn seem to have taken food blogs by storm. They all look so cute, with no real extra effort. Perfect! I was going to make funfetti donuts!

So things were going great, my ingredients were mostly mixed. Things were just buzzing along, when I discover that what I thought were rainbow sprinkles, were actually rainbow nonpareils. Argh!… Not to be defeated, I tossed them in anyway… I think that the nonpareils bled more than funfetti would have, and there was more blending of colours (creating an almost tie dye effect in areas). I loved them!… Cute, fun, and fast!

 

 

 

 

 

Rainbow Donuts

1 cup All-Purpose Flour

1/2 tsp Baking Powder

1/4 tsp Salt

1/3 cup Sugar

6 tbsp Non-Dairy Milk

6 tbsp Non-Dairy Yogurt

2 tbsp Canola Oil

1/2 tsp Vanilla Extract

2 tsp Rainbow Nonpareils

 

Preheat oven to 350°F and lightly grease donut pan.

Stir together the flour, baking soda, and salt. Set aside.

Blend together the sugar, milk, yogurt, oil, and vanilla, until thoroughly combined. Add to the dry ingredients and blend until just combined. Stir in nonpareils (be careful not to stir too much, or your batter could go from colorful to muddy)

Fill each donut well 3/4 full. Bake for 6 – 10 minutes, until donuts spring back when lightly pressed (or an inserted toothpick comes out clean). Allow to cool in pan for 5 minutes before transferring to rack.

When completely cool, ice the tops.

Makes 6 donuts

 

 

Icing

1/2 cup Icing Sugar

1 1/2 – 2 1/2 tsp Non-Dairy Milk

1 – 2 tsp Rainbow Nonpareils

 

Stir together the sugar and 1 1/2 teaspoons of milk, until smooth. Add additional milk 1/4 tsp at a time, until desired consistency is reached… The icing should be thick, and smooth out very slowly when stirred.

Sprinkle nonpareils onto freshly iced donuts… Icing dries quickly, so it is best to add sprinkles immediately.

 

 

Pumpkin Donut Muffins

I’m not sure if these really count as muffins. So soft and fluffy, they’re more likely cupcakes masquerading as muffins. Either way, I’m eating them for breakfast 🙂

I’ve been tinkering with a pumpkin muffin recipe for a couple of weeks, with varying levels of success (or perhaps failure would be a more suitable word). Then I remembered my recipe for Pumpkin Donuts. A little tweek here, and a little tweek there, and I had the exact muffins I had been hoping for.

 

What autumn flavour/ingredient are you craving this season?

 
 

 
 

Pumpkin Donut Muffins

1 1/2 cups Whole Wheat Pastry Flour

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/4 tsp Pumpkin Pie Spice

3/4 cup Canned Pumpkin Puree (not pumpkin pie filling)

1/2 cup Maple Syrup

1/4 cup Canola Oil

1/4 cup Non-Dairy Milk

1/2 tsp Apple Cider Vinegar

 

Topping:

1 tbsp Margarine, melted

1 tbsp Sugar

1 1/2 tsp Ground Cinnamon

 

Preheat oven to 350°F and line muffin tin with paper liners.

Stir together the flour, baking powder, baking soda, salt, and spice. Set aside.

In a separate bowl, blend the pumpkin puree, maple syrup, oil, milk, and vinegar.

Add the wet ingredients to the dry, and mix until just moistened.

Fill muffin tins 3/4 full, and bake for 15 – 20 minutes (until an inserted tooth pick comes out clean).

When muffins first come out of the oven, they will be very soft, but they will firm up as they cool. Allow muffins to cool in the tin for 10 minutes before transferring them to a cooling rack.

Before serving, stir together the sugar and cinnamon. Brush tops of muffins with melted margarine and sprinkle with the cinnamon mixture.

Store muffins in the refrigerator, tightly sealed and layered between waxed paper… In my opinion, the texture of these muffins improves after resting overnight in the refrigerator.

Makes approximately 10 large muffins.

 
 

Chocolate Donuts

This past weekend, I did something that I’d promised myself I’d never do again. I baked an untested recipe for an event. Worse yet, I started baking it just 2 hours before it had to arrive at said event… My only defence is desperation.

You see, Karmavore was participating in the World Wide Vegan Bake Sale, all proceeds going to C.A.R.E.S. Eager to help, I volunteered to be one of their bakers… My goodies were all planned out (well in advance), Peanut Butter Fudge, Irish Cream Blondies, Blueberry Muffins, and Pumpkin Bread. Except something went wrong with the Pumpkin Bread (I think I doubled the sugar). This left me 1 promised item short. I needed a baked good and I needed it fast!… That’s when I came up with the idea to modify my Apple Donut recipe and make it chocolate…. I got lucky, the donuts turned out pretty good and it all worked out in the end.

And on that note…

I solemnly swear to NEVER bake an untested recipe for an event again 😉

 
 

 
 

Chocolate Donuts

1 3/4 cups All-Purpose Flour

1/4 cup Cocoa Powder

1/2 tsp Baking Soda

1/2 tsp Salt

3/4 cup Brown Sugar

3/4 cup Non-Dairy Milk

3/4 cup Applesuce

1/4 cup Canola Oil

 

Preheat oven to 350°F and lightly grease donut pans.

Stir together the flour, cocoa, baking soda, and salt. Set aside.

Blend together the sugar, milk, applesauce, and oil, until thoroughly combined. Add to the dry ingredients and blend until just combined.

Fill each donut well 3/4 full. Bake for 6 – 10 minutes, until donuts spring back when lightly pressed. Allow to cool in pan for 5 minutes before transferring to rack.

When completely cool, dip tops of donuts into chocolate sauce (recipe below) and place in refrigerator to set.

Makes 12 donuts

 

 

Chocolate Sauce

(from Vegan Cupcakes Take Over The World, by Isa Chandra Moskowitz & Terry Hope Romero)

6 tbsp Non-Dairy Milk

2/3 cup Semisweet Chocolate Chips

 

Warm milk, over medium heat, until it’s just about to simmer.

Remove from heat and add chocolate chips. Stir until chocolate has melted and everything is thoroughly combined.

Dip donuts.