These doughnuts are baked not fried, but something about dipping them in melted vegan margarine and then coating them in cinnamon and sugar gives them the crisp outside that I associate with a fried doughnut. It’s the best of both worlds!
It snowed yesterday and today it is all blue skies. I don’t mind winter when it is like this. Enough fresh snow on the ground so that it looks pretty, but not enough that it makes it difficult to leave the house. A bright blue sky, cold weather that makes your cheeks and the tip of your nose flush red, but doesn’t freeze them off. Today’s sunshine is also great for my little rosemary garden I have in the window. All I have to do is brush the leaves and the pungent smell of rosemary fills the kitchen.
But back to the doughnuts. Walking the dog in the crisp cold made me want something sweet and indulgent to eat. So I looked at what I had in my cupboard, considered what would take the least amount of time to whip up, bake and be able to eat and came up with doughnuts. I tweaked a recipe I had for baked doughnuts and came up with this version.
For some reason I can’t explain I get so much satisfaction out of the way the dry ingredients look in a bowl. Something about the white of the flour and the sugar against the rich reds and browns of the spices.
And of course the cinnamon sugar is a star player as well. It’s a little sparkly and a lot of flavour.
May I also add that if you can find earth balance vegan margarine it is the absolute best vegan margarine to bake with. I never used to be able to find it without going to a specialty health food store, but now I have found it at a couple of different Loblaws in the city. It makes a noticeable difference in the texture and quality of your baked goods. In this recipe I’m just melting it down to make the cinnamon sugar stick, regardless if you can find it buy it!
I’m not going to lie, I had barely placed the doughnuts on the rack to finish cooling before I was gobbling one up. I may have already eaten two. Whatever, I’ll do what I want.
From start to finish this recipe took maybe half an hour and I would include my eating a doughnut in the last fifteen minutes of that. I also only have one doughnut pan so it takes me longer to bake all of them. Why do doughnut pans only come with six available spaces? Some kind of baked doughnut conspiracy to make us all buy two doughnut pans.
I hope you all have a wonderful weekend and take some time to go outside and enjoy the great outdoors. If you live somewhere cold like I do, then these doughnuts and a cup of tea will be the perfect treat when you retreat back indoors.
2 2/3 cups all-purpose flour
2/3 cup sugar
2 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp salt
1 cup soy milk
1/4 cup unsweetened apple sauce
1/4 cup apple cider vinegar
1 tsp pure vanilla extract
1/2 cup granulated sugar
1/2 tsp ground cinnamon
Pre-heat the oven to 375
Grease two doughnut trays
In a large bowl whisk together the flour, sugar, baking soda, nutmeg, cinnamon and salt. In a medium bowl or measuring cup whisk together the soy milk, apple sauce, vinegar and vanilla.
Pour the wet ingredients into the dry and mix until combined
Place dough in doughnut moulds (I used my fingers to do this, the batter was too thick)
Bake for 10-12min
While doughnuts are baking melt 1/4-1/2 cup of margarine
In a medium bowl mix together the cinnamon and sugar
Let the doughnuts rest in the tray for 5min before taking them out of the moulds
When doughnuts are cool enough to handle dip them in the melted margarine and the cinnamon sugar.