September 14, 2008
Miniature Baked Donuts
Not only cute and tasty, but vegan, too
1 cup all-purpose flour
1/2 cup sugar
1-1/2 teaspoon baking powder
1/4 teaspoon salt
Scant 1/4 teaspoon nutmeg
1 tiny pinch or dash of cinnamon
1/2 cup soy milk
1/2 teaspoon apple cider vinegar
1/2 teaspoon pure vanilla extract
Egg Replacer for 1 egg
4 tablespoons Earth Balance margarine
Glaze with Sprinkles
1/2 cup powdered sugar (lump free)
1 tablespoon soy milk
Bowl full of sprinkles (1/4 to 1/2 cup)
Preheat oven to 350 F (175 C) and have on hand a miniature donut pan.
In a large bowl, combine the dry ingredients with a whisk to mix thoroughly.
Combine the wet ingredients in a small saucepan over medium low heat and mix until the margarine is melted. This mixture should not get too hot. When you stick your finger in the mixture, it should feel slightly warm—if you burn yourself, it's too hot for the dough.
Add the wet ingredients to the dry ingredients and mix until just combined. It should form a very soft dough.
Using a tablespoon measure, scoop out dough into your ungreased nonstick mini-donut pan. Smooth out the top of the dough with your fingers. (This will make for more even, prettier donuts, but isn't crucial.)
The dough should sit just below the rim. If you overfill the donut pan, the donut will come out looking like it has a little muffin top—not the end of the world, but not very donut-like either.
Bake for 12 minutes. They should not be browned on top, but a tester will come out clean. Invert the hot pan over a cutting board or cooling rack to release the donuts. Allow to cool completely before decorating.
Makes 20 donuts.
- Mix the powdered sugar with the soy milk in a bowl to form a glaze. Set the bowl of glaze next to the bowl of sprinkles.
- Dip the "bottom" half of the donut (the side with the nicer shape) into the glaze, let some drip off, then dip glaze-side down into sprinkles.
- Transfer to a wire rack that has been set on top of some parchment paper. The excess glaze will drip through the rack onto the paper for easy cleaning later.
Recipe courtesy of Lauren Ulm, author of Vegan Yum Yum.
For even more vegetarian recipes, check out VegRecipes.org.