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Wednesday, October 8, 2008

VEGAN MOFO: VEGAN BAKED DOUGHNUTS, TWO WAYS

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Do you like doughnuts? Silly question--who doesn't? I love them, but I rarely eat them from doughnut shops and bakeries because they are a.) fried, probably in questionable fat, and b.) usually not vegan! But, over the years, I have discovered two ways to make yummy vegan doughnuts without frying them.

It took quite a bit of experimenting because "veganizing" the baked doughnut recipes that I found did not seem to work, so I had to start from scratch. Below is what I have come up with, and the recipes are open to variation!

RECIPE #1:



Printable Recipe

BRYANNA'S BAKED MAPLE-SPICE CAKE DOUGHNUTS (Wheat-free? Possibly!)
Yield: 12 doughnuts

If you are lucky enough to have some of those black, nonstick baked doughnut pans (you need two pans for this recipe, or you can make 2 batches in succession), you are in for a treat! These are truly satisfying for doughnut cravings! WHEAT-FREE VERSION? I haven't tried this yet, but I think this recipe would work with my High-Fiber Gluten-Free Flour Mix in place of the pastry flour— see recipe here.

Liquid Mixture:
1 cup soymilk
1 tsp lemon juice or vinegar
2/3 cup light unbleached sugar
2 Tbs oil
1 tsp vanilla
Dry Mixture:
2 cups cake or pastry flour (white or wholewheat, or a mixture)
1/4 cup soy or chickpea flour
3/4 tsp salt
3/4 tsp cinnamon
1/2 tsp baking soda
1/2 tsp. baking powder
1/2 tsp ground allspice
1/2 tsp freshly-ground nutmeg
Glaze and Topping
1 cup organic powdered (icing) sugar
1/4 cup real maple syrup (Grade B is good)
1 cup chopped roasted nuts of choice (walnuts, pecans or hazelnuts/filberts are excellent choices)

Preheat the oven to 400°F.

Spray the pans (see photo of pans below recipe) with an oil spray-bottle and sprinkle each one with a little unbleached sugar (this makes the bottoms crispy).

Beat the liquid ingredients together in a medium bowl. Whisk the dry ingredients together in another smaller bowl, then add to the liquid ingredients and stir briefly, just to mix.

Divide the batter evenly between 2 nonstick doughnut pans and smooth it out evenly (use about 3 Tbs. batter per doughnut). Bake 15 minutes. Remove the doughnuts to a rack to cool.

Whisk together the sugar and maple syrup. Dip the doughnuts in the glaze, or spread it over the top of the doughnuts. Sprinkle the tops with chopped roasted nuts while the glaze is still wet.

Nutrition Facts
Nutrition (per doughnut)
: 227.1 calories; 36% calories from fat; 9.6g total fat; 0.0mg cholesterol; 184.0mg sodium; 172.3mg potassium; 33.5g carbohydrates; 3.6g fiber; 16.2g sugar; 4.5g protein; 4.6 points.

Recipe Source

Author: Bryanna Clark Grogan
Source: The Vegan Feast/April/May/June 2007


Nonstick doughnut pan


RECIPE #2:



Printable Recipe

BRYANNA'S VEGAN MINI DONUT MAKER DOUGHNUTS
Yield: 30 small doughnuts

I found one of those old Salton mini donut makers at a thrift store. It looks like a big white doughnut and has 6 nonstick doughnut-shaped depressions for the dough, with a lid with matching depressions that comes down over it.  There are quite a few new models on the market now-- for example, here and here and here.  Here's another one.




Also look for these in thrift stores, at garage sale, or online auctions, etc.

Most of the recipes I found online contain not only eggs, but a fair amount of fat. I have been experimenting with vegan doughs and have found out that, contrary to the directions for this type of machine (other companies make similar ones), a pourable vegan batter does NOT work. You need a thicker batter. It's a bit more trouble spooning the batter into the bottom depressions than pouring it, but it works beautifully! This batter contains no added fat, but the doughnuts are tender and tasty.

Cooking Tips
Glaze these doughnuts with a plain glaze of organic powdered sugar and hot water (1/2 cup powdered sugar and start with 1 tbs. boiling water-- mix, adding more water as necessary, but in minute amounts, until a dipping consistency), or any favorite glaze. Then they can be dipped in colored sugar, etc., if you wish. OR use a chocolate icing. OR brush with melted Earth Balance and dip in cinnamon sugar.

WET MIX:
8 oz medium-firm tofu OR extra-firm SILKEN tofu
3/4 cup vegan sugar
1/2 cup water
1 Tbs vinegar or lemon juice
1 tsp vanilla
1/4 tsp almond extract
DRY MIX:
1 1/4 cups whole wheat pastry flour
6 Tbs corn flour (grind cornmeal in a coffee mill until fine, if necessary)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp powdered ginger

VARIATIONS:
Spicier Version:

Use brown sugar, if you like. Use 1 tsp. cinnamon, 1/2 tsp. powdered ginger, and 1/4 tsp. ground nutmeg. Optional is 1/4 tsp. ground cloves or allspice.
Chocolate Version:
In the basic version, use 6 Tbs. organic cocoa instead of the corn flour. Omit spices and almond extract and use 1 Tbs. vanilla. You can use cold liquid coffee or coffee substitute instead of water

Instructions:
Plug in your donut maker. Spray the top and bottom depressions well with oil from a pump sprayer. Close the lid and let heat for about 10 minutes.

Blend the Wet Mix ingredients in a food processor or blender until smooth. Whisk the Dry Mix ingredients well in a medium bowl. Add the wet mix and whisk in just until blended-- briefly, like a muffin batter.

When ready to cook, scoop out EXACTLY 1 level Tbs. of batter (use a measuring tablespoon, not a soup spoon) and use your finger to scoop it into one of the bottom depressions, evenly spreading it around the center. Repeat until all are filled. Immediately close the machine and set a timer for 4 minutes.

When 4 minutes is up, the cover should open easily and the doughnuts will be golden-brown. Use a wooden skewer to loosen and remove the doughnuts to a baking rack. Repeat until all of the batter is gone.

Glaze the doughnuts while still hot, setting them on a baking rack over a cookie sheet to let the glaze drip.

Nutrition Facts (analyzed without glaze)
Nutrition (per doughnut):
46.6 calories; 5% calories from fat; 0.3g total fat; 0.0mg cholesterol; 57.7mg sodium; 54.5mg potassium; 10.1g carbohydrates; 0.8g fiber; 5.1g sugar; 1.4g protein; MyPoints 1.1

Enjoy!

14 comments:

River said...

I must have that mini doughnut maker! How lovely! I am a big fan of mini foods, and that would be right up my alley!
Your doughnuts look fantastic! Thanks for the recipes!

Bex said...

omg a mini doughnut maker!
Thanks for the recipes. I am going to hunt down the minis.

julie hasson said...

These look great Bryanna! I must try your maple donuts soon! I can't believe I haven't made them before out of the newsletter.

Kary said...

omg this doughnuts seem so firkin yummy! :D i have to try these recipes!! also i need one of those doughnut pans...some times i crave for donuts and i just have to order some from Vegan Essentials..they're good though but its better to make your owns i guess =D is cheaper...because I live in Puerto Rico and the s&h costs a lil' bit =(

aimee said...

If I said "I love you" would that be creepy? I have been craving a doughnut like you wouldn't believe. I haven't had one in almost 3 years and doughnuts used to be my passion. I have had absolutely no luck trying to veganize a recipe to use in my doughnut pans. You have made me so happy!!! These are definitely on for the weekend! Thanks!

Veronica said...

I freaking love doughnuts. I just bought a doughnut pan: the first attempt (plain cake) were not great, and the chocolate was much better (though not as sweet as anticipated). Both were simply the veganized recipes from the label off the pan.

These look fantastic; I will have to tackle those maple ones soon.

Veg-a-Nut said...

I have not had a donut in years and I love maple glazed one! Thrift store here I come!

Gaia @ Viva Granola said...

Aaah, you truly are the greatest :)
I have the doughnut pan but have not had any luck with it yet. I can't believe I haven't tried your recipe before...

evestirs said...

sweet!

thanks for the recipes :)

Brenda W. said...

Just a note to say these maple glazed donuts are THE BEST! And really quick to make up. I've made them quite a number of times now.

The donut pans are available at Bakers Catalog (King Arthur Flour).

If memory serves, I think have made these with Bryanna's High Fiber Gluten Free Flour mix and they came out just fine.

Happy Herbivore! said...

I am so excited~! I have been looking for a baked vegan donut recipe... for as long as I can remember! THANK YOU!

Erin said...

You are a donut savior! I've been thinking lately that there's no reason donuts couldn't be baked and come out just as great. Thanks!

Anonymous said...

ThinkGeek sells mini donut makers

Anonymous said...

I made the Maple-Spice donuts yesterday and I thought they could use some kind of egg substitute (maybe flax meal) because they were a tiny bit crumbly/maybe not moist enough. Everyone said they liked them, but no one ate more than one, probably because they were stuffed with cookout food, but I would have liked a bit stiffer, denser, more hardy donut I could dunk in coffee if I wanted to. I'm new to baking and vegan baking, btw. I was really excited and grateful when I found this recipe because it's my style (natural ingredients), and had no energy egg replacer powder like other recipes I saw. Would love tips for tailoring it...