Petite Treats by Morgan Greenseth

Author:Morgan Greenseth [Greenseth, Morgan; Beaver, Christy]
Language: eng
Format: epub
Publisher: Ulysses Press

VEGAN SPRINKLED DONUTS

How to impress a vegan.MAKES 20

FOR THE DONUTS:

1 cup all-purpose flour

1/2 cup sugar

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

pinch of ground cinnamon

1/2 cup soy milk

1/2 teaspoon apple cider vinegar

1/2 teaspoon vanilla extract

liquid egg replacer for 1 egg

1/4 cup (1/2 stick) vegan butter (we like Earth Balance Vegan Buttery Sticks)

FOR THE GLAZE AND DECOR:

1 tablespoon soy milk

1/2 cup powdered sugar

1/2 cup sprinkles, the old-school rainbow kind

MAKE THE DONUTS:

1. Preheat the oven to 350°F. Spray a mini donut pan with cooking spray.

2. In a large bowl, sift together the flour, sugar, baking powder, salt, nutmeg, and cinnamon.

3. Combine the soy milk, vinegar, vanilla, egg replacer, and vegan butter in a medium saucepan. Heat over low heat just until the buttery stick is melted. The mixture is too hot if you cannot stick your finger in it without getting burned. Carefully test it if you’re unsure.

4. Make a well in the center of the dry ingredients. Pour the warm wet ingredients into the well. Stir with a spatula until just combined.

5. Fit a pastry bag with a plain, large tip, preferably with a round opening of 1/8 inch or larger. Fill the pastry bag with the batter. Pipe the batter into the prepared pan, filling each well to the brim and working in batches if needed to get 20 total donuts.

6. Bake until the donuts spring back when touched but are not brown, about 12 minutes.

7. Allow to cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.

MAKE THE GLAZE AND DECORATE:

1. Whisk together the soy milk and powdered sugar in a medium bowl.

2. Place the sprinkles in a small bowl. Lay a piece of waxed paper on the counter.

3. Dip each donut in the glaze, then into the sprinkles. Place on the waxed paper (sprinkles up!) to allow the glaze to harden.

4. Store in an airtight container for up to 2 days.

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