I just got what must be one of the best hand-me-downs ever: my dad’s old school baked doughnut maker! Meet Dazey:
Have you seen those little doughnut makers (and pie, cake pop, cupcake, whoopie pie, etc. makers) popping up all over the place? Well that is certainly not a new invention! Dazey is a few decades old – she’s older than me. My dad got her many many years ago, and she has very recently become mine. Yay.
Very rarely do I deep fry things at home. But I do keep a few deep-fry recipes in mind in case I decide to fry something. At the top of my list is a Giada DeLaurentiis recipe from my Giada at Home cookbook for Italian doughnuts with a coffee glaze. I took that recipe, and the basic recipe from Dazey’s manual, and created a baked vegan version. Plain doughnuts with a delicious coffee glaze!
So happy.
If you don’t have a doughnut maker, you can still make these: bake them in mini muffin tins. Or regular-sized muffin tins. Or one of those doughnut-shaped baking sheets. Or you could even pour them into a waffle iron!
doughnuts:
yields 10 doughnuts
2/3 C whole wheat pastry flour
1/3 C all-purpose flour
1 T baking powder
1 T baking powder
pinch salt
1/3 C raw sugar
2 t ground cinnamon
2 t coconut oil, melted (or canola oil)
2 t coconut oil, melted (or canola oil)
2 t unsweetened applesauce
egg replacer: 1 1/2 t egg replacer + 2 T water, whisked well
1/2 cup almond milk
1/2 cup almond milk
1 t vanilla extract
Sift together all dry ingredients. Add wet ingredient. Pour into machine in batches. Or, if baking in the oven, cook in mini muffin pan in a 350 degree oven for about 8-10 minutes until cooked through.
One thing to keep in mind if you make this batter in a machine like this or a waffle iron is to go easy on the batter. I way over-filled the first batch I made, and the result is that there was nowhere for the poor batter to rise, and it just was far more dense than the later batches. I want light and fluffy doughnuts!
glaze:
for 10 doughnuts
1/2 C powdered sugar
2 t espresso powder
1 T almond milk
Mix all ingredients together. I left some of the espresso powder undissolved because it made these beautiful little brown specks. If you’ll be eating the doughnuts immediately, you can dip them in the glaze while still hot. But if you’ll let them sit, then wait for them to cool down a few minutes before dipping in the glaze. I also like to dip them twice.
These are awesome and satisfying. Take a bite; then look at these nutrition facts. You won’t find a vegan, (mostly) whole wheat, low-fat, but still sweet and decadent doughnut that you don’t feel guilty eating at a restaurant!
Nutrition facts per doughnut (including glaze): Calories: 98; Calories from Fat: 11; Total Fat: 1.3g; Saturated Fat: 0.8g; Cholesterol: 0mg; Sodium: 33mg; Total Carbohydrates: 16.0g; Dietary Fiber: 1.0g; Sugars: 6.0g; Protein: 1.3g
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