Who doesn’t love donuts? A donut is a type of fried sweet dough, a popular snack or dessert which can be purchased anywhere – from bakeries, supermarkets, food stalls, to franchised specialty outlets. Probably, the most popular donut is the classic ring-shaped donut with a hole in the middle. Now, donuts come in a wide variety of shapes, sizes, and flavors. They can be as simple as dusted with sugar or as fancy as glazed, topped with nuts, candies, fruits or chocolate, and filled with jams, custard or any sweet filling. It is said that Hanson Gregory invented the donut. He was an American seafarer who suggested to punch a hole in the middle of the dough to ensure that it cooks evenly.
The donut in this recipe is baked, not deep fried – so you still enjoy that same yummy goodness without ever being guilty or conscious of consuming too much oil. The key to getting the same flavor as store-bought donuts is adding nutmeg to the batter. Creating the donuts is also fun, so get your family or friends involved so they can choose their favorite glaze or toppings.
This recipe takes about 25 minutes to make. Serves 12 donuts.
• 2 2/3 cups of all-purpose flour
• 2/3 cup of sugar
• 2 tsp baking soda
• 2 tsp ground nutmeg
• 1 tsp salt
• 1 cup of soy, almond, or rice milk
• ¼ cup of canola oil
• ¼ cup of white or apple cider vinegar
• 1 tsp pure vanilla extract
• ¼ cup fs semisweet chocolate chips (dairy-free)
• 2 tbsp plus 1 teaspoon soy, almond, or rice milk
• ½ cup of powdered sugar
• 1 cup of powdered sugar
• 2 tbsp soy, almond, or rice milk
• rainbow or chocolate sprinkles
• chopped toasted almonds
• shredded coconut
• mini chocolate chips
Preheat the oven to 375°F.
Lightly grease two donut pans.
Put all the dry ingredients in a mixing bowl: flour, sugar, baking soda, nutmeg, and salt. Give it a good whisk.
In a separate bowl gently stir the wet ingredients: nondairy milk, oil, vinegar, and vanilla
Add the wet ingredients to the dry ingredients. Mix together quickly just until well combined. Do not over mix. Start using a wire whisk and end with a spatula to make sure you scrape off any loose flour at the bottom and sides of the bowl.
Put the batter in a piping bag. Pipe the batter onto the donut pans.
Bake in the oven for 10 to 12 minutes.
Take the pans out from the oven and let the donuts rest for 5 minutes before unmolding.
To prepare the chocolate glaze, melt chocolate chips and nondairy milk together in a double boiler.
Remove from the heat and whisk in the powdered sugar until smooth.
Let the glaze cool for 5 to 10 minutes before using. This will thicken the glaze and dissolve any sugar lumps.
To prepare the old-fashioned glaze, whisk the powdered sugar and nondairy milk in a small bowl until smooth.
To assemble donuts: Dip each donut into the glaze. Immediately sprinkle toppings onto the glaze and let it set.
Ideas And Tips:
• If you don’t have a piping bag, you may use a ziplock bag. Put the batter in the bag and cut the tip of one corner.
• The vinegar binds with the baking soda and the chemical reaction will make your batter rise and will give you moist and fluffy donuts.
images – https://www.youtube.com/watch?v=nbeUJUMxbFs