>Daring Bakers – October Challenge

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This month’s DB challenge was hosted by Lori of butter me up, who instructed all of us to make doughnuts from 4 various recipes (cake doughnuts, yeast doughnuts, etc). Unfortunately for me, none of the recipes quite fit into my boring ass dairy-restricing diet, so I altered one of them and made it vegan. Then baked them, because I don’t eat fried shit. And by don’t I mean can’t.

Sadly, the baked doughnuts, which were supposed to be fried, turned out all sorts of terrible. My solution? Make my own recipe. And you better believe I ate a good 3 doughnuts before I even realized what was going on. And when my inner-demon tried to make me feel miserable for eating like a cow, I hastily reminded myself that these doughnuts are much healthier than the fried alternative. And I ate another one.

That’ll be enough from me. For those of you who care, the recipes will be posted after the doughnut porn. Try not to make a mess.

Oh, and would anyone like a vegan Luther burger?

Vegan cake doughnuts, baked

1/4 c. + 2 TBS almond milk

1/2 tsp apple cider vinegar

3 TBS soy yogurt

2 Ener-G egg yolks

1 tsp pure vanilla extract

1/4 c. + 1 TBS canola oil

3/4 c. cane sugar

3/4 tsp nutmeg

1/2 tsp salt

1/2 tsp baking powder

1 1/2 c. unbleached cake flour

• Combine almond milk and cider vinegar in a bowl – set aside
• Mix yogurt, Ener-G egg yolks, vanilla extract and oil – set aside
• In separate bowl, sift together flour, sugar, baking powder, nutmeg and salt
• Create a well in the center of dry ingredients and pour in wet ingredients – stir until all ingredients are incorporated

To bake:

• Mist doughnut pan with oil
• Fill each doughnut well 1/2-3/4 full with batter
• Rap pan on counter to ensure batter is evenly spread in each well

Bake at 375 for 10-14 minutes (1/2 full = 10-12 minutes, 3/4 full = 12-14 minutes)

Notes: this recipe requires a doughnut pan. After I mix the Ener-G egg(s) I let the mixture sit for 2-3 minutes before adding it to the batter. Also, if you want to add cinnamon to your doughnuts (or omit the nutmeg) feel free. Orange zest, pumpkin puree or blueberries would be great additions to this recipe.

                                        

Vegan cake doughnuts, fried

adapted from Nancy Silverton on Serious Eats

3/4 c. + 2 TBS non-dairy milk (I used almond)

1 tsp apple cider vinegar

1 Ener-G egg

2 Ener-G egg yolks (directions on box)

1 1/2 tsp pure vanilla extract

1/4 c. vegan sour cream (Tofutti brand)

3 1/4 c. unbleached flour

3/4 c. cane sugar

1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

3/4 tsp nutmeg

1 1/8 tsp active dry yeast

• Combine non-dairy milk and vinegar and bowl, set aside for 5 minutes
• On stove, heat sour cream over a simmering pot of water until warm
• In separate bowl, sift together flour, sugar, baking soda, baking powder, salt and nutmeg
• Make a well in the center, place the yeast in the well and cover it with the sour cream – let sit 1 minute
• In buttermilk bowl, add the whole egg, egg yolks and vanilla extract; pour into flour well
• Mix all ingredients until everything is incorporated
• If dough is not firm, continue adding flour until it is firm enough to roll and cut

To fry:

• Heat oil on stove to 375 degrees 
• Sift an even layer of flour onto two work surfaces – don’t be afraid to use a lot
• Scrape dough onto floured work surface and cover with more sifted flour
• Roll dough out until it is 1/2 inch thick
• Dip cutter in flour and, cutting as closely as possible, cut doughnuts and holes
• Place doughnuts and holes on floured surface
• Fry doughnuts 20-30 seconds per side, in 375 degree oil
• Place on baking sheet, lined with paper towels, to drain

                                        

Glaze and icing

Vanilla glaze: 1/4 c. confectioner’s sugar + 1 TBS milk + dash of vanilla
Vanilla icing: 1/4 c. confectioner’s sugar + 11/2 tsp milk + dash of vanilla
Peanut butter icing: 2 TBS peanut butter + 2 TBS confectioner’s sugar + 1 TBS non-dairy milk
Chocolate-hazelnut icing: 2 TBS chocolate-hazelnut spread + 2 TBS confectioner’s sugar + 1 TBS non-dairy milk

Notes: the above amounts are estimates. If any of the icings are too thick, add more milk; too thin, add more confectioner’s sugar. Also, if using Nutella, your doughnuts will not be vegan – I used Justin’s Chocolate Hazelnut butter in place of Nutella.