The Home Baking Final Frontier: Donuts. MEGAPOST

12 Feb

I know.  I haven’t posted in forever.  I’m going to be safe and say because schoolwork, though I’m sure I’ve been up to other things in the intervening time, like trying 3-6 types of veggie burgers (none of which are good enough to post here from the original recipe–I am going to have to put much more of a binder in them) and trying to allocate the productive time that I do have in the day (about 6 hours since I cut my Adderall XR dosage.  Well, it’s not quite that bad–I only work out when I’m unmedicated, anyway!  That seems productive.)

In any case, here is the antithesis of working out.  Put away your low-glycemic-index sweeteners and your saturated-fat free plant oils, and get out that Earth Balance and real sugar.  (If you are a strict vegan, by real sugar I mean cane juice, but unbleached cane juice that is not processed through bone char (follow the link for an interesting discussion on sugar and veganism.)  If you’re not a strict vegan, fine–continue burning those cute little animal skeletons for your sugar.

Okay, done scolding.  Behold, 100% homemade donuts!

Half cinnamon-sugar, half chocolate-glaze.  (If you like your donuts covered in that crackly glaze, Krispy-Kreme style, we’ll talk about how to do that, too.  You could even put frosting on these!  Or fruit preserves!  All things that I am planning to do.  You know, once I quit school to become the vegan donut queen.)

Another piece of advice: Get a donut pan!  Seriously.  They are under $15 at a nice cooking store.  I know, Dunkin Donuts only costs $5/dozen, but they aren’t vegan.  (Are they?)  Also, you can make these while you have a pot of something simmering on the stove and have them pre-made for the morning.  (True facts: these donuts keep well, for the single day that they are usually in the house.)  Also, these donuts are objectively great, whether you’re vegan or not.  (The boyfriend especially likes cinnamon sugar.)  And (my favorite) you don’t have to screw around forming them into little amebic donut shapes.  My kitchen is enough of a disaster and there is enough stuff going on in there that I do not need one more thing to do.  The pan I have makes 6.  Which is good, because if it made a dozen I think I would be dead by now.

I found this recipe on originally, where it applied to mini donuts and listed a few topping ideas.   I may or may not have gotten my topping ideas off the back of the paper on the donut pan.  Mini donuts seem too sinister.  You know they’re just waiting for you to devour them like Pringles.  No sir–I won’t be fooled!  Maxi donuts for me, all the way.


Special equipment: Regular-sized donut pan, cooling rack (I have actually been baking for years without one!  But it makes life a lot easier and your baked goods cool and dry much better.)  Also, two small prep bowls will make life a bit easier.

1 cup flour (regular flour)
1/2 cup sugar (granulated and dry)
1 1/2 tsp baking powder
1/4 tsp salt
scant 1/4 tsp nutmeg
pinch of cinnamon

1/2 cup soymilk
1/2 tsp apple cider vinegar*
1/2 tsp pure vanilla extract
4 tbsp margarine (I use Earth Balance)
1 egg replacer (Since it is largely tasteless and very soft/fluffy, 1/4 cup of Mori-nu silken firm tofu is good here, I’ll explain how to use it because it wasn’t instinctive knowledge for me.)

*Why is there vinegar in this recipe?  You are going to chemically curdle (not sour!  Don’t cook with sour milk!) the soymilk.  Essentially, the protein molecules contained in soymilk–like all molecules–produce intermolecular forces between each other that determine various chemical properties.  By adding an acidic substance such as vinegar or lemon juice, the dipoles of the acids (the more-electrically-charged vs. less-electrically-charged ends) change the nature of the intermolecular forces originally generated by the protein molecules.  This process is curdling.  You’re not creating bacteria–you’re just making the milk a little different.  Physically, it results in a nicer/lighter crumb in baked goods and a softer texture.  In any event, it is not an optional step!  Use an equal quantity of lemon juice (1/2 tsp) if vinegar in baked goods squicks you out, and I know a few people for whom this is true.)  ***Note:  If I’m out of my depth with any of this stuff and someone reading knows, please tell me, my science background is more physics than chemistry.

Begin by preheating your oven to 350F.

In one of the small prep bowls, mix together the apple cider vinegar and soymilk.  Set aside for about five minutes, or while you whisk together each of the dry ingredients until well-combined.

With a spoon, carve out about 1/4 cup of the Mori-nu tofu.  To blend/smoothen it without using a food processor (I’m lazy about dishes, sorry): Dribble in a small amount of soymilk and whisk/mash/blend with your whisk until mostly smooth.  A few lumps may remain, which is fine.

Measure out the other wet ingredients (excluding soymilk and curdling agent, as well as the tofu egg, which you already have done) and place in a small saucepan over medium-low heat.  Add the tofu and soymilk/vinegar.  Cook this mixture gently until the margarine is melted and whisk to combine.  The liquid ingredients should be moderately warm, but touchable–not hot.

Set out your donut pan and pour the liquid ingredients in with the dry; mix gently until just combined (don’t overwork your dough!)  Do not grease the donut pan.  Fill each donut space almost full; you’ll have enough of this dough for six donuts filled in this way.  Put a paper towel over your cooling rack.

Check your oven temperature and bake for 15 minutes.  (While you’re letting the donuts bake, soap-and-water wash your prep bowls, if you don’t have others to use.  I use paper bowls to make toppings sometimes.)  To ensure done-ness, poke a toothpick into one of the donuts and see how cleanly the pick comes out of the donut.  (If bits of donut come out stuck to it, bake for 1-2 more minutes.)

Once the donuts are done for realsies, remove the pan from the oven and upend over the covered cooling rack.

Your decorations/toppings will melt and run and stick in weird places, and that’s sad.  Go do whatever it is you do while you’re not making donuts for a little while.


Now, return to the donuts.  Clean up the donut holes if they are very narrow (if you feel like it.)  Get out two or three bowls, depending on how many toppings you want to make (you’ll want two bowls for cinnamon-sugar donuts).  I tend to only make two, because there are six donuts and I don’t have all day here.

The Mechanics of Donut Toppings

Two types of basic toppings exist.  Either you are attaching something to the donut (cinnamon-sugar blend, sprinkles) or covering the donut with something (chocolate glaze, frosting, fruit glaze–next time, I mean it, I got distracted this week making tofu cheese.  Vegan lasagna recipe forthcoming, maybe.)

In the first case, you need a “glue” to adhere your topping.  If you just put sprinkles on a donut, it is going to fall off!  For cinnamon-sugar, I just brush with a little Earth Balance and roll it.  For sprinkles, I think it is more advisable to use a glaze.

Basic Glaze

1/2 cup powdered sugar
2 1/2 tsp nondairy milk

Whisk together.  The end.

If you like a little less sugar, cut it if you want and it’s too sweet.  If you find that it is not thick enough, add a teeny tiny bit of all-purpose flour to thicken without sweetening (cornstarch or arrowroot may make it a little too tacky/gluey, but feel free to experiment.)

Chocolate Glaze (will also adhere sprinkles!  I know what I’m doing next week!)

1/2 cup semisweet chocolate chips–make sure they’re vegan!
2 tbsp margarine
2 tsp agave syrup or to taste (you want it to be a little sweet)

Place together in a bowl and microwave.  Mix with a spoon until silky and smooth–not too watery, but not thick.

Cinnamon-Sugar Powder

Mix equal parts cinnamon and granulated sugar in a bowl or on a plate.

Other materials: Fruit preserves for a fruit-spread glaze (I haven’t tried this yet, if anyone does, please comment and let me know), melted margarine, sprinkles, or plain powdered sugar.

Cover your cooling rack in freezer paper/parchment paper and set up a mis en place with all your topping materials set up.

To top with glaze: Dip the cooled donut into the bowl of glaze, upside down.  Replace it glaze-side-up on the parchment paper to dry.

Alternatively: Add sprinkles by pressing the glazed donut into a bowl of sprinkles.

Or: Dip the donut wholesale into a deep bowl of glaze using plastic tongs to coat entirely.

To roll in sugar or cinnamon: Brush lightly with melted butter; drip off excess.  Roll in sugar or cinnamon-sugar blend.

Now you have tons of ways to make donuts!  And know more about donut-making than you ever thought possible.  Or maybe more than you want to know.


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