BAKED VANILLA BEAN DOUGHNUTS [VEGAN]

SERVES

12

COOK TIME

30

INGREDIENTS

For the Donuts:

•  2 cups flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup almond milk
• 1 teaspoon apple cider vinegar
• 1 tablespoon egg replacer
• 1/4 cup warm water
• 2 tablespoons melted margarine
• 1 tablespoon vanilla bean paste (or two vanilla beans)

For the Glaze:

•  1 1/2 cups powdered sugar
• 1 tablespoon vanilla bean paste ( or vanilla extract)
• 1 tablespoon light corn syrup
• 1-2 tablespoons almond milk

PREPARATION

1. Preheat the oven to 425F. Spray or grease your donut pan, set aside.
2. Combine the flour, sugar, baking powder and salt in a large bowl. Whisk together and set aside.
3. Combine the almond milk and the vinegar and whisk until frothy. The vinegar will start to curdle the almond milk, giving it a buttermilk-like taste.
4. Whisk together the egg replacer and the water until frothy.
5. Combine the almond milk mixture, egg replacer mixture, melted margarine and the vanilla bean paste and add it to the flour mixture. Mix until just combined.
6. Use a spoon and your fingers to fill your donut pan about 2/3 of the way. Bake for 7 or 8 minutes. The donuts should be a little golden and spring back when you touch them.
7. Let the donuts sit in the pan for about 5 minutes before removing them. Allow to cool.
8. Repeat steps 6 and 7 with the remaining batter.
9. For the glaze: Combine all of the ingredients in a small bowl and whisk until smooth. If it’s really thick add a little bit more milk. The idea is that the glaze will solidify and dry on the donut, so you want it to be really thick. The tricky part is finding the perfect consistency so you can actually dip the donuts but it will still dry.
10. When the donuts are cooled, dip the side that was facing down in the donut pan in the glaze and place on a sheet of wax paper to set.