The Pretentious Vegan Does Baked Donuts

In case you haven't yet noticed, I've taken on the challenge of baking something new once a week.  The baking typically happens on a Saturday or a Sunday, with the baked goods having completely disappeared by Monday morning.  It's fairly disgusting how quickly we consume each and every thing made so far, but yes.  We still manage it.  However painful it may be.

This weekend I decided to make some donuts.  I bought this nifty little pan back in November, sure that I would be preparing some pumpkin donuts for our Thanksgiving guests.  Ends up that things were kind of shitty and high stress when it came to free time 'round these parts back then (free time is completely overrated), so new baking endeavors were basically nonexistent.  That lack of free time is quite possibly the reason my little Thanksgiving pumpkin pie ended up tasting like ass (or it could have had something to do with it being my first time using tofu, my not taking the time to research anything, a general lack of understanding that draining tofu meant more than popping that wet block of curd into a strainer for 30 seconds, my being focused on other things, or ANYTHING ELSE FOR THAT MATTER, etc and etc and etc).

One of my favorite people in the world, embracing me even though the pie tasted like complete crap

It's March now and things are going pretty well.  Damn well enough to be baking something new every weekend; sure as hell well enough to be laughing and playing and mixing and tasting.

Baked Donuts
(this recipe if for 6 donuts... with enough glaze for 12)

for the donuts:

1 cup all purpose flour
1/2 cup sugar or agave (I used sugar)
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 cup soy yogurt (I used So Delicious Cultured Coconut Milk yogurt... plain)
3 Tbs vegetable oil
1 Tbs apple cider vinegar (what?  vinegar?  YES.  VINEGAR.)
3 Tbs unsweetened almond milk

for the glazes:

chocolate-

1/2 cup powdered sugar
1/4 cup cocoa powder (I used unsweetened)
1 tsp cinnamon
3 Tbs almond milk

vanilla-

3/4 cup powdered sugar
1 tsp vanilla extract
2 Tbs almond milk

assembly:

Preheat oven to 350 degrees.

In a medium bowl, combine all dry ingredients.

In another medium bowl mix all wet ingredients well, until smooth.

Combine wet and dry together and mix well.

Transfer batter to a large ziplock bag- this will make the process much easier when piping dough into donut pan.  Cut corner from bag.

Pipe batter into each donut round, smoothing out with the back of a spoon if needed.

Bake in oven for 10-12 minutes (do not over bake- the donuts will continue to cook in the pan once removed from the oven).

Remove from oven and allow to cool in pan for 5 minutes.

Turn donuts onto cooling rack and allow to fully cool prior to glazing.

To make the glazes, combine all ingredients in a bowl (chocolate glaze in 1 bowl, vanilla glaze in separate bowl).  Whisk the vanilla glaze until completely smooth.  Use the same whisk (I loved the taste of vanilla added into the chocolate... it was just a hint!) to mix up the chocolate glaze.

Dip each donut in the glaze of choice.  Get a handy dandy cute as hell assistant to put the sprinkles on (while understanding that the majority of sprinkles will manage to get into the mouth of the assistant rather than the donuts themselves).

Try your best to wait until the glaze has set (takes about 5 minutes).  Sit back, relax, and consume.  Feel zero guilt because, although these donuts do have fat and calories in them, there are no bits and pieces of animals in them.  Not even a smidge.