Banana Doughnuts with Peanut Butter Glaze

So, those of you who read the daily blog will know I've gone a bit doughnut mad lately! This started off wanting to re-make my original doughnuts without the egg replacer - something I no longer use. The first attempt was only ok but a bit chewy - this was mostly my fault in overcooking them. This led to me thinking about banana as an egg replacer and simply making banana doughnuts. The obvious glaze that came to mind here was a peanut butter glaze - and that stuff is amazing!! If you are not into doughnuts (!) I would still highly recommend pouring this glaze over a loaf of banana bread. That would be stunning!

Now my son is never overly keen on peanut butter flavoured things so I also made these with a chocolate glaze. It's the same chocolate glaze I used on the original doughnut post and works equally well with the banana doughnut.

I further started to think about filled doughnuts, as I had jam filled ones in the original post and only one filling came to mind for a banana flavoured doughnut - nutella. These were stunning! Now, I have cheated here and used store bought vegan nutella. Yes, we are very lucky here in Ireland as Spar's own label hazelnut spread is "accidentally vegan" AND cheaper than Nutella :-) But, there are loads of recipes out there for vegan nutella for you to use.

Banana Doughnuts with Peanut Butter Glaze

Yields 12 ring doughnuts

1 x 7g sachet quick rise yeast

400g flour

180ml / 3/4 cup unsweetened soy milk

50g / 1/4 cup vegan butter

56g / 1/4 cup golden caster sugar

130g / 1/2 cup mashed very ripe bananas

1/2 tsp vanilla

1/8 tsp nutmeg - optional

1/4 tsp salt

vegetable oil to fry

Heat the soy milk, vegan butter and sugar in a saucepan until the butter melts and sugar dissolves, stir in the vanilla extract. Transfer to another bowl and let cool to between 130F. Best to use a cooking thermomenter here, if not, you want it hand hot. The liquid when using quick rise yeast should be between 120 - 130F which is hotter than when using active dry yeast.

In a large bowl mix together the flour, yeast, salt and nutmeg. Pour the milk mixture over and stir well, add the banana and fold in well. The mixture will be somewhat wet here and you should have a shaggy dough. Sprinkle a bit of flour on a surface and add the dough, gently knead, adding a bit more flour until you just have a manageable dough and can shape it into a smooth ball. Resist the temptation to add too much extra flour here, you don't want a dry dough.

Grease a large bowl and add the dough, cover with cling film and let rise in a warm place for 1 hour.

Punch the dough down, knead a couple times then roll out 1/2" thick. Cut out doughnut shapes with a doughnut cutter, or fashion your own! For the filled doughnuts simply shape into flattish balls. Re-roll scraps and cut our more shapes until it is all used. Place the doughnuts on a floured baking sheet lined with baking paper, cover loosely with oiled cling film and leave to rise in a warm place for 1/2 hour.

Now, get your glazes ready and get the oil on to fry.

Peanut Butter Glaze

1/3 cup smooth peanut butter (80g)

1 cup icing sugar

3/4 tsp vanilla

about 3 Tbsp hot water

Mix the peanut butter together with the vanilla then add some of the hot water and mix, it will turn thick and grainy here but don't worry. Add the icing sugar and the rest of the water and mix well.

Chocolate Glaze

1 Tbsp vegan butter

1/2 cup icing sugar

1/8 tsp vanilla

20ml hot water (1 Tbsp + 1 tsp)

50g plain or semi-sweet chocolate, chopped

Add everything to a bowl and place over a saucepan of simmering water. Stir until it all comes together in a syrupy glaze. Transfer to another bowl to cool slightly and thicken up before glazing.

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Use a large high sided pot and fill half way up with oil, heat to 350F. Carefully transfer the doughnut to a heat safe spatula (do not use plastic!) and lower into the oil. As these doughnuts are quite soft, I found it easiest to cut around the baking paper the doughnut is lying on then flip it upside down onto the spatula and remove the paper then lower into the oil. Fry each doughnut for about 1 or 2 minutes a side, until they are golden brown. Transfer to a wire rack covered in paper towels and repeat with the remaining doughnuts.

2013 Edit - Yes, I've just made these again and wanted to try them baked as some of you have asked if they can be. The answer is YES! After they are shaped and have had their second rise remove the cling film, give them a spray with cooking spray and pop into a preheated 200C oven for 10 - 15 minutes or until golden brown and well risen, mine took 12 minutes.They turned out really well, great flavour and texture, not sure I'll even bother deep frying again! Once out of the oven dip them while warm into the glazes.

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Give the glazes another good whisk then take a warm doughnut and dip the top into the glaze. Transfer to a baking sheet lined with baking paper and repeat with the remaining doughnuts. I found the peanut butter ones needed another dip once the first glaze set.

For the filled doughnuts, fill a pastry bag with a long nozzle with the nutella. Insert into the doughnut and move it around a bit to make room then squeeze the nutella in until it is coming out. Best to do these once the doughnuts cool so that the nutella doesn't turn to liquid. As you can guess, this happened to me :-)

Let the doughnuts fully cool and the glaze set then enjoy. These will keep only for a day or two before getting too dry. The next day we microwaved them for 20 seconds to get them warm and soft again :-) 

Also - the second time I made these it was summer and my kitchen was very hot. As a result, when I woke up the next morning the peanut butter glaze had melted off the doughnuts! The chocolate glaze was fine but just a note that if you have made these in a hot kitchen you should store the peanut butter ones in the fridge :-)

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Nutritional Information:

(based on 1 peanut butter glazed ring doughnut)

Calories: 303 (235 if you bake them)

Fat: 11.8g (5.3g if you bake them, rest of the figures are more or less the same.)

Sat Fat: 1.7g

Protein: 5.5g

Fibre: 2.1g

Carbs: 43.7g

Sugar: 16.5g

Sodium: 100mg

You Might Also Like:

Apple Fritters

Sweet Cinnamon
Berry Buns

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Sweet Cinnamon Berry Buns

Beautiful sweet cinnamony bun filled with raspberry jam and drizzled with an almond glaze - yum!

Today is our 11th wedding anniversary! Time sure flies, hard to believe it was all those years ago we were getting married in my hometown in British Columbia, Canada. Here we are now settled and living in Cork, Ireland, it's all been grand!

To be honest we usually don't ever go out for our anniversary. I always like to make a really nice meal and we just stay in with some champagne. This is partly down to not getting great vegan meals out but also simply down to my love of cooking fancy stuff! I'm thinking dinner tonight might be some sort of stuffed crepe with sauce....hmmm, watch this space, it'll get blogged if it turns out ;-)

I have never made anything nice for an anniversary breakfast though and was inspired to make these by a recipe in the latest BBC Garden Illustrated magazine. I know. You become a homeowner with land and suddenly turn into the kind of person who buys garden magazines. Blimey. Anyway, they sounded so nice and I had to try them, of course I made quite a few changes, me being me and all! First they needed veganizing, I swapped the butter for vegan marg, milk for coconut milk and just omitted the egg altogether. I've been doing that lately, just ignoring the eggs in things and you know what? Stuff has been turning out great! I also added cinnamon to the dough, and topped them off with a drizzle of almond glaze as they were just calling out for it. I also changed the fresh yeast to quick yeast. I actually have fresh yeast and love to bake with it but understand that it's hard to find and tricky to work with if you are not used to it. Everyone can buy and use quick yeast though ;-)

I also started making these about 7:30 last night so didn't get a lot of step by step photos, but they are really very easy, they just take time as yeast risen breads do. It was pretty tortuous waiting to the morning to scoff one of these but the wait was worth it. They are absolutely gorgeous! Keep in mind they are a bun or roll, bread dough, not like a cinnamon roll would be. They kind of reminded me of an iced bun but miles better. I could never understand those things as I always felt like I was eating a highly processed hot dog bun questionably covered in icing. These are how those should be, sweet cinnamony dough, just the right amount of jam and then a nice almond glaze. Perfect.

Sweet Cinnamon Berry Buns
Yields 12

75g vegan margarine (1/4 cup + 2 Tbsp)
250ml dairy free milk (1 cup)
1 sachet quick yeast, 7g
1/2 tsp salt
50g golden caster sugar (1/4 cup)
1 tsp cinnamon
1 tsp vanilla
500g plain flour (about 3 1/2 cups)
about 125g jam - whatever flavour you like
apricot jam - optional, to glaze

Almond Drizzle Glaze:

100g icing sugar
1/4 tsp almond extract
1 Tbsp dairy free milk

Place the margarine, milk and sugar in a saucepan and heat until the margarine melts and the sugar dissolves. If using caster sugar when the marg is melted the sugar will be dissolved. Pour into a small bowl to let cool. If you have a thermomenter you want it to be 45C if not you want to able to put your finger in comfortably, so still quite warm but not steaming hot.

In a large bowl whisk together 400g of the flour, salt, cinnamon and yeast. When the liquid is the right temperature pour it in and stir with a wooden spoon until a dough comes together. Now add the remaining 100g as you'll most likely need it. Tip mixture onto a floured surface and knead for 10 minutes. Keep adding small bits of flour if it's sticking. It should after 10 minutes not need any more flour and feel smooth and elastic.  Now place the ball in a greased warm bowl, cover with cling film and let rise in a warm place for about 1 hour, or until doubled in size.

Punch the dough down, give it a couple of kneads and shape into a log. Using a knife cut this into 12 equal size pieces. Give each piece a little knead and shape into a ball, flatten slightly and place on a baking sheet lined with baking paper. When all are done press and tear a large hole in the middle of them, making sure you don't go all the way through, just an indentation here. Fill the hole with your jam, when they are all done, cover with a sheet of baking paper and place back in a warm place for 20 minutes to rise a little more.

Please excuse the bad photo, this is why I don't usually work at night!

Preheat the oven to 220C, remove the top sheet of baking paper and bake for 10 - 15 minutes. It will depend on your oven, mine took 10 minutes. They will have risen again and be golden brown on top.

Now, this next step is entirely optional but I like to take some apricot jam, warm it up in the microwave, push it through a seive and add a few drops of water to make a glaze. I like to brush this on sweet yeast risen baked goods as it gives a really nice shiny glaze to them that you don't get without an egg wash. It really is just aesthetics though, so not necessary but they do look better for it.

Leave the buns to cool then make your glaze, simply stir everything together until smooth and runny enough to drizzle over but thick enough it'll stay on. Just add more milk and or icing sugar till you get the right consistency. Drizzle this over the buns and leave it to set. Then they are ready to serve, perfect with a steaming hot cup of coffee :-)

I actually wanted to call these "Anniversary Love Buns" but was outvoted :-(

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Nutritional Information: per bun

Calories: 263
Fat: 4.4g
Sat Fat: 1.3g
Protein: 4.7g
Carbs: 50.7g
Sugar: 18.3g
Fibre: 1.5g
Sodium: 145mg

You Might Also Like:

Cinnamon Buns

Sticky Pecan Buns

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Cinnamon Buns with Vanilla Glaze

Well, Happy New Year to you all!! I hope you all had a wonderful Christmas as well. We had a fantastic time in the new house. I had 9 people over for Christmas Eve dinner - my first time cooking for so many and it went really well. Everyone loved the vegan dinner (I hope!) I made my Tourtiere with mushroom gravy as per last year but this time made it with puy lentils instead of soy mince and you know what? It's even better that way! I will definitely be making it every Christmas now with lentils. With that we had stuffing, maple roasted parsnips and carrots, mashed potato and brussel sprouts and petite pois in a lemon hazelnut 'butter'. For dessert I did a traditional Danish almond rice pudding then laid out a smorgasbord of desserts - marzipan mince pies, hot toddy cupcakes, nanaimo bars and mint chocolate thins. Phew.... It was a lot of work but I thoroughly enjoyed it :-)

Now, after all that the diet has commenced :-) Seriously, I am no longer a UK size 6/8 and NOT happy!! This should come as no surprise if you've seen my past few posts ;-) So why the decadent Cinnamon Buns? Well, I made these well before Christmas but never got the opportunity to post them and they are so amazingly good it would be a crying shame not to share the recipe!!

I have made cinnamon buns before and was very happy with the recipe but I did use egg replacer in those (which I am phasing out of my baking) and I really wanted to try and veganize my mom's cinnamon bun recipe - which is the world's best ;-) Her's called for Jello brand vanilla pudding mix and it really makes a light, moist, perfect textured cinnamon bun. Now, that stuff may or may not be vegan, I have no idea as you can't even buy it here so I replaced that with Alpro Soya Vanilla pudding. It's not a mix but pre-made so was able to just omit the eggs and alter the dry/wet ingredients a bit. They turned out perfect! Reminded me just of my mom's - lovely flavour and light, moist texture. Now, I always find that the icing drizzle on cinnamon buns is never enough so dipped these entirely in a vanilla glaze while they were warm giving an all over yummy glaze. Damn, hating that I'm on a diet now!!

Cinnamon Buns:
1/4 cup (60 ml) warm water
1 sachet (7g dry yeast)
1 Tbsp sugar
1/2 cup (125ml) rice milk
1/2 cup (125ml) Alpro Soya Vanilla Pudding
1/4 cup (60ml) vegetable oil
about 4 cups (550g) plain flour
1/2 tsp salt
Filling:
melted vegan margarine
3 Tbsp cinnamon
1 cup light brown sugar
Glaze:
250g icing sugar
3 Tbsp hot water
1/4 tsp vanilla extract

Dissolve the sugar in the warm water then sprinkle over the yeast and let sit until frothy - about 10 minutes. Whisk well. Mix the pudding, rice milk and oil together then whisk it into the yeast mixture. Mix the flour and salt together then add that to everything and mix with a wooden spoon until it comes together. Knead gently for 4 minutes add more flour if it's sticky, form into a ball then place in a warm oiled bowl, cover with cling film and place in a warm place to rise - about 1 hour. When doubled in bulk place on a floured surface and roll out into a large rectangle - about 12 " long. Brush with melted marg then sprinkle the cinnamon/sugar mixture generously over the top (you may not need all of it). Now, roll it up from the long side and seal the edge. Slice into 9 slices and place on a baking sheet lined with baking paper. Bake at 350F/180C for about 20 minutes or until puffy and slightly golden. Let cool on a wire rack for a little bit then glaze while still warm but no longer hot. For the glaze simply whisk everything together until smooth then take each bun and dip entirely into the glaze, make sure each one is thoroughly coated then place back on a wire rack with baking paper underneath for the glaze to set. They are good at any time but especially good once the glaze has set but they are still warm :-)

Now, I haven't tried this yet but I know this recipe would make fantastic doughnuts!! After rising, roll out the same and cut out rings with a doughnut cutter or something that would give you that shape. Deep fry in hot vegetable oil until golden on both sides and drain on paper towels. Dip in the same glaze while still warm and leave to set. Or you can ice them with any of the ones I used in my last doughnut post :-)

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Double Ring Chocolate Hazelnut Bread

This was featured in the 2006 edition of the Canadian Living Holiday Baking magazine. It is a yeast risen bread with a layer of Nutella and chopped hazelnuts rolled up - you make 2 rolls, and bake in an angel food tube cake pan, placing one roll on top of the other.

I really can't believe it has taken me so long to make. I was vegetarian when it came out so could have made it then with no changes - using eggs and regular Nutella etc... Then when I became vegan I just kept putting it off as I wasn't sure what to do about the Nutella. There are recipes out there for vegan Nutella, Veganomicon has one that is apparently very good and for this I recommend the fabulous Mihl's version over at seitan is my motor for vegan Nutella here . For mine I had ordered a jar of vegan hazelnut spread from the vegan store as I was placing an order anyway. It is very good, quite similar to Nutella and went perfect in this, but it does call for an entire jar!! So, not very economical!

To veganize, I replaced the milk with rice milk and the eggs with egg replacers. I wasn't too sure what to do about the eggs. I don't use egg replacers too often, I'm not snobby about them or anything and do feel they have their place in some things. They always work out in my doughnuts and cinnamon rolls for example. And since this was a similar yeast risen dough decided to go with them. I did run out however and only used 30g instead of 40g but everything turned out fine.

It is absolutely delicious!! Lovely for breakfast with a cup of coffee, heated up slightly with some vegan margarine on the side. I really loved how the outside and top got all crispy too, like bread, but then it's a sweet roll like cinnamon buns in the middle. Nice and moist inside too. I will be making this again, but with homemade nutella to keep the costs down :)

Serves 16:
45g/ 3 Tbsp sugar
125ml hand hot water
14g / 1 Tbsp active dry yeast
160ml / 2/3 cup rice milk
50g / 3 Tbsp vegan margarine
40g egg replacer (I only used 30g)
90ml water
1/2 tsp cinnamon
1/2 tsp salt
560g / 4 cups plain flour
400g vegan nutella - my jar was 350g
100g / 2/3 cups toasted hazelnuts, finely chopped
icing sugar to dust

If using blanched hazelnuts like I did, preheat the oven to 200C and place whole nuts on a baking sheet. Roast for about 10 minutes or until very fragrant and golden. Remove and transfer to a bowl to let cool. Process in a food processor until finely chopped and set aside. You can chop by hand too of course, this was just easier.

Grease a 10"/4 ltr angel food cake pan with shortening and set aside. In a large bowl, dissolve 1/2 tsp of the sugar in the warm water. Sprinkle over the yeast and let sit for 10 minutes - it should get really foamy. Meanwhile, in a small saucepan heat up the milk, margarine and water until the marg melts and it's all warm. Remove and let cool slightly. When yeast is done whisk in the milk mixture and the remaining sugar until all dissolved. Mix together 1 cup of the flour with the egg replacer, salt and cinnamon and add this to the liquid. Continue stirring in the remaining flour 1 cup at a time until you get a sticky dough. Turn out onto a floured surface and knead gently, incorporating enough flour as you need to stop it all sticking. Knead for about 8 minutes, until smooth. Place the dough in a large warm greased bowl and cover with greased cling film. Place somewhere warm until doubled in bulk, about 1 hour. My bowl was a bit small and the cling film stopped it rising a bit more, so be careful of this!

Punch dough down and give a quick knead. Divide dough into 2 sections and roll each section out to a 15 x 10" square. If using the store bought vegan nutella, you'll need to heat it up slightly as it's too thick to spread as is. I put mine in the microwave for about 20 seconds, just to make it 'floppier'. Spread half of the nutella over each square then sprinkle the hazelnuts over top. Roll up starting with the long side and pinch the ends to seal. Place one roll in the tube pan seam side up, and the other roll on top, seam side down.*note - the dough is very soft and I have to warn you that this part is difficult!! It will flop about - just take your time :) Cover with greased cling film again and place in a warm place until risen and the dough fills up the pan, about 1 hour. It should really fill up the pan, right to the top. Meanwhile preheat the oven to 190C/ 375F with the rack low enough to fit the tube pan. Bake for about 35 minutes (I took mine out with 7 minutes remaining and it was cooked) it will be golden and sound hollow when tapped. Let cool in the pan for 5 minutes then turn out onto a rack to cool more. We had this warm from the oven when it's best :)

Sticky Pecan Buns

right side up

the bottom side (just so you can see that they are cinnamon rolls under all that sticky toffee sauce!)

I saw this recipe for sticky buns, which were cinnamon rolls baked in a tray of sticky toffee sauce with pecans and had to try it. The bun recipe wasn't vegan so just used my cinnamon roll recipe but doubled it to fit the whole tray. The filling and topping ingredients were vegan anyway. They turned out fantastic, was quite worried when it came to getting them out as you turn the whole pan over but they all came out together with almost all the sauce and pecans. Altogether easy and delicious!

For the buns, sorry but I've got a nasty cold and have no energy so I'm redirecting you to my link above for the cinnamon buns - just double it.

Filling:
2 Tbsp/ 35g vegan margarine
3/4 cup/ 75g chopped pecans
1/4 cup/45g packed brown sugar
1 1/2 tsp cinnamon

Topping:
1 cup/170g packed brown sugar
1/2 cup/ 115g vegan margarine
1/4 cup corn syrup
1 cup/ 112g whole pecans

After the first rising of the dough, punch down and roll out on a floured surface into a 15" x 10" rectangle. Spread with the margarine then after mixing the pecans, brown sugar and cinnamon, sprinkle all over. Starting at the long side, roll up tightly, pinching the seams to seal. Cut into 15 pieces.

For the topping, bring the brown sugar and margarine to a boil in a saucepan, stirring constantly - you may have to whisk at one point. Remove from heat and stir in the corn syrup. Pour into a 13" x 9" non-stick pan.

Place the rolls in the pan in 5 x 3 rows, lightly cover with cling film and leave to rise for 1 hour. Preheat oven to 350/180C and bake for about 15 minutes or until golden brown on top. Leave in the pan for 3 minutes then on a wire rack lined with baking paper carefully turn the pan over onto it and tap the bottom a few times. It should all just come out easily. I also ran a plastic spatula around the edges first to make sure.


Leave to cool although they are best still warm with a cup of coffee. Also, it may be a good idea to separate these while still warm, might get a bit sticky later. For the next day they are best heated up in the microwave for about 30 seconds.

Apple Fritters

Yum, these were so good.....An apple fritter has always been one of my favorite doughnuts, right up there with a maple glazed. Ever since making the glazed doughnuts I wanted to try these but could not find any recipes for them. This style seems unique to North America as others were frying battered apple rings and calling them "fritters".

So I thought I would just use my doughnut recipe and add some chopped apple and some cinnamon, still not quite sure how I was going to get the irregular shape that fritters have.... After I got started I did find some recipes and it appears that apple fritters are not a yeast risen doughnut at all but a looser, baking powder risen dough that you then drop into the hot oil with a spoon to get the wonky shape...it soon became evident why that is as I tried to knead a dough with large chunks of apple in it... like a fool....(!)

I was so sure this wasn't going to work out that I was going to dump the dough and try again without yeast but decided to give it a go. SO glad I did, it worked out fantastically, sure it was hard to knead and it didn't rise as much as the regular doughnuts but they are very tasty, moist and soft, crispy on the outside, just like they should be. The glaze turned out perfect as well, I tossed the whole warm fritters into the glaze then set aside to set.

Like the doughnuts they are best eaten right there and then, just wait to the glaze sets to crispy but they are still warm - perfect! They will get drier as the days go by, like the doughnuts did, so try to make enough too eat in 1 day or 2. The recipe below is my doughnut recipe halved, I got 10 fritters out of this as they are smaller than the doughnuts.

Apple Fritters:

1 1/8 tsp active dry yeast
1/2 cup warm water
20g vegetable fat (shortening)
60g sugar
40ml dairy free 'milk' (I used rice dream)
20g egg replacer
250g plain flour
1/4 tsp salt
1 tsp cinnamon
90 - 100g peeled chopped apples (about 2 small/medium apples)
vegetable oil to fry

Add 1/4 cup of the water in a saucepan and bring to the boil. Add the fat and sugar and stir until melted. Pour into a bowl and allow to cool to lukewarm - mix in the milk. Dissolve the yeast in the other 1/4 cup of warm water and allow it to stand for 5 minutes. Give it a good mix with a fork then add it to the fat mixture - whisk well.


Mix in the salt, cinnamon and egg replacer into half of the flour. Add this to the liquid and stir with a wooden spoon. Slowly add the rest of the flour a little at a time until a soft dough forms. Add the apples bit by bit while kneading gently adding more flour if the dough is sticky. I didn't need quite all the flour but did use it all whilst kneading. Turn out onto a floured surface and knead for about 5 minutes or until soft and elastic - shape into a large ball. Grease a large warm bowl and place the dough in, turning once. Cover with cling film and leave to rise in a warm place for about 1 hour or until doubled in volume.

Tear off the dough into rough shapes, you want them wonky and rustic, and place on a baking sheet, cover loosely with greased cling film and leave to rise in a warm place for another hour. 

When time to cook make sure you make your glazes first and set aside then heat up the oil. Drop doughnuts into the hot oil (not too hot, if you have a thermometer it's supposed to be 370F. I didn't have one and had to guess, they should sizzle when they go in but not rolling about. Cook for about 2 minutes a side, you want them nice and golden. 

Glaze:

1 cup icing sugar
1/2 tsp vanilla extract
enough boiling hot water to make a thin glaze.

After frying the fritters, place them on paper towels to drain slightly, then while still warm toss them about in the glaze then place back onto paper lined baking sheets to let the glaze set.

♥

**I have to say it's really nice to not be able to just pick up some doughnuts in a shop and to be 'forced' to make my own. It's enjoyable, fairly easy, you get fresher doughnuts and it means you don't have them that often, which is a good thing for a fat, sugary treat! Above all that though, look at my ingredients for apple fritters, now look at Dunkin Donuts ingredients:

Ingredients: Donut Dough {Dough Mix [Enriched Flour (Bleached Wheat Flour, Barley Malt, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dextrose, Soybean Oil, Contains 2% or less of: Salt, Soy Flour, Maltodextrin, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Wheat Starch, Mono and Diglycerides, Sodium Stearoyl Lactylate (Dough Conditioner), Cellulose Gum, Guar Gum, Gum Arabic, Carrageenan, Xanthan Gum, Soy Lecithin (Emulsifier), Enzymes, Artificial Flavor, Modified Food Starch, Vegetable Color (Annatto, Turmeric), Milk (Trace), Egg (Trace)], Water, Yeast}, Apple Filling [Water, Sugar Syrup, Corn Syrup, Evaporated Apples, Modified Food Starch, Contains 2% or less of each of the following: Natural Flavors, Citric Acid, Sodium Benzoate and Potassium Sorbate (Preservatives), Salt, Cinnamon, Malic Acid, Nutmeg], Glaze [Sugar, Water, Maltodextrin, Contains 2% or less of: Propylene Glycol, Mono and Diglycerides (Emulsifier), Potassium Sorbate (Preservative), Agar, Citric Acid, Carboxymethyl Cellulose, Artificial Flavor], Shortening (Palm Oil, Partially Hydrogenated Soybean Oil and Partially Hydrogenated Cottonseed Oil with TBHQ and Citric Acid added to help protect flavor), Cinnamon.

Even with the few extra ingredients the egg replacer and rice dream add, I know which ones I would prefer....

♥

Cinnamon Rolls

These turned out really well. I was so impressed with the doughnuts that I wanted to try the recipe baked instead of fried so thought of cinnamon rolls. The recipe is just the exact same as that for the doughnuts except I cut it in half and added 1/2 tsp vanilla extract. They are great just with the glaze as shown but I also had some vegan cream cheese that needed using so made another batch of cream cheese frosting which goes wonderful on these. I made these plain inside but raisins and or chopped pecans would go very well, think I'll put pecans in next time.

Makes 8 small-med cinnamon rolls, (or 4 'breakfast sized' rolls)

1 1/8 tsp active dried yeast (not quick action)
1/2 cup warm water
2 Tbsp vegetable fat (shortening)
1/4 cup caster sugar
40ml dairy free milk
20g egg replacer
250g flour
1/4 tsp salt
1/2 tsp vanilla

Filling:
1/4 cup brown sugar
2 tsp cinnamon
about 20g vegan margarine

Glaze:
1/2 cup icing sugar
1/4 tsp vanilla
enough dairy free milk to make it drizzly

Follow directions for the doughnuts adding the vanilla to the dairy free milk. After the first rising, punch dough down and roll out to a square shape, about 1/2 inch thick. Spread with the margarine then sprinkle on the brown sugar and cinnamon, press down slightly. Roll up then slice into 8's or 4's. Place on a baking sheet lined with baking paper and cover loosely - let rise for another hour. Preheat oven to 180C and bake for about 15 min for the small size, slightly longer for the larger ones. They should be nice and golden. Transfer to a baking sheet to cool then mix up the glaze and drizzle over.

Vegan Doughnuts

Ok.....now my life is complete.... turning vegan just after discovering Krispy Kreme wasn't the best move ever but who cares?? Look at those! I wanted a selection as opposed to just glazed so made 6 rings with maple glaze and chocolate glaze, and 6 jam filled with powdered topping and cinnamon sugar topping. The choco sprinkle one was for Finn and maple glaze my absolute favorite doughnut flavour.They are very yummy too, my first time ever making doughnuts, vegan or not, so all a big test but I wouldn't change much. Mostly they are quite large, I personally would like them a little smaller. I didn't have a doughnut cutter so used a wine glass for the outer and the cap from a vodka bottle for the inner hole (doesn't everyone?) Altogether very happy with these, I'll see how they fare tomorrow and the next day as I did use egg replacer in them and I have found when I use it the product is always the best not only on the day of making but right after making, so we'll see! *edit* still good the next day! This slightly adapted recipe came from here .

Makes 12 large doughnuts:

2 1/4 tsp active dry yeast (not fast action)
1 cup lukewarm water
1/4 cup vegetable fat (shortening)
1/2 cup caster sugar (or granulated)
80ml dairy free milk
40g egg replacer
500g plain flour
1/2 tsp salt
vegetable oil for deep frying

Add 1/2 cup of the water in a saucepan and bring to the boil. Add the fat and sugar and stir until melted. Pour into a bowl and allow to cool to lukewarm - mix in the milk. Dissolve the yeast in the other 1/2 cup of warm water and allow it to stand for 5 minutes. Give it a good mix with a fork then add it to the fat mixture - whisk well.

Mix in the salt and egg replacer into half of the flour. Add this to the liquid and stir with a wooden spoon. Slowly add the rest of the flour a little at a time until a soft dough forms. I didn't need quite all the flour but did use it all whilst kneading. Turn out onto a floured surface and knead for about 5 minutes or until soft and elastic - shape into a large ball. Grease a large warm bowl and place the dough in, turning once. Cover with cling film and leave to rise in a warm place for about 1 hour or until doubled in volume.

Punch the dough down then roll out on a floured surface till about 1/2 inch thick. Cut out desired shapes, re- rolling the scraps as you go. Place cut shapes onto baking sheets lined with baking paper. When done, cover with a tea towel and let rise for about another hour.

When time to cook make sure you make your glazes first and set aside then heat up the oil. Drop doughnuts into the hot oil (not too hot, if you have a thermometer it's supposed to be 370F. I didn't have one and had to guess, they should sizzle when they go in but not rolling about. Cook for about 2 minutes a side, you want them nice and golden. Remove and let rest on paper towels to drain.

When they are still hot but you can touch them fill the jam ones with some seedless raspberry jam in a piping bag fitted with a long slotted nozzle - just jam it in the side and squeeze some in. While they are still warm dip them in the glaze of your choice. After they are dipped in the glaze leave them on the baking paper lined trays to cool some more. Very good eaten warm.


Maple Glaze:
25 g vegan margarine
1/2 cup icing sugar
1 tsp maple extract
1 Tbsp water.

Heat the margarine in a saucepan until melted, add everything else and whisk very well until all incorporated. I didn't add all the water as I found it was the right consistency earlier, just add more icing sugar or less water to get it right, you want it runny enough to dip the doughnuts in and thick enough to coat. **edit - I have just made these again and this glaze didn't work, it separated and wouldn't coat the doughnuts, it worked the first time so don't know what's going on, just to warn you! I'll work on it....I like experimenting with making more doughnuts!**

Chocolate Glaze:
1 Tbsp vegan margarine
1/2 cup icing sugar
1/8 tsp vanilla
20ml hot water
50g vegan chocolate

Place everything into a bowl set over a saucepan with about an inch or two of water. Stir over medium heat until chocolate is all melted then whisk well. Again you want the consistency like the maple glaze.

The other toppings I used were just sifted icing sugar for the jam filled and a mixture of sugar and cinnamon for the jam filled as well.

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Photo Update: I also used this recipe to make plain vanilla glazed doughnuts. I dipped them entirely in the glaze I used to make my apple fritters and they are stunning!

...and don't forget to cook the holes!

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