Baked Doughnuts Four Ways! – VeganMoFo Day 25

For today, we need to impress Paul Hollywood and make a showstopper dessert. Ah…you guys know me, I really am not one for pretty food. I have trouble enough taking good photos for this blog (having a good camera helps!). Paul Hollywood would really not be impressed by anything I make, I’m afraid. But I do my best!

donuts

So, for my showstopper, I decided to make baked doughnuts, four ways! I have a mini doughnut tin, a bit like this one, which I actually got from a charity shop, and it makes the cutest small doughnuts! This recipe starts with making one base mix, then splitting it into four and adding ingredients to make the different flavours. You end up with six mini doughnuts of each flavour.

Clockwise from top left: Bakewell Tart doughnuts, Lemon Drizzle doughnuts, Double Chocolate doughnuts, and Apple Cinnamon doughnuts.

I actually did a little vote on my instagram to choose the final flavour. I knew I wanted to do chocolate, apple, and bakewell, but I couldn’t decide between coffee and lemon. Sorry to all the coffee voters – but lemon came out tops! So lemon doughnuts it is! Maybe one day I’ll treat you to a coffee doughnut recipe.

If you wanted to make just one flavour of doughnuts, just multiply the “add in” ingredients to fit!

Base Doughnut Mix

  • Servings: 24 doughnuts
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Ingredients

  • 300g flour
  • 150g sugar
  • 1/2 tsp bicarbonate of soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 50g vegan butter, melted
  • 1 tbsp cider vinegar
  • 400ml nondairy milk

Directions

    Preheat your oven to 175C/350F
  1. Begin by placing the flour, sugar, bicarb, baking powder, and salt in a large bowl and mixing to combine.
  2. In a separate bowl, mix together the milk, cider vinegar, and melted butter.
  3. Pour the wet ingredients into the dry ingredients, and mix thoroughly.
  4. Split the batter into four bowls.


Apple & Cinnamon Doughnuts

  • Servings: 6 doughnuts
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Ingredients

  • 100g apple, grated (approximately 1 small)
  • 1 tbsp cinnamon
  • 25g oats
  • 100g icing sugar
  • 1 tsp vanilla
  • 3-4 tbsp cold water
  • cinnamon, for shaking

Directions

  1. In one of the bowls of doughnut batter, stir through the apple, the cinnamon, and the oats.
  2. Pour into your prepared doughnut tray, and bake in the preheated oven for 10-15 minutes, until golden. Leave to cool in the tray.
  3. Once cooled, tip out onto a rack and prepare your icing.
  4. Mix together the icing sugar and vanilla, and enough water to make a smooth icing.
  5. Dip each doughnut in the icing until covered. Whilst the icing is wet, shake cinnamon over the top. Leave to set.


Bakewell Doughnuts

  • Servings: 6 doughnuts
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Ingredients

  • 50g glace cherries, chopped
  • 50g ground almonds
  • 1/2 tsp almond extract
  • 50ml nondairy milk
  • 100g icing sugar
  • 1/2 tsp almond extract
  • 3-4 tbsp cold water
  • flaked almonds, to top

Directions

  1. Into one of the bowls of doughnut batter, add the cherries, ground almonds, almond extract, and milk. Mix thoroughly.
  2. Pour into your prepared doughnut tray, and bake in the preheated oven for 10-15 minutes, until golden. Leave to cool in the tray.
  3. Once cooled, tip out onto a rack and prepare your icing.
  4. Mix the icing sugar with the almond extract and enough water to form a smooth icing.
  5. Dip each doughnut in the icing until covered. Whilst the icing is wet, sprinkle flaked almonds over the top to decorate. Leave to set.


Lemon Drizzle Doughnuts

  • Servings: 6 doughnuts
  • Print

Ingredients

  • Juice and zest of 1 lemon
  • 100g icing sugar
  • 3-4 tbsp lemon juice

Directions

  1. Into one of the bowls of doughnut batter, add the juice and zest of your lemon. Mix thoroughly.
  2. Pour into your prepared doughnut tray, and bake in the preheated oven for 10-15 minutes, until golden. Leave to cool in the tray.
  3. Once cooled, tip out onto a rack and prepare your icing.
  4. Mix the icing sugar with the lemon juice to form a smooth icing.
  5. Dip each doughnut in the icing until covered. Leave to set.


Double Chocolate Doughnuts

  • Servings: 6 doughnuts
  • Print

Ingredients

  • 25g cocoa powder
  • 50ml nondairy milk
  • 50g chocolate chips
  • 50g white chocolate
  • 1 tbsp vegan butter
  • 100g icing sugar
  • 1 tbsp nondairy milk
  • chocolate to grate on top

Directions

  1. Into one of the bowls of doughnut batter, stir through the cocoa powder, chocolate chips, and nondairy milk.
  2. Pour into your prepared doughnut tray, and bake in the preheated oven for 10-15 minutes, until firm. Leave to cool in the tray.
  3. Once cooled, tip out onto a rack and prepare your icing.
  4. Melt the chocolate and butter together in a large bowl.
  5. Add the icing sugar and milk, and stir to combine into a smooth icing.
  6. Dip each doughnut in the icing until covered. Whilst the icing is wet, grate some chocolate on top for decoration. Leave to set.

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3 thoughts on “Baked Doughnuts Four Ways! – VeganMoFo Day 25

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