Apparently the first Friday of June each year is, drumroll please... , NATIONAL DOUGHNUT DAY! Although this holiday is stated as an American holiday, wikipedia (see link) says that some Canadians participate - as we should because we have the best doughnuts in the world - so now that we are celebrating in France, this glorious holiday can be spread to three different nations. All hail the power of doughnuts.
To celebrate my new favourite holiday I made coffee-tahini-tonka bean baked doughnuts! I adore tahini, and lately I've been eating it non-stop in both savoury and sweet dishes. I wanted to make a tahini doughnut, but thought it could use some sprucing up, so I thought: COFFEE. (Coffee is always a good idea.) Finally, what goes perfectly with coffee? Tonka beans! And finally, a white chocolate finish is a delicious way to round out all of the differently flavours. This step-by-step thought process has yielded some of the most delicious doughnuts that I have ever tasted!!
Vegan Coffee-Tahini-Tonka Baked Doughnuts - What you need:
- 2 cups all purpose flour
- 1/2 cup sugar (I used golden cane sugar)
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1/3 cup apple sauce
- 1/3 cup tahini*
- 1/4 cup vegetable oil
- 1/2 cup hot and freshly brewed coffee
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon grated tonka bean (if you don't have tonka beans, sub in cinnamon, nutmeg, or vanilla!)
*If your tahini is very thick, you may want to add an extra tablespoon of vegetable oil.
Vegan Coffee-Tahini-Tonka Baked Doughnuts - What you do:
Preheat the oven to 180 degrees celsius (350F). Lightly grease a doughnut pan using (vegan) butter or coconut oil.
Combine all of the dry ingredients in a large bowl (flour, sugar, baking soda, and salt). Combine all of the wet ingredients in another large bowl (applesauce, tahini, oil, coffee, and apple cider vinegar).
Combine the dry mixture into the wet mixture. Stir until the batter is completely incorporated and smooth. Stir in the tonka bean (if using).
Spoon the doughnut batter into the greased doughnut pans.
Bake at 180c for 11 minutes, or until an inserted toothpick comes out clean.
Allow the doughnuts to cool completely.
White chocolate glaze - what you need:
- 100 grams of white chocolate
(For my vegan friends in Paris, you can buy it here!)
WHITE CHOCOLATE GLAZE - WHAT YOU do:
Over a double boiler or in a microwave, melt the white chocolate.
Dip each doughnut into the white chocolate. I strongly suggest you add some sprinkles to your doughnuts at this stage!! Set aside to cool completely.
This recipe makes 10 doughnuts.
YUM! These doughnuts were nutty and deliciously cake-like. I adore the combination of tonka bean and coffee with chocolate, and the tahini served as a perfect base for all the added flavours. If you don't have any big plans for national doughnut day, I suggest that you try these guys out!
Baking soundtrack - tunes to inspire your inner baker:
It's fairly hard to choose a favourite from Jamie XX's new album, but this song might be taking the cake (ahem, or the doughnut!).
(Warning: some bad words/explicit situations!)