So... perhaps we can call these doughnut holes?
I'm not too certain... cause technically a doughnut hole is the hole from the leftover cut doughnut, right?
Also, I think most doughnuts, like these delightful maple ones, use yeast... and these doughnuts don't. Unclear though... don't quote me on that.
Some people lately are getting around the whole "traditional" doughnut concept by using doughnut moulds. I could totally get into that, except, well, I don't really have space for yet another type of dessert making mechanism. (sigh.)
So. Improvisation?! Indeed. I used a muffin pan to bake these doughnuts... so they're slightly more geometric than the traditional sphere. I promise you will soon get over this detail... and, if anything, an extra flat edge or two only gives you more places to take a bite from!
These little dudes are vegan. But, my sister claims that if I make them in a "normal" fashion, they will taste better... very soon be on the lookout for this exact same recipe, but with the cashew milk, apple sauce, and vegan margarine replaced by (respectively) milk, an egg, and butter. Let the doughnut-ing begin!!!
Baked Doughnut Holes - What you need:
(Adapted from Baker Bettie.)
- 70 grams of vegan margarine (or butter), softened (5 tablespoons)
- 1/2 cup sugar
- 1/4 cup apple sauce
- 1/2 cup cashew milk (or your favourite type of milk)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cup all purpose flour
And then later we will toss these guys in a cinnamon-sugar mixture!... so also prepare:
- 55 grams of vegan margarine (1/4 cup)
- 1/2 cup sugar
- 1-2 teaspoons of cinnamon, adjusted for your tastes
Baked Doughnut Holes - What you do:
Prepare a muffin pan by lightly greasing the muffin moulds. Preheat your oven to 160 degrees celsius.
In a large bowl, beat together the margarine and sugar until creamy.
Add the apple sauce and cashew milk to the mix, beat well.
Next, add the baking powder and salt, again: beat well. Everything should be totally incorporated, so scrape down the sides of the bowl when necessary.
Finally, add the flour, but this time stir it in until just incorporated with the other ingredients.
So, I used a piping bag to fill the muffin moulds... I'm not sure if this is necessary, but it will definitely make them look pretty.
Either pipe or spoon the doughnut dough into the muffin moulds about 1/2 of the way up.
Bake the doughnut holes at 160 c for 15 minutes (or until golden brown), rotating the tray halfway through.
While the doughnuts are baking, melt the margarine for dipping and prepare the cinnamon-sugar mixture on a plate (it's easier to roll the doughnuts on a plate compared to in a bowl... trust me!).
Let the doughnut holes cool slightly before dipping/coating them in lovely goodness!
Once they're cool enough to handle, dip the doughnut holes in the margarine, and the roll around in the cinnamon-sugar mixture.
And then... E N J O Y! But. Beware: these guys are so face-stuff-able. You've been warned.
This recipe makes 12 - 14 doughnut holes, depending on the size you choose for them.
The doughnut holes are absolutely delightful... a slightly crunchy outside due to the baked goodness + cinnamon-sugar coating paired with a soft doughnut inside. One (or 5) is perfect for your morning coffee.
And again - stay tuned for the vegan vs: "normal" challenge with these doughnuts!
Baking soundtrack - Tunes to inspire your inner baker:
I will be seeing this band in Montreal when I go to the Local Natives concert. WAAHOOOOWOWOWOWOWOOOAAHHWHOOOPYAAAA!
Yep. That's how excited I am.
Oh! P.S. I'm trying this whole new "pinterest" concept... get involved!
Peace. Love. and Doughnut holes.