Easy and Decadent Baked Vegan Donuts

Dear Turkey,

I thought I'd healthy-ed

These up, but actually they're

As bad as Dunkin

Easy and Decadent Baked Vegan Donuts

(makes 8-12, adapted from here)

Ingredients:

- 1/2 c milk of your choice (I used soy unsweetened), plus extra if needed

- 2 t white or cider vinegar (I used cider)

- 1/2 t vanilla

- scant 1/2 c maple syrup, honey or agave (I used maple)

- scant 1/2 c canola oil, melted butter or vegan butter, or applesauce, or a combo (I used canola oil but I would recommend a canola/applesauce/more milk combo if you want to keep the calorie count down -- all applesauce will definitely make them taste low-fat -- not that that's a bad thing)

- 2 c flour (I used white, but white whole wheat or a combo would work if you want to eat them for breakfast), you can also substitute some cocoa to make the dough chocolate

- 1/2 t salt

- 2 t baking powder

- generous pinch cardamom, cinnamon, or nutmeg, or all of them (or none) -- I read online and I believe that the secret to making your donuts taste like Dunkin is a generous pinch of nutmeg, which is what I did 

- For toppings: I bought some sprinkles and I made a glaze with powdered sugar, vanilla, and enough water to make it just drizzle-able (you only need a few T of this to glaze the whole batch). You can also use Nutella, whipped cream, frosting, whatever you want

Instructions:

- Mix the wet ingredients in a bowl and stir in dry ingredients. Add more milk if the dough is really stiff. Don't overmix -- you want to be able to mix everything with a spoon fairly easily -- however, I like it a little dough-like so I can just spoon it into the pans instead of piping it. 

- Fill 2 donut pans, greased if necessary. My pans aren't mini-donuts, but they aren't as big as what you'd get at the store. I only ended up filling 8 wells, but you could definitely make them a little smaller and fill all 12. I filled the first pan with the regular dough, and then stirred in a T or so of cocoa and a bit more milk, which I gently mixed in to get a marbled effect for the second pan. 

- Bake at 350 F for 8-16 minutes depending on size. They should have noticeably risen and spring back when touched. If you're not sure, give them a few more minutes.   

- Let them cool in the pans for 5 or so minutes and then remove. Cool a little more before you glaze, or cool completely before frosting. These keep well for a day or two at room temperature, or you can decorate and freeze them, or freeze them and decorate them individually before eating.

Enjoy,

Tofu