Easy Baked Vegan Yeast Donuts

Dear Turkey,

I'm not really a

Gadget girl, but I bought a

New donut cutter

Easy Baked Vegan Yeast Donuts

(makes 6, plus the donut holes, adapted from here and here)

For the donuts:

Ingredients:

- 1 3/4 c white flour, plus more for kneading

- 1/2 t baking powder

- 1/2 t salt

- 2 T sugar

- scant 1/2 c milk of your choice, warmed to wrist temp

- 1 package regular yeast (instant will also work)

- 2 T canola oil

- 1 t vanilla

Instructions:

- Combine the milk, yeast, and sugar and let stand 5 minutes. 

- Add the remaining ingredients, salt last (so it doesn't come into direct contact with the yeast), and knead with your hands until a ball forms, adding more flour or milk if necessary. Knead for an additional 2-3 minutes.

- Cover and let rise in a warm place for at least 30 minutes. 

- Roll out (using flour to keep it from getting sticky) and use a donut cutter or a regular glass followed by a shot glass to cut out 6 donuts and donut holes (this will take a few times of gathering up the scraps and re-rolling -- after the first roll you'll get a feeling for how thick it needs to be in order to get 6). 

- Arrange them on a parchment-covered baking stone and let sit for another 20 minutes or so in a warm place (no need to cover).

- Bake at 350 F for 10-20 minutes, until the tops and bottoms are starting to brown. Frost however you want or use the recipe below. These freeze well, frosted or unfrosted. 

For the frosting:

Ingredients:

- 3 T creamy peanut butter (soft)

- 2 T butter or vegan butter, room temp

- 1 c powdered sugar

- 3 T heavy cream (coconut is fine)

Instructions:

- Vigorously mix or beat everything together until smooth. Pop it in the microwave if it needs to soften up more between mixes. Add more liquid or sugar to adjust texture.

Enjoy,

Tofu