Friday, January 10, 2014

Vegan Glazed Doughnuts

Adapted from House of Lovelock

2 1/4 teaspoons instant rise yeast
1/4 cup warm water (110°F)
3/4 cup warm full fat coconut milk (110°F)
1/4 cup sugar
1/2 teaspoon salt
3 tablespoons vegan butter, softened (I used Earth Balance)
4 teaspoons egg replacer whisked with 4 tablespoons room temperature water
3 cups flour
canola oil, for frying
Vanilla Glaze:
2 cups icing sugar
3/4 teaspoon vanilla
1/4 cup coconut milk
Chocolate Glaze:
1/2 cup vegan butter, softened (I used Earth Balance)
1/4 cup coconut milk
2 teaspoons vanilla
1 tablespoon light corn syrup
4 ounces dark chocolate
2 cups icing sugar

1. In the bowl of a stand mixer, mix together yeast, water, coconut milk, sugar, salt, vegan butter, and 1 1/2 cups flour, use a spoon. Mix in egg replacer mixture. Place bowl onto mixer fitted with dough hooks.
2. With machine on, add 1 1/4 cups flour to form a dough. Knead 3-5 until dough pulls away from the sides of the bowl. The dough should be smooth and soft, if needed add up to 1/4 cup more flour.
3. Place dough into a greased bowl and cover. Let rise in a warm area for 1 hour, until doubled in bulk. Turn out dough onto a lightly floured surface. Roll out to 3/4" thick and cut out desired shapes.
4. Place doughnuts onto a greased baking sheet and cover with plastic wrap. Let rise until doubled, about an hour. Heat 2" of canola oil over medium heat. Cook doughnuts until golden brown on each side.
5. Drain doughnuts on paper towel. For the vanilla glaze, using a double boiler, mix together the icing sugar, vanilla, and coconut milk. Stir until sugar has dissolved and glaze is warm.
6. For the chocolate glaze, in saucepan over medium heat mix together the vegan butter, coconut milk, vanilla, and corn syrup, until mixture starts to simmer.
7. Stir in chocolate until melted and remove from heat. Stir in the icing sugar until smooth. Glaze your doughnuts and place onto a wire rack until glaze has set, about 15 minutes. Serve & enjoy!

With this recipe I made 12 doughnuts, 12 doughnut holes, and 6 long john doughnuts. This recipe is a keeper, I would definitely make them again!




Sunday, January 5, 2014

Banana Crumb Muffins

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)
1/3 cup butter or margarine, melted
3/4 cup sugar
1/2 teaspoon vanilla
1 egg
3 ripe bananas, mashed
Streusel Topping

1. Preheat oven to 375°F and place muffins liners into your 8 mini loaf pan cavities. In a bowl whisk together the flour, baking powder, baking soda, and salt. Stir in walnuts and set aside.
2. In a large bowl whisk together the melted butter and sugar. Whisk in egg. Stir in the vanilla and mashed banana. Add dry ingredients all at once and stir until just moistened. Do not over-mix.
3. Divide batter among muffin liners. Sprinkle crumbs (streusel topping) on each and bake 18-22 minutes or until toothpick inserted in the center comes out clean. Serve warm with a cup of tea or coffee. Enjoy!

Makes 8 loaf shaped muffins or 12 regular. These make a great breakfast or snack!