Baked Cinnamon Doughnuts
● 125 g all purpose flour
● 100 g granulated sugar
● 1 teaspoon baking powder
● 1/4 teaspoon salt
● 1/2 teaspoon ground cinnamon
● 118 ml soy milk
● 1 tablespoon applesauce
● 1 tablespoon melted vegan butter
● 1 teaspoon pure vanilla extract
Topping
● 100 g granulated sugar
● 1 teaspoon ground cinnamon
● 57 g melted vegan butter
Instructions
1. Preheat the oven to 180 deg and spray a donut pan with non-stick
spray.
2. Whisk the flour, sugar, baking powder, salt and cinnamon in a large
bowl. Pour the soy milk, applesauce, melted vegan butter (1 tablespoon)
and vanilla into the bowl with the dry ingredients. Mix well with a large
wooden spoon to combine. The batter will be similar to cake batter; not
too thick but not very runny either.
3. Spoon the batter into the donut pan, filling about 3/4 of the way full. Be
careful not to overfill, as the donuts will rise and you might lose the
"hole" of your donut.
4. Bake for 9-10 minutes or until the edges are lightly golden brown. Let
them cool for two or three minutes in the pan, then carefully transfer to
a wire rack with a large piece of parchment paper beneath it (to help
with the mess).
For the Topping
Stir together the sugar and cinnamon for the topping in a medium bowl, and melt
the vegan butter in a separate bowl. Dip the donuts into the melted butter, both
sides or just one side if you prefer. Then dunk the donut into the cinnamon sugar
mixture to coat. Serve immediately, or within one day for best results. Leftover
donuts will keep for two days at most, covered and at room temperature.
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