I GOT A DONUT PAN FOR MY BIRTHDAY! LET THE DONUT BAKING BEGIN!
As I get older, it’s more about the quality and thoughtfulness of the gifts I receive, not the quantity or trendiness of it. As I just turned 32 two weeks ago (I know, I know, these old bones here), a few friends and family got me appreciated and lovely gifts. My parents got me a food garnishing tool kit. One of my aunts bought me some new work pants from Loft. Dione and Caitlin bought me, respectively, potent alcohol and luscious mac & cheese at The Milton on my birthday night. Adam, however, bought me a donut pan. I literally screamed and punched him in the arm when I saw it, I was so freakin’ happy!
I’ve wanted to jump into donut-making for a long time; the Internet is rife with amazing recipes. I’m the first to admit that, right now, I’m not about developing any original donut recipes, as I need to run through my personal list of donut recipes I’ve found around my favorite food blogs! One such recipe I’ve been dying to make are Giselle’s Vegan Baked Golden Milk Donuts from Diary of an ExSloth! I love turmeric. I really love making myself a hot cup of turmeric tea a few times a week in the colder months. As I woke up yesterday morning, the 80°F degree temperatures that enveloped Manhattan on Tuesday and Wednesday turned into a rain-soaked 48°F. (C’monnnn! Too stark, too fast, Mother Nature! Give us some time to adjust!) A chilly Saturday, indeed! I glanced at the donut pan on my counter, and I suddenly knew what my first batch of donuts would be.
I worked with what I had and followed her recipe as closely to a T as the items in my pantry would allow. Ha! While her donut recipe is completely vegan, I am without flaxseed, so I used a plain ol’ egg. Also, I used all-purpose flour instead of spelt flour. I have a feeling these changes were fine, because I pulled some delicious, moist, springy baked donuts from my oven. Oh my! I had to restrain myself from not eating all six at once! I really wish I had the coconut cream to make the luscious frosting from her recipe (next time!), but you can’t go wrong with a simple glaze, conversely. Turmeric is a fairly polarizing flavor, and most people are used to it in savory dishes, not in a pastry or a dessert. In my opinion, it’s worth the exploration. The flavor of this donut is warm with the slightest bit of a citrus kick, thanks to the fresh-squeezed orange juice. I might even add some orange zest to my batter the next time I make these! Hmmmmmm…
Thanks for creating such an awesome donut recipe, Giselle! I’m currently bowing down to you, my mouth full of donuts.
Golden Milk Baked Donuts
(Adapted from Diary of an ExSloth’s recipe for Vegan Baked Golden Milk Donuts)
(Makes 6 Donuts)
– 1 egg
– 1/4 cup unsweetened almond milk
– 1/2 tablespoon apple cider vinegar
– 1 tablespoon orange juice (preferably freshly squeezed)
– 1 cup flour, sifted
– 2 teaspoons baking powder
– 1/2 teaspoon cinnamon
– 1 teaspoon turmeric
– 1/4 teaspoon salt
– 2 tablespoons coconut oil, softened (not liquified)
– 1/3 cup agave nectar
– 1 teaspoon vanilla extract
– 2 cups confectioner’s sugar, sifted
– 3 tablespoons unsweetened almond milk
– 1 teaspoon vanilla extract
Before We Get Started…
– For a fully vegan-friendly recipe, use 1 tablespoon ground flax mixed with 3 tablespoons of water to make a “flax egg”, per the original recipe (link below recipe title).
– If you do not have almond milk or another plant-based milk, dairy milk can be used in both the batter and the glaze.
1.) Preheat oven to 350°F. Lightly grease the inside of the donut pan’s cavities. Set aside.
2.) In a small bowl, whisk together almond milk, apple cider vinegar, and orange juice. Set aside; it is okay if it takes on a slightly curdled appearance!
3.) Sift flour into a large bowl. Whisk baking powder, salt, turmeric, and cinnamon into the flour until thoroughly combined.
4.) In another large bowl, whisk together egg and softened coconut oil. Slowly add in agave while continuing to whisk. Pour in vanilla extract and whisk in until combined.
5.) Whisk in the milk mixture into the egg mixture, then pour the wet ingredients into the dry ingredients and mix until incorporated The dough should take on a very light springy texture. Do not overmix!
6.) Carefully spoon dough into a medium or large zip-top plastic bag or a pastry bag; if using a zip-top bag, carefully cut out one corner for piping out the dough. Carefully pipe the dough into the donut pan’s cavities, filling up to just below the top.
7.) Bake donuts for 10 to 12 minutes. Remove pan from oven and place on wire rack for 10 minutes. Remove donuts from pan and continue to cool on wire until room temperature.
8.) In a shallow bowl, mix together confectioner’s sugar, almond milk, and vanilla extract to create the glaze. Set a wire rack over a baking sheet or other easily washable surface; dipping donuts into glaze will cause a considerable amount of glaze runoff! Gently dip the tops of the donuts into the glaze, carefully turn over, and placed the unglazed side on the wire rack. Repeat until all donuts are glazed. Allow glaze to dry before eating…but if you’re really hungry, I will not judge you for eating one (or two) early! 😉
Pingback: Vegan Orange Polenta Baked Donuts