While shopping for a new hair dryer the other day, I randomly found a donut pan set for $10 and couldn’t resist.  It comes with a mini donut pan, a regular donut pan, and a pan without a middle hole for making filled donuts.  It also came with a little injector tool for filling the filled donuts.  For the bargain price of $10, I’d say that’s a pretty good deal.

The best part is that all of the recipes in the recipe booklet are very easily veganizable.  I went with the basic donut recipe to start with, but ended up making several changes because the consistency of the batter was not quite right when I followed the original measurements.  The result was very good, but expect a more cake-like donut than a doughy donut.  I ended up making 6 regulars and 4 filled (I used my homemade apple butter for the filling and it was oh-so-delicious!).  Seriously, for a recipe that uses hardly any oil, these aren’t bad.

Vegan Donuts

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2 cups all-purpose flour

1/2 cup sugar

1 tsp baking powder

1/4 tsp salt

1 1/2 tsp Ener-G Egg Replacer

1 1/4 cups soy milk, or other non-dairy milk

1 tsp vanilla

4 tsp oil or melted Earth Balance

Preheat oven to 325 degrees.  Prepare donut pan by spraying with non-stick cooking spray and set aside.

Combine all of the dry ingredients (including the Ener-G; no need to whip it with any water).  Add all of the wet ingredients and stir to combine.  Fill donut molds 2/3 full and bake for about 8 minutes or until the tops spring back when lightly touched.  Remove from the oven and allow to cool completely.

Glazing options:

Plain Glaze

1 cup powdered sugar

1 1/2 TB soy milk

Vanilla Glaze

Add 1/2 tsp vanilla extract to plain glaze recipe above.

Chocolate Glaze

Add 1-2 tsp cocoa powder to plain glaze recipe above.

Lemon Glaze

Substitute fresh lemon juice for soy milk in the plan glaze recipe above.

Maple Glaze

While I haven’t personally tried this one yet, I would guess that you could follow the instructions for the vanilla glaze except using maple extract instead of vanilla.