Mini Donuts

 

Does anyone remember that famous Dunkin Donuts commercial, “It’s time to make the donuts?”

I always thought that “Fred the Baker” was the coolest. As a child, I was pretty convinced that he was behind the counter at my local Dunkin making all of the donuts. Like a donut Santa, he could be at multiple places at once.

 

Fred the baker, Santa Claus, Tooth Fairy, they are still real to me dammit!

However, I think Fred the Baker may need to move out of the way and make room for Chubby Vegan. My latest attempt at Mini Donuts was a pretty big success if I do say so myself.

First of all, you need a special pan to make this recipe. It can be purchased online or at Crate & Barrel. I suppose you could try making these by hand, but I have a feeling they will look a little special.

Mini pastries are totally in right now, so if you make these you will be a hit at any party you attend. I promise. Everyone will be amazed at your mini cooking skills. You can just feign humility and go on being awesome.

Recipe and tons of photos after the jump…

Way to full...

Mini Donuts

Source: Oh She Glows & Vegan Yum Yum

Dry Ingredients

1 Cup All Purpose Flour

1/2 Cup Sugar

1 1/2 tsp Baking Powder

1/4 tsp Salt

1/4 tsp (scant) Nutmeg

1/4 tsp Cinnamon

Wet Ingredients

1/2 Cup Soymilk (or any milk substitute)  

1/2 tsp Apple Cider Vinegar

1/2 tsp Pure Vanilla Extract

Egg Replacer for 1 Egg

4 Tbs Vegan Margarine (Earth Balance)

Icing Glaze

1/2 cup powdered icing

1 tbsp soy milk

Directions:

Preheat oven to 350F. Take all the wet ingredients and put in a small pot on the stovetop on low. Whisk ingredients together to blend well. Do not let the mixture get too hot, it should just be warm to the touch. Mix the dry ingredients together in a large bowl. Add the wet to the dry and mix until just incorporated. Do not over mix. The batter will be very sticky. Let batter sit for a few minutes.

WARNING! Putting the batter into the doughnut pans is a pain. Best option is using about a ½ - ¾ of a tablespoon of batter and scooping it directly over the mold. Then take your fingers to press it out and make the middle pop through. See my notes (below) for more tips.

Bake for 12 minutes. You don’t want them brown, but they should slowly pop up when pressed with a finger. Cool on a wire rack and then decorate!

If you use a true mini pan, this recipe makes about 30-40 mini donuts.

Chubby Vegan Notes

• Topping suggestions: Sprinkles, crushed nuts, crushed chocolate chips, powdered sugar, coconut, Melted Chocolate, maple syrup drizzle, frosting, peanut butter, or whatever else you want to try.
• Big tip: be patient. It took me a while to get these the right size. It really just depends on your pan.  My first batch was more like mini Bundt cakes. After a few attempts you will figure out how much batter you need in your specific pan.
• If you want to be more “neat” you could pipe the dough into the pan with a large tip piping bag. That might make the process a little cleaner and faster.
• I recommend dipping the donuts in the glaze twice to make sure your toppings stick.
• You can also cover these in glaze for a mini “Krispy Kreme like” donut OR cover them in chocolate for a chocolate covered deal.
• I didn't have true vegan sprinkles and didn’t feel like heading out to Whole Foods. However, I think sprinkles on these would be PERFECT and BEAUTIFUL!
• These definitely have a more cake like texture and not the traditional crunchier texture of a regular fried donut. Still delicious…!

Waiting for their pizazz!

Note: First batch are more mini Bundt

Working on staging...

Half Dozen Anyone?

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