Mini Baked Donuts

From Vegan Yum Yum by Lauren Ulm | Makes 20 donuts

I set out to create a vegan donut recipe that didn’t involve frying. All you need is a “petite donut pan” which should be available at kitchen stores or online. Look for something non-stick.

While up to now the standard party dessert has been cupcakes once you know how easy these donuts are to make, you just might be converted.

Dry Ingredients:

• 1 c all-purpose flour
• 1/2 c sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp (scant) nutmeg
• 1 tiny pinch or shake cinnamon 

Wet Ingredients:

• 1/2 c soymilk
• 1/2 tsp apple cider vinegar
• 1/2 tsp pure vanilla extract
• Egg Replacer for 1 egg
• 4 Tbsp vegan margarine 

Directions:

1. Preheat oven to 350º F. In a large bowl, combinethe dry ingredients with a whisk to mix thoroughly. Combine wet ingredients in a small sauce pan over medium low heat and mix until the margarine is melted. This mixture should not get too hot; you should be able to stick your finger in the mixture and feel slightly warm. If you burn yourself, 1) it’s not my fault! and 2) it’s too hot for the dough!
2. Add the wet ingredients to dry ones and mix until just combined. It should form a very soft dough or thick batter.
3. Using a tablespoon measure, scoop out the dough into your ungreased nonstick mini-donut pan. Smooth out the top of the dough with your fingers, clearing off the post in the middle of each one. This will make for more even, prettier donuts, but isn’t crucial. If you over fill, your donuts will come out looking like they have muffin tops. While not the end of the world, it’s not very donut-like either.
4. Bake for 12 minutes until the donuts are almost browned on top, and a tester comes out clean.
5. Invert a hot pan over a cutting board or cooling rack to release the donuts. Allow them to cool completely before decorating, with the exception of the powdered sugar donuts. If you let them cool loosely covered with plastic wrap, the donuts will stay soft and fluffy. 

To Glaze with Sprinkles

Ingredients:

• 1/2 c powdered sugar (lump free!)
• 1 Tbsp soymilk
• Bowl full of sprinkles (1/4 to 1/2 c)

1. Whisk soymilk and powdered sugar together.
2. Dip the “bottom” half of the donut (the side with the nicer shape) into the glaze, let some drip off, then dip glaze-side down into sprinkles. Transfer to a wire rack that has been set on top of some parchment paper. The excess glaze will drip through the rack onto the paper for easy cleaning later.