The Great Vegan Adventure

Let the Adventures Begin

Doughnut Holes

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When I was pregnant with baby J in 2012, I craved doughnuts from a local bakery in my hometown. The problem? My hometown was a seven hour drive and they weren’t vegan.

I have ways had a soft spot for doughnuts, so when I saw this recipe in Home-Cooked Vegan Comfort Food I was really excited to try it out. But let me tell you, this was one long process, so only attempt this if you have a free day and a babysitter, because it will take you all day.

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Add the yeast to luke warm soy milk. Make sure it’s not too hot or it will kill the yeast! Bubbles should form after a few minutes.

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Melt the Earth Balance, yogurt and part of the sugar over low heat, until luke warm. I actually messed this part up and poured the milk and yeast mixture in the pot before it was heated up. Oops!

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Mix your dry ingredients.

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Add your wet to your dry.

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Stir with a spatula until everything is incorporated. Then allow to rise.

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Mix the cinnamon and sugar together.

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Grease a muffin pan and pour a teaspoon of the cinnamon sugar in each cup. Give it a shake so the cinnamon sugar goes up the sides.

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Use an ice cream scoop to dollop out a portion of dough into each cup. Sprinkle each doughnut hole with another teaspoon of cinnamon sugar.

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Let them rise again.

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Finally, put them into the oven and bake for about 20 minutes. Then, move to a rack to cool.

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You may FINALLY enjoy your doughnut holes!

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These are pretty good, but they’re not what I think of when I think of doughnut holes. B made the comment that it reminded him of adult monkey bread. They were crispy on the outside and soft on the inside, almost like a biscuit. The bottom layer of cinnamon sugar got hard and crunchy and the top layer sprinkled everywhere when you took a bite of the doughnut hole. It was a pretty good recipe, but it took a long time and in the end it didn’t satisfy my doughnut craving.

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