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.

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.

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!

Mix your dry ingredients.

Add your wet to your dry.

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

Mix the cinnamon and sugar together.

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.

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.

Let them rise again.

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

You may FINALLY enjoy your doughnut holes!

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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