Incredibly fluffy, moist and delicious vegan donuts with an irresistible topping of cinnamon and sugar. Fits simply ideal for coffee in the afternoon or as a small sweet snack in between. Gluten-free on request.
Heat the almond milk to lukewarm. Be careful not to let it get too hot, it's all about the yeast being activated, especially if the milk is from the fridge.
125 ml Almond milk or other unsweetened plant milk
Pour almond milk into a large bowl and stir in the yeast. Add sugar and stir again until everything is combined.
3,5 g Dry yeast, 50 g Raw cane sugar
Add applesauce, baking powder, oil, flour, coconut flour, vanilla and sea salt and stir well until a uniform dough is formed.
82 g Applesauce, 4 g Baking powder, 30 ml Frying and baking oil or other high-heat oil, 14 g Coconut flour, ½ tbspn Bourbon vanilla ground, A pinch of sea salt, 115 g cups fine spelt flour or gluten-free flour blend
Pour into a piping nozzle and pipe six even donuts into the mold. Alternatively, take a freezer bag and cut off a small corner (but only in an emergency due to the plastic issue). It is best to use a reusable piping nozzle (or piping bag). I have linked one below (no sponsoring).
Put in the oven and bake for 15-20 minutes.
The donuts are ready when they have turned a light golden brown color.
Remove from the oven and let cool briefly.
In the meantime for CINNAMON SUGAR Melt margarine in a small saucepan. In an extra bowl, mix cinnamon with the sugar and set aside.
2 tbspn Margarine, 2,6 g Cinnamon, 50 g Raw cane sugar or coconut blossom sugar
Remove the donuts from the mold and optionally brush with the margarine. Press into the cinnamon sugar and set aside. Repeat process until all donuts are topped with cinnamon sugar.
Serve and enjoy!
Store remainder (if any) in an airtight box in the refrigerator for up to one week. Can be kept frozen for up to one month.