Archive for September 26th, 2010

These are THE best donuts I EVER ATE. And probably the healthiest, too. Way over the top delicious.

Maple cinnamon sugar donuts (adapted to be dairy-free. From HandletheHeat.)

1 cup AP flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

pinch of salt

1 egg (lightly beaten)

1 6-ounce container of soy vanilla yogurt

1 tablespoon canola oil

2 teaspoons lemon juice

2 1/2 tablespoons real maple syrup

1 1/2 teaspoons cinnamon

1/2 cup sugar

2 tablespoons margarine, melted

Preheat oven to 400 degrees F. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, maple syrup, egg, and yogurt.

Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. The batter will be thick.

Scoop batter into a piping bag or ziploc bag (I did), ship a bottom ocrner with scissors, and squeeze out the batter evenly into a donut pan. (just got mine!)

Bake for 10 minutes or until golden brown. While donuts are baking, toss the cinnamon and sugar together in a shallow dish and set aside. After you remove the donuts from the oven, let them cool for a few moments and then flip over onto a cooling rack while still warm.

Use a pastry brush and shmear the melted margarine over your donuts and then dip each donut in the cinnamon sugar mixture to coat. Serve immediately aftercoating with the cinnamon sugar mixture for best texture. Makes 6 donuts.


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