June the 4th was the National Doughnut Day

Doughnuts, the round little pastries that people are usually keen to have on the side of their coffee breaks...  But being a vegan, you don't have to give that up!

Doughnut batter in the baking tray

Baked doughnut are not as soft as yeast dough doughnuts, but it does take less time and effort in the making!  You don't have to deal with the frying oil and the sizzles, just pop the doughnut batter into the oven and wait...  VOILA!  And there you have perfectly round yummies for you to indulge!

It's a great get-together snack, comfort food, finger food, coffee mate, picnic snacks, after-meal dessert...  it is a great ring for a friends-gathering OR by-yourself occasions!

Doughnuts baking in the oven

Baked Doughnut
Preparation time:  20 minutes
Baking time:  12 - 15 minutes
Yield:  6 - 8 pieces

Metrics Measurements	U.S. Measurements	Ingredients
240 mL	1 cup	all-purpose flour (wheat, of course, Mehltyp 405 or 550)
8 mL	½ tablespoon	baking powder
120 mL	½ cup	brown sugar
1.2 mL (2.5g)	¼ teaspoon	fine salt
1.2 mL	¼ teaspoon	ground nutmeg
1.2 mL	¼ teaspoon	ground cinnamon
15 mL	1 tablespoon	starch ("Maisstärke" or any other starch works)
120 mL	½ cup	soy milk
2.5 mL	½ teaspoon	apple cider vinegar (or wine vinegar or rice vinegar, any non-flavorful 5%-acidity vinegar works, not balsamic)
2.5 mL	½ teaspoon	vanilla
60 mL	¼ cup	softened margarine in room temperature (with no partially hydrogenated oil and hydrogenated oil)

Direction:
1.  Preheat oven at 175°C (350°F) and oil well the doughnut baking tray in the doughnut indention.
2.  Have softened margarine melt with soy mlik and vinegar in a pot over a low heat.  Stir, stir!  Then let it cool a bit, so it is not too hot to work with (a bit warmer than room temperature is fine).
3.  In a bowl, mix in the flour, baking powder, sugar, salt, nutmeg, cinnamon, starch and vanilla together well.
4.  Mix the melted margarine-soy milk-vinegar mixture into the flour mixing bowl, mix well and make sure there are not clumps of flour.
5.  Pour the batter into ringed baking tray (a doughnut baking tray) to the shape that covers semi-circle at the cross-section view.  (When baking, they will rise to almost a full circular shape in the cross-section.)  Then pop them into the oven for 12 -15 minutes.
6.  Take the doughnuts out of the baking tray AFTER they've chilled to room temperature completely.  While chilling, they are too soft and fragile to handle and take out.

You can dip them into powdered sugar or make frosting and drizzle (by that I probably meant POUR, BABY POUR!) on the top.

The doughnuts ready for some sugaring up!

Lemony Doughnut Frosting
Preparation time:  5 - 10 minutes
Yield:  about ¼ cup (60 mL)

Metrics Measurements	U.S. Measurements	Ingredients
120 mL	½ cup	powdered sugar
5 mL	½ teaspoon	vanilla extract (or vanilla sugar)
		lemon juice from half a lemon

Direction:
1.  Mix the powdered sugar, vanilla extract and lemon juice together.  The consistency should be a bit liquidy and runny, a consistency that you can drizzle on to of the doughnuts without effort.  If the consistency is too runny, add more powdered sugar.  If the consistency is too stiff, add more lemon juice.

There are some pastries with similar ingredients that you might be interested in, such as golden cupcakes, blueberry-banana muffins and poppyseed "crazy cake".