I'm literally always looking for an excuse to make donuts. They're the perfect dessert, because sometimes you can even get away with eating them for breakfast. I love them when they're soft and flaky, when they're airy and light, and even when they've been sitting out just a touch too long.
There's a donut place in my hometown that my family used to go to almost every Sunday after church. We'd wait in line, wearing our Sunday best, and stare at the donuts sitting in the glass pastry case. It was a special treat, a reward for sitting through mass. I'd always get a cake donut, with bright pink icing and topped with a rainbow of sprinkles. My favorite because it was just so gorgeous. I'd eat it until my hands were sticky. The pink icing melting on my finger tips and sprinkles that made their way into my lap. Now that I think about it, we all had our special donuts, mom got a bear claw, dad got a custard filled chocolate donut, grandma would get a cinnamon twist, and my sister would get a glazed cruller. It's funny the little details you remember.
Sometimes when I go back home to visit, I stop by the donut shop. It still looks the same, wood paneling on the walls, and cafeteria style tables. The walls are covered with old posters and with donut boxes that have been decorated by customers. It's nostalgic, and I hope they never update it. So I pick up any and every donut that looks good, and I bring them home to my family. I did this last summer, and I remember sitting out on the back porch with my dad as we dipped our donuts into our coffee and sat quietly in the sun. Waiting for my brother and sister to wake up and see that we're eating donuts for no reason on a Tuesday. No reason other than that I just wanted to do something special with my family. And that's really all the reason I need.
The donuts I make for myself are a little different. I like baked ones, they take less time and are a little "healthier" for you. This recipe replaces the eggs with flax eggs, and gives them a spotty texture. I've topped them with an icing inspired by a galaxies, which can be achieved by swirling your donut into the prepared icing.I topped them with edible glitter and edible stars that I purchased from the craft store near my house, but those are all optional if you just want to make yummy donuts without a lot of embellishments.
Baked Galaxy Donuts
Makes about 24 mini donuts
- 1 Tablespoon ground flax
- 3 Tablespoons water
- 1 Cup all purpose flour
- 1/2 cup sugar
-1 1/2 teaspoon baking powder
-1/4 teaspoon salt
-1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 cup plant based milk (I used a coconut-almond blend)
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
- 2 cups powdered sugar
- 1-2 Tablespoons plant based milk
- 1/2 teaspoon vanilla extract
- food coloring (optional)
- edible glitter (optional)
- edible stars (optional)
In a small bowl, combine the flax and water and leave to set in fridge for about 10 minutes. It should resemble the thickness of a cracked egg once properly set.
Preheat the oven to 350 degrees F and prepare your donut pans by spraying with oil. In a large bowl combine the flour, sugar, baking powder, salt, nutmeg and cinnamon. Then add the milk, apple cider vinegar, vanilla, coconut oil and the flax egg. Stir until all the ingredients are combined.
Using a piping bag, fill each donut pan about halfway. Bake in the oven for 10-11 minutes until a toothpick inserted in the donut comes out clean. Let cool. Once cooled, remove donuts from pan using a butter knife, and begin preparing the icing by combining the powdered sugar, milk and vanilla until you've reached a desired consistency. To create the galaxy effect, split the icing 3 ways and mix your choice of colors. Pour the icing out onto a plate in 3 circles, and swirl the donut into the icing. Top with glitter and stars if you'd like.
Recipe adapted from Peta
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