As promised here is my delicious peach doughnut recipe. I’ve tried a few different baked doughnut recipes in the past and so far this our family favorite. Unlike previous attempts these doughnuts turned out really moist and seemed to closer resemble a fried doughnut. I’ve been trying out more vegan baking recipes lately because Josh is allergic to dairy and eggs, so these doughnuts happen to be vegan. Bake some for your vegan and non-vegan friends alike, nobody will be disappointed!
If you are a fierce doughnut fan you may have a problem with baked doughnuts. Is a doughnut really a doughnut if its baked and not fried? Well I’m not entirely sure, but considering that I don’t personally find home doughnut frying very appealing and these are so very yummy, I’m calling them doughnuts. Delicious doughnuts!
With custom colored glittery peach sprinkles..
and birthday candles.
Make 6 Standard Size Donuts
1 Cup All Purpose Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp Pumpkin Pie Spice
1 Pinch Cinnamon
1/2 Cup Soymilk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
2 TB Applesauce
4 TB Smart Balance
3-4 Drops Peach Flavoring Oil
Combine dry ingredients and whisk to mix thoroughly. Combine wet ingredients in a small sauce pan and stir over low heat until smart balance is melted. This mixture should NOT get too hot, just warm enough for the smart balance to melt. If the mixture gets too hot, let it cool before moving on.
Add the wet mixture to the dry mixture and mix until just combined. Because this mixture does not contain eggs you can taste a little bit of the batter to see if it has enough peach flavor. Keep in mind that the doughnuts should have a subtle peach flavor and the glaze a more intense peach flavor. Go ahead and add more peach flavoring oil if you think it needs it, just a couple drops at a time. A little really does go a long way when it comes to flavoring oil!
Grease your doughnut pan really well with cooking spray. These doughnuts are so moist that if your doughnuts stick to the pan at all they may rip while trying to remove them. Fill each doughnut pan cavity with batter up to about 1/4″ under the rim. Its better to under-fill, rather than over-fill when it comes to baked doughnuts. If you over-fill your doughnuts with have an unsightly ridge around the middle of them. I like to call it doughnut muffin-top, and its not so pretty.
Bake for 12 minutes at 350º F. You don’t want them to brown, but you can use the toothpick test to judge doneness. An inserted toothpick should come out clean. Once done, invert over a cookie sheet covered with parchment paper and carefully nudge them out if they need help. I don’t recommend cooling them on racks because they are just so moist that they tend to sink into the cooling rack.
Now your ready to set up your glazing station! Set up a bowl for the glaze, then a bowl of sprinkles, and lastly a cookie sheet lined with parchment paper.
1/2 Cup Powdered Sugar
1 Tbs Soymilk
4-6 Drops Peach Flavoring Oil
2-4 Drops Peach Gel Paste Coloring
1/2 Cup Sprinkles (click here for a Custom Color Sprinkles tutorial)
Whisk soymilk and powdered sugar together. Add the peach coloring a drop at a time until you love the color. Add the peach flavoring oil 2 drops at a time until you think it has just the right amount of peach flavor.
Dip the the nicer looking side of your doughnut into the glaze, let some drip off, then dip glaze-side down into sprinkles. Transfer to your parchment paper lined cookie sheet. Admire your pretty doughnut for a moment, then repeat with the remaining doughnuts.
Recipe adapted from Vegan Yum Yum’s Mini Doughnut recipe.Tweet