Monday, October 24, 2011

Apple Pumpkin Spice Donuts

These are the perfect autumn treat.  Enjoy whilst looking at falling leaves and sipping coffee.  


INGREDIENTS
Makes at least 12 donuts and donut holes
- 2/3 cup pumpkin puree 
- 2 tbsp vegetable shortening
- 2 tbsp sugar
- 3/4 tsp salt
- 3 tbsp warm soy creamer (or milk)
- 1 tbsp ground flax seed
- 2 1/4 tsp instant yeast
- 2.5 to 3 cups all purpose flour
- 1 cup grated (peeled) cooking apple
- canola oil for frying


NOTE: You can make these without the apple, if you so desire.  Increase the pumpkin puree to 3/4 cup, and reduce flour to 2 1/4 -2 1/2 cups.

METHOD
1. Heat puree, shortening, salt, and sugar in the microwave, or on the stove, stirring regularly until shortening melts. Set aside.
2. Whisk flax into creamer. Let sit a few minutes, then whisk again until thick. Set aside.
3. In a large bowl, mix together yeast and flour. Add pumpkin and flax mixtures, and the grated apple. Mix together into a rough dough, then gently knead until smooth, adding more flour as needed to make a nice soft dough that is tacky but not sticky. Remember that the apple will keep releasing water into the dough if you work it too hard.  Also, a tacky dough makes for a chewy and tender donut.
4. Transfer dough to a lightly oiled bowl, cover, and let rise for 60-90 mins, until doubled in size.
5. Line a baking sheet with parchment paper. Spray with oil.
6. Roll out the dough on a lightly floured surface to 3/8" thick. Cut with a donut cutter, setting the donut holes aside. Dough scraps can be re-rolled and cut. Place on prepared baking sheet, spray with oil, and cover. Let rise for 1/2 hour.
7. Heat oil to 350 degrees. Fry donuts in batches (about 60 seconds per side) until golden, drain on paper towel or paper bags, then let cool on wire rack. Let fully cool before glazing.
8. Fry the donut holes and immediately toss in a cinnamon-sugar mix.  Cool on a wire rack. 

Glaze
INGREDIENTS
- 3 tbsp soy milk
- 1.5 cups icing sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger

METHOD
1. Heat the soy milk in a small saucepan over medium heat until bubbling.  Whisk in icing sugar, then vanilla and spices.  Turn off heat, but keep the pan on the stove.  Dip in donuts and let cool.  

NOTE: These freeze very well, glaze and all.

32 comments:

Meg said...

Mmm, I am so going to make these. I don't have a donut cutter, so it looks like just holes for us.

I never buy soy creamer - I assume coconut creamer would work just as well? Soy creamer tastes like play-doh to me! >_<

vanyelmoon said...

Wow! You are killing me :) Those look too good not to try.
Thanks for all you do.

Angela said...

Can these be lightly sprayed with Pam and then baked?

Maggie said...

These look delicious!

Chef E said...

those looks so delicious!

www.Andrea-Sommer.com said...

wow, thx a lot for this recept!!
best greetings from vienna

mc said...

I can't wait to make these! You mentioned that they can be frozen glazed-- how do you recommend I thaw them? Reheat in the oven? Will that mess up the glaze?
Thanks!

Sarah said...

This makes me miss American Fall! And having a proper kitchen.

Suburban Snow White said...

Oh. My. Goodness. These look good.

Millie said...

Vegandad you have an award on my blog.

http://nuestracena-vegancuisine.blogspot.com

kidlitblog said...

Making these right now. Literally! Some are frying up. I've already had a few donut holes...just taste-testing, you understand. :) Delicious! My dough was a little dry...maybe I did something wrong? I added some cinnamon applesauce and that seemed to do the trick.

kidlitblog said...

Making these right now. Literally! Some are frying up. I've already had a few donut holes...just taste-testing, you understand. :) Delicious! My dough was a little dry...maybe I did something wrong? I added some cinnamon applesauce and that seemed to do the trick.

sahrah said...

these are great. made them today. i had 2 and passed the rest to friends and my youngest sons friends. they to think they are wonderful.

Phoenixville Philosophy said...

the finkelsteins give these 4 thumbs up. i had to manage without the donut cutter by using a random plastic cup and a medicine cup. size came out perfect. thank you for another fantastic recipe which i will be using for thanksgiving!

Phoenixville Philosophy said...

the finkelsteins give these 4 thumbs up. i had to manage without the donut cutter by using a random plastic cup and a medicine cup. size came out perfect. thank you for another fantastic recipe which i will be using for thanksgiving!

Gilding Lilies said...

Yum, these sounds sooo good! I hope to try making some really soon, thanks for the recipe.

Fergus W. Clare said...

Hello Vegan Dad,

Your recipes are fantastic! Can't wait to try this one out. I have been wondering lately however about the real ecological impact of a vegan diet. With the rampant take off of organic farming practices and grass fed beef, I think a valid argument can be made that eating grass fed beef is good for the environment. What do you think? Check out my blog at www.AnthroHemian.Blogspot.com with the posting Egalitarian or Vegetarian. I look forward to trying out more of your recipes.

Thanks!

K-bobo said...

Wow.

K-bobo said...

Wow.

Happy Go Lucky Vegan said...

I'm totally tempted to make these this weekend - and with the flax seed, ginger and apples - I won't feel that guilty. Especially if I'm eating them whilst admiring fall leaves. :)

Kat said...

Oh my pumpkin goodness!

bakerista said...

Oh my gosh! You have read my mind! I've been in a crazy mood to make vegan donuts. I was wondering if you have ever made these gluten free? If so, any tips? I'm thinking about making these ones GF. Thanks Vegan Dad!

Kathleen Richardson said...

VD ~ Combining pumpkin and apple sounds really tasty. Donuts never sounded so easy.

Ellie said...

I just made these today for my daughter who is a pumpkin fanatic! Awesome recipe! I shared them on FB and on my blog giving you full credit ,of course, and including a link to your recipe. I hope you don't mind!

Annie said...

Everything looks so good that it was hard to decide where to leave a comment! Glad to have found your site.

An Unrefined Vegan

Noel said...

Those look absolutely delicious! Do you know if gluten free all purpose flour would work in place of the regular flour? I have never tried to make gluten free donuts before. This looks like a fun challenge!

thislittlevegan said...

OMG Nathan, I would be so fat if I made this recipe. I would eat and eat until they were gone, no self-control.

Cyle said...

These look so good!

Stacy said...

Made these yesterday and they were pretty good. Thank-you! I love your recipes. Blogged here:
http://sunflowerrae.blogspot.com/2011/11/donuts.html

jyoti26 said...

it looks yummy..will try this duringSummer Training in Chandigarh

Neuro Fuzzy said...

I'm going to try these. Thanks!

MissParis said...

Hi! this recipe looks great and i can't wait to try it already!
Just a couple of questions: can i use margarine instead of shortening? i don't have shortening in my country..or if you can think of a better switch?
And what soy milk brand do you use for this recipe? Because i find that a worng brand or kind can ruin the texture of the food.
Thanks in advanced!