VEGAN, REFINED SUGAR FREE
Between the warm & sticky cinnamon-infused maple glaze and mochi-like center, some say they taste like “the best french toast ever”
Ever love something that wasn't good for you? I don't always feel my best after eating doughnuts, but my AIM screen name wasn't "donutgirl" for kicks. And so I took a step back to reflect on what actually makes doughnuts so irresistible to me... that sweet glaze & pillowy inside are at the top of my list. Enter: SWEET DOUGHIES. Healthy donuts! Sweetened only with maple sugar and made with a baker-friendly whole grain spelt flour, these minis are soft and airy with a GLORIOUS yeasty flavor. And we've got a cinnamon-infused maple glaze (made with arrowroot powder) to give them that beautiful shine. To make standard-size, just use a regular doughnut mold!
Follow along with me HERE
INGREDIENTS for the doughies:
1 + 1/8 tsp of active dry yeast
230 grams of spelt flour
1 tsp of fine sea salt
2/3 cup of macadamia nut milk
3 tbl of maple sugar
1/4 cup of unrefined coconut oil
1/4 cup of filtered water
1/2 tbl of pure vanilla extract
for the glaze:
(big batch) 1/2 cup of maple syrup
1/4 cup of arrowroot powder
1/2 tsp of ground cinnamon
1/2 tsp of pure vanilla extract
optional: 3-4 tbl of toasted coconut flakes
DIRECTIONS:
for standard-size
1. Combine the dry ingredients -- flour, yeast, salt and sugar -- in a standing mixer and use a dough hook to mix.
2. Add the milk, water and coconut oil to a saucepan over low heat stirring to combine with a whisk -- mixture should be a little warmer than room temperature. Add in the vanilla extract and whisk
3. Remove sauce pan for heat and transfer to a measuring cup.
4. Turn the standing mixer on low and slowly pour the liquid into the dry mixture letting the yeast develop. Make sure all of the dry mixture at the bottom of the bowl is combined with the wet mixture.
5. Increase the speed on the standing mixer to medium and let the dough continue to mix for about 8 minutes. It will still be on the wet side and a little sticky.
6. Cover the bottom and sides of a separate bowl with REFINED coconut oil sot he dough does not stick when you transfer it. Now add the dough to that bowl and cover with plastic wrap, letting it sit for about 2 hours until. it has double in size -- if your home is warmer, this will take less time. Go by the look vs timing.
7. Pre-heat oven to 350ºF
8. Flour your work surface and turn the dough out onto it. Dust some flour on top of the dough and using a good old-fashion rolling pin roll it out into one even layer, about 1/2 inch thick.
9. Slice the dough into 6 long trips (or more if making more doughnuts) and roll each strip on the work surface into 6 long, tube-like shape.
10. Place the rolled dough in the doughnut mold and pinch the two ends together to create one full circle.
11. Bake for 12 minutes.
12. While the doughies are baking, make your glaze by adding the maple syrup, arrowroot powder, cinnamon and vanilla to a sauce pan over low heat. Use a whisk to combine fully and bring the glaze to a simmer. Remove it from the heat and transfer to a bowl that you can dip your doughies in.
13. Once the doughies are done baking, carefully remove them from the mold and dip in the glaze mixture. If you want them fully coated, go ahead and dip the other side in the glaze as well. If adding coconut flakes, lay the coconut flakes on a tray and lay the doughie face side down in the coconut flakes. Transfer to a baking rack to cool -- or enjoy hot :)
