Espresso Glazed Vegan Donuts

A baker’s job is a serious one. At times, the precise measurements, complicated ingredients, and piles of complex equipment can seem like too much work. If you’re anything like me, the preparation is half the fun. The final product is worth the effort.

If you are like me, you don’t need all the extras. You don’t need piping bags, frosting tips, Kitchenaid mixers, or a panini press, but you do need emulsifiers and popover molds. Stick to the basics, and you’ll be able to make it work just like a real Merican Baker.

I have thought about buying donut pans several times. They’re everywhere; everyone has one. They make gorgeous donuts, and you can bake them instead of frying them, which is healthier.

You know what else? I hate to buy things. Especially unnecessary items like pans, which are only good for one thing and take up a lot of space. This week, I saw the cooking spray on my shopping list and passed it by because it cost $3 instead of $1.50. It was not that urgent. You can imagine that I also ruled out the donut pan.

What if I love donuts? What about maple long johns?

What do you do with it? You will find a way to see, make, or find something that you love. That’s exactly what I did. I created a recipe which a) did not require a donut tin, b), maintained its vegan composure and c) was mouth-wateringly delicious. And? It was a great success.

Ingredients

DON’T

• I used light vanilla flavor in my 2 cups of soymilk
• 1/4 cup oil
• 1/4 cup maple syrup (or agave)
• Half a cup of sugar
• Buy one package of active dry yeast
• 1 tsp of salt
• 4 to 4 1/2 cups of flour (give or Take)

ESPRESSO GLAZE

• One shot of espresso or strong coffee (1-2 Tbsp).
• Sugar powder 4 cups

STREUSEL TOPPING* (optional )

• Vegan butter, 3-4 Tbsp
• Half a cup of brown sugar
• Use 2-3 tablespoons of flour

Instructions

• Bring the soymilk, sugar, maple syrup, or agave nectar to a boil.
• Remove from heat once boiling and allow to cool down until lukewarm, or 110 degrees F/43 C (30 minutes).
• Stir in the yeast once it has cooled and allow to set for 5-10 min.
• Add flour and salt to a large bowl (starting at the lower end), then add the wet mixture, stirring well. Cover with a towel, and let rise for an hour in a warm area.
• Add the remaining flour once the dough has doubled (1/2 cup, as per the original recipe // or until it is no longer sticky). After mixing well, let the dough rest for 10 minutes.
• Make balls about 2 inches in diameter on a floured work surface. Place them onto a lightly oiled cookie sheet, leaving space for expansion.
• Preheat oven to 350 degrees F 176 C and cover with a light towel as you warm.
• Bake for 10-11 mins, but be careful not to overbake as you do not want the bottoms to brown.
• While baking, prepare the glaze and streusel. Let the donuts cool down a little, then dip them in the glaze. Then, cover them with streusel. For maximum flavor, I recommend putting streusel on the top and bottom of my donuts.
• Store in an airtight container for up to two days.