Tuesday, November 13, 2012

Bomb Vegan Apple Cider Donuts

I don't bake vegan because I am a vegan. I mean, I respect you vegans out there, but I don't share your passion. No, I bake vegan because my daughter is allergic to milk and eggs - pretty much everything that makes a baked-good delicious. I am on a mission, so to speak. A mission to reinvent buttery, eggy, milky fabulous baked goods into ones which won't make my child die. A noble mission, indeed.

Today's Entry:
Bomb Vegan Apple Cider Donuts
Inspired by Joanna Goddard's Lemon Ricotta Donuts

2 cups White All Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1 Tablespoon Ground Cinnamon
1 Cup Apple Cider
Vegetable Oil for Frying
Powdered Sugar mixed with Cinnamon for Sprinkling

1. Heat Oil in fryer to 350*
2. Sift together Dry Ingredients
3. Make a well in the middle of the dry ingredients and pour in cider.
4. Whisk together until batter resembles pancake batter. (You may need to add 1/4 more flour if it appears too wet.)
5. When oil registers 350* on a candy thermometer, drop batter by offset tablespoons into oil.
6. Do not crowd fryer.
7. Donuts will flip over by themselves (watch! It is actually kinda cute!) but double check to make sure they are brown on both sides.
8. Remove from oil with a slotted spoon and allow to cool on a wire rack.
9. Once they are drained and slightly cooled, move to a plate and sprinkle with Cinnamon Powdered Sugar.

As far as allergen free/vegan baked goods go, these are pretty darn good. They taste like a appley-cinnamony version of funnel cake. Except you are not at the State Fair - you are in you cozy little home in the chilly fall.  And they aren't being served to you by a carney. And for those things? You're welcome.




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