These fragile doughnuts, which are warm, soft, and covered in a buttery apple pie-spiced sugar, exemplify autumn and beg to be drowned in a cup of coffee.
Serves: 6
Ingredients:
For the doughnuts:
½ cup almond milk
1 teaspoon apple cider vinegar
1½ cups flour
2 tablespoons baking powder
¼ teaspoon baking soda
½ cup sugar
1 teaspoon cinnamon powder
1/2 teaspoon ground cinnamon
⅛ teaspoon salt
¾ cup apple cider
1 teaspoon vanilla extract
3 tablespoons canola oil
For the finishing touch:
1 cup sugar
1/2 teaspoon cinnamon powder
1 tablespoon apple pie spice
4 tablespoons vegan butter, melted
How to prepare:
For the doughnuts, combine milk and apple cider vinegar in a measuring cup and mix. Wait 5 minutes until the milk thickens.
Warm the oven to 375 degrees and grease doughnut baking pans lightly. Add flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt to a separate bowl. Mix until smooth the milk mixture, apple cider, vanilla, and oil.
Spoon batter into a piping bag and pipe batter into the prepared pan wells, filling them approximately three-quarters of the way.
Bake for 10 minutes, or until a knife comes out clean when inserted. Remove from oven and allow to cool for 5 minutes before taking from the pan and placing on a cooling rack for complete cooling.
For the sugar coating, combine sugar, cinnamon, and apple pie spice in a bowl. In a separate bowl, add butter that has been melted.
Dip (or lightly brush) each side of the doughnut in melted butter, and then dip each side into the sugar mixture, coating each side thoroughly. Place doughnuts on a rack for cooling. Continue until all doughnuts have been covered.
