Okay, random experiment. Unfortunately they didn’t turn out as planned. I took Mama Pea’s recipe for her Chocolate Glazed Cake Donuts and added marmalade to make them a bit orange flavoured.
But they were really light and airy. One time I want something a bit more dense in texture and it doesn’t work out. I added about 1/3 to a half cup of marmalade and it still got lost in the donut. So strange. It was lightly flavoured which is good but I was expecting something pretty strong for that amount. And they stuck to the pan. Go figure.
Not like we didn’t eat em, don’t worry, the chocolate made up for it! Next time, I’ll get over my fear of frying and made fried donuts! Eek!
Chocolate-Glazed Cake Donuts
Makes 6 full-size donuts
- 1 c. unbleached organic flour
- 1/2 c. whole wheat pastry flour
- 1 T. baking powder
- 1/4 t. salt
- dash of cinnamon
- 1/2 t. ground nutmeg
- 1/4 c. vegan margarine (i.e. Earth Balance), melted
- 3/4 c. non-dairy milk
- 1/2 t. vanilla extract
- 3/4 c. organic sugar
- 1/2 c. non-dairy chocolate chips
- 1 T. coconut oil
Optional: organic sprinkles
Preheat oven to 350 degrees.
In a medium bowl, combine flours, baking powder, salt, cinnamon and nutmeg.
In a small bowl (or just in your liquid measuring cup), combine melted margarine, milk, vanilla and sugar. Mix until sugar has dissolved.
Add milk mixture to flour mixture and stir until just combined.
Pipe or spoon batter into a donut pan that has been lightly greased or sprayed with cooking spray.
Bake for 11-13 minutes or until donuts are firm to the touch. Allow donuts to cool in pan for approximately 5 minutes before transferring to a cooling rack.
For glaze, melt chocolate and oil in a shallow bowl, either using a microwave in 30-second increments or a double boiler.
Dip each donut in chocolate and top with sprinkles, if desired.