Browsing Category:

Donuts & Cinnamon Rolls

  • Donuts & Cinnamon Rolls FOOD

    Lamington Donuts (Vegan)

    Lamington Donuts – the classic Australian dessert in donut form! Moist vanilla sponge cake filled with raspberry jam, topped with a chocolate glaze and shredded coconut

    Lamington Donuts (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Hello friends. I’ve got another donut recipe for you. This time in the form of a classic dessert, a lamington. This post may cause a lot of problems with my Australian readers, not because I’m making a lamington donut or “reimagining” one of their favorite desserts, but because I had no idea that the jam inside lamingtons was such a point of contention.

    I chose to put jam simply because it’s delicious and I felt like it, but if you feel with everything inside you that lamingtons aren’t supposed to have jam, then no worries, I won’t be offended if you leave it out.

    Lamington Donuts (Vegan)

    I’ve been seeing Australia literally everywhere lately, like every time I get a new follower on Instagram, they’re from Australia, or it’s a pastry company in Australia, or I’m getting ads to come visit Australia. So I gave into it a little bit and made these donuts, which I’m in love with, but it kind of backfired because now I feel like I need to go visit and eat one in person.
    Anybody want to host me? I’ll bring donuts.

    Lamington Donuts (Vegan)

    Here’s What I Used:

     

    Lamington Donuts (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Serves: 12
    Ingredients
    Vanilla Cake Donut
    • 1 cup all-purpose flour
    • 1 tsp. baking powder
    • ¼ tsp. baking soda
    • pinch of salt
    • ⅔ cup nondairy milk
    • 2 Tbsp. vegan butter, melted
    • scant ⅓ cup brown sugar
    • 1½ tsp. vanilla extract
    • 1 tsp. apple cider vinegar
    • ¼ cup jam (I used raspberry)
    Chocolate Glaze
    • ¼ cup cocoa powder
    • 1 cup powdered sugar
    • 1 tsp. vanilla extract
    • 2 Tbsp. milk
    • sweetened shredded coconut for topping
    Instructions
    For the donuts:
    1. Preheat the oven to 350ºF.
    2. Sift together the dry ingredients (flour, baking powder, baking soda, and salt), then add the brown sugar and mix well to break up any clumps.
    3. Mix together the wet ingredients (milk, butter, vanilla, and apple cider vinegar), then add to the dry ingredients and mix until just incorporated. Don't overmix; clumps are ok!
    4. Grease the wells of a donut pan, then fill the wells a little under halfway with the batter. Using a piping bag or small spoon, add a small layer of jam on top of the donut batter. Add the remaining batter on top, making sure to completely cover the jam.
    5. Bake 13-15 minutes until golden brown. Let cool completely.
    To decorate:
    1. Mix together the glaze ingredients and stir until completely smooth.
    2. Carefully dip the top half of the donuts into the chocolate glaze, and gently move back and forth to get all the excess glaze to drip off. Set aside and let the glaze start to harden, about 2 minutes.
    3. Once the glaze is starting to set (but isn't hard yet), dip the glazed part of the donut into the shredded coconut and roll around to make sure all sides are coated. Gently shake the donut above the bowl to remove any excess coconut.

    Recipe adapted from It Doesn’t Taste Like Chicken – “Classic Vegan Chocolate Glazed Donuts

    Lamington Donuts (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    0
  • Donuts & Cinnamon Rolls FOOD

    Black & White Banana Bread Donuts (Vegan)

    Black & White Banana Bread Donuts – Moist banana bread cake donuts covered with a dark chocolate and vanilla glaze

    Black & White Banana Bread Donuts (Vegan)

    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Black & White Banana Bread Donuts (Vegan)

    Here’s something not many people know about me: I love love love black & white cookies. I don’t know why I love them so much, I just do. In fact, I love them so much that I dyed my hair half black half white, right down the middle.*

    Black & White Banana Bread Donuts (Vegan)

    When I was going to culinary school, I lived in an apartment right on top of a little health food store, which was super convenient, and also super awesome because they had a huge deli section. I didn’t care too much about the meat or cheese case, but they had a big pastry case with tons of desserts, and most importantly they had black & white cookies, so needless to say I ate a lot of them.

    Black & White Banana Bread Donuts (Vegan)

    For anybody confused, a black & white cookie is exactly what it sounds like: a shortbread cookie frosted with half vanilla and half chocolate frosting, split right down the middle. They’re super simple, but always delicious, and they have a super confusing history in that no one really knows where they came from. Fun fact.

    I made these donuts for National Donut Day, which is a holiday that we should treasure greatly. The recipe is adapted from my Salted Caramel Pumpkin Donuts, and the glaze is my tried-and-true, foolproof glaze that I use for pretty much everything.

    Black & White Banana Bread Donuts (Vegan)

    Here’s What I Used:

    Black & White Banana Bread Donuts (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Dessert
    Serves: 12
    Ingredients
    Banana Bread Donut
    • 2½ cups all-purpose flour
    • 2 tsp. baking powder
    • ½ tsp. salt
    • 2 tsp. ground cinnamon
    • 1 cup brown sugar
    • 2 tsp. vanilla extract
    • 1 cup nondairy milk
    • ¼ cup coconut oil, melted
    • 3 medium bananas, mashed
    Vanilla Glaze
    • 2 cups powdered sugar, sifted
    • 2 tsp. vanilla extract
    • 3 Tbsp. nondairy milk
    Chocolate Glaze
    • 1 cup powdered sugar, sifted
    • ¼ cup cocoa powder
    • 1 tsp. vanilla
    • 2 Tbsp. nondairy milk
    Instructions
    To make the donuts:
    1. Preheat the oven to 350ºF.
    2. Sift together the dry ingredients (flour, baking powder, salt, and cinnamon), add the brown sugar and mix well to make sure there are no lumps.
    3. Fold in the wet ingredients (milk, vanilla, coconut oil, and mashed bananas) and mix until just combined, making sure to not overmix.
    4. Pour batter into the wells of a greased donut pan. Bake 14-15 minutes until golden brown.
    5. Let cool completely before decorating.
    To decorate:
    1. Mix the glazes in two separate bowls, whisking well to make sure there's no lumps.
    2. Place donuts on a wire rack over a baking sheet, then pour glaze on each half of the donut. I suggest using a small spoon or knife to make sure the glaze is evenly spread. Once the glaze is poured, gently tap the baking sheet to get the excess glaze to drip off.

    *Yes I did actually dye my hair like that, but not because I’m obsessed with black & white cookies. I just thought it looked cool.

    Black & White Banana Bread Donuts (Vegan)

    Black & White Banana Bread Donuts (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    0
  • Donuts & Cinnamon Rolls FOOD

    Sourdough Cinnamon Rolls (Vegan)

    Sourdough Cinnamon Rolls – Rich, gooey cinnamon rolls made with sourdough starter, and drizzled with a cream cheese frosting

    Sourdough Cinnamon Rolls (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Happy Friday! It’s almost the weekend, and also it’s almost Mother’s Day, and you should totally make these for your mom. She deserves them.

    Everybody loves cinnamon rolls, that’s just a fact of life. But these are not plain, boring cinnamon rolls. These are made with sourdough starter discard, and it gives them a sturdy texture (which is a good thing, trust me) and subtle sour tones without being full-on SOURDOUGH.

    Sourdough Cinnamon Rolls (Vegan)

    You guys know I’m a little bit obsessed with using sourdough starter discard in recipes, because sourdough is such a good flavor but making the starter requires throwing out so much dough and I’m just not into that. So I’ve created a few recipes that use up the starter discard: Blueberry Sourdough Scones, Sourdough Chocolate Cake, and now these Sourdough Cinnamon Rolls.

    Sourdough Cinnamon Rolls (Vegan)

    I kind of switched up the whole cinnamon roll shape thing here by baking them in individual muffin tins, but you can totally make the cinnamon rolls in a normal baking pan. They’re equally delicious either way.

    Here’s What I Used:

    Sourdough Cinnamon Rolls (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Bread
    Serves: 12
    Ingredients
    Sourdough Cinnamon Rolls
    • 2¼ tsp. dry active yeast
    • ½ cup nondairy milk, plus more if dough is very dry
    • ½ cup vegan butter, divided
    • ¼ tsp. salt
    • 2½ cups all-purpose flour
    • 1 cup sourdough starter discard
    • 1½ tsp. cinnamon
    • ¼ cup + 1 Tbsp. granulated sugar
    Cream Cheese Frosting
    • 2 Tbsp. vegan butter
    • 1 cup powdered sugar
    • 2 ounces vegan cream cheese
    • ¼ tsp. vanilla extract
    Instructions
    1. Heat the milk and 3 Tbsp. of the butter until warm (about 110ºF).
    2. Sprinkle in the yeast and let rest 10 minutes.
    3. Add the yeast to the bowl of a stand mixer (fitted with a dough hook), along with 1 Tbsp. granulated sugar, salt, and 1 cup flour.
    4. With the mixer on low, gradually add the remaining flour, then the sourdough starter. Increase the mixer speed to medium and let knead 5 minutes until the dough comes together. Keep an eye on the moisture of the dough. Once kneaded, the dough should form a solid ball and be sturdy but soft when you poke it. If the dough is wet or sticky, add a Tbsp. of flour.
    5. Place dough in a lightly-oiled bowl, cover with a clean dish towel, and let rise in a warm spot for 1 hour until doubled in size.
    6. Dump dough onto a floured surface, then roll into a large rectangle. Melt remaining butter and brush most of it over the dough (save a small amount of melted butter to brush over rolls right before baking), then sprinkle with cinnamon and ¼ cup granulated sugar.
    7. Roll tightly, making sure to pinch the seam tightly. Cut rolls to desired size, then place either in a baking pan or into individual muffin tins.
    8. Cover with a clean dish towel and place in a warm place to rise. Let rise 30-45 minutes, until the rolls are big and puffy, but not quite doubled in size.
    9. When the rolls are almost done rising, preheat the oven to 350ºF.
    10. Brush rolls with remaining melted butter, then bake 25-30 minutes until golden brown.
    11. To make the cream cheese frosting, combine all frosting ingredients in a bowl and mix until smooth. Drizzle over warm cinnamon rolls.

    Sourdough Cinnamon Rolls (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    0
  • Donuts & Cinnamon Rolls FOOD

    Blood Orange Olive Oil Donuts (Vegan)

    Blood Orange Olive Oil Donuts – Moist, rich citrus donuts made with olive oil and covered in a sweet and tart blood orange glaze

    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    I’m obsessed with blood oranges. Literally obsessed. It’s officially blood orange season and I’ve been on the hunt for them for close to a month now, checking pretty much every grocery store in California, and I FINALLY found some this week! I’m so happy. I’m kind of shocked that any of these oranges lasted long enough for me to bake with them, but here we are.

    Blood Orange Olive Oil Donuts (Vegan)

    This is my favorite citrus recipe, which is awesome as a cake but somehow even better as donuts. I usually make it with oranges or lemons, but I had to make it with blood oranges because I knew it would be over the top delicious. And it is. Please don’t let the olive oil scare you: it doesn’t make the donuts greasy at all, it makes the donuts super moist and gives it a great crumb structure.

    PS look at that glaze, that color is everything.

    Blood Orange Olive Oil Donuts (Vegan)
    Here’s What I Used:

    Blood Orange Olive Oil Donuts (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Donuts
    Serves: 12
    Ingredients
    Olive Oil Donuts
    • 1 cup nondairy milk
    • 1 Tbsp. blood orange zest
    • 1 Tbsp. freshly-squeezed blood orange juice
    • ¾ cup granulated sugar
    • ⅓ cup olive oil
    • 2 cups (minus 4 Tbsp.) all-purpose flour
    • 4 Tbsp. cornstarch
    • 1 tsp. baking soda
    • ½ tsp. salt
    Blood Orange Glaze
    • 1 Tbsp. blood orange zest
    • 2 Tbsp. freshly-squeezed blood orange juice
    • 1 cup powdered sugar
    Instructions
    1. Preheat oven to 350ºF.
    2. Mix together the nondairy milk, 1 Tbsp. orange juice, 1 Tbsp. zest, granulated sugar, and olive oil.
    3. Sift together the dry ingredients (flour, cornstarch, baking soda, and salt).
    4. Fold the wet ingredients into the dry ingredients and fold gently, mixing until just combined. Be careful not to overmix!
    5. Scoop the batter into a greased donut mold, filling about ¾ of the way full.
    6. Bake for 15-20 minutes until golden brown on the edges.
    7. For the glaze, combine the remaining 2 Tbsp. orange juice with 1 cup sifted powdered sugar. Mix well until completely smooth, then drizzle over the cooled donuts. You can also dip the donuts in the glaze, but be careful because the glaze sets very quickly so it could rip the donuts!
    8. Garnish with a small pinch of orange zest.

    Blood Orange Olive Oil Donuts (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    0
  • Donuts & Cinnamon Rolls FOOD

    Salted Caramel Pumpkin Donuts (Two Ways!)

    Salted Caramel Pumpkin Donuts – Spiced pumpkin cake donuts with a marbled vanilla and salted caramel glaze. Sweet, a little salty, perfect for fall, and 100% vegan!

    Salted Caramel Pumpkin Donuts (Two Ways!)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    It took me a long time to get into caramel.
    I used to haaate caramel. It ruined desserts for me. And then in culinary school, I tried salted caramel and EVERYTHING CHANGED. I know a lot of people try to avoid salt when they can, myself included. And you should! Except when baking. Never be afraid of salt when baking. Honestly since culinary school I’m like PUT SALT ON TOP OF COOKIES, PUT SALT ON DONUTS! Which brings us to here.

    Salted Caramel Pumpkin Donuts (Two Ways!)

    I, like most people in the world right now, am craving anything pumpkin. And I’m always craving donuts, which is another thing it took me a long time to get into. But I LOVE these donuts. The pumpkin cake is dense and perfectly spiced, the caramel flavor is sort of subtle, but I like that. Caramel has a tendency to be overwhelmingly sweet and while yes, these donuts are very sweet, it’s not overwhelming like a regular caramel would be.

    Salted Caramel Pumpkin Donuts (Two Ways!)

    I’m sure you’ve seen videos over the past year of people dipping galaxy donuts or marbled cookies. This is basically the same thing except that it’s FREAKIN’ SALTED CARAMEL.
    The “Two Ways” comes in because there’s two ways you can do the glaze on these donuts. The first way is to put the vanilla glaze in a shallow dish, thicken the caramel sauce with some powdered sugar, drizzle it over the vanilla glaze, and dip the donuts.
    OR!
    You can put the vanilla glaze in a shallow dish and drizzle the straight caramel sauce over it. The first way will end up more like a ‘frosting’, and the second way will end up more like a thinner glaze. You can tell the difference in the photo below, the white ones are the ones with the ‘frosting’, the darker brown ones have the thin glaze. I hope this makes sense, my brain is all scrambled today. I should have made a video or something.

    Salted Caramel Pumpkin Donuts (Two Ways!)

    Here’s What I Used:

    Salted Caramel Pumpkin Donuts (Two Ways!)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Donuts
    Serves: 12
    Ingredients
    Pumpkin Donuts
    • 2½ cups all-purpose flour
    • 2 tsp. baking powder
    • 1 tsp. salt
    • 2 tsp. ground cinnamon
    • 1 cup brown sugar
    • 1 cup nondairy milk
    • ⅔ cup pumpkin puree
    • ¼ cup coconut oil, melted
    • 2 tsp. vanilla extract
    Vanilla Glaze
    • 1 cup powdered sugar
    • 2 Tbsp. nondairy milk
    • ½ tsp. vanilla extract
    Salted Caramel Sauce
    • ½ cup brown sugar
    • ¼ cup vegan butter
    • 2 Tbsp. nondairy milk
    • ½ tsp. vanilla extract
    • pinch of salt
    • ½ cup powdered sugar (optional)
    Instructions
    1. Preheat oven to 350°F.
    2. Sift together the flour, baking powder, salt, & cinnamon. Add the brown sugar and mix well.
    3. Add the nondairy milk, pumpkin, coconut oil, & vanilla and mix well.
    4. Pour into a greased donut pan and bake 14-15 minutes until golden brown.
    For the vanilla glaze:
    1. Mix the powdered sugar, nondairy milk, & vanilla, and mix well until no lumps remain.
    For the salted caramel sauce:
    1. Add the brown sugar, butter, nondairy milk, and salt to a small saucepan. Bring to boil and let boil 1 minute. Remove from heat, add the vanilla, and stir continuously for 3 minutes.
    To decorate:
    1. Method 1: Add the vanilla glaze to a shallow bowl. Combine the caramel sauce and the ½ cup powdered sugar and mix well until no lumps remain (you may not use all of the caramel, so just add it gradually until it's the consistency you want). Drizzle the caramel glaze over the vanilla glaze, gently marble the two together, and dip the donuts.
    2. Method 2: Add the vanilla glaze to a shallow bowl. Drizzle the caramel sauce over the vanilla glaze, gently marble the two together, and dip the donuts.

    Recipe adapted from Food52

    Salted Caramel Pumpkin Donuts (Two Ways!)

    Salted Caramel Pumpkin Donuts (Two Ways!)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    0