Browsing Category:

Donuts & Cinnamon Rolls

  • Donuts & Cinnamon Rolls FOOD

    Vanilla Bean Donuts with Berry Glaze (Vegan)

    Vanilla Bean Donuts with Berry Glaze – Moist, baked donuts packed with specks of real vanilla bean, topped with a tart triple berry glaze

    Vanilla Bean Donuts with Berry Glaze

    I’ve been baking up all sorts of delicious things to share on the blog this summer: desserts packed with fresh berries, ice creams and popsicles, s’mores. But the weather outside is weird and cloudy and overcast and doesn’t feel like summer. It doesn’t even feel like spring! So I’m living vicariously through my food and pretending it’s warm outside and I’m laying by the pool.

    Vanilla Bean Donuts with Berry Glaze

    First up on my summer dessert roster is these donuts. They’re perfect for weird days like today when it’s weirdly muggy out and you wish you were on the beach where it’s warm and sunny. They’re like summer in a donut!

    Vanilla Bean Donuts with Berry Glaze

    How to make Vanilla Bean Donuts with Berry Glaze:

    These donuts are super easy to make. Plus they’re baked instead of fried, so they’re a little better for you. And with the berry glaze? They’re practically a health food. To make the berry glaze, I used the freeze-dried fruit from Trader Joe’s (you guys know I’m a huge fan, I put the freeze-fried strawberries all over my birthday cake). I added a few handfuls of freeze-fried fruit (I used a mix of strawberries, raspberries, and blueberries) to the food processor and pulsed a few times until everything was a fine powder. Then I sifted it together with the powdered sugar, added some nondairy milk, and stirred until smooth.

    The reason I use the freeze-dried fruit is because it gives a ton of flavor without watering down the glaze. This glaze holds up and dries slightly to give the donuts a nice coating. And that all-natural color? I can’t get enough.

    Vanilla Bean Donuts with Berry Glaze

    Looking for more donut recipes?

    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Donuts
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    Vanilla Bean Donuts

    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 2 tsp. baking powder
    • 1 tsp. salt
    • 1 cup nondairy milk, such as Silk
    • 1/4 cup vegan butter, such as Earth Balance melted
    • 2 Tbsp. ground flaxseed
    • 1 vanilla bean, scraped

    Triple Berry Glaze

    • 2 cups powdered sugar
    • 1/2 cup freeze-dried fruit, ground into a powder
    • 6 Tbsp. nondairy milk, such as Silk

    Instructions

    To make the donuts:

    • Preheat the oven to 350ºF.
    • Mix the ground flaxseed with 7 Tbsp. of water, stir, and set aside to let thicken slightly (about 5-7 minutes).
    • In a medium-sized bowl, sift together the dry ingredients (flour, baking powder, and salt), then add the sugar and the seeds of the vanilla bean and mix well.
    • Add the wet ingredients (flaxseed, nondairy milk, and melted butter) to the dry ingredients and mix well until no lumps remain. Stir gently, and be sure not to overmix!
    • Pour the batter into the wells of a donut pan (make sure to grease them first!). Bake for 15-17 minutes until golden brown along the edges.

    To make the glaze:

    • Sift together the powdered sugar and dried fruit powder. Add the nondairy milk and mix until fully combined and totally smooth.
    • One at a time, dip the tops of the donuts in the glaze and place on a cooling rack to let the glaze drip down the sides. You can also drizzle the glaze over top if you prefer.
    Vanilla Bean Donuts with Berry Glaze

    © 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 Chocolate Donuts (Vegan)

    Blood Orange Chocolate Donuts (Vegan)

    Citrus season is officially upon us, which means that the blog will soon be overflowing with an abundance of citrus recipes. I blame my “too much” gene, it’ll never let me just create one citrus recipe and call it a day. And when it comes to citrus season, there’s nothing better to me than blood orange.

    Honestly, I’m obsessed with citrus all year round. Citrus desserts, citrus in savory dishes, citrus candles and essential oils. But I’m equally obsessed with chocolate, and I’ve only recently learned that the two can coexist. Meet: blood orange chocolate donuts.

    Blood Orange Chocolate Donuts (Vegan)

    These donuts are rich, chocolatey, and slightly bittersweet in the best way possible. Then they’re double-dipped in a tart blood orange glaze, yum.

    My favorite part of working with things like blood oranges, matcha, etc. is the fact that they’re a natural dye. I avoid using food coloring as much as possible, 1. because it’s crazy unhealthy and 2. because it can leave a really gross aftertaste in your baked goods. So when something will naturally create a beautiful hue like this pink glaze? Count me in.

    Blood Orange Chocolate Donuts (Vegan)

    Blood Orange Chocolate Donuts

    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins

    Ingredients

    Chocolate Cake Donuts

    • 2 Tbsp. flaxseed meal
    • 1 cup nondairy milk
    • 1 tsp. apple cider vinegar
    • 1 1/2 cups all-purpose flour
    • 1/2 cup cocoa powder
    • 1 cup granulated sugar
    • 2 tsp. baking powder
    • 1 tsp. salt
    • 2 tsp. vanilla extract
    • 3 Tbsp. vegan butter, melted

    Blood Orange Glaze

    • 2 Tbsp. vegan butter, melted
    • 6 Tbsp. blood orange juice
    • 4 cups powdered sugar

    Instructions

    For the donuts:

    • Preheat oven to 325ºF.
    • Mix the flaxseed meal with 6 Tbsp. water and set aside to let thicken (5-7 minutes).
    • Mix together the nondairy milk and the vinegar, mix well, and set aside to let curdle (this makes a homemade vegan buttermilk!).
    • Sift together the dry ingredients (flour, cocoa powder, baking powder, and salt). Add the sugar and mix well.
    • Pour in the wet ingredients (flax eggs, vanilla extract, melted butter, and buttermilk). Mix well until smooth.
    • Pour into the greased wells of a donut pan. Bake 15-17 minutes. Remove from oven and let cool fully.

    For the glaze:

    • Mix together the glaze ingredients and stir until completely smooth. Fully dip the donuts once, let the glaze set, then drizzle remaining glaze over the top.
    Recipe adapted from Heather Christo

    © 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.

    Blood Orange Chocolate Donuts (Vegan)

    0
  • 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 Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Servings: 12

    Ingredients

    Vanilla Cake Donut

    • 1 cup all-purpose flour
    • 1 tsp. baking powder
    • 1/4 tsp. baking soda
    • pinch of salt
    • 2/3 cup nondairy milk
    • 2 Tbsp. vegan butter melted
    • scant 1/3 cup brown sugar
    • 1 1/2 tsp. vanilla extract
    • 1 tsp. apple cider vinegar
    • 1/4 cup jam I used raspberry

    Chocolate Glaze

    • 1/4 cup cocoa powder
    • 1 cup powdered sugar
    • 1 tsp. vanilla extract
    • 2 Tbsp. milk
    • sweetened shredded coconut for topping

    Instructions

    For the donuts:

    • Preheat the oven to 350ºF.
    • 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.
    • 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!
    • 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.
    • Bake 13-15 minutes until golden brown. Let cool completely.

    To decorate:

    • Mix together the glaze ingredients and stir until completely smooth.
    • 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.
    • 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.

    Lamington Donuts (Vegan)
    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)

    Here’s something not many people know about me: I love love love black & white cookies. In fact, I love them so much that in college 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. It was super convenient for late-night snacks and early morning breakfasts.

    I didn’t care too much about the deli case full of meats or cheese, but I couldn’t stay away from the bakery counter. There was a big pastry case with tons of desserts, and most importantly there were black & white cookies, so needless to say I ate a lot of them.

    Black & White Banana Bread Donuts (Vegan)

    Black & White Banana Bread Donuts (Vegan)

    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 seriously delicious. Plus they have a super confusing history and 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. Seriously, I use this glaze for everything.

    Black & White Banana Bread Donuts (Vegan)

     

    Black & White Banana Bread Donuts (Vegan)

    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Course: Dessert
    Servings: 12
    Author: Brit Wolfe - Panthers & Peonies

    Ingredients

    Banana Bread Donut

    • 2 1/2 cups all-purpose flour
    • 2 tsp. baking powder
    • 1/2 tsp. salt
    • 2 tsp. ground cinnamon
    • 1 cup brown sugar
    • 2 tsp. vanilla extract
    • 1 cup nondairy milk
    • 1/4 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
    • 1/4 cup cocoa powder
    • 1 tsp. vanilla
    • 2 Tbsp. nondairy milk

    Instructions

    To make the donuts:

    • Preheat the oven to 350ºF.
    • 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.
    • Fold in the wet ingredients (milk, vanilla, coconut oil, and mashed bananas) and mix until just combined, making sure to not overmix.
    • Pour batter into the wells of a greased donut pan. Bake 14-15 minutes until golden brown.
    • Let cool completely before decorating.

    To decorate:

    • Mix the glazes in two separate bowls, whisking well to make sure there's no lumps.
    • 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 of 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.

    Black & White Banana Bread Donuts (Vegan)
    0
  • Donuts & Cinnamon Rolls FOOD

    Sourdough Cinnamon Rolls (Vegan)

    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. You should totally make these Sourdough Cinnamon Rolls 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. 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:

    And now these Sourdough Cinnamon Rolls are joining the list.

    Sourdough Cinnamon Rolls (Vegan)

    I kind of switched up the whole cinnamon roll shape thing here by baking them in individual muffin tins, which creates this really pretty cinnamon ripple. 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 Time2 hrs 30 mins
    Cook Time25 mins
    Total Time2 hrs 55 mins
    Course: Bread
    Servings: 12
    Author: Brit Wolfe - Panthers & Peonies

    Ingredients

    Sourdough Cinnamon Rolls

    • 2 1/4 tsp. dry active yeast
    • 1/2 cup nondairy milk plus more if dough is very dry
    • 1/2 cup vegan butter divided
    • 1/4 tsp. salt
    • 2 1/2 cups all-purpose flour
    • 1 cup sourdough starter discard
    • 1 1/2 tsp. cinnamon
    • 1/4 cup + 1 Tbsp. granulated sugar

    Cream Cheese Frosting

    • 2 Tbsp. vegan butter
    • 1 cup powdered sugar
    • 2 ounces vegan cream cheese
    • 1/4 tsp. vanilla extract

    Instructions

    • Heat the milk and 3 Tbsp. of the butter until warm (about 110ºF).
    • Sprinkle in the yeast and let rest 10 minutes.
    • 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.
    • 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.
    • 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.
    • 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 1/4 cup granulated sugar.
    • 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.
    • 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.
    • When the rolls are almost done rising, preheat the oven to 350ºF.
    • Brush rolls with remaining melted butter, then bake 25-30 minutes until golden brown.
    • 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.

    Sourdough Cinnamon Rolls (Vegan)
    0