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Donuts & Cinnamon Rolls

  • 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


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    I’m obsessed with blood oranges. 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 guess what, I FINALLY found some this week! I’m so happy. Between my boyfriend (also a blood orange addict) and I, I’m kind of shocked that they lasted long enough for me to bake with.

    Blood Orange Olive Oil Donuts (Vegan)

    This is my favorite citrus recipe of all time. It’s great as a cake, but somehow even better as donuts. You can totally make it with oranges or lemons, but making it with blood oranges is over the top delicious.

    And please don’t let the olive oil scare you. It doesn’t make the donuts greasy, it makes them 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 Time7 mins
    Cook Time17 mins
    Total Time24 mins
    Course: Donuts
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    Olive Oil Donuts

    • 1 cup nondairy milk
    • 1 Tbsp. blood orange zest
    • 1 Tbsp. freshly-squeezed blood orange juice
    • 3/4 cup granulated sugar
    • 1/3 cup olive oil
    • 2 cups minus 4 Tbsp. all-purpose flour
    • 4 Tbsp. cornstarch
    • 1 tsp. baking soda
    • 1/2 tsp. salt

    Blood Orange Glaze

    • 1 Tbsp. blood orange zest
    • 2 Tbsp. freshly-squeezed blood orange juice
    • 1 cup powdered sugar

    Instructions

    • Preheat oven to 350ºF.
    • Mix together the nondairy milk, 1 Tbsp. orange juice, 1 Tbsp. zest, granulated sugar, and olive oil.
    • Sift together the dry ingredients (flour, cornstarch, baking soda, and salt).
    • Fold the wet ingredients into the dry ingredients and fold gently, mixing until just combined. Be careful not to overmix!
    • Scoop the batter into a greased donut mold, filling about 3/4 of the way full.
    • Bake for 15-20 minutes until golden brown on the edges.
    • 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!
    • 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.

    Blood Orange Olive Oil Donuts (Vegan)
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  • 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!)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 salted caramel pumpkin 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 CARAMEL.

    How to Make Salted Caramel Pumpkin Donuts:

    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!)

    Looking for more donut recipes?

    Salted Caramel Pumpkin Donuts (Two Ways!)

    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Donuts
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    Pumpkin Donuts

    • 2 1/2 cups all-purpose flour
    • 2 tsp. baking powder
    • 1 tsp. salt
    • 2 tsp. ground cinnamon
    • 1 cup brown sugar
    • 1 cup nondairy milk, such as Silk
    • 2/3 cup pumpkin puree
    • 1/4 cup coconut oil melted
    • 2 tsp. vanilla extract

    Vanilla Glaze

    • 1 cup powdered sugar
    • 2 Tbsp. nondairy milk, such as Silk
    • 1/2 tsp. vanilla extract

    Salted Caramel Sauce

    • 1/2 cup brown sugar
    • 1/4 cup vegan butter, such as Earth Balance
    • 2 Tbsp. nondairy milk, such as Silk
    • 1/2 tsp. vanilla extract
    • pinch of salt
    • 1/2 cup powdered sugar optional

    Instructions

    • Preheat oven to 350°F.
    • Sift together the flour, baking powder, salt, & cinnamon. Add the brown sugar and mix well.
    • Add the nondairy milk, pumpkin, coconut oil, & vanilla and mix well.
    • Pour into a greased donut pan and bake 14-15 minutes until golden brown.

    For the vanilla glaze:

    • Mix the powdered sugar, nondairy milk, & vanilla, and mix well until no lumps remain.

    For the salted caramel sauce:

    • 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:

    • Method 1: Add the vanilla glaze to a shallow bowl. Combine the caramel sauce and the 1/2 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.
    • 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.

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  • Donuts & Cinnamon Rolls FOOD

    Coffee Cake Donuts (Vegan)

    Coffee Cake Donuts – Delicious vanilla donuts topped with a cinnamon streusel. Light, fluffy, crumbly, & easy to throw together in minutes!

    Coffee Cake Donuts (Vegan)
    Don’t mess with perfection. That’s all I have to say.

    Coffee Cake Donuts (Vegan)

    Whenever I read a recipe, my mind goes a million miles an hour with ideas to make it my own & make it unique. But once in a blue moon, I make the recipe just as it is. This is one of those recipes that I didn’t change.

    These coffee cake donuts are perfect. The cake is light and fluffy, the streusel is sweet & crumbly, it comes together in a matter of minutes, and you can make it all in one bowl. No mixer required! For this recipe, I put the batter in a donut pan, but I’ve also made this as a regular 8×8 coffee cake and it was just as good. Thank you to the Vegan Queen herself, Isa Chandra Moscowitz, for this recipe!

     

    Coffee Cake Donuts (Vegan)

    Looking for more donut recipes?

    12 Vegan Recipes for Valentine's Day
    Print Recipe
    5 from 1 vote

    Coffee Cake Donuts (Vegan)

    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Donuts
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    • 3/4 cup nondairy milk
    • 1 tsp. apple cider vinegar
    • 1 1/4 cups AP flour
    • 1/3 cup granulated sugar
    • 2 tsp. baking powder
    • 1/2 tsp. salt
    • 1/2 cup canola oil
    • 1 tsp. vanilla extract

    Cinnamon Streusel:

    • 1 cup AP flour
    • 1/3 cup brown sugar
    • 1 tsp. ground cinnamon
    • 1/4 cup canola oil

    Instructions

    • Preheat oven to 375℉.
    • Mix the nondairy milk & vinegar and let sit for 5-7 minutes.
    • Sift the flour, sugar, baking powder, and salt into a big mixing bowl.
    • Add the oil, vanilla, and milk mixture.
    • Mix until smooth, being careful not to overmix.
    • Butter the wells of a donut pan, and then divide the batter evenly. I filled the wells about 3/4 of the way full, and it made about 12 donuts.

    For the Streusel:

    • Combine the flour, brown sugar, cinnamon, & oil and mix until crumbly.
    • Pour the streusel evenly over the donuts & press gently into the cake batter.
    • Bake 30 minutes until light golden brown.

    Recipe by Isa Chandra Moskowitz

    Coffee Cake Donuts (Vegan)

    Coffee Cake 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.

    Coffee Cake Donuts (Vegan)
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