UPDATE: these are good, but because they're baked, they really don't really taste much like donuts. DS2 (3yo) had fun helping me glaze and sprinkle them :)
Baked Sprinkle Donuts
Makes 12 donuts
335g (2 2/3 cups) all-purpose flour
135g (2/3 cup) sugar
2 teaspoons baking soda
2 teaspoons ground nutmeg (altn: ground ginger, allspice, and/or cloves)
1 teaspoon salt
245g (1 cup) rice milk
50g (¼ cup) canola oil
60g (¼ cup) white or apple cider vinegar
1 teaspoon pure vanilla extract
Vanilla or Chocolate Glaze (recipes below)
Optional toppings: Rainbow or chocolate sprinkles, shredded coconut, mini nut-and-dairy-free chocolate chips.
- Preheat the oven to 375 degrees.
- Lightly grease two donut pans.
- In a large bowl, whisk flour, sugar, baking soda, nutmeg, and salt.
- In a medium bowl, whisk nondairy milk, oil, vinegar, and vanilla.
- Add the wet ingredients to the dry and whisk together quickly until just combined. Do not over mix. Using a pastry bag or plastic bag with the tip cut, pipe batter into the prepared donut pans and bake for 10 to 12 minutes.
- Prepare glaze (recipes below).
- Remove the pan from the oven and let sit 5 minutes before unmolding.
110g (1 cup) powdered sugar
2 tablespoons rice milk
In a small bowl, whisk the powdered sugar and nondairy milk until smooth.
¼ cup semisweet chocolate chips (nut and dairy-free)
2 tablespoons plus 1 teaspoon rice milk
½ cup powdered sugar
In a double boiler or microwave, melt the chocolate chips and nondairy milk together. Whisk in the powdered sugar until smooth. Let sit for 5 to 10 minutes before glazing so that the glaze thickens and any powdered sugar clumps dissolve.
To assemble donuts: Dip each donut into the glaze, covering the top. Twist the donut as you remove it from the glaze to give it a nice finish and prevent dripping. Immediately sprinkle the topping onto the glaze and let set.