While many people adore doughnuts, this cinnamon-coffee-vanilla creation truly stands apart from the rest. The indulgent delight is crafted through a baking process rather than frying, rendering it a significantly healthier alternative to the traditional doughnut. Adorn these sweet treats with whimsical flair by adding a dash of creativity to the glazed surface, incorporating any available kitchen treasures that catch your eye.
Crisp, Cinnamon-Infused Vegan Doughnuts Paired with a Rich Coffee and Silky Vanilla Glaze, Perfectly Free from Gluten.Crisp Morning Delights: A Recipe for Vegan, Gluten-Free Cinnamon Doughnuts with Coffee and Vanilla GlazeFor the Dry Ingredients:For the Wet Ingredients:For the Coffe Glaze:For the Vanilla Glaze:Baking Cinnamon Doughnuts with a Rich Coffee and Vanilla Glaze: A Delightful Vegan and Gluten-free TreatTo Make the Doughnuts:To Make the Glazes:
Crisp, Cinnamon-Infused Vegan Doughnuts Paired with a Rich Coffee and Silky Vanilla Glaze, Perfectly Free from Gluten.
Crisp Morning Delights: A Recipe for Vegan, Gluten-Free Cinnamon Doughnuts with Coffee and Vanilla Glaze
For the Dry Ingredients:
- 2 cups gluten-free self-raising flour
- 1 ¼ cups finely granulated sugar
- 1/4 teaspoon ginger, ground
- 1/4 teaspoon nutmeg, ground
- 1 teaspoon cinnamon, ground
- 2 teaspoons baking powder
For the Wet Ingredients:
- 1 1/4 cup unsweetened soy milk
- 1 vegan egg
- 1/4 cup vegan butter
- 2 teaspoons vanilla extract
For the Coffe Glaze:
- 1 cup powdered sugar
- 2 1/2 tablespoons coffee, brewed
- A pinch of espresso
For the Vanilla Glaze:
- 1 cup powdered sugar
- 1 teaspoon unsweetened soy milk
- 1 teaspoon vanilla extract
Baking Cinnamon Doughnuts with a Rich Coffee and Vanilla Glaze: A Delightful Vegan and Gluten-free Treat
To Make the Doughnuts:
- Preheat the oven to 350 degrees Fahrenheit; generously grease doughnut pans for effortless release.
- Combine the dry ingredients in a sizeable mixing bowl.
- As the flames of the stovetop gentle dance beneath the small saucepan, the pat of butter begins to surrender its solidity, gradually yielding to the warmth and melting into a silky, smooth consistency.
- With a whisk in hand, combine the vegan egg substitute, warm melted butter, non-dairy soy milk, and a hint of vanilla essence in a distinct bowl, stirring until the resulting blend is silky and even in consistency.
- Combine the damp ingredients with the dry ones, stirring thoroughly to ensure a uniform blend.
- Attach the prepared doughnut mixture to a piping bag equipped with a circular tip, then gently dispense the dough into the molds until each is approximately three-fourths filled.
- Pop the trays into the preheated oven and let the contents bake for 15 to 18 minutes. When you insert a utensil, such as a knife or skewer, into the meat, it should slide out cleanly without any residual juices or particles attached, indicating doneness.
- Permit the doughnuts to cool completely on a wire rack prior to glazing.
To Make the Glazes:
- Combine icing sugar and coffee in a mixing bowl, whisking until the mixture becomes smooth and luminous.
- Make the vanilla glaze but substitute its ingredients with those of the chocolate glaze?
- Carefully submerge the freshly fried doughnuts in the sweet glaze, allowing excess to drip off before gently placing them on a wire cooling rack to prevent moisture accumulation. Now is the ideal moment to adorn your doughnuts with a medley of toppings, including nuts, toasted coconut flakes, artisanal coffee beans, rich cacao nibs, or a subtle sprinkle of coffee powder.
- Allow the items to chill in the refrigerator for approximately 5 minutes.
