Vegan Cinnamon Doughnuts (oil-free & date-sweetened)

Makes 6 small doughnuts and 6-8 doughnut holes

113.5 g whole wheat pastry flour (plus 1 tsp for dusting)
50 ml vegan buttermilk*
3 medjool dates (72-74 g), mashed/pureed
0.87 g instant yeast (just under 1/2 tsp)
1/2 tsp cinnamon
Pinch of table salt

Cinnamon sugar topping:
2 tsps rice malt syrup or liquid sweetener of choice
1 tbsp fine raw sugar
1/4 tsp cinnamon

*to make vegan buttermilk, simply add 1/2 tsp white vinegar or lemon juice to a measuring cup and pour in unflavored soy/nut milk until the mixture reaches the 50 ml line; allow it to rest for 10 minutes until noticeably curdled


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