Mmmm, everybody loves light, fluffy Hostess Donettes! Probably because they are just so darn yummy! The following is an awesome Vegan recipe for a Hostess Donette Copycat recipe. It was submitted by Rachel (thank you) and she credits Lolo from veganyumyum.com. Vegan Yum Yum is filled with some really GREAT healthy and delicious recipes so please, check out her website.
Mini Baked Donuts
Make 20 Donuts
1 Cup All Purpose Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp (scant) Nutmeg
1 tiny pinch or shake Cinnamon
1/2 Cup Soymilk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
Egg Replacer for 1 Egg
4 Tbs Earth Balance
Preheat oven to 350Ã‚Âº F
In a large bowl, combine dry ingredients with a whisk to mix thoroughly. Combine wet ingredients in a small sauce pan over medium low heat and mix until earth balance is melted. This mixture should NOT get too hot, you should be able to stick your finger in the mixture. It should feel slightly warm. If you burn yourself, 1) it’s not my fault! and 2) it’s too hot for the dough!
Add wet to dry and mix until just combined. It should form a very soft dough. Like this:
Using a tablespoon measure, scoop out dough into your ungreased nonstick mini-donut pan. Smooth out the top of the dough with your fingers, this will make for more even, prettier donuts, but isn’t crucial.
As you can see, the dough sits just below the rim. If you over fill, your donuts will come out looking like it has a little muffin top. (see below) Not the end of the world, but not very donut-like either.
Bake for 12 minutes. They should not be browned on top, but a tester will come out clean. Invert hot pan over a cutting board or cooling rack to release donuts. Allow to cool completely before decorating.
Time for toppings and variations!
Glaze with Sprinkles
1/2 Cup Powdered Sugar (lump free!)
1 Tbs Soymilk
Bowl full of sprinkles (1/4 to 1/2 cup, ish?)
Whisk soymilk and powdered sugar together. Dip the “bottom” half of the donut (the side with the nicer shape) into the glaze, let some drip off, then dip glaze-side down into sprinkles. Transfer to a wire rack that has been set on top of some parchment paper. The excess glaze will drip through the rack onto the paper for easy cleaning later.
This is the easy part. Melt 6 oz of high quality fairly sweet chocolate over low heat in a double boiler. Remove from heat and stir until chocolate is smooth and barely warm to the touch. I should mention that you should be very careful not to get any water in the chocolate or it could seize, and no one likes that!
Dip your donuts one-by-one into the chocolate until completely covered. Place donut on your wire rack to drip off excess chocolate – it’ll make for a much smoother appearance than if you try to scrape off excess chocolate with your fingers. Allow to set until chocolate isn’t so shiny and can be picked up without making a sticky mess!
*Edit!! So, I waited until the chocolate was set and realized that my donuts had glued themselves to the rack, making the bottoms rip off when your try to pick one up. I think it’d be better to let these set on parchment paper! Also, use a decently sweet chocolate, mine was too bitter.