Donuts… Chocolate Dipped. Enough Said.

It’s almost obscene to have the ability to make these so easily!

We went back and modified the recipe that we originally found from Vegan Yum•Yum so that an egg substitute, such as Energ-G Egg Replacer, is not necessary. Instead we used apple sauce, which is usually our go-to replacement for the all-mighty egg…. The result is actually a much lighter, fluffier dough… Yum.

Flour – 1 Cup
Sugar – 1/2 Cup
Baking Powder – 1 1/2 Teaspoons
Salt – 1/4 Teaspoon
Nutmeg – Just a dash
Cinnamon – Just a dash
Soymilk – 1/2 Cup
Apple Cider Vinegar – 1/2 Teaspoon
Vanilla Extract – 1/2 Teaspoon
Applesauce – 1/4 Cup
Earth Balance (or non-dairy margarine) – 4 Tablespoons

Dairy Free Chocolate Chips or Chucks for melting — we used Enjoy Life Chocolate Chunks (try not to eat them all before melting!)

You will need: 2 mixing bowls + one glass bowl for melting chocolate & one sauce pot that is equal in size; wire whisk; spoon for mixing; donut maker;

Mix together the dry ingredients in one bowl and the wet in another and set your chocolate chunks (or chips) to melt. In order to melt without burning, fill the pot with about an inch of water and then place a glass bowl that just fits in, but does not touch the water, into the pot — add the chocolate and then turn on the burner. Once the water starts to steam, you can turn off the burner — the chocolate should melt accordingly, and remove from the heat once it is all melted. Combine the wet and dry ingredients and then set the donut maker to heat — as mentioned in a previous post, our donut maker is by babycakes, which makes mini donuts.

Once the donut maker is ready, spoon in about a tablespoon of the batter per donut mold and cook for 3-5 minutes or until golden brown. Remove the donuts and let them cool until warm — not hot or cold, but warm. Carefully dip each donut into the melted chocolate and then try not to eat them until they have cooled… The longer the donuts cool, the harder the chocolate will become.

Whatever you do, do NOT forget to lick your fingers.

And the NOSH – Did Will eat it? YES! Although he really loved the chocolate before it was melted because it wasn’t as messy. Such a PERFECTIONIST!

In other news, Will’s Kitchen is now running advertising over at http://sprocketink.com/ and http://www.minimunchers.com/ — if you have a website that you would like for us to advertise on, please let us know!

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15 thoughts on “Donuts… Chocolate Dipped. Enough Said.

    1. HA! Well, we stumbled on the donut maker at BJ’s… we were wanting to make them anyway, so the timing was perfect. You obviously don’t need a donut maker — it just made the experience more interactive for Will. The original recipe that we modified was from a blog called Vegan Yum Yum — she says to bake your dounuts in a mold, similar to a muffin pan for approx. 12 minutes @ 350°. Take a look at her site, it’s rather amazing! http://veganyumyum.com/2007/02/mini-donut-test-kitchen/ — The traditional way to make donuts is to deep fry them, which is BEYOND delicious, but again — not so much fun for a 3 year old baker and not nearly as healthy…

  1. Thank you – I’ve been looking for a donut recipe that does not have yeast or egg replacer (because I’m lazy mostly). I don’t have a donut maker either – could I bake them in a donut mold pan in the oven? Thanks.

  2. Thanks! I tried a recipe with yeast that I deep fried (from Bakin Without Eggs). It took all day & was a disaster! (For me at least, although I like that book.) So I will try this. My son has all the allergies of yours plus soy & seeds. I need to make donuts for him for a Halloween donut eating contest…

  3. YES! Thanks for posting this just in time for our annual Halloween Party. Our favorite game is “Donuts on a String” and this year my allergic kids will be participating with real donuts (bagels just haven’t provided the same thrill), thanks to you!

    1. I don’t see why not, although you may want to adjust the amount of rice flour because it tends to make dough a little more dense/starchy… I have heard that adding a little Tapioca or Arrowroot to the Rice Flour will result in the dough being a little more moist, but I haven’t tried this…

  4. what kind of a donut cooker is used? one with frying oil or no oil? I’m not familiar with donut cookers. Thank you, the recipe sounds fantastic. I can’t have yeast or dairy so this recipe is perfect.

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