Coffee Maple Glazed Vegan Baked Donuts

I wanted to go right into this by talking about the construction workers and the home renovations, but I feel like before all of that I need to just say I am really proud of these donuts. I feel like it's important sometimes to say that so, here it is. I feel proud. It is intimidating to start a food blog. I know it isn't important or healthy to compare yourself to other people/other blogs, but it's also really hard not to. Sebastian and I wanted to start this blog for a few reasons, but a big part of it is just to have this huge archive of all the food we make. Last september I started a job catering baked goods to the student run cafe at my university. I bought 22 pounds of flour and since I had it around all the time I began baking like crazy. I also began photographing my food with my phone. After tons of instagram posts and kind of crappy pictures I thought it would be cool to start a blog and try to take better photos and actually develop my own recipes. So this is what it is, and I'm having so much fun with it!

Anyways that got kind of off track. I was going to start by saying that my mom is having some work done on the upstairs so there were construction people hanging around the house. I fed them lots of donuts. I even offered one to the guy delivering the bathroom sink but he kindly declined the offer. These last few weeks have been a bit stressful because I've been trying to find a summer job with little success. I'm sure every student studying away from home can relate to that. So many people don't want to hire someone just for 4 months. So I've been spending a lot of time in the kitchen baking and cooking and scrolling through endless craigslist job postings. Most of that time was spent alongside the construction guys as they hauled large pieces of glass up the stairs and pushed mattresses through second floor windows (I got a good pic of that one)! Finally yesterday I found a job at this great cafe around the corner from my mom's house. It is run mostly by women and is a super awesome environment to be a part of. To celebrate, I made these donuts.

The first batch of donuts I baked came out super browned on top, almost burnt. I was worried that the addition of whole wheat flour had made them too dense and breadlike, but it turned out I just needed to adjust the baking time and it worked out great! I added freshly grated nutmeg into the dough to spice things up a little, and in combination with the flax egg these donuts have a nutty, comforting flavour. They are a bit too sweet for a morning treat, but totally awesome as an afternoon snack with some coffee. It's no big deal to swap out a different flour combo too. If you want to use spelt instead of whole wheat go ahead, or you could use only all purpose white flour. However, I wouldn't recommend using only whole wheat or spelt because they will be too dense and not desserty enough. Seriously though, whip up a batch of these just put a smile on everyone's face! They make the whole house smell like fresh bread and coffee. What could possibly be better?

Coffee Maple Glazed Vegan Baked Donuts

Makes 22 donuts + donut holes

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Ingredients

Yeast Mixture:

  • 2 1/2 tsp active dried yeast
  • 1 tbsp maple syrup or honey
  • 1/4 cup warm almondmilk (about 110 degrees)

Donut dough:

  • 2 tbsp coconut oil melted
  • 1/2 almondmilk warmed
  • 1 flax egg
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1 cup whole wheat flour
  • 1 1/2 cups all purpose flour (divided)

Glaze:

  • 2 cups icing sugar
  • 2 1/2 tbsp strong brewed coffee
  • 1 tbsp maple syrup
  • 1 tbsp almondmilk (or more to thin)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt

Topping:

  • 4 tbsp ground oats
  • 1 tbsp brown sugar
  • 1 tbsp coconut oil

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Notes

Make flax egg and set aside.

Combine the yeast, maple syrup, and warm almondmilk and let sit until foamy (5 - 10 minutes).

In the meantime, mix together the coconut oil, almondmilk, flax egg, brown sugar, and salt in a medium size mixing bowl. Make sure there are no clumps. Add in the yeast mixture and stir to combine. Slowly add in flour 1/2 cup at a time but reserve the extra 1/2 cup of white flour. Once the dough can easily form into a ball (even if sticky), place on a floured surface and kneed with the remaining 1/2 cup of white flour for 3 - 5 minutes. Form dough into a smooth ball and place in a well oiled bowl. Cover with plastic wrap and let rise in a warm place for 1 hour or until dough has doubled in size.

Once dough has doubled roll it out on a lightly floured surface until it is 1/2 inch thick. Cut out donuts and donut holes using a round cutting device. The size is optional, whatever you think you would like to eat! Cover the donuts and donut holes with plastic wrap and let rise for 1 more hour. To check if your donuts have proofed and are ready to be baked, poke the dough lightly with one finger. If the dough springs back into place, it is ready for baking.

Bake donuts at 350 for 8 minutes. Do not overbake! They won't be golden on the outside but that is okay. Cool completely before glazing.

To make glaze simply combine all ingredients and whisk until no clumps form. The glaze will harden if left too long so try to make it right before use. If it hardens just give it a good whisk and it should soften up.

To make the topping combine grind oats roughly (I used my coffee grinder for this). You don't want a powder, make sure there are still some visible oat pieces in the mix. Mix oats, brown sugar, and coconut oil in a small bowl. Squish mixture with your fingers until crumbly.

Glaze, top, and enjoy!