Not done a donut post since my ‘dirty donut’ recipe a while back and we won’t go into what the Urban Dictionary informed me of what that term (which I innocently thought I’d invented) referenced so I’ll keep this title clean! Boring, but family-friendly.
At least I don’t need to bang out an essay on what’s in these donuts, it’s pretty clear from the title- it’s what it says on the can. Is that the saying?! I’m way too overworked to think clearly so I’ll leave the idioms aside (bar the one I’ve attempted).
In my opinion, these donuts tasted darn good without anything on the side, but I had a heck load of pumpkins still leftover from my Halloween bash so I had to use them up someway, somehow, and caramel seemed like the only way to go.
So how to make these simple cinnamon donuts you ask with this glorious accompanying pumpkin caramel? Well here you go…
Cinnamon Sugar Donuts Recipe
Serving size:
Makes 18 small donuts
Ingredients for baked donuts:
- 150g plain flour
- 90g soft golden sugar
- 1 tsp baking powder
- 65ml soya milk
- 1 tbsp lemon juice
- 1 flax egg
- 1 tsp vanilla extract
- 60g rapeseed oil
Ingredients for cinnamon sugar:
- 1 tbsp cinnamon
- 2 tbsp caster sugar
Ingredients for vegan caramel:
- 250g pumpkin puree
- 50ml maple syrup
- 1 tsp vanilla extract
- ¼ tsp cinnamon
Method:
- Preheat oven to 180C.
- For the donuts, combine all dry ingredients together.
- Add the lemon juice to the soya milk to curdle.
- Combine all wet ingredients with the dry and beat with a wooden spoon.
- Place into donut moulds and bake for 15 minutes.
- Mix the sugar and cinnamon together and coat donuts whilst lukewarm.
- For the caramel, blitz all ingredients together in a blender until creamy.
Now all that’s left for you to do is to dip, dip, dip away and fly into donut heaven. Aaahhhhh.
Made this Recipe?
If you had a go at these donuts please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
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