I’ve always had a little bit of a love-hate relationship with doughnuts….
I mean, on the one hand, they are sweet, sugary pillows of loveliness…
But then, on the other, they are deep fried, oily, and afterwards leave me feeling like a bloated leaden cloud of oil…
Which is a shame. As I have many pleasant childhood memories of doughnuts. And Churros – The doughnuts’, long, thin, cinnamony-cousin.
I can remember wandering through the amazingly large dream-scape of Disneyland Florida as a child, gazing at the magically come-to-life cartoon characters, stunned by the colours, music and parades at every turn. Being invited to join in a masquerade parade, and being given a sparkly sequinned mask (which I still have), seeing the world through the stunned, wide-eyed wonder of a child. And munching on Churros, fresh from the fryer; savouring their warm, cinnamon-sugary goodness, whilst enjoying basking in the make-believe, magical world that is Disney…
Now how can something with such fond memories leave such an unpleasant taste in one’s mouth?
So I decided that is was time to do what I love doing most..
Make a healthier, but still amazingly scrumptious, version of the much-beloved Doughnut!
This darling is like what you would get if the doughnut and the churro got together and had a gorgeous little baby..
(despite its deep-fried parents, it somehow came out healthy. Must have been a recessive gene..)
What you will need for your Doughnutty, cinamonny adventures….
Now, before you all start panicking because you don’t have a mini doughnut maker, fear not. These work perfectly well when cooked in mini cupcake cases (they turn out like rather cute doughnut-holes! Or Churro-dots)
To begin your doughnut adventure, add a quarter of a cup of silken tofu, two tablespoons of margarine (or your oil of choice – Coconut would work well here!) a quarter cup of white sugar (caster or cane sugar works well) and a quarter cup of soft brown sugar to a bowl..
And mix together with a fork. You can use a blender or food processor if you like, but I find a fork works just as well 🙂
Now, do not fret if your mixture now looks like a slightly curdled mess. This is normal! So, breath deeply, relax, and continue to the next steps…
Now is the time to add in a teaspoon of vanilla essence. I like to use this stuff when I can. Now, if you’d like to use a vanilla pod, a good scraping of vanilla seeds would work wonderfully. Similarly, if you only have a cheaper vanilla essence on hand, that will work just fine too 🙂 The flavour just won’t be as strong. But it will still taste darn good!
Add in 1/2 a cup a self raising flour. Give it a good old mix, then add in 2 tablespoons of soya milk, and an extra quarter cup of flour. Add a little pinch of salt, half a teaspoon of baking powder, and half a teaspoon of cream of tartar, and mix it all together until it forms a smooth, but slightly thick batter.
Once the batter is ready, it’s time to mix together your sugary-sweet coating. In a separate bowl, mix together two tablespoons of caster (or cane) sugar, with 1/2 a teaspoon of cinnamon. Mix together vigorously to ensure everything is mixed together equally 🙂
I would definitely recommend that, once you’re ready to get cooking, you get the batter, cinnamon-sugar, and clean plate for placing the finished doughnuts on, all lined up. This way, everything is where you need it to be, and it makes things Oh so much easier!
Add teaspoon-sized blobs of doughnut batter to your lightly-oiled doughnut maker..
You don’t want it to be too full. Just like this should work out fine 🙂 I like to turn on the machine as I’m filling it so that is has some time to warm up. Once you’ve distributed the batter, close the lid, and let them cook for 2 and a half minutes.
Now, if your wonderful doughnuts end up like this – There’s no need to worry. They come right out, no problem 🙂 Pop them out with the help of a clean teaspoon, and place them straight into your cinnamon-sugar mixture.
Give it a good ole mix around – The sugar sticks to the surface a lot better when the doughnut is still warm, so it’s best to work quickly here.
And if you follow these instructions, you will soon be left with a wonderful plate of warm, sweet, cinnamony doughnuts (with less fat in the mix, and no deep-fat fryer in sight!)
Now, if you don’t have a doughnut maker, Simply pop your mixture into mini cupcake cases, and bake at 210 degrees centigrade, for 9 minutes, or until golden on top and a toothpick, once inserted, comes out clean. You could bake these in normal-sized cupcake cases, but they would take a bit longer to cook!
A lovely party of mini doughnuts and doughnut-holes.. Yum!
These scrumptious doughnuts have so much less fat than their deep-fried counterpart, and also sport a nice amount of protein too! Whilst not exactly a health food, these are a treat you can feel good about! (And as an added bonus – They’re mini! Who doesn’t like a miniature treat?? )
And because simply Everything is better with a little extra flourish, these are simply divine when served with some scrumptious Cinnamon-Dream Cashew-Cream ♥
I just can’t resist…
1/4 cup Silken tofu
2 tablespoons Margarine (or oil of choice. Coconut would work well)
1/4 cup White (or cane) sugar
1/4 cup Dark, soft brown sugar
1 teaspoon Vanilla extract (or the seeds of a small vanilla pod)
3/4 cup Self-raising flour – Split into 1/2 and a 1/4 cup
2 tablespoons Soya (or any milk, dairy or non-dairy. Almond would work well here)
1/2 teaspoon Baking power
1/2 teaspoon Cream of Tartar
Small pinch sea salt
2 tablespoons white (or cane) sugar
1/2 teaspoon powdered Cinnamon
What to do…
- In a mixing bowl, cream together the tofu, margarine/oil, and both sugars, with a fork, until you end up with a nice smooth mixture. It might look a little curdled now, but don’t worry – This is normal.
- Add the teaspoon of vanilla, and half a cup of flour. Mix together until the mixture is smooth and thick
- Add the two tablespoons of milk, and the remaining quarter cup of flour, along with the baking powder, cream of tartar, and salt. Mix together thoroughly until a thick mixture is achieved. You might be tempted to thin it out at this point, but if you’re planning on using a mini doughnut maker, please don’t! Wet mixtures will stick, and you’ll end up with broken – though very tasty – doughnut-bits!
- Before you start cooking your doughnuts, make your Cinnamon-sugar. Add 2 tablespoons of white sugar, and 1/2 teaspoon of cinnamon, to a shallow bowl, and mix to combine. Set out the batter, doughnut cooker, cinnamon sugar, and a clean plate, for easy production.
- Spoon teaspoon-sized amounts of batter into your lightly-greased doughnut maker, close the lid, and let it do its merry thing for two and a half minutes.
- Once the doughnuts are cooked, roll immediately in the cinnamon-sugar mixture. These will be Very hot, so some may want to do this step with a spoon, and whilst wearing gloves!
- Place the sugared doughnuts on your clean plate, and cook the remaining batter. then serve hot or cold! This recipe should yield approximately 16 mini doughnuts/churro dots!
- These taste amazing on their own – And even more astounding, when served with some scrumptious Cinnamon-Dream Cashew-Cream ♥
- Fat-free note – Now, if you would like to try making these fat-free, you can substitute the margarine/oil for smooth applesauce (and perhaps reduce the sugar by a tablespoon) and make like normal. You will need to grease the doughnut pan/cupcake cases (a low-fat oil spray would work) – But the texture won’t be as cakey, and will be a bit more dense.
And of course, every breakfast should include….
Doughnuts and Coffee! There is a reason that doughnuts and coffee are a breakfast tradition..
(Though of course, this wasn’t the only thing I ate for breakfast! Worry not!)
The ways of enjoying these are endless! My dad rather likes them with strawberry jam and cashew cream 😉