Vegan Baked Sugar Cinnamon Pumpkin Donuts
Baked Sugar Cinnamon Pumpkin Donuts
Ingredients For the donuts:
⅔ cup milk of choice (I used soy)
⅓ cup mashed, roasted pumpkin or squash flesh (or use canned pumpkin)
3 tablespoons butter of choice (I used a plant based one), plus extra for glazing
2½ cups plain flour
¼ cup granulated sugar
1 teaspoon sea salt
1¼ teaspoons instant yeast
1 teaspoon vanilla extract
For the cinnamon sugar:
⅓ cup granulated sugar
1 teaspoon sugar
Preheat the oven to 190c (375f)
Blend the milk, pumpkin and butter until very smooth.
Heat the milk mixture in a pan or microwave until warm but not too hot to touch. This should take about a minute in the microwave.
In a separate bowl whisk together the flour, sugar, salt and yeast.
Stir in the milk mixture and vanilla until a dough is formed.
Let it rest for 10 minutes, then knead for around 5 minutes, until smooth and elastic.
Place in a bowl and cover with cling or a plate and leave to prove at room temperature for 1½ hours hours.
Turn the proved dough out onto a floured surface and roll out to ½ an inch thick.
Cut out 10 to 12 donuts, rerolling as little as possible.
Place the donuts on a lined baking sheet and bake for 10-12 minutes, or until lightly golden.
While they bake, mix the sugar and cinnamon in a bowl.
When the donuts are baked, immediately brush all over with butter and roll in the sugar.
Let them cool for a few minutes, then dig in!