Baked donuts, no eggs, no dairy – taste and decoration limited only by your imagination. I have created many different variations and I’ll get round to sharing them with you. However it’s Christmas and that means I can share my Christmas tree donuts with you…
I bought a Christmas tree donut tin last year. I have no idea where I bought it although it’s highly likely it was from a little baking store in Houston. Not much help I know – I’m sorry and searches online have failed to find it.
This has to be the easiest recipe ever:
Donut ingredients (makes between 12 and 24 depending on the tin)
- 2 cups of self-raising flour (Gluten Free flour works too)
- 1/2 to 3/4 cup of caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/4 cup of oil or applesauce
- 1/2 tablespoon of cider vinegar
- 1 tsp vanilla or other flavouring
- 1 cup of water
Pre-heat your oven to 180 degrees centigrade and grease your baking tin. I use Fry Light spray – it’s easy to get into the awkward corners of the tin and helps the baked donuts come out in one piece.
Mix all the ingredients together in a bowl until a smooth mixture is obtained then spoon into the tray – about 3/4 full.
Bake for 8-10 minutes until golden brown and let rest for a minute or two before attempting to remove them.
I decorated the donuts with vegan royal icing, was the first time using it and while I thought it was going to work, it did. Patience is everything in vegan cooking and baking.
- 250 icing sugar
- 4.5 tablespoons of chickpea brine (aquafaba)
- 1 tsp glycerine
Whisk the brine until light and airy then add 200g of icing sugar, continuing to whisk as you do. Add the glycerine and mix thoroughly before adding the remainder of the icing sugar.
You want to create a glossy finish.
Colour the icing green, keeping a little left over as white to create the tinsel.
Then once they’ve dried, feet up, cup of coffee or tea and enjoy your Christmas tree donut.