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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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vegan Ingredients:
1 3/4 cups whole wheat pastry flour |
2 tablespoons granulated sugar |
3/4 cup granulated sugar, divided |
2 tablespoons ground cinnamon |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup buttermilk |
1/2 cup molasses |
2 tbsp cornstarch (plus water) |
3 tablespoons unsweetened applesauce |
1 1/2 cups powdered sugar, sifted |
2 tablespoons honey (use agave) |
1 tablespoon hot water |
Directions:
1. Preheat oven to 400°F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray. Sprinkle molds evenly with 2 tablespoons granulated sugar, tapping out the excess. (If you only have 1 pan, bake the recipe in 2 batches.)
2. Whisk flour, the remaining 3/4 cup granulated sugar, cinnamon, baking powder, baking soda and salt in a large mixing bowl. Make a well in the dry ingredients and set aside. Whisk buttermilk, molasses, egg whites and oil in another bowl. Fold the buttermilk mixture into the dry ingredients with a rubber spatula just until blended.
3. Spoon about 2 generous tablespoons of batter into each prepared mold, smoothing the surfaces. Bake until the tops spring back when touched lightly, 8 to 10 minutes. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)
4. Whisk confectioners? sugar and honey in a bowl with enough hot water to make a smooth, thick glaze. When the doughnuts are completely cool, set them, fluted-side up, on a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.)
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