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Sugar Doughnuts

There is a very small window of time where it is acceptable to make and consume these doughnuts.


It can’t be anytime after January 1 because 99% of the planet has some sort of healthy New Year’s resolution to keep. Don’t be the girl who shows up with warm deep fried doughnuts when everyone had kale juice for breakfast.


That’s right, I said deep fried. No baked doughnuts today.

But you can’t make them anytime before Christmas unless you want Santa to put coal in your stocking. These doughnuts certainly fall into the “naughty” category.


Basically, you have from December 27 (because we’re still in food comas on the 26th) to December 31 to make these doughnuts.


5 days.


Forget taking down the Christmas tree. You don’t have time. Besides, if your house is anything like mine, you’re still doing a daily countdown to turn on the lights. We don’t give up holidays quickly. Remember the picture of us wearing Halloween costumes while reading Christmas stories?


The kiddos liked the powdered sugar versions best but this is only because the other version doesn’t make as big of a mess. Also, J Man had a terrifying experience with a sizzlin’ cinnamon Jelly Belly and now anything with the word “cinnamon” in it is immediately vetoed.


He’s very startled by how good these are, apparently.

You can attempt to make these in March, maybe even February if you miss this golden opportunity, just don’t call them sizzlin’ cinnamon doughnuts or pair them with kale juice. Either choice will definitely get you off of the “nice” list. It’s important to plan ahead.


Sugar Doughnuts


1 cup almond milk
2 TBS earth balance vegan butter
2 TBS brown sugar
1 TBS pumpkin purée
1 1/2 cups flour
1/2 tsp salt
1 packet yeast
1 tsp pumpkin pie spice
1 TBS egg replacer powder

Canola oil for frying
Cinnamon/sugar, powdered sugar for topping


Heat milk in a small sauce pan until steaming. Add butter and sugar. Remove from heat. Once butter is melted, add pumpkin.

In a separate bowl, combine remaining ingredients. Add milk mixture to dry ingredients. Mix with a hand mixer for about a minute until smooth. Dough will be sticky.

Cover and refrigerate overnight. In the morning, roll dough out onto floured surface and cut into 12 squares/rectangles. Cover and let sit for another 30-45 minutes.

Heat oil until hot (I used a fry daddy and there’s only one temperature. Fry doughnuts one at a time, 45 seconds on each side. Cover warm doughnuts in your choice of sugar. Eat warm!


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