Try a Less Sweet Donut

 

This one comes to us from Southeast Asia, where most people there prefer their dessert on the less sweet side. Sarah Ahn, who wrote the new cookbook Umma, told Tonia's Kitchen about her recipe for Ooyoo Cream Doughnuts (Milk Cream Doughnuts). They're Korean in origin and Sarah says there's not much of a difference here between standard donuts and her creation, as they are still fried after baking. But the difference here is that instead of frosting, Sarah uses whipping cream and strawberries for the topping. And the cream itself is not heavy. Instead, it's airy and with just the right amount of sugar. But just because it's less sweet doesn't mean it's not a hit. Sarah told Tonia she put a platter of them at America's Test Kitchen in their break room. They didn't last long!

Leave the Gun, Take the Donut!

And the reason we can paraphrase that classic line from the 1972 movie The Godfather, is because the donut is a cannoli. Joey Maggiore, who wrote the new cookbook The Brunch King, told Tonia's Kitchen this recipe is one of his favorites from his restaurant The Hash Kitchen in Scottsdale, Arizona. Chef Joey says it's essentially cake glazed donuts filled with sheep's milk ricotta. He calls these fun, sexy and out of the box. Really, who ever thought you'd talk about donuts like that!

Different Donuts...

And these donuts are not only different due to them being vegan, but also very suitable for a delicious, after-dinner dessert. Lauren Thomas, who wrote the cookbook, The Modern Hippie Table, stopped by Tonia's Kitchen with her recipe for Vegan Choclate Donuts with Strawberry Icing. They're vegan on several levels. Lauren told Tonia she uses applesauce as a binding agent instead of an egg. The icing is made with nut milk and topped with tried rose pedals instead of sprinkles, and they are baked instead of fried. Lauren says the result is more like a cake that works as dessert and is a real crowd pleaser!

For the Donuts

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  1 cup all-purpose flour

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  1/2 cup Almond Flour

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  1/2 cup unsweetened cocoa powder

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  2 teaspoons baking powder

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  1/2 teaspoon baking soda

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  1/4 teaspoon salt

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  3/4 cup full-fat oat milk or plant-based milk

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  1/4 cup Unsweetened Applesauce

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  3 tablespoons avocado oil

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  1/4 cup brown sugar

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  1/8 teaspoon Almond Extract

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  1/4 cup agave syrup

For the Icing

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  2 cups confectioner’s sugar

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  1 tablespoon strawberry jam

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  2 tablespoons plant-based milk

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  1 tablespoon warm water

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  edible rose petals, crumbled

Prepare the Donuts

1. Preheat the oven to 375 degrees Fahrenheit. Grease a six-cavity donut pan.

2. In a medium bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, and salt until well combined.

3. Add the oat milk, applesauce, avocado oil, brown sugar, agave, and almond extract and stir until combined. Spoon the mixture equally into each cavity in the donut pan, wiping away any excess with a paper towel.

4. Bake for 10 minutes, or until the donuts are puffy and bounce back when touched. Let cool on a cooling rack for five minutes. Remove the donuts from the pan, making sure the rounded “pretty” sides are facing up. Let the donuts cool completely.

Prepare the Icing

1. Place a sheet of Parchment Paper underneath a cooling rack to catch the icing drippings.

2. In a medium bowl, mix together the confectioner’s sugar, strawberry jam, plant-based milk, and water until well combined and thick.

3. Dip the rounded side of each donut into the icing, submerging just enough to coat the top of the donut. Place each donut back on the wire rack. Repeat the icing dip for each donut, which will ensure thickly glazed donuts.

4. Sprinkle a pinch of the edible rose petals on top. Serve immediately or place the donuts in an airtight container in the fridge for up to 24 hours.