I’m so happy it’s the weekend! I found myself running around quite a bit these last few days and it’s so nice to finally have a day that’s completely free!

Today I woke up at 6am and took the pups for a walk. Then I made my usual smoothie:

• vanilla Spirutein protein powder
• spinach
• lite vanilla soy milk
• a little peanut butter
• banana

Then I was off to teach yoga. Boy was it HOT in the studio! Everyone was drenched at the end of class.

When I got home I had a DONUT!

Yes I made donuts again. If you remember I tried making them last weekend and while they tasted pretty good, they were flat! This time the donuts turned out so much better, yes? I used a different recipe that I found at Vegan Verve. Vegan Verve has a few donut recipes posted and I tried the “revised version.” It was a tad tricky to follow but here’s what I managed to come up with:

Vegan Verve’s Vegan Baked Donuts

Makes 20-24 doughnuts, depending on size.

Ingredients

• 2 cups soymilk – plain or vanilla
• 1/2 cup sugar
• 1/4 cup canola
• 1/4 cup agave nectar
• 2 + 1/2 tsp yeast
• 1/4 cup applesauce
• 1 + 1/2 tsp vanilla
• 1/2 Tbsp salt
• 4 + 3/4 cups unbleached all purpose flour

Directions

1. Bring the soymilk, sugar, canola oil and agave nectar to a boil. As soon as it boils, remove from the heat and cool until it is about 110°F (this can take about an hour). Once it’s at 110 degrees, add the yeast and let sit for 5-10 minutes.
2. Next add 4 cups of the flour and mix until fully incorporated. Let the dough rise to about double the size (about an hour).
3. Once the dough has risen, add the remaining ¾ cup flour, applesauce, vanilla, and salt. Mix completely and let rest for at least 10 minutes. The dough will be  sticky.
4. To make doughnuts sprinkle some flour on your hands and on the surface of the dough. Take a small amount of dough and work it into about a 6 inch rope. The width of the dough “rope” depends on how large you wish the doughnuts to be. Remember that the dough will expand to at least double the size it is at this point. When you have determined the size of doughnuts you want, attach the two ends of the “rope” and adjust the hole of the doughnut to the size you want. Place doughnuts on a greased cookie sheet.
5. At this point you could let the doughnuts rise for about 30 more minutes then place them in a 350°F oven and bake for about 10 minutes. Watch them carefully and try to remove them before they start to brown OR…
6. Lay towels or aluminum foil over the cookie sheets and store in your fridge overnight. The next day, let the trays sit at room temperature for at least an hour so the doughnuts can rise some more. Adjust the holes before you place in the 350°F oven and bake for 10 minutes.

I made some doughnuts right away (step #5) and some I made the next day (#6). I thought the next day doughnuts were lighter and better but D. liked the first batch better.

I made three different icings:

Vanilla Glaze

• 1 1/2 cups powdered sugar
• 3 Tbsp vanilla soymilk
• 1 tspn vanilla

Chocolate Icing

• 1 cup powdered sugar
• 1/3 cup cocoa powder
• 2 1/2 Tbsp vanilla soymilk
• ½ tspn vanilla

Peanut Butter Icing

• 1 cup powdered sugar
• 1/3 cup chocolate pb2
• 2 ½ Tbsp vanilla soymilk

I applied the icing while the doughnuts were piping hot out of the oven. For some I applied the icing with a pastry brush and others I dunked the doughnut right in. Then I moved the doughnuts to a baking rack to cool.

The doughnuts are super yummy – just make sure you have enough people around to eat them! My batch made 20 large donuts!

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