These donuts are soft, sweet and perfectly dough-y. They were made to compliment the meal in the previous post, and were inspired by the cinnamon-sugar coated mexican donuts called bunelos. These are easy to make and tasty to eat. This recipe makes 6 donuts.
1/4 cup of soy milk
1/4 cup of agave
1 1/4 cup of flour
1 package of active dry yeast
1 tablespoon of water
1/4 teaspoon of salt
2 tablespoons of vegan butter (melted)
1/2 cup of vegetable oil (for frying)
4-5 tablespoons of coconut sugar
3 tablespoons of cinnamon
Mix together your flour and salt. Warm up your soymilk in the microwave or a small pot, and mix with yeast and let it sit and rise for a few minutes. In a small mixing bowl combine your soymilk, yeast, agave, melted vegan butter, and flour mixture together to create your dough. If it is too flaky, you can add a teaspoon of water. Cover your hands and a flat surface with flour and mold the dough into a ball. Transfer your dough into a bowl and cover it, leave it in a quiet, dark, warm place for 45 minutes. After your dough is risen, roll your dough into a cylinder and cut it into 6 pieces. Then begin to separate it into 6 equal sized balls. Use your finger to poke a hole in the center of the ball, and your first finger and thumb to make the ring around it equal sized. Pour 1/2 cup of vegetable oil into a medium sized pot, and slowly- two at a time lower your doughnuts until they are browned on both sides. Have a bowl of coconut sugar and cinnamon ready on the side. Remove from oil, and coat your donuts in sugar and cinnamon and you are done.