Yes, I make my cinnamon scrolls and donuts with the same recipe. Topologically and semantically I might get away with it: the donuts are torus shaped and made from dough. However, I'm not sure Homer Simpson would have given my donuts the stamp of approval.
I love cookies and cake and muffins and all the really fatty, sugary stuff. It's really easy to eat something someone else made and not realise exactly how much fat and sugar goes into the product (and thus it's easy not to feel guilty about it). However, when you are physically mixing the batter and are measuring exactly how much oil and/or sugar you are using, you might not end up enjoying your lovely baked good in quite the same guiltless way.
This does not mean that the following donuts are healthy; everything in moderation. (Although, these donuts really need to be consumed on the day of baking (next day at the latest) so you might need to share in order to avoid eating them all yourself.) But these donuts are a lot healthier than your tradional donut from Krispy Kreme.
This dough recipe is based on the recipe for the dough for the Cinnamon Rolls in The Joy of Vegan Baking. In fact, my cinnamon scroll recipe is closely based around that recipe. I guess American cinnamon rolls are like Australian cinnamon scrolls and British Chelsea buns.
The dough you make will need 1-2 hours to rise so keep that in mind if you are pushed for time. You wil also need an electric stand mixer. If you don't have one you can do it just fine by hand but it'll be some work!
Also, don't be put off with the length of the recipe. It might look complicated at first glance but it is actually really simple once you have read through the instructions. And the results are well worth it!
Dough (for cinnamon scrolls and donuts)
(Dough needs 1-2 hours to rise so keep that in mind.)
4 1/2 tsp egg replacer (5 tsp ground flaxseed)
6 tbsp water
5 cups flour
2 1/4 tsp (7g sachet) active dry yeast
1 cup soya milk
1/3 cup vegan butter
1/3 cup granulated sugar
1/2 tsp salt
Whisk egg replacer/flaxseed together with water until thick and creamy.
Using your electric mixer with the normal paddle/mixing attachment mix 2 1/4 cups of the flour with the yeast.
In a small saucepan heat the milk, butter, sugar and salt until butter is almost melted. Stir constantly. Pour into flour mixture in electric mixer and mix on low speed. Add the egg replacer mixer and turn to high/beat for 3 minutes.
Switch attachments to the hook-looking one. Put the mixer on low and mix in remaining flour gradually for 3-5 minutes until you have a moderately soft, smooth and elastic dough. You might end up with 1/2 a cup of flour left over. If you don't need it, don't use it. Your dough should be tacky but not sticky to touch.
Shape the dough into a ball and place in greased bowl. Let it rise for 1-2 hours in a warm place or until the dough has doubled in size.
Once the dough has doubled, punch it down, turn it out onto a lightly floured surface, cover with a clean tea towel and let it sit for 10 minutes. Then roll it out.
advanced prep required: scrolls needs about 1 hour to rise (this is in addition to the 1-2 hours above)
soya milk for brushing
3/4 cup firmly packed brown sugar
1 tbsp cinnamon
1/2 cup vegan butter, softened
3/4 cup chopped walnuts (or other)
1 cup icing/confectioners' sugar
2 tbsp vegan butter, melted
1/2 tsp vanilla extract
2 tbsp soya milk
Prepare your dough as above.
Mix all the filling ingredients together.
Roll the dough into a 30cm square (12-inches for those of you still living in my grandma's era).
Spread the filling out over the dough. Do this evenly.
Roll the dough into a log (so that you can see the spirals at the ends). Pinch at the end to seal.
Slice the log into 8 equal slices (you should havd little flat cylinders with sprials of yummy filling showing). Place the slices on a greased tray or baking paper.* Cover with plastic wrap and let rise for 45 minutes-1 hour in a warm place until they double in size (keep this in mind when placing).
Preheat the oven to 190C (375F) and (uncover and) brush the scrolls with the soya milk. Bake for 25-30 minutes until they are golden brown. Remove from oven and let cool for 5 minutes.
To make icing combine all the icing ingredients in a bowl. After the scrolls have cooled for 5 minutes drizzle the icing over them. Serve warm. Best eaten day of baking (or next day at the latest).
*You can actually do all of this the day before and then put them in the fridge and carry on with the instructions from here.
Cut out donut shapes. I do this by using a wide glass for the outside circle and a small, sample-size jam jar for the inner circle. I'm sure you can also buy donut cutters or you could do it free-hand. You should end up with a bunch of donuts and holes. Keep both.
Place the donuts + holes on a greased or baking paper lined tray. Cover with cling wrap/film and let rise for 45min-1 hour. Donuts and holes should double in size.
Preheat oven to 190C (375F). Uncover the donuts and brush with soya milk. Baked for 10-15 minutes until the bottoms start to turn golden brown.
Remove from oven and place on cooling rack.
If you want to ice your donuts then let them cool completely and ice with whatever your favourite glaze is (the icing for the scrolls will do with a bit of cocoa if you like chocolate). If you want the traditional cinnamon donut then let them cool a little (a few minutes will do) then give them a quick spray with oil and roll them in a cinnamon-sugar mix (1 tsp cinnamon to 1/2 cup sugar).
Best eaten day of baking (or next day at the latest).
Best eaten day of baking (or next day at the latest).