Vegan S’mores Donuts

I went from Virginia, down to Chattanooga, TN, then through Alabama and Mississippi down to New Orleans, and ending in Houston, TX. I think I like the view from the back seats better than the view from the front seats.

I think the food blog community could use more originality.

Vegan S’mores Donuts

1 1/2 tsp active dry yeast
2 tb warm water
1/4 tsp organic sugar
1 cup unbleached organic pastry flour
1/2 cup graham flour
1/4 cup ground flax meal
1/4 cup organic brown sugar
1 tsp baking soda
1/2 cup vegan margarine, melted
1/4 cup water
1 tsp vanilla extract
3/4 tsp nutmeg

In small bowl, combine yeast and warm water. Stir and let sit for about 3 minutes. Sprinkle 1/4 tsp sugar over mixture and mix. Let sit for another few minutes until creamy and foamy.

In a large bowl, sift together pastry flour, graham flour, flax meal, brown sugar, and baking soda. Make a well in the center, then add margarine, water, vanilla, and nutmeg. Mix with a spoon until combined.

Place dough in a greased bowl with a damp towel over it. Let rise for 30 minutes in a warm, dry location (I used my oven, set to 170 degrees). After 30 minutes, punch dough down. Let rise another 30 minutes.

Roll dough out on large board, using powdered sugar to coat both sides to prevent sticking. Cut large round with a biscuit cutter, and use a smaller cutter to make the center holes. Bake for 14 minutes at 350 degrees, until outsides are just lightly browned. Let cool before frosting.

Frosting- Ingredients
5 ounces vegan chocolate, coarsely chopped
1 tb coconut oil
Suzanne’s Ricemellow Creme

Melt chocolate with oil in microwave safe bowl or using a double boiler. Dip cooled donuts in, then pipe tops with ricemellow creme. Garnish by sprinkling additional nutmeg over tops, if desired. Makes about 8 donuts.

A maple eclair from a donut stand outside Houston. Fun fact: Texas loves donuts.