I'm positive that I'm about to be every girl on a diet's worst nightmare with this post, but I just couldn't help myself. I sincerely love doughnuts. Like LOOOOOOOOOOOVE doughnuts. My inner fat kid does a cartwheel anytime I see a doughnut or even hear the word doughnut. Well it tries but fails to complete the cartwheel, but even though my inner fat kid knows she can't do a cartwheel she still tries because that's how excited doughnuts make me!
This all started when I saw an Instagram post on doughnuts yesterday before I left work. I was painfully reminded that I hadn't made doughnuts since April during my boyfriend's visit. I know that I had to immediately rectify this situation. I found a recipe for hummingbird cake (which to be honest I had never heard of) and though to give a whirl! It was super easy to make and of course I didn't go by the book. This ended up being completely vegan(ish) before adding the frosting. Now I'll admit, I got a little carried away with the frosting. I mixed food colouring, bananas and even cookies! It looked so pretty when I was done! I may have gone overboard with the picture taking (I took 63 photos on my camera this morning) and almost ended up super late for work because of it. But I triumphed and was only 5 minutes late. Whew!
I invented (I'm sure someone else has already thought of these) some new flavours including the S'mores Doughnut, Rocky Road Doughnut and Hummingbird Doughnut. Of course I threw in some classic frosted like vanilla and strawberry, and substituted Nutella for the chocolate doughnuts so it had a ricer flavour. I had so much fun making these doughnuts and I hope you give them a try!
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1 cup applesauce
- 1 1⁄2 teaspoons vanilla extract
- 1(8 ounce) can crushed pineapple, undrained (I used Bluebird pineapple juice)
- 2 cups chopped bananas
- Combine first five ingredients in a large bowl; add applesauce, stirring until dry ingredients are moistened.
- (Do not beat) Stir in vanilla, pineapple, and bananas.
- Pour batter into greased doughnut pans.
- Bake at 350 degrees F for 18-20 minutes or until a wooden pick inserted in centre comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
For vanilla frosting:
Melt store bought vanilla frosting in microwave for ten seconds, then drizzle over doughnuts
For strawberry frosting:
Repeat same process but add 1-2 drops of red food colouring to frosting before applying to doughnut.
For Nutella frosting:
Melt Nutella in microwave with 1 tablespoon iced coffee (mixed with cream and sugar) then drizzle over doughnuts. Nutella may be a little difficult to spread. Top with sprinkles if you’re extra daring!
For Rocky Road frosting:
Repeat same process for Nutella frosting. Instead of sprinkles, top with sliced and chopped almonds that are smoked and salted and soaked in maple syrup (not that cheap stuff either; splurge on the good Canadian maple syrup)!
For Hummingbird frosting:
Using store bought vanilla frosting, add 2 tablespoons chopped banana and mix well. Melt a little in microwave if you need to it be more spreadable. Top with sliced almonds, like in the Rocky Road frosting.
For S'mores frosting:
Crumble or crush a chocolate and vanilla cookie and put crumbs on top of doughnut, focusing in the centre. Then drizzle with hummingbird frosting.
Store leftovers in refrigerator. I humbly apologise for throwing anyone off their diet but I promise you it's totally worth it! Enjoy one as you toast to the weekend!