Vegan
Salt N' Pepper Pine Nut Donuts
- Prep time 20 minutes
- Cook time 32 minutes
- Serves 8
Author Notes
The lower east side in New York City is home of one of the tastiest ice cream parlor, Morgenstern's. This recipe is a nod one of my favorite flavors there, Salt & Pepper Pinenut. Since going vegan, I've missed that delicious flavor. But alas, I’ve brought it back via donuts. Which is always a good idea. The dairy is replaced by the oh so creamy oat milk which brings a sweet contrast to the savory salt and pepper in the donuts. I hope you enjoy this treat as much as I do! —Jessica Payne
What You'll Need
Ingredients
- Donuts
-
240 grams
self rising flour
-
200 grams
granulated sugar
-
2 teaspoons
baking powder
-
2 teaspoons
freshly ground black pepper
-
1/2 teaspoon
salt
-
100 grams
pine nuts
-
2 tablespoons
vegan butter, melted
-
230 grams
oat milk
- Topping
-
100 grams
powdered sugar
-
2 tablespoons
oat milk
-
2 tablespoons
pine nuts, finely chopped
-
1/8 teaspoon
salt
-
1/4 teaspoon
freshly ground pepper
Directions
- Donuts
- Preheat the oven to 350 degrees F (176 degree C) and spray a donut pan with a non-stick spray. If you don't have any cooking spray, vegetable oil will work as well. (If possible, opt for a lighter donut pan. Darker pans radiate heat more quickly and can brown your donuts underside. If using a darker pan, adjust the oven temperature by reducing the temperature to 325 degrees F or 160 degrees C.)
- Whisk together the flour, sugar, baking powder, black pepper, and salt in a large bowl.
- In a spice grinder or high speed blender, blend the pine nuts until they are a smooth nut butter consistency.
- Pour the pine nut butter, melted vegan butter and oat milk into the bowl with the dry ingredients. Mix well with a whisk to combine, making sure there are no lumps. The batter will be similar to cake batter, not too thick and not to runny.
- Using a spoon or piping bag, fill the batter into the donut pan 3/4 of the way full.
- Place donuts in the oven and bake for 10-12 minutes or until the edges are lightly golden brown. Let the donuts cool for three minutes in the pan, then carefully transfer to a wire rack.
- Topping
- Stir together the sugar and oat milk for the glaze topping in a small bowl and set aside.
- Combine the chopped pine nuts, salt and ground pepper in a small bowl.
- Dip the donuts into the glaze on one side. Then sprinkle the donuts with the pine nut, salt and pepper mixture.
- Serve and enjoy immediately. Or store and room temperature and consume within two days.
Tags:
See what other Food52ers are saying.