Birthday week is over and with that the sweet smell of donuts that once lingered in the house. A new addition to our cookware is a donut pan, which is a must if you like to bake. This year we baked and fried donuts. The recipes I used are from the Vegetarian Times Magazine (Sep 2009 issue). The three recipes are: miniature jelly doughnuts, french toast doughnuts and devil's food doughnuts. All vegan and delicious. We used organic Colombian palm oil for deep frying. Recipe for the Jelly doughnuts follows.
French toast doughnuts with maple glaze and confectioner's sugar
