![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPA04eZgGt-1k7lvoTrNHWBhOS6NuJwHU07zH6B70tX6koKFZxi-OfCRseaFEwSOQAbSpehdvKE_IXgPsLG6JObFYpXTjFk7JngVbXWubfSj7RjInpz3xgG8zU-SOSeKiVPN3nFC0kPg/s400/donuts2.jpg)
I was a little fearful of making donuts, mostly because I envisioned a really difficult task of baking, deep frying, glazing, and on and on. But this was a basic cake donut- only requiring 15 minutes in the oven and a little stove top heating. I was also worried about having to order some expensive pan online-- but Walmart [[I know-- according the whole progressive agenda, I shouldn't shop there]] had a mini bunt cake pan that worked. I think it gives the donuts a cute detail, too, personally.
My advice about the egg replacer [[veganyumyum doesn't give a specific egg replacer to use]] is to use 1 tbs of egg replacer to 2 tbs of water. The box of Ener-G Egg Replacer [[I purchased mine at Whole Foods]] says to use 1 1/2 teaspoons, but I get a better texture when I use 1 tbs. When you whip it, it should come out more of a thick slush, rather than a runny texture.
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I also added a touch of Halloween to them [[the orange squiggles?]] and brought them into my office Friday.
<3
[[photo props to the hubby, Andrew Warner]]
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