Baked Donuts

  • 16 Oct - 22 Oct, 2021
  • Mag The Weekly
  • Cookery


· ¾ cup soy milk

· 1 teaspoon apple cider vinegar

· 1 shot espresso

· 1 teaspoon vanilla extract

· 2 tablespoons vegan butter

· 1/3 cup palm sugar

· 1 cup all purpose flour, sifted

· 1 teaspoon baking powder

· A pinch of salt

· 2-3 tablespoons lotus biscoff spread

· 4 pieces lotus biscoff biscuits


Preheat the oven to 180°C. Make buttermilk by mixing soy milk and apple cider vinegar. Set aside for at least five minutes. In a bowl mix vegan butter and sugar with a whisk until they form a paste. Alternatively, melt the vegan butter first before mixing with sugar. This will ease up the mixing process. Add buttermilk, espresso, vanilla extract, sifted flour, baking powder and salt. Mix with a whisk, a few small lumps are fine. Transfer the batter into a piping bag, cut the bottom corner and start filling your donut pan with batter just ¾ full as these donuts will rise in the oven. Bake for 10 minutes. Meanwhile, prepare your dip by melting lotus biscoff spread in a heat proof bowl. Remove the donuts from the oven and let them cool. Dip the warm donuts in melted lotus biscoff spread and place on a cooling rack. Decorate with lotus biscoff biscuits.