I went through a bit of a baking dry spell recently, so for the past few weeks I’ve been making up for it. My new favourite go-to recipe is Chloe Coscarelli’s vegan doughnuts. I make them icing-less but roll them in home-made cinnamon sugar (and by “home-made”, I mean sprinkling some granulated sugar and ground cinnamon into a bowl and mixing. Ingenious.) and they’re amazing.
Since my last attempt, I have invested in a doughnut tray so they came out slightly easier on the eye this time.
The doughnuts are fluffy and nutty and super-easy to make. I can’t say this enough: I highly, highly recommend Chloe Coscarelli’s book Chloe’s Kitchen. It’s not disappointed me yet!
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