Whiskey and Donuts ~ breakfast of champions! LOL
I for one always appreciate alcohol in my bakes as it lends another layer of flavor and depth
Not to mention the alcohol bakes out
So you are left with a deep, complex, richness that only whiskey can impart
With another splash added to my Best Vegan Buttercream Recipe
Be sure to use a good quality alcohol here not some bottom shelf cheap -O brand
Of course for those who do not do alcohol in any way shape or form
You can use all plant milk in place of the whiskey here or coffee would be even better!
CLICK HERE FOR THE VIDEO TUTORIAL FOR HOW TO MAKE THESE DONUTS!
Yield: 12 donuts
Irish Whiskey Donuts
You will need ½ Recipe Best Vegan Buttercream plus 2 Tablespoons Whiskey and food color as desired
or confectioners icing glaze: at 1 cup confectioners sugar and add 1-2 tablespoons of almond milk to desired consistency.
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- All Purpose Flour 1 cup (125g)
- Natural Cocoa Powder ¼ cup (20g)
- Light Brown Sugar ½ cup (105g)
- Baking Soda 1 teaspoon
- Salt ¼ teaspoon
- Plant Milk ¼ cup (60ml)
- Vegan Irish Whiskey ¼ cup (60ml)
- Ground Flax Seed 1 Tablespoon (8g)
- Hot Water 3 Tablespoons (45ml)
- Vegetable Oil 4 teaspoons
- Vanilla Extract 1 teaspoon
Instructions
- Combine ground flax seed with hot water and whisk smooth
- Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
- In a large mixing bowl combine the almond milk, whiskey, melted coconut oil, vanilla extract, brown sugar and flax egg and whisk smooth
- Add the sifted flour, cocoa powder, salt & baking soda and whisk smooth.
- Transfer batter to a pastry bag and pipe half way to the top into each of the cavities.
- Bake in a preheated 350°F oven for approximately 10 minutes
- They will spring back when gently pressed in the centers
- Cool then ice with buttercream or sugar glaze as shown in the video
Notes
Irish Whiskey Donuts can be stored at room temperature for up to 4 days, for longer storage freeze *wrapped well for up to 1 month
I’m sad that I switch phone and lost some of your old recipes, if is ok with you can you tell me where can I find your old recipes when you had the bakery, if not I respect your decision. And thank you so much for all those fun years. Have a lovely day.
Or. I still watch your vegans recipes.🥰😁
Hi Martha, it is not your phone, I have shut down the non vegan blog CLICK HERE FOR MORE
Any chance the coconut oil could be replaced with something else? And would wheat flour work instead ?
yes any vegetable oil (or melted vegan butter) is fine. As for flour question? All flour is WHEAT flour, so If you mean 100% whole wheat? No. it would be too heavy and dry result. You can sub in like 1/4 cup though, but not much more than that- it will really change the result too much and you wont like it.