Ever since I discovered the wonderful world of food blogging and the many awesome home-cooks out there, my favorite thing to say is “I CAN make these at home!!” That’s also my favorite line to say to my husband who drools at all the baked goods at the grocery stores. Sometimes I say it to get him away from that section and sometimes I’ve already seen those being baked at one of the talented blogger site.
So in the pre-blogging days, if you had told me to make a donut at home, I would have said No way—José. But now, I’m a changed person—anything and everything can be made at home—ask those uber talented Daring Bakers group. I can never in my life muster courage to sign up for one of those.
Well coming back to the donut recipe on hand: I non-veganized a vegan recipe since I didn’t have non-hydrogenated vegan margarine (which is on my shopping list and I’m definitely going to buy very soon) and egg replacer (I tried to order this online, but I thought it was a pretty expensive investment when I can buy real eggs instead).
Recipe adapted from Vegetarian Times