French Toast Doughnuts are such a delightful treat that brings together two of my favorite breakfast loves in one golden, crispy bite. I just know your family is going to wake up excited when they smell these baking in the oven!
What makes these so special is the warm blend of cinnamon and nutmeg that gives them that authentic French toast flavor without all the fussing with eggs and milk. The baking powder helps them rise up light and fluffy, and a touch of sugar coating makes them absolutely irresistible.
I love to serve these still warm from the oven with a simple maple syrup for dipping, though the grandkids are just as happy grabbing them plain. There’s something about homemade doughnuts that brings everyone to the kitchen table together, and these remind me why simple recipes often make the sweetest memories.
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French Toast Doughnuts
Ingredients
- 1.25 cup All-Purpose Flour
- 0.5 cup Sugar
- 1.5 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 0.66666666666667 cup Soymilk
- 4 tablespoon Regular
- 0.5 teaspoon Apple Cider Vinegar
- 1.5 teaspoon Egg Substitute
- 1 teaspoon Vanilla Extract
- 2 tablespoon Soymilk
- 2 tablespoon Syrup
- 1 cup Powdered Sugar
- 0.125 teaspoon Salt
- 0.5 teaspoon Vanilla Extract
- 2 tablespoon Sugar
- 0.5 teaspoon Cinnamon
Instructions
- To make Doughnuts:
- Preheat oven to 350F.
- Coat doughnut pan with cooking spray.
- Whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg in large bowl.
- Combine soymilk, margarine, and vinegar in saucepan, and heat over low heat until margarine is melted.
- Cool.
- Whisk egg replacer with 2 Tbs.
- water in small bowl; whisk this mixture and vanilla extract into soymilk mixture.
- Stir soymilk mixture into flour mixture.
- Fill each doughnut mold half full with batter.
- Bake 12 minutes, or until toothpick inserted in doughnut comes out clean.
- Unmold doughnuts on wire rack to cool, and repeat with remaining batter.
- To make Maple Glaze:
- Combine soymilk, maple syrup, sugar, and salt in saucepan, and bring to a simmer, whisking constantly.
- Remove from heat, and cool 5 to 10 minutes, or until thickened.
- Stir in vanilla extract.
- To make Cinnamon Sugar:
- Whisk together sugar and cinnamon in small bowl.
- Dip each doughnut into Maple Glaze and sprinkle with Cinnamon Sugar.
- Let glaze set before serving.
