Although I must say I am not someone who believes in spelling doughnut like donut, this week is host to National Donut Day, a holiday which originated during World War I to honor the women that brought baked goods to the soldiers. There are a variety of speculations and theories as to the confusion of the spelling of the doughnut, but, to me, doughnut makes more sense phonetically and logistically. (It's a nut, or a ring, of dough; we say DOE-NUT, not DO-NUT). Until someone can give me a concrete, fact-is-fact reason as to why I should spell something that sounds like doughnut like donut, I'm not going to.
In any case, I thought I'd share a fun dairy-free and egg-free doughnut recipe to celebrate the National holiday: Vegan Baked Doughnuts Recipe. As you might imagine, baked doughnuts are not quite the same as their deep-fried ancestors, but they're delicious all the same, not to mention incredibly healthier, especially when they're dairy-and-egg-free. A simple yeast dough prepared with almond milk, agave nectar, and soy margarine is shaped into "O"s, then baked to golden perfection and topped off with a simple sweet glaze. While everyone has their own method for shaping their doughnuts, I transfer the dough to a baking sheet and then use mini-tube pans to cut the doughnut shapes, and it has always worked wonderfully.
SO: Doughnut or donut? You decide. Or, just eat!
Photo © 2009 Ashley Skabar, licensed to About.com, Inc.
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