I first made Sarah Kramer’s Cinnamon-Sugar Doughnut Holes years ago whilst living with my biffle (biffle = BFFL = best friend for life). We were exploring veganism together– Our early dalliances with the big V were basically how I learned to cook.
Every single member of the PPK hadn’t published a vegan cookbook yet, and the pickings were still a bit thin. Mrs. Kramer was THE go-to gal. Sadly, I’ve had at least as many misses as I have had hits with her recipes, and I don’t often refer back to her books. That’s probably why I totally forgot about these doughnuts (Donuts? Let’s just rename them “delicious”).
Then, MoFo happened, and those ‘nuts popped up on my reader not once but twice. I get it, Universe, you want Mama to make some delicious. I suppose I can oblige you.
I was a little sad they baked up so lumpy, but my mouth can’t see and seemed to enjoy them just fine. More than fine. The delicious were delicious. There was a hint of baking powder taste, but I didn’t even notice it after my third or fourth hole.