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Parve
Easy
12 Servings
Allergens 
1 Hour
Diets
The inspiration for this flavor comes from my sister Chanie. When I asked her for a suggestion for an original flavor and she suggested maple pecan, I was up for the challenge. My tasters deemed it “heavenly”! Yields 12 doughnuts
2 cups flour (I used whole wheat pastry like Shibolim)
3–4 tablespoons light brown sugar
1 teaspoon Gefen Cinnamon
1/4 teaspoon nutmeg
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour soy milk (1 tablespoon vinegar plus soy milk to equal 3/4 cup; let it sit until it curdles)
1/3 cup oil
2 eggs
1/3 cup maple syrup such as Gefen (organic preferred, not imitation)
1 teaspoon vanilla extract
1 tablespoon soy milk
2 tablespoons Gefen Maple Syrup
1/4 teaspoon vanilla extract
tiny pinch of salt
1/4 cup salty pecans, chopped
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Spray two doughnut pans (six cavities each) well with cooking spray.
Whisk together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Add the sour soy milk, oil, eggs, maple syrup, and vanilla extract. Fold together until it’s mixed well.
Using a flexible measuring cup or a plastic bag with the corner cut off, pour the batter evenly into the doughnut pans, filling the cavities about three-fourths of the way up. Slide the pans into the oven, and bake for approximately 10 minutes, until they’re springy to the touch.
Remove the doughnuts from the oven and let them cool on a wire rack.
Meanwhile, prepare the glaze. Combine confectioners’ sugar, soy milk, maple syrup, vanilla extract, and salt in a medium bowl until completely smooth.
When cool, remove the doughnuts from the pans. Dip each doughnut into the glaze, turn it over, and sprinkle it with chopped pecans. Alternately, spoon the glaze over each doughnut, covering it evenly.
Styling and Photography by Devorah Applegrad. Food Prep by Leah Hamaoui.
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