My inability to let go of winter really shows with the things I choose to bake and these cinnamon sugar doughnuts aren’t an exception. They have a warm cinnamon flavor with a hint of maple syrup, they are soft like muffins because they’re baked, and they are great for breakfast when you spent all night shivering in front of the air conditioner (to simulate a cold winter morning).

Baking them gives them a healthier feel but they are still light and fluffy, like a cross between a cake doughnut and yeast doughnut. This recipe also yields six full-sized doughnuts, manageable and fits in one pan (should make a dozen minis if you have a miniature doughnut pan). Just be careful not to eat all six at once.
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Before I start talking about these doughnuts, I wanted to thank you all for the donations and spreading the word about the Alex’s Lemonade Stand Event I volunteered for this past Saturday. The whole event raised over $1,300 for Alex’s Lemonade Stand!

I baked a couple hundred cupcakes in three flavors, one of which was lemon. I bought more lemons than I needed though and wanted to use them up, so logically I made doughnuts.

These are vegan doughnuts (though they can be made non-vegan, I recommend going the vegan route, they are better that way) with a really simple lemon glaze. If you wanted more lemon flavor, you could throw some zest into the doughnut batter. Or if you want to avoid lemon all together, replace the juice in the glaze with soy milk.
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With Valentine’s Day right around the corner, I knew I had to make some red velvet. I just made Valentine’s Day Funetti Cupcakes and already have an amazing Red Velvet Cupcake recipe so I did some digging through my bookmarks and some scrounging around on some other food blogs and found red velvet doughnuts.
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Some days really suck and everything goes wrong.

Sometimes you’re absolutely miserable and nothing can make you feel better.

And then you have a doughnut and life gets a little more bearable.
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