In a galaxy far, far away you find these awesome Baby Yoda Mini Donuts! Their minimalistic design makes them super easy to make. These donuts are entirely dairy-free, plant-based, and baked instead of fried.
Celebrate May 4th, aka Stars Wars Day by making these galactic donuts! Even though I am providing a donut recipe, you can use whatever cupcakes you like and simply decorate them following my instructions.
Whether you buy them ready-made, use a box mix, or bake them from scratch, the choice is yours. In my opinion, they are the perfect addition to a Star Wars themed candy bar!
Estimated reading time: 2 minutes
💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- Easy-to-make
- Star Wars themed donuts
- Delicious!
🤔 How to
Using a toothpick or a chopstick, gently create holes on the sides of each donut. Dip the rounded side of a raw almond into the icing and then press it into the donut hole. Repeat the process on the other side.
Continue this step for all of your donuts. Next, dip each donut into the glaze, allowing any excess to drip off. As you rotate the donut, the dripping should gradually stop.
Gently wiggle the donut to even out the icing. Place the donuts onto a cooling rack to allow any remaining drips to fall off and the glaze to dry. Once done, your donuts are ready to enjoy!
🥣 Storage
Store wrapped in paper in an air-tight container at room temperature for 3 days. If you plan to store them for even longer, place them in the fridge or freeze them.
Freezing: Store donuts in a single layer on a baking sheet and freeze for around 4 hours until solid. Then transfer the frozen donuts to a freezer bag, label them with the date of freezing, and return them to the freezer. They keep fresh for around 3 months when frozen properly. Thaw in the fridge overnight, or on the counter.
🍡 More Donut Recipes
📖 Recipe
Baby Yoda Mini Donuts (easy + vegan)
Equipment
- mini donut pan (24 count, or two 12 count pans)
Ingredients
Lavender Vanilla Donuts
- 130 grams unbleached all-purpose flour
- 100 grams cane sugar
- 1 teaspoon baking powder
- A pinch salt
- 30 mililiters neutral oil eg: avocado, or vegetable
- ½ teaspoon vanilla extract
- 2 drops lavender essential oil or lavender extract
- 2 flax eggs (2 tablespoon flax meal + 6 tablespoon water, filtered)
Lemon Matcha Glaze
- 160 grams powdered sugar
- ¼ teaspoon matcha powder
- ½ teaspoon filtered water
- 30 mililiters fresh lemon juice
Ingredients for decorating
- 48 raw almonds
Instructions
Donuts
- Grease your donut pan and preheat your oven to 180°C / 355°F. Prepare the flax eggs by mixing the ingredients together. Set aside to thicken.
- In a mixing bowl, combine the dry ingredients and set them aside.
- In a separate bowl, mix the wet ingredients.
- Using a wooden spoon or spatula, slowly incorporate the wet and dry ingredients together, being careful not to overmix. Mix until evenly incorporated.
- Fill a piping bag with the batter and use it to outline your donut pan, filling them about ¾ of the way full.
- Bake the donuts for 11-13 minutes, until they are lightly golden. Allow the donuts to cool in the pan for 3-5 minutes, then transfer them to a cooling rack to cool completely.
Glaze
- Prepare the lemon matcha glaze by mixing all glaze ingredients together in a bowl.
Create Baby Yoda Donuts
- To decorate the donuts, use a toothpick or a chopstick to gently form small holes into the sides of the donuts. Dip the round side of a raw almond into the glaze, then press it into the donut hole. Repeat on the other side to create Grogu's ears.
- Dip the prepared donuts with almonds into the glaze, allowing any excess glaze to drip off. Rotate the donut gently to even out the icing. Place the decorated donuts on a cooling rack to let the glaze dry.
- If the icing in the bowl dries, add a couple more drops of water and stir to achieve the desired consistency.
- Once the glaze is set, your Lavender Vanilla Donuts are ready to enjoy!
Notes
Nutrition
The provided nutritional information is an estimate. Accuracy is not guaranteed.
For food safety see guidelines at USDA.gov.
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