Are baked doughnuts really doughnuts? Well, not exactly. But this recipe aims to replicate that fried goodness with crispy exterior and moist interior. And what is it about nutmeg that transforms everything into a doughnut? Who knows, who cares. Just be grateful that you can have these adorable doughnuts without breaking out the deep fryer. You will need two doughnut pans, though, so get thee to the internet and get them before starting this recipe. Grease the pans with actual oil, not cooking spray. It will make the doughnuts crispier on the outside! Use a tablespoon to fill the pans. Don’t try to fill each doughnut slot in one shot. And be patient, let the doughnuts cool in the pans for at least 10 minutes.
Recipes from the recently released I Can Cook Vegan by Isa Chandra Moskowitz (Abrams, £22.99). Photographs © Isa Chandra Moskowitz