For approx. 14 pieces from the mini donut maker or 6-8 pieces from the donut tray
For the dough:
225 g wheat flour, 1 tbsp baking powder, 65 g raw cane sugar, 1⁄2 tsp ground cinnamon, 125 g vegan quark based on almonds, 160 ml almond drink, 45 g rapeseed oil plus a little more for the shape
For the glaze:
75 g chocolate drops, 50 g vegan speculoos cream, vegan sprinkles
Preparation:
Brush the plates of the mini donut maker or the donut tray with a little rapeseed oil. Switch on the device or alternatively preheat the oven to 175 °C top/bottom heat.
For the dough, sift the flour and baking powder into a large bowl. Add the sugar and cinnamon. Put the quark, the almond drink and the rapeseed oil in the bowl and mix everything with the dough hook of the hand mixer.
Using two small spoons, fill the dough into the donut maker or into the donut tray and bake until golden brown. Remove the donuts from the mold and let them cool.
For the glaze, melt the chocolate drops and the speculoos cream over a hot water bath. Dip the top of the donuts in the glaze, drain and place on a plate. Decorate with the sprinkles and let dry. Serve the donuts immediately or chilled.