Vegan Cinnamon Sugar Sour Cream Doughnut Hole Crescents

Cinnamon-Sugar Sour Cream Doughnut Hole Crescents? Try sprouting that three times fast.

On a snowy Wednesday morning, seminar class discussed only briefly about the play we're conducting. Yes. A band of nineteen artisans plus two TAs are actually performing a play. It has my heart pounding with effervescent joy. Theater is coming to PAFA. Well, for a limited time. I'm hoping that Mark, our fearless leader, will get us set for this community theater stage instead of the on school grounds option. It'll be oodles of fun to be outside of room 810. I already have one goal in mind- to be on the writing team! Oh, I cannot act to save my life. Set and costume design sounds enjoyable enough, but writing gets me deeply excited.
Last year, his class performed The Three Little Pigs. Velveteen Rabbit was our thrown first idea and I haven't read the story in ages.  Basically, we must find a classic fictional children's narrative and spin it into fantastical adulthood beauty. At least I think that's the general gist of the idea. Each student has a part, a role in making this play a successful venture. We are to meet in the scary woods of Fairmount Park and talk more. Stay tuned.
During this same class, some of us brought breakfast treats to share along reading journals and discussing otherness (long story but I'll just say me and the lioness share parallel traits), I used the Kitchen Grrls's recipe to create interesting doughnut holes. Different than the average. These were more like flat miniature crescents than doughnut holes. Hence the name. I enjoyed them nonetheless. Sweetly sprinkled with cinnamon-sugar sparkles on the outside, insides are moist and delicate thanks to the aide of creamy sour cream. One doesn't even need a doughnut pan. Well, unless the rounded shape is desirable. That would be the real doughnut hole version. Still, doughnut hole crescents are yummy too. Like a delightful, bite sized fairy tale. Don't count them out.

Vegan Cinnamon Sugar Sour Cream Doughnut Hole Crescents Ingredients and Preparation

1 1/3 cup flour

1/3 cup white vegan sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup almond milk

1/4 cup olive oil

1/3 cup Tofutti's vegan sour cream

1 1/2 teaspoon vanilla

1 tablespoon apple cider vinegar 

2 tablespoon Tofutti's vegan sour cream

1 1/2 teaspoon cinnamon 

2 tablespoon sugar

 

Preheat oven to 350 and prepare a baking sheet with parchment paper or thinly grease with oil.

Sift flour, sugar, baking powder, salt and cinnamon together.

In a separate bowl, whisk together almond milk, olive oil, sour cream, and vanilla.

Combine wet and dry ingredients.

Add apple cider vinegar.

Fold in the two additional tablespoon sour cream. Do not over mix. 

Spoon 1 good tablespoon an inch apart onto baking sheet. 

Bake for 12-15 minutes. They turn golden and rise up like hole-less doughnuts. 

Slice in half.

Roll each crescent into cinnamon-sugar mixture until well covered.

Plated and raring to go.

Little baked doughnut crescents. Yum!

And I must shout out to my lovely friend Tovah for bringing me a special treat- a breakfast bar composed of oats, coconut, cranberries, raisins, pecans, and other good bits. A wonderful sweet alongside a stomach filled with doughnut crescents.