What’s not to like about ole’ King Fergus? Fun-loving, humorous, easy-going, yet a wise and strong ruler. We love how he fully supports Merida’s strong will and encourages her use of bows. He may be chill, but he knows when to be serious.
As a nod to their firey-orange hair, sweet potato was used as this donut’s flavor base. Half of it was sprinkled with cinnamon sugar, while the other dipped in a cinnamon icing and crumbled Scottish shortbread cookie. This donut is perfect for the bravest of dads!
Random Fact // did you know Pixar had new software engineered solely for the purpose to make Merida’s hair move more realistically? Crazy!!
Side Note // I made these vegan for our little one who has a dairy and egg allergy. But you can use regular butter and cow’s milk, if you prefer.
// Kitchen Tools
Mixing Bowls
Measuring Cups & Spoons
Silicone Spatula
Piping Bag (+ Large Round Tip) or Gallon-sized Plastic Bag (+ scissors if using a Plastic Bag)
Donut Mold (I used and love this one)
Electric Hand Mixer (or hand mix with your muscles)
Cooling Rack
Parchment Paper
// Ingredients
Donuts (Makes 10-12)
Non-Stick Spray or Oil for greasing donut mold
1 3/4 cup of Flour (I used Gluten-Free 1-to-1)
1 teaspoon of Baking Powder
1/2 teaspoon of Baking Soda
1 teaspoon of Ground Cinnamon
1/8 teaspoon of Salt
1/4 cup of Sugar
1/4 cup of packed Brown Sugar
1/2 of one large Sweet Potato (Cooked & Mashed)
1 teaspoon of Vanilla Extract
1/4 cup of Unsweetened Applesauce
1/4 cup of Milk (dairy-free for vegan)
Cinnamon Sugar Topping
2 tablespoons of Sugar
1 teaspoon of Ground Cinnamon
2 tablespoons of butter (Melted; dairy-free for vegan)
Icing & Cookie Topping
1 tablespoon of Milk (dairy-free for vegan)
1 tablespoon of Maple Syrup
1 teaspoon of Vanilla Extract
1 1/2 cups of Powdered Sugar
1/2 teaspoon of Ground Cinnamon
1 1/2 cups of Vegan Shortbread Cookies (Crumbled)
// Directions
Preheat the oven to 350 degrees.
Prepare the donut mold by spraying with non-stick spray.
Prepare the shortbread cookie topping by crumbling them in a small bowl. Set aside.
In a large bowl, mix the mashed sweet potato, applesauce, brown sugar, milk and sugar until combined.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
Pour the dry ingredients into the large bowl with the wet ingredients. Mix until well combined. If the dough is too dry, add more milk until slightly sticky.
Fill your piping bag and pipe an even amount of dough, filling the donut mold cavity. (If using a plastic bag, simply cut one corner of the bag to create a small opening for the dough to disperse from.)
Bake for 9-10 minutes, or until a toothpick comes out clean.
While the donuts are baking, combine the melted butter, cinnamon and sugar in a small bowl to make the cinnamon sugar topping..
Allow the donuts to cool for 2-3 minutes before transferring to a wire rack with parchment paper underneath.
Brush the tops of each donut with the buttery cinnamon sugar topping while still warm.
While the donuts are cooling, combine the milk, vanilla extract, cinnamon and powdered sugar in a small-medium bowl to make the icing.
Once the donuts are cooled, spread the cinnamon icing glaze over half of each donut.
Immediately sprinkle with the crumbled shortbread cookies.
Allow the toppings to set and enjoy within 2-3 days. Store in an airtight container.
Thank You // @freshthyme + @dierbergs + @bobsredmill + @ + @epicureofficial + @bskiepiclife + @mccormickspice
With whimsy & wonder,
Jackie
Disclaimer // Disney & Disney-Pixar images found in this posting are solely for character reference to assist our audience with understanding our inspiration source and are not the property of Tribe 54 LLC.
