Doughnut Muffins
Adapted from Taste of Home

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
3/4 cup sugar
1/3 cup canola oil
3/4 cup milk
1 egg
1 teaspoon vanilla
Filling:
Jam (I used Bumbleberry)
Topping:
2 tablespoons butter, melted
3 tablespoons sugar*
1. Preheat oven to 350°F and place 9 muffin liners into muffin pan. In a large bowl mix together the flour, baking powder, salt, nutmeg, cinnamon, and sugar. Set aside.
2. In a small bowl whisk together the canola oil, milk, egg, and vanilla. Add to dry ingredients and stir until just combined. Using a scoop fill muffin cups half way and place 1 teaspoon of jam in the center.
3. Use remaining batter and divide among muffin cups to cover the jam. Bake muffins for 25 minutes or until golden brown on top and toothpick comes out clean. Let muffins cool for a couple minutes in the pan.
4. While muffins are warm, dip tops in the melted butter and then into the sugar. These muffins are best served warm. Enjoy!
Makes 9 large muffins. *Try vanilla sugar or cinnamon sugar!

Baked Chocolate Doughnuts (Vegan)
Adapted from The Sweet Life Online

3/4 cup flour
1/3 cup sugar
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup apple sauce
1/4 cup + 2 tablespoons coconut milk
3 tablespoon canola oil
1/2 teaspoon vanilla
Chocolate Glaze:
1/4 cup vegan butter (I used Earth Balance)
2 tablespoons coconut milk
1 teaspoon vanilla
1/2 tablespoon light corn syrup
2 ounces dark chocolate 
1 cup icing sugar
Toppings:
8 Oreo Cookies, chopped
1. Preheat oven to 350°F and grease a 6 cavity doughnut pan. In a bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. In another bowl mix together apple sauce, coconut milk, canola oil, and vanilla. Add wet ingredients to dry ingredients and stir just until combined. Pipe batter into doughnut cavities, filling to the top.
3. Bake doughnuts for 12-15 minutes or until toothpick comes out clean. Cool in the pan for a few minutes before placing doughnuts on a wire rack to cool completely.
4. For the chocolate glaze, in saucepan over medium heat mix together the vegan butter, coconut milk, vanilla, and corn syrup, until mixture starts to simmer.
5. Stir in chocolate until melted and remove from heat. Stir in the icing sugar until smooth. Glaze your doughnuts and place onto a wire rack. 
6. Top doughnuts with desired toppings like Oreo Cookie pieces and let glaze set, about 15 minutes. Serve & enjoy!
Makes 6 large doughnuts.

Semla Also known as Semlor, Lenten Buns, & Fastlagsbullar
Bun Recipe Adapted from Swedish Food

Almond Filling Recipe Adapted from Swedish Cakes & Cookies
Dough:
75 grams butter, melted
300 ml warm milk (110°F)
10 grams instant dry yeast
1/2 teaspoon salt
3/4 teaspoon ground cardamon
55 grams sugar
500 grams flour, plus more for dusting
1 egg
Almond Filling:
200 grams ground almonds
bun crumbs
1/3 cup hot milk
1/3 cup sugar
Topping:
500 ml whipping cream, whipped to stiff peaks
icing sugar, for dusting
1. In a bowl mix together melted butter, warm milk, and instant dry yeast. Set aside. In another bowl mix together the flour, salt, ground cardamon, and sugar. Make a well in the flour mixture.
2. Add the yeast milk mixture and egg to the well and mix to form a sticky dough. Knead dough for 5 minutes, adding as little flour as possible while kneading the dough. Dough should be sticky.
3. Place dough into a greased bowl and cover tightly with plastic wrap. Let rise in a warm, draft-free, area for 30 minutes or until doubled in bulk. Turn out onto a lightly floured surface.
4. Punch down dough and divide into 10 equal pieces, weighing about 95 grams each. Form pieces into a ball and place onto a parchment paper lined baking sheet. 
5. Cover with a tea towel and let rise in a warm, draft-free, area for 30-40 minutes. Bake buns at 375°F for 12-15 minutes or until evenly browned on the top and hollow sounding when tapped on the bottom.
6. Let buns cool completely. Cut the tops off of each bun and set aside. Hollow out the center of each bun and place the crumbs into a food processor and grind them into smaller pieces.
7. For the almond filling mix together the ground bun crumbs, ground almonds, sugar, and hot milk. Mix until well combined. Divide the almond filling evenly between the buns.
8. Pipe or spoon some whipped cream over top of the almond filling. Place the top of the bun onto the whipped cream and dust with icing sugar. Serve & enjoy!
Makes 10 large Semla. These buns are delicious! The bun itself is light and has a strong aroma of cardamom while the almond filling and cream give a nice richness - making it very filling. While I was in Stockholm I noticed these in every bakery and cafe - they are a must try!

Old Fashioned Cake Doughnuts
Recipe at Joy of Baking

Vegan Glazed Doughnuts
Adapted from House of Lovelock
1/4 cup warm water (110°F)
3/4 cup warm full fat coconut milk (110°F)
1/4 cup sugar
1/2 teaspoon salt
3 tablespoons vegan butter, softened (I used Earth Balance)
4 teaspoons egg replacer whisked with 4 tablespoons room temperature water
3 cups flour
canola oil, for frying
Vanilla Glaze:
2 cups icing sugar
3/4 teaspoon vanilla
1/4 cup coconut milk
Chocolate Glaze:
1/2 cup vegan butter, softened (I used Earth Balance)
1/4 cup coconut milk
2 teaspoons vanilla
1 tablespoon light corn syrup
4 ounces dark chocolate 
2 cups icing sugar
1. In the bowl of a stand mixer, mix together yeast, water, coconut milk, sugar, salt, vegan butter, and 1 1/2 cups flour, use a spoon. Mix in egg replacer mixture. Place bowl onto mixer fitted with dough hooks.
2. With machine on, add 1 1/4 cups flour to form a dough. Knead 3-5 until dough pulls away from the sides of the bowl. The dough should be smooth and soft, if needed add up to 1/4 cup more flour.
3. Place dough into a greased bowl and cover. Let rise in a warm area for 1 hour, until doubled in bulk. Turn out dough onto a lightly floured surface. Roll out to 3/4” thick and cut out desired shapes.
4. Place doughnuts onto a greased baking sheet and cover with plastic wrap. Let rise until doubled, about an hour. Heat 2” of canola oil over medium heat. Cook doughnuts until golden brown on each side.
5. Drain doughnuts on paper towel. For the vanilla glaze, using a double boiler, mix together the icing sugar, vanilla, and coconut milk. Stir until sugar has dissolved and glaze is warm. 
6. For the chocolate glaze, in saucepan over medium heat mix together the vegan butter, coconut milk, vanilla, and corn syrup, until mixture starts to simmer.
7. Stir in chocolate until melted and remove from heat. Stir in the icing sugar until smooth. Glaze your doughnuts and place onto a wire rack until glaze has set, about 15 minutes. Serve & enjoy!
With this recipe I made 12 doughnuts, 12 doughnut holes, and 6 long john doughnuts. This recipe is a keeper, I would definitely make them again!

Banana Crumb Muffins
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)
1/3 cup butter or margarine, melted
3/4 cup sugar
1/2 teaspoon vanilla
1 egg
3 ripe bananas, mashed 
Streusel Topping
1. Preheat oven to 375°F and place muffins liners into your 8 mini loaf pan cavities. In a bowl whisk together the flour, baking powder, baking soda, and salt. Stir in walnuts and set aside.
2. In a large bowl whisk together the melted butter and sugar. Whisk in egg. Stir in the vanilla and mashed banana. Add dry ingredients all at once and stir until just moistened. Do not over-mix.
3. Divide batter among muffin liners. Sprinkle crumbs (streusel topping) on each and bake 18-22 minutes or until toothpick inserted in the center comes out clean. Serve warm with a cup of tea or coffee. Enjoy!
Makes 8 loaf shaped muffins or 12 regular. These make a great breakfast or snack!