Monday, February 9, 2009
I can't believe a search for "vegan donuts" on flikr doesn't bring up my donuts in the first few pages!
I took this recipe from the food networks website and adapted to be vegan and they came out great.
I mean look at the picture! and the picture was taken with my old cellphone and they still look delicious
vegan Old Fashioned Yeast raised donuts
1/2 stick soy margarine
2/3 cup hot soy milk
2/3 cup warm water (105 to 115 degrees F)
2 packets active dry yeast
3/4 cup sugar
5 cups sifted flour (approximately)
6 teaspoons enrg egg replecer w/ 4 tablespoons water
1 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon cinnamon
canola oil for frying
Topping: powdered sugar mixed with soymilk or water.
after that if you like, some kind of frosting, such as chocolate.
Melt margarine in the hot soymilk and cool to lukewarm.
Place water in a warm large mixing bowl, sprinkle in yeast,
and stir until dissolved; add soymilk mixture and sugar.
By hand, beat 2 1/2 cups flour in until smooth; mix in eggreplacer, salt, and spices.
Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough.
Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, stockinette-covered rolling pin.
Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets.
(who has a donut cutter??)
Reroll and cut scraps.
Cover with cloth and let double in bulk.
Meanwhile, begin heating oil in something like a cast iron skillet or a deep fat fryer.
When doughnuts have risen and oil has reached 375 degrees F, ease 4 doughnuts into oil, 1 at a time.
Fry about 2 minutes until golden brown all over, using tongs to turn.
Drain on paper toweling.
dip into a bowl of the glaze and set on a rack to get hard.