Vegan Doughnuts
Source of Recipe
Randomgirl
List of Ingredients
1 package active dry yeast (2 1/4 tsp)
1 cup warm water (110 degrees)
1/4 cup vegetable shortening
1/2 cup sugar
1/3 cup soy milk, warmed
Egg replacer equilivent to 2 eggs
4 cups all-purpose flour
1/2 tsp salt
1 1/4 tsp mace
Oil for frying
Glaze:
2 cups confectioners' sugar
1/2 cup hot waterRecipe
Dissolve the yeast in 1/2 cup of warm water and let the mixture stand for 5
minutes. In a small saucepan, bring the remaining water to a boil. Add the
shortening and sugar and stir until the shortening has melted and the sugar
has dissolved. Remove the pan from heat and LET IT COOL (very important!!!).
When it is cooled, add the yeast and warm soy milk. Stir in the egg replacer
and 2 cups of flour. Beat well. Add 2 more cups of flour and the salt and
mace. Mix well. Add the flour slowly. Only add enough to make a soft and
manageable dough. Turn the dough onto a loightly floured board and knead
until smooth and elastic. Place the dough in a large greased bowl, cover and
let it rise until doubled in bulk. (about an hour).
Punch the dough down. On a lightly floured surface roll it out to 1/2 inch
thickness. Cut out doughnuts with a 2 inch dutter. Place the doughnuts on
waxed paper or a greased baking sheet about 1 inch apart. Make holes in 'em
with your finger if you feel the need. Let them rise for 1 hour.
Heat the oil to 370 degrees in a skillet or deep fryer. Fry 3 doughnuts at a
time, until gloden on eahc side. Drain on paper towels. Prepare the glaze or
roll in sugar to coat.
To make the glaze, mix the ingredients untill smooth in a shallow bowl.
While the doughnuts are hot, coat all sides in the glaze.
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