Re:doughnuts

[Guest guest]

Hi. I came across these in the mass of recipes I've collected. I haven't

tried them out yet. Of course, just sub the sugar for a sweetener of choice if

preferred. Good luck and enjoy! gv

I also have a recipe around here for " muffins that taste like donuts " if you're

interested. I believe it's in the Vegan Vittles cookbook.

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Cinnamon-Sugar Doughnuts

 

2 egg substitutes (Ener-G)

1 cup sugar

1 cup soymilk

4 - 5 Tbs shortening

4 cups flour

4 tsp baking powder

1/4 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

Bowl with 2 cups sugar + 2 Tbs cinnamon

Oil for deep-frying

 

In one bowl, mix all dry ingredients except cinnamon-sugar and frying oil.

In another bowl, mix all wet ingredients.,

Blend the two mixtures together.

Roll out the dough to about 1/2 " thickness.

Using a doughnut cutter or the lid from a large jar, cut out the doughnuts.

Fry in deep oil at 380 F until golden.

Roll doughnuts in the cinnamon-sugar immediately.

 

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Baked Cinnamon-Apple Doughnuts

 

Doughnuts:

2 pk dry yeast

1/4 cups warm water (105 - 115 F)

5 & 3/4 cups all-purpose flour, divided

1 & 1/4 cups unsweetened applesauce

1/2 cup sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/3 cup margarine

1/2 tsp salt

2 egg substitutes

1/4 cup margarine, melted and divided

 

Topping:

1/2 cup sugar

1 tsp ground cinnamon

 

Dissolve yeast in warm water in a large bowl. Let stand 5 minutes.

Add 3 cups flour, applesauce, 1/2 cup sugar, 1 tsp cinnamon, the nutmeg,

salt, egg subs, and 1/3 cup margarine.

Beat at low speed of an electric mixer until moistened.

Beat at medium speed for an additional 2 minutes.

Stir in 2 cups of flour, 1/2 cup at a time, to form a soft dough.

Turn out onto a well-floured surface. Knead until smooth and elastic (about 5

minutes).

add enough remaining flour, 1 tablespoon at a time, to prevent dough from

sticking to hands.

Put dough in a bowl coated with cooking spray, turning to coat top.

Cover and let rise in a warm place, free from drafts, 1 hour, or until

doubled in bulk. Punch dough down, and turn out onto a lightly floured

surface. Roll dough out to 1/2 " thickness.

Cut with a lightly floured 2 & 1/2 " doughnut cutter.

Combine doughnut holes and any remaining scraps of dough.

Reroll to 1/2 " thickness, and cut as before.

Place doughnuts on baking sheets coated with cooking spray.

Brush 2 Tbs tablespoons melted margarine over doughnuts.

Let rise, uncovered, in a warm, draft-free place for 40 minutes.

Combine 1/2 cup sugar and 1 tsp cinnamon in a large, heavy-duty ziplock bag, and

set aside.

Bake doughnuts at 425 F for 8 minutes, or until golden.

Immediately brush remaining 2 Tbs melted margarine over baked doughnuts.

Add doughnuts to plastic bag. Seal the bag, and shake to coat.

 

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Glazed Doughnuts

 

Omit cinnamon-sugar coating on the above, and use this glaze:

 

 

Sugar Glaze Icing

 

1 cup sifted powdered sugar

2 - 3 Tbs water or soymilk

1/4 tsp vanilla or other extract

 

Stir together until thoroughly combined.

 

Drizzle over cookies or cakes.

 

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Donut Holes

 

2 cups sifted flour

1/2 cup sugar

3 teaspoons baking powder

1 teaspoon nutmeg

Ener-G Egg Replacer, equivalent to 1 egg

3/4 cup soy milk

3 tablespoons oil

powdered sugar (optional)

Sift together dry ingredients. Add egg replacer, soy milk and oil.Stir with

fork until smooth. Heat 1 inch deep oil to 365 degrees. Drop dough by

teaspoonfuls into hot oil. Turn after a few seconds until browned on both

sides, turning once more. Drain on paper towel.

You can either eat them plain or coat them with powdered sugar. They're

really good like that. If you don't know the temperature of your oil, make

sure it's not too hot, or the donut hole will still be raw inside and brown

on the outside. Make sure you use the nutmeg,

because it gives it a nice flavor.