Guest guest Posted August 16, 2006 Report Share Posted August 16, 2006 Hello everyone, I am looking for a vegan yeast donut recipe. Donuts are something very rare in our house but about 3 times a year I allow my 10 year old (who's a meat-eater) to get Dunkin Donuts. I would rather have him eat a vegan donut instead. Does anyone have a vegan yeast (not cake) donut recipe? All the ones I've seen have eggs in them and I'm a little unsure about using flax seed or egg-replacer instead. Any help would be greatly appreciated. Thanks, Christine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2006 Report Share Posted August 16, 2006 I would suggest that you experiment with the egg replacer...in all my recipes thus far, the egg replacer has been fine. Still, I hope there's someone out there with an answer! Good luck! Mary Ann christinepensa <christinepensa wrote: Hello everyone, I am looking for a vegan yeast donut recipe. Donuts are something very rare in our house but about 3 times a year I allow my 10 year old (who's a meat-eater) to get Dunkin Donuts. I would rather have him eat a vegan donut instead. Does anyone have a vegan yeast (not cake) donut recipe? All the ones I've seen have eggs in them and I'm a little unsure about using flax seed or egg-replacer instead. Any help would be greatly appreciated. Thanks, Christine Stay in the know. Pulse on the new .com. Check it out. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2006 Report Share Posted August 16, 2006 Ive never made these but have kept the recipes in my favorites a few months now Teresa Vegan Chanukah Donuts 2 pkgs. Yeast 1/3 cup plus 3 Tbsp. sugar 1 cup lukewarm water 4-4 1/2 cups bleached spelt pastry flour 1/2 tsp. salt 1 cup soy milk 2 Tbsp. potato starch 1/4 cup melted vegan margarine 1/2 tsp. vanilla extract 1 24-oz. bottle vegetable oil • In a nonreactive (glass or ceramic) bowl, mix the yeast, 1 Tbsp. of the sugar, and the water until dissolved. Set aside for 10 minutes. • In a large bowl, combine the flour and the salt. Set aside. • In a large glass bowl, mix the remaining sugar, the soy milk, potato starch, vegan margarine, and vanilla extract. Add the yeast mixture and gradually beat in the flour mixture until the mix is stiff but still sticky. • Cover with a cloth and let sit in an unheated oven for 1 hour. • Turn out onto a floured surface and knead with 15 to 30 strokes. • Quickly roll out the dough and cut into donuts. Cover with a cloth and let rise for 15 to 30 minutes, or until doubled in size. • While the dough is rising, heat the oil in a deep pan for 20 minutes. To test the oil’s temperature, drop in a small piece of the dough. The temperature is perfect if the dough rises to the top almost immediately and browns in approximately 1 minute. It’s too hot if the dough burns and too cool if it doesn’t rise. • Cook the donuts in the oil, flipping after 1 minute, or when browned. When browned on both sides, remove to a baking sheet lined with paper towels. Makes 12 servings Variations: Create a glaze for the donuts by thinning out your favorite frosting with melted vegan margarine and soy milk or by combining 1 cup of powdered sugar with 1 tsp. of vanilla extract or lemon extract and enough soy milk to thin Glazed Doughnuts 1 pkg. active dry yeast 1 cup lukewarm water, separated 1/4 cup vegetable shortening 1/2 cup granulated sugar 1/3 cup soy milk, warmed Egg replacer, equivalent to 2 eggs 4 cups flour, plus more for flouring 1/2 tsp. salt 1 1/4 tsp. mace Oil for deep frying 2 cups confectioners’ sugar 1/2 cup hot water Dissolve the yeast in 1/2 cup of the warm water and allow it to stand for 5 minutes. In a saucepan, bring the remaining 1/2 cup of warm water to a boil. Add the vegetable shortening and sugar and stir until they are dissolved. Pour the mixture into a medium bowl and allow it to cool. Add the yeast mixture and the soy milk. Mix in the egg replacer, 2 cups of the flour, the salt, and the mace. Add the remaining flour, a little at a time, to make a soft dough. Knead the dough on a lightly floured surface until it is smooth, place it in a greased bowl, cover it, and allow it to rise for about an hour or until it has doubled in size. Punch the dough down. On a lightly floured surface, roll the dough until it is about 1/2-inch thick. Use a doughnut cutter to cut the dough then place the pieces on waxed paper and allow them to rise for an hour. In a skillet or deep fryer, heat the oil to 370°F. Fry a few doughnuts at a time, leaving them in the oil until they are golden brown. Place them on paper towels to drain off the excess oil. Mix the confectioners’ sugar and hot water in a shallow bowl. While the doughnuts are still hot, dip them in the glaze then place them onto waxed paper. Allow the glaze to dry then serve the doughnuts immediately. - christinepensa <christinepensa Tuesday, August 15, 2006 11:40 pm vegan donut recipe > Hello everyone, > I am looking for a vegan yeast donut recipe. Donuts are something > very rare in our house but about 3 times a year I allow my 10 year > old > (who's a meat-eater) to get Dunkin Donuts. I would rather have him > eat > a vegan donut instead. Does anyone have a vegan yeast (not cake) > donut recipe? All the ones I've seen have eggs in them and I'm a > little unsure about using flax seed or egg-replacer instead. Any > help > would be greatly appreciated. > > Thanks, > Christine > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2006 Report Share Posted August 16, 2006 Thank you for posting this. It is the first recipe I have seen for sufganiot without eggs. Robin outonalimb wrote: Ive never made these but have kept the recipes in my favorites a few months now Teresa Vegan Chanukah Donuts 2 pkgs. Yeast 1/3 cup plus 3 Tbsp. sugar 1 cup lukewarm water 4-4 1/2 cups bleached spelt pastry flour 1/2 tsp. salt 1 cup soy milk 2 Tbsp. potato starch 1/4 cup melted vegan margarine 1/2 tsp. vanilla extract 1 24-oz. bottle vegetable oil • In a nonreactive (glass or ceramic) bowl, mix the yeast, 1 Tbsp. of the sugar, and the water until dissolved. Set aside for 10 minutes. • In a large bowl, combine the flour and the salt. Set aside. • In a large glass bowl, mix the remaining sugar, the soy milk, potato starch, vegan margarine, and vanilla extract. Add the yeast mixture and gradually beat in the flour mixture until the mix is stiff but still sticky. • Cover with a cloth and let sit in an unheated oven for 1 hour. • Turn out onto a floured surface and knead with 15 to 30 strokes. • Quickly roll out the dough and cut into donuts. Cover with a cloth and let rise for 15 to 30 minutes, or until doubled in size. • While the dough is rising, heat the oil in a deep pan for 20 minutes. To test the oil’s temperature, drop in a small piece of the dough. The temperature is perfect if the dough rises to the top almost immediately and browns in approximately 1 minute. It’s too hot if the dough burns and too cool if it doesn’t rise. • Cook the donuts in the oil, flipping after 1 minute, or when browned. When browned on both sides, remove to a baking sheet lined with paper towels. Makes 12 servings Variations: Create a glaze for the donuts by thinning out your favorite frosting with melted vegan margarine and soy milk or by combining 1 cup of powdered sugar with 1 tsp. of vanilla extract or lemon extract and enough soy milk to thin Glazed Doughnuts 1 pkg. active dry yeast 1 cup lukewarm water, separated 1/4 cup vegetable shortening 1/2 cup granulated sugar 1/3 cup soy milk, warmed Egg replacer, equivalent to 2 eggs 4 cups flour, plus more for flouring 1/2 tsp. salt 1 1/4 tsp. mace Oil for deep frying 2 cups confectioners’ sugar 1/2 cup hot water Dissolve the yeast in 1/2 cup of the warm water and allow it to stand for 5 minutes. In a saucepan, bring the remaining 1/2 cup of warm water to a boil. Add the vegetable shortening and sugar and stir until they are dissolved. Pour the mixture into a medium bowl and allow it to cool. Add the yeast mixture and the soy milk. Mix in the egg replacer, 2 cups of the flour, the salt, and the mace. Add the remaining flour, a little at a time, to make a soft dough. Knead the dough on a lightly floured surface until it is smooth, place it in a greased bowl, cover it, and allow it to rise for about an hour or until it has doubled in size. Punch the dough down. On a lightly floured surface, roll the dough until it is about 1/2-inch thick. Use a doughnut cutter to cut the dough then place the pieces on waxed paper and allow them to rise for an hour. In a skillet or deep fryer, heat the oil to 370°F. Fry a few doughnuts at a time, leaving them in the oil until they are golden brown. Place them on paper towels to drain off the excess oil. Mix the confectioners’ sugar and hot water in a shallow bowl. While the doughnuts are still hot, dip them in the glaze then place them onto waxed paper. Allow the glaze to dry then serve the doughnuts immediately. - christinepensa Tuesday, August 15, 2006 11:40 pm vegan donut recipe > Hello everyone, > I am looking for a vegan yeast donut recipe. Donuts are something > very rare in our house but about 3 times a year I allow my 10 year > old > (who's a meat-eater) to get Dunkin Donuts. I would rather have him > eat > a vegan donut instead. Does anyone have a vegan yeast (not cake) > donut recipe? All the ones I've seen have eggs in them and I'm a > little unsure about using flax seed or egg-replacer instead. Any > help > would be greatly appreciated. > > Thanks, > Christine > > > > For more information about vegetarianism, please visit the VRG website at http://www.vrg.org and for materials especially useful for families go to http://www.vrg.org/family.This is a discussion list and is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. edical advice. Medical advice should be obtained from a qualified health professional. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2006 Report Share Posted August 21, 2006 Thank you very much for the recipe I can't wait to try it! Christine SAHM in Florida to my boys age 10 and 16 months Stay in the know. Pulse on the new .com. Check it out. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2006 Report Share Posted August 23, 2006 In addition to what you're looking for, I would like to be able to bake the donut instead of fry it if possible! - christinepensa Tuesday, August 15, 2006 11:27 PM vegan donut recipe Hello everyone, I am looking for a vegan yeast donut recipe. Donuts are something very rare in our house but about 3 times a year I allow my 10 year old (who's a meat-eater) to get Dunkin Donuts. I would rather have him eat a vegan donut instead. Does anyone have a vegan yeast (not cake) donut recipe? All the ones I've seen have eggs in them and I'm a little unsure about using flax seed or egg-replacer instead. Any help would be greatly appreciated. Thanks, Christine Quote Link to comment Share on other sites More sharing options...
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