Recipe request: vegan doughnuts and pastry/dough

July 6, 2007

Hi folks -- my son's birthday is in a few days and he has requested

doughnuts with chocolate glaze and sprinkles. He has a peanut allergy so

I have to make these doughnuts myself.

Does anyone have a tried-and-true *vegan* recipe for really yummy

doughnuts that I can put a chocolate glaze on? Deep fried is fine, this

is a birthday treat, I'm not looking for health food. We will be having

omnivore guests, too, and I will need a fairly large batch.

I'm also looking for a recipe for some sort of dough that I can use for

little pocket sandwiches, like samosas or pizza pockets. I've tried

pastry and it works wonderfully, but they go down a little heavy as

we're not use to consuming so much shortening. I have also tried pizza

dough but it baked up too thick and didn't hold together while baking,

so the filling leaked out. I'd like something fairly thin so the filling

is the main event.

Thanks!

Heather (in Ontario)

July 6, 2007

Vegan Doughnuts

http://www.randomgirl.com/recipes.html#doughnuts

Jessica Cocker

http://jrc.teamdreamsrenewed.com/

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July 6, 2007

Here is a recipe for a pocket bread called " Coco bread " .

http://eatair.blogspot.com/2006/01/jamaican-veggie-patties-and-coco-bread.html

Jessica Cocker

http://jrc.teamdreamsrenewed.com/

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July 6, 2007

I know that I have a couple of vegan pie crust recipes, is this what you are

looking for?

Here are two doughnut recipes. The first is for Sufganiot (soof-gan-yote) -

tradionally eaten during Chanukah.

Vegan Sufganiot

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.

Heather Hossfeld <hlh4850 wrote:

Hi folks -- my son's birthday is in a few days and he has requested

doughnuts with chocolate glaze and sprinkles. He has a peanut allergy so

I have to make these doughnuts myself.

Does anyone have a tried-and-true *vegan* recipe for really yummy

doughnuts that I can put a chocolate glaze on? Deep fried is fine, this

is a birthday treat, I'm not looking for health food. We will be having

omnivore guests, too, and I will need a fairly large batch.

I'm also looking for a recipe for some sort of dough that I can use for

little pocket sandwiches, like samosas or pizza pockets. I've tried

pastry and it works wonderfully, but they go down a little heavy as

we're not use to consuming so much shortening. I have also tried pizza

dough but it baked up too thick and didn't hold together while baking,

so the filling leaked out. I'd like something fairly thin so the filling

is the main event.

Thanks!

Heather (in Ontario)

Pinpoint customers who are looking for what you sell.

July 7, 2007

My husband makes these, and they are amazing:

http://vegweb.com/index.php?topic=6290.0

He's done them with carob powder instead, and they are super yummy as well.

I also found a pita bread recipe on about.com that was vegan. They were

really good, not too time consuming (though they are if you make a double

batch at one time. Otherwise, we use some vegan tortillas (I found some that

were low-carb and also vegan, and come in sundried tomato, spinach or wheat,

and they are really good).

HOpe that helps.

Missie

On 7/6/07, Jess <veg4animals2006 wrote:

>

> Here is a recipe for a pocket bread called " Coco bread " .

>

> http://eatair.blogspot.com/2006/01/jamaican-veggie-patties-and-coco-bread.html

>

> Jessica Cocker

> http://jrc.teamdreamsrenewed.com/

>

> ________

> Need a vacation? Get great deals

> to amazing places on Travel.

> http://travel./

>

July 7, 2007

Have you tried those glazed doughnuts? It looks like the same recipe

that Jess linked to -- but at the bottom of yours it says " serve

immediately " . Just wondering if that's really necessary, I was hoping to

make them a day in advance because they sound somewhat time consuming

and I'll be home alone with three kids until dinner time the day we want

to eat them!

I have a vegan pastry recipe that is very good (got it from Vegan Lunch

Box) but for a pocket sandwich, that's a lot of pastry per sandwich, and

a lot of fat. I was hoping for something lighter.

Heather

robin koloms wrote:

>

> I know that I have a couple of vegan pie crust recipes, is this what

> you are looking for?

>

> Here are two doughnut recipes. The first is for Sufganiot

> (soof-gan-yote) - tradionally eaten during Chanukah.

>

> Vegan Sufganiot

> 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.

>

> Heather Hossfeld <hlh4850 <hlh4850%40gmail.com>> wrote:

> Hi folks -- my son's birthday is in a few days and he has requested

> doughnuts with chocolate glaze and sprinkles. He has a peanut allergy so

> I have to make these doughnuts myself.

>

> Does anyone have a tried-and-true *vegan* recipe for really yummy

> doughnuts that I can put a chocolate glaze on? Deep fried is fine, this

> is a birthday treat, I'm not looking for health food. We will be having

> omnivore guests, too, and I will need a fairly large batch.

>

> I'm also looking for a recipe for some sort of dough that I can use for

> little pocket sandwiches, like samosas or pizza pockets. I've tried

> pastry and it works wonderfully, but they go down a little heavy as

> we're not use to consuming so much shortening. I have also tried pizza

> dough but it baked up too thick and didn't hold together while baking,

> so the filling leaked out. I'd like something fairly thin so the filling

> is the main event.

>

> Thanks!

> Heather (in Ontario)

>

> Pinpoint customers who are looking for what you sell.

>

July 7, 2007

I made them once; they were fairly messy and time consuming to make and I doubt

that I would make them again. They were fabulous warm (with a fresh cup of

coffee), but did not hold up well (the taste and texture changed). They may

keep better if you freeze them as soon as they cool.

Heather Hossfeld <hlh4850 wrote: Have you tried those glazed

doughnuts? It looks like the same recipe