Unbelievable Chocolate Doughnuts (vegan)

[Guest guest]

Amazing cake-style doughnuts. Fabulous rolled in powdered sugar and even

better with vanilla, coffee, or mint glaze. Mmmmm......

 

Lisa T. Bennett, owner/chef

The Organic Goddess Vegan Bakery and Catering, Atlanta GA

 

* Exported from MasterCook Mac *

 

Unbelievable Chocolate Doughnuts (vegan)

 

Recipe By : adapted from Christa on Veggies Unite (www.vegweb.com)

Serving Size : 30 Preparation Time :1:30

Categories : desserts Breakfast & Brunch

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups unbleached sugar (dehydrated cane juice)

1/4 cup water

1 tablespoon Ener-G Egg Replacer powder

1/4 cup Earth Balance margarine

4 ounces unsweetened baking chocolate

1 1/2 teaspoons vanilla extract

1 cup soymilk

1 teaspoon vinegar (white or apple cider)

3 1/2 cups unbleached flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

 

Beat the egg replacer and sugar together until creamy.

 

Melt the margarine and chocolate together in a small saucepan over low heat.

Beat into the sugar mixture until well combined.

 

Combine the soy milk, vinegar and vanilla. Stir this into the sugar/chocolate

mixture.

 

In another bowl, combine the flour, baking powder, baking soda and salt. Stir

this into the liquid mixture until it forms a soft dough. You might need to add

up to 1 cup of additional flour. Chill this for about 1/2 hour to make it

easier to handle.

 

Roll 1/2 the dough out onto a lightly floured board to a 1/2 " thickness. Cut out

the doughnuts with a 3 " diameter doughnut cutter. Let them rest for about 10

minutes before frying. Repeat with the rest of the dough.

 

Deep fry in hot oil for about 90 seconds each, turning every 15 seconds. Remove

from the hot oil and allow them to drain on paper towels. Cool, and ice, glaze

or sprinkle with powdered sugar as you wish. They are also very good plain!

 

Serves: 30

 

Preparation time: 1 1/2 hours

 

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Per serving (excluding unknown items): 21 Calories; 2g Fat (74% calories from

fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 114mg Sodium

Food Exchanges: 1/2 Fat

 

NOTES : Variation: if you only want doughnut holes, use a tiny (#40) ice-cream

scoop or melon baller to scoop balls of dough directly into the oil. They will

puff up, almost doubling in size.

 

You can keep the dough in the refrigerator for several days and fry fresh

doughnuts or " holes " as you like.

 

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