Guest guest Posted April 14, 2009 Report Share Posted April 14, 2009 I found this recipe. I haven't tried it yet. Usually doughnuts are fried - I wonder if this mixture would work fried? Jo Liquid Mixture: 1 cup soymilk 1 tsp lemon juice or vinegar ¨ø cup light unbleached sugar 2 Tbs oil 1 tsp vanilla Dry Mixture: 2 cups pastry flour (white or wholewheat, or a mixture) ¨ù cup soy or chickpea flour ¨ú tsp salt ¨ú tsp cinnamon ¨ö tsp baking soda ¨ö tsp. baking powder ¨ö tsp ground allspice ¨ö tsp freshly-ground nutmeg Glaze and Topping 1 cup organic powdered (icing) sugar ¨ù cup real maple syrup (Grade B is good) Preheat the oven to 400¡ÆF. Spray the pans with an oil spray-can and sprinkle each one with a little unbleached sugar (this makes the bottoms crispy). Beat the liquid ingredients together in a medium bowl. Whisk the dry ingredients together in another smaller bowl, then add to the liquid ingredients and stir briefly, just to mix. Divide the batter evenly between 12 doughnut molds and smooth it out evenly (use about 3 Tbs. batter per doughnut). Bake 15 minutes. Remove the doughnuts to a rack to cool. Whisk together the sugar and maple syrup. Dip the doughnuts in the glaze, or spread it over the top of the doughnuts. You may decorate the doughnuts if you wish Yields: 12 doughnuts Source: veganfeastkitchen.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2009 Report Share Posted April 14, 2009 Jo, Some of the measurements didn't come through. Could you try again? Judy On Behalf Of heartwerk Liquid Mixture: 1 cup soymilk 1 tsp lemon juice or vinegar ¨ø cup light unbleached sugar 2 Tbs oil 1 tsp vanilla Dry Mixture: 2 cups pastry flour (white or wholewheat, or a mixture) ¨ù cup soy or chickpea flour ¨ú tsp salt ¨ú tsp cinnamon ¨ö tsp baking soda ¨ö tsp. baking powder ¨ö tsp ground allspice ¨ö tsp freshly-ground nutmeg Glaze and Topping 1 cup organic powdered (icing) sugar ¨ù cup real maple syrup (Grade B is good) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 Hi Judy I'm sorry about that - I can't even find the site again, so I can't repost that one. I have come across another one, which sounds better: A couple weeks ago I posted a Yummy Baked Vegan Donuts recipe. Well since then I have been trying to revamp it so that the donuts would come out a tad sweeter and softer. Well I've done it! I think this recipe is even better than the first (especially for donut holes) and they even keep longer. Please refer to the recipe above for instructions unless otherwise noted! Baked Vegan Donuts 2 cups soymilk (I use very vanilla) 1/4 cup canola 1/4 cup agave nectar 2 1/2 tsp yeast 1/2 cup sugar 1/4 cup applesauce **Add the applesauce and vanilla during the first flour stage!** 1 1/2 tsp vanilla 1/2 Tbsp salt **Just like the other recipe, the salt is added with the remainder of the flour** 4 3/4 cups & 2 Tbsp flour Bake at 350 Degrees F for about 10 minutes, if they begin getting light brown sooner then remove them early. Unlike the previous recipe, these donuts come out much more soft and unlike dinner rolls. The main changes were adding applesauce (for moisture), vanilla and eliminating the baking powder and baking soda. Baking powder and baking soda essentially only work to help the dough rise or " fluff " if baked soon after it is added to the dough. Since I recommend placing the donuts in the fridge overnight, these two ingredients were of little use. However, if you do want to bake immediately, let the dough rise for about 30 minutes. A small adjustment may have to be made for flour, but not a significant one since there is only a total of 1 tsp of baking powder/baking soda in the recipe. These donuts are great if you are having a large (or small) gathering and want something sweet. These donuts can easily be glazed then left out to dry fully on a serving dish. The donuts actually take on an even greater donut texture when let to sit out for a few hours. The way in which the glaze dries on the donuts and the texture of this new dough makes me remember getting a glazed donut at Dunkin Donuts when I was a kid. They're delicious! (Mine, not the ewy non-vegan Dunkin Donut ones ) Only problem with these donuts is that they do not keep especially long, just a few days before the dough is no longer soft like we all enjoy (although the same thing happens when you buy a donut and bring it home and don't eat it for days!). Therefore, if you are not having a large gathering or sharing with family members (aka baking just for you), I would recommend halving the recipe as it does make about 80 donut holes and 12 large donuts! Hope you enjoy!!! , " Judy Goldsmith " <judyjtg wrote: > > Jo, > > Some of the measurements didn't come through. Could you try again? > > Judy > > > On > Behalf Of heartwerk > > Liquid Mixture: > 1 cup soymilk > 1 tsp lemon juice or vinegar > ¨ø cup light unbleached sugar > 2 Tbs oil > 1 tsp vanilla > > Dry Mixture: > 2 cups pastry flour (white or wholewheat, or a mixture) > ¨ù cup soy or chickpea flour > ¨ú tsp salt > ¨ú tsp cinnamon > ¨ö tsp baking soda > ¨ö tsp. baking powder > ¨ö tsp ground allspice > ¨ö tsp freshly-ground nutmeg > > Glaze and Topping > 1 cup organic powdered (icing) sugar > ¨ù cup real maple syrup (Grade B is good) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 Thanks for the re-vamped recipe Jo! These questions may be dummy questions, but I'm not a cook... Did you really mean 80 donut holes AND 12 large donuts? Should that have been AND or OR? Also if I wanted to add cinnamon, how much would you suggest to start? Judy On Behalf Of heartwerk Baked Vegan Donuts I would recommend halving the recipe as it does make about 80 donut holes and 12 large donuts! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 I haven't tried the recipe yet, but I think it must be 'OR'. I think it best to add 1/2 to 1 teaspoon of cinammon, depending how much you like it. If you try it before me, let me know how it goes. Jo - Judy Goldsmith Wednesday, April 15, 2009 11:44 AM RE: Re: Vegan Doughnuts Thanks for the re-vamped recipe Jo! These questions may be dummy questions,but I'm not a cook... Did you really mean 80 donut holes AND 12 largedonuts? Should that have been AND or OR? Also if I wanted to add cinnamon,how much would you suggest to start?Judy OnBehalf Of heartwerkBaked Vegan DonutsI would recommend halving the recipe as it does make about 80 donut holesand 12 large donuts! Quote Link to comment Share on other sites More sharing options...
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