Friday, May 19, 2006

Vegan Doughnuts of Various Sorts

I'm reposting this from the old site, since I love doughnuts so much. Since rhubarb season is upon us, I'm thinking rhubarb doughnuts... Someday soon I'm going to veganize the lemon-yogurt fritter recipe from Orangette and post it up here!

Since B. bought a deepfryer, we have become doughnut wizards. Doughnut recipes are extremely easy to veganize, since what matters in doughnut-making is texture, not rising power, so eggs are not required. These are guaranteed to stave off the Vegan Hunger.

Pumpkin Doughnuts
makes 15

1 1/2 C flour
1/3 C sugar
2 T baking powder
1/2 t salt
1/4 t cinnamon and nutmeg
1/2 t ginger, grated or minced

Mix dry ingredients.

1/2 C mashed pumpkin
1/4 C milk
1 egg (we used egg replacer)
1/2 t almond extract
1/2 t vanilla extract

Mix wet ingredients and add to dry.

The batter will be stiff, but don't add more liquid. Doughnut batter should be stiff.

Chill 1/2 hour if you have time. If not, don't.

These will be a bit too sticky to roll out, so shape into balls and deepfry at 375 for 2 minutes or till golden brown, turning once.

Risen Doughnuts
makes 2 dozen

1 T sugar
1/2 C warm water (body temperature)
1 T yeast

Mix and set aside.

1/4 C oil
2 1/3 C warm water
1 t salt
4 T sugar

Mix together.

8 C flour

Add flour and yeast to oil mixture. Don't knead! Place dough in an oiled bowl and turn to coat. Let rise 1 1/2 h.

Shape into doughnut shapes by rolling out a coil and pinching the ends together. Deepfry at 375 for 2 minutes or until golden brown, turning once.


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