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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