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Doughnuts with a Simple Glaze

What you need: 

Donuts:
1 1/2 cups nondairy milk (I use soy)
1/3 cup vegetable shortening
2 (1/4 ounce) packets instant yeast
1/3 cup warm (100 degree F) water
2 egg replacers (I use Ener G)
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon nutmeg (best if using fresh ground)
23 ounces (by weight) all purpose flour, divided
1 to 1 1/2 gallons vegetable oil, for frying Glaze:
2 cups powdered sugar
1/4 cup vegan creamer
1 teaspoon vanilla extract

What you do: 

1. For donuts, heat milk enough to melt the shortening, then add the milk to the shortening in a small bowl. Put yeast in another bowl with the warm water let it set for about 5 minutes. After 5 minutes, combine yeast and shortening in a stand mixer bowl (with paddle attachment). Add egg replacers, salt, sugar, nutmeg, and half of the flour.
2. Mix on low until the flour is worked in. Mix on medium for about 15 seconds. Add the rest of the flour; same thing on low then medium. This time mix for about 1-2 minutes. Take off paddle attachment and add in the dough hook attachment. Let the dough hook work on medium speed for about 5-10 minutes until the dough looks rather smooth and it pulls away from the sides of the bowl.
3. Pull all the dough out and put it in a large mixing bowl for about 1 hour to let the dough rise and double in size. An hour later, pull the dough out and knead it on a large, flat, and floured surface. Just fold and press fold and press for a few minutes. With a rolling pin, roll it out a little bit thicker than 1".
4. Use a round cookie cutter that’s about 2-3" across to make cutouts. Then, rip little holes in each dough and set them on a floured cookie sheet. Put damp paper towels over them and let them rest for at least 30 minutes. Heat oil to about 370 degrees F, and please only try to fry these in a Dutch oven or an electric fryer.
5. After 30 minutes, drop donuts in the oil a few at a time for about 1 minute on each side (when it’s golden and delicious looking, flip it). Let them dry for a few minutes then eat! For the simple frosting, heat glaze ingredients together in a small pan on low heat. Stir until creamy and all mixed. Dip, flip, dip and drip, the cooled doughnuts. Allow to rest for a few more minutes while the frosting sets.
And there you have it! The best tasting doughnuts ever. I have tried vegan and nonvegan ways, and vegan tastes better! Good luck!

Preparation Time: 
1.5 hours
Cooking Time: 
Servings: 
12 to 15
Recipe Category: 

SO HOW'D IT GO?

These were the ultimate BEST doughnuts I've ever eaten in my entire life!  My family LOVED them!  Thank you for posting such an awesome recipe... you're my hero!

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when deep frying, you need to make sure the oil is at the right temp. if it isn't hot enough the food will absorb extra oil. you can buy thermometers for use in oil or some deep fryers have a thermometer setting on them.

also, don't crowd the pan. when deep frying, adding foods will lower the temperature of the oil for a bit. if you put too many in it will drop the temp a good amount and you'll get greasy food

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I had the same problem with the donuts soaking too much oil as well. I'll try again though, I think I'll need to turn up the oil temperature so it cooks quicker.

They turned out to be exactly the same my grandma used to make. My only problem was that they soaked so much oil in that I felt sick after eating them :( Any tips how to fry them to avoid this?

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to bake, set your oven to 375 F and make sure to punch out holes in the center so it bakes evenly and doesn't close up. when you bake them, they rise more. bake for 8-10 minutes, and don't overbake. if anything, slightly underbake.

i used half whole wheat and half whole wheat pastry flour, came to about 4 1/2 cups. a little more for kneading. delicious doughnuts!

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They turned out to be exactly the same my grandma used to make. My only problem was that they soaked so much oil in that I felt sick after eating them :( Any tips how to fry them to avoid this?

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I don't have a kitchen scale...about how many cups of flour is 23 oz??? Thank you.

I ended up using 6 cups of flour. The recipe said "work on medium speed for about 5-10 minutes until the dough looks rather smooth and it pulls away from the sides of the bowl."  I would start with three cups and keep adding by half cups until it looks right.

A recipe converter says 23 oz (of whilte all purpose flour) is 5.22 cups.

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These were incredible. I made Boston Creams with a wonderful veganl custard. My family and co-workers liked them as well. They were very filling!

Caleb how did you make the filling? I'm dying to make donuts with filling.

I found a pastry creme recipe somewhere on this website(or you can use pudding), and then I used a pastry tube to fill the doughnut. I definitely reccomend it. =)=)
I apologize about the late reply!

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These were incredible. I made Boston Creams with a wonderful veganl custard. My family and co-workers liked them as well. They were very filling!

Caleb how did you make the filling? I'm dying to make donuts with filling.

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These were incredible. I made Boston Creams with a wonderful veganl custard. My family and co-workers liked them as well. They were very filling!

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I don't have a kitchen scale...about how many cups of flour is 23 oz??? Thank you.

I ended up using 6 cups of flour. The recipe said "work on medium speed for about 5-10 minutes until the dough looks rather smooth and it pulls away from the sides of the bowl."  I would start with three cups and keep adding by half cups until it looks right.

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