. (ryansmithxvx) wrote in vegancooking,
.
ryansmithxvx
vegancooking

official shac-7 doughnut recipe

From SHAC-7 member Josh Harper:
So, as many of you know, I make a mean vegan doughnut. As a service
to the SHAC 7 I am making my nearly-top-secret recipe available. All
that I ask is this; if you make the doughnuts and enjoy them PLEASE
take a moment to do something for the SHAC 7- carry the flyer at your
table, have a bake sale with the doughnuts and send us the proceeds,
write us a note to let us know you are thinking of us, anything at
all. Feel free to share the recipe with your friends and get them to
do something for us too.

The Official "I support the SHAC 7" Doughnut recipe.

So, here are the basics for doughnuts. You can get alot more advanced
than this, but this a solid, consistent recipe I made for SHAC 7
support.

1.) First, put the following into a large glass or bowl. This is
called, "yeast proof" and it is the most important part of the
doughnut experience. This will make or break your doughnuts!

2 packs yeast
1 tbs sugar
1 cup warm H2O (Try to make it luke warm, not hot.)

Mix well - set aside to proof for 10 min. Now, find a large mixing
bowl and...

2. Mix together the following:

4-4 1/2 cups of bleached spelt pastry flour (Regular white flour will
work too.)
2 tsp salt. Set aside

3. Mix the following in a large glass bowl:

1 cup soymilk
2 tbs potato starch
1/3 cup + 2 tbs sugar
1/4 cup melted margarine
1/2 tsp vanilla

4. Once the mixture above is finished add the yeast proof to the
mixture, then...

5. Beat in flour. Once you are finished you are going to add a tad
of flour till mix is stiff, yet sticky. Don't spend too much time on
this though, your yeast is rising!

6. Now we do what is called the "First rise" - cover the dough
w/cloth and place it in an unheated oven for 1 hour.

7. Turn out the dough on floured surface and knead in a tiny bit of
flour for 15 - 30 strokes.

8. Roll out quick and cut into doughnuts. (I use a small cup to
just press circle shapes into the dough, and make the hole in the
middle by pressing through with my thumb before I drop them into the
oil.) Cover with cloth and allow to rise for 15-30 minutes or till
doubled. If your yeast was good and you did the proof right the
doughnuts will visibly grow during this period. While they are rising
you need to get your oil ready. This is the second most important
part of the process...

9. Heat oil slowly for 20 minutes. You'll want a deep pan and you
should use a whole bottle of vegetable oil. You can test if it is the
right temperature by dropping a small piece of dough into the oil. If
it rises almost immediately and turns a golden color in about a
minute, it the right temp. If it burns, it's too hot, and if it does
not rise from the bottom or just gets mushy with oil- you need more
heat.

10. Cook doughnuts- just drop them in and then turn them over after
about a minute with a wooden spoon. Take them out of the oil and let
them sit on a paper towel or cloth rag.

Now your doughnuts are almost done! You have a few options at this
point, you can put them into a bag with powdered sugar and cinnamon
and shake them up, or you can glaze them by taking your favorite
frosting recipe and making it a little lighter by adding a tsp. of
margarine and a tsp. of soymilk. Add lemon oil or maple extract
instead of vanilla to get all your favorite combos.

I hope you enjoy the doughnuts!
Josh Harper
Tags: desserts-donuts/deep fried goodness
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