vgnwtch (vgnwtch) wrote in vegancooking,
vgnwtch
vgnwtch
vegancooking

Veggie Works Vegan Doughnuts

As a vegan alternative has been requested to mainstream doughnuts, here's the recipe from the Veggie Works cookbook. I haven't tried it, but their doughnuts get rave reviews. This recipe uses the Veggie Works Egg Substitute; I imagine that Ener-G would work, but I include their recipe for your information.

1 tbsp cornstarch [cornflour]
1/2 tsp baking powder
1/4 tsp baking soda [bicarbonate of soda]
1 tsp xanthan gum
3 tbsp water

Thoroughly combine all dry ingredients, then mix into water. Use as a substitute for one egg in baking recipes.

1 cup raw sugar (or fructose or xylitol)
3 tbsp egg substitute
1 cup soy milk
1/4 cup soy margarine, melted
4 cups unbleached white flour
2 tbsp baking powder
1/2 tsp salt
2 pinches cinnamon
1 pinch nutmeg

Beat sugar with egg substitute, soy milk and margarine in a bowl.
Sift in flour, baking powder, salt and spices in another bowl.
Next, fold in the wet ingredients into the dry ingredients, carefully, with a few slow strokes. This is to prevent excess gluten developing, resulting in a tough doughnut.
Turn the resulting dough mass on to a floured board and gently roll out the dough to 1/4" thickness.
Next, cut the dough with two round cookie cutters of uneven diameter or use a doughnut cutting tool.
Place cut doughnut rings and doughnut balls on a lightly floured ball and let rest 15 minutes.
Heat a large cast-iron skillet and add 1 cup of soy oil. If you are using a deep fryer have oil at 350F.
Begin frying doughnuts and doughnut balls, on one side for 2-3 minutes, turn and fry the other side for 2 another minutes.
Remove from fryer or skillet and allow to drain well.
Decorate with cake icing or use as an interesting dessert base.
Makes 12-20 doughnuts.
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