Fabulous Recipe No. 45
Vegan Glazed Donuts
Forget your wedding cake! These yeast-based doughnuts are soft pillows of dough coated with a thin, crackly glaze. Ice them while they’re warm, let them set for a minute or two, then watch them disappear!
2 ¼ tsp active dry yeast
1 cup lukewarm water (see yeast package for exact temperature)
1/4 cup non-hydrogenated vegetable shortening
1/2 cup evaporated cane juice sugar
1/3 cup soy milk, warmed
1 Tbsp egg replacer mixed with ¼ cup warm water
4 cups unbleached all-purpose flour, plus more for dusting
1/2 tsp kosher salt
1/2 tsp ground mace
Canola oil, for deep-frying
2 cups confectioners' sugar
1/2 cup hot water
Makes sixteen 3-inch doughnuts
1) Dissolve the yeast in 1/2 cup of the warm water and allow it to stand for 5 minutes, until it bubbles. Line a baking sheet with parchment paper.
2) In a small saucepan, bring the remaining 1/2 cup of warm water to a boil. Add the vegetable shortening and sugar and stir until they are dissolved. Pour the mixture into a medium bowl and allow it to cool to room temperature.
3) Stir the yeast mixture and soy milk into the shortening mixture. Stir in the egg replacer and water mixture along with 2 cups of the flour, the salt and the mace.
4) Add the remaining flour, a little at a time, mixing to form a soft dough. Knead the dough on a lightly floured surface until it is smooth, place it in a large bowl that has been sprayed with non-stick cooking spray, cover it with a tea towel, and allow it to rise for about an hour, or until it has doubled in size.
5) Punch the dough down. On a lightly floured surface, using a floured rolling pin, roll the dough out gently until it is about 1/2-inch thick. Using a 2 1/2-inch doughnut cutter, cut out as many rounds as possible from the dough and arrange them on the lined baking sheet (alternatively, you can use 2 ½-inch and 1-inch pastry cutters to do this). Cover the doughnuts loosely with a piece of plastic wrap that has been sprayed with non-stick cooking spray and allow them to rise for 1 hour in a warm place.
6) In a deep skillet or deep fryer, heat the oil to 370°F. Line another baking sheet with paper towels. In a shallow bowl, mix together the confectioners’ sugar and hot water until blended and smooth. Set aside while you fry the doughnuts.
7) Fry a few doughnuts at a time, turning them over with a spider or slotted spoon, until they are golden brown all over, about 2 minutes. Place them on the paper towels to drain off the excess oil.
8) While the doughnuts are still hot, dip them in the glaze and place them onto a wire rack set over a parchment-lined baking sheet. Allow the glaze to set, about 2 minutes, then serve the doughnuts immediately.
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