Monday, November 19, 2007
Classic Vegan Doughnuts
When I was a wee one, there was a great classic diner in my town that hadn't changed even a bit since the 1940s. They made the most amazing donuts ever...warm, with cinnamon and sugar or dipped in chocolate--the sort of donuts that you just can't find anymore. This is a recipe from that era, adapted for an ethical lifestyle.
Egg replacer for 2 eggs (I use Ener-G egg replacer)
1 cup sugar
2 tablespoons vegetable shortening
3/4 cup soy milk
1/2 tablespoon vinegar or lemon juice
3.5 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
OR 2 teaspoons vanilla
Beat the egg replacer, sugar, and shortening.
Combine the 1/2 tablespoon of white wine vinegar or lemon juice with the 3/4 cup soy milk to approximate sour milk and stir this into the above mixture.
Sift together the flour, baking powder, baking soda, salt, nutmeg and cinnamon, then add this to the mixture slowly. You can use vanilla in lieu of the nutmeg and cinnamon if you prefer.
Chill the dough for two hours (its worth the wait, seriously). After two hours, begin heating a deep sauce pot filled with several inches of canola or other vegetable oil (enough for a doughnut to drop to the bottom then rise to the top) or better yet, fire up your deep fryer if you're lucky enough to have one. While the oil is heating, roll out your doughnut dough and cut with a donut cutter (if you don't have one a biscuit cutter will do...just cut the middle hole out with a knife).
Once the oil has reached 370 to 380 degrees, drop a few donuts in at a time and fry until both sides are brown (you will have to flip them with a slotted spoon to get both sides). Monitor the oil temperature carefully--if it gets too hot the donuts will burn on the outside and be uncooked on the inside. no fun.
When the donuts are a nice golden brown, remove them from the oil and place on a brown paper bag to drain off any excess oil.
The coat the donuts with cinnamon and sugar, mix a generous amount of sugar with cinnamon and dump into a smallish paper bag. place a donut into the bag and shake well to cover them all over with the mixture. This can also be done with powdered sugar.
To make chocolate covered donuts, melt some vegan chocolate chips or a vegan candy bar in your microwave and dip one side of each donut in the chocolate. allow to dry.
These donuts are naturally most exciting when served warm, but theyre delightful at any time.