Birthday week is over and with that the sweet smell of donuts that once lingered in the house. A new addition to our cookware is a donut pan, which is a must if you like to bake. This year we baked and fried donuts. The recipes I used are from the Vegetarian Times Magazine (Sep 2009 issue). The three recipes are: miniature jelly doughnuts, french toast doughnuts and devil's food doughnuts. All vegan and delicious. We used organic Colombian palm oil for deep frying. Recipe for the Jelly doughnuts follows.
French toast doughnuts with maple glaze and confectioner's sugar
Miniature Jelly Doughnuts
- Mix 1 Tbsp yeast with 1 tsp sugar in a cup of warm water. Let sit for 5 min.
- Whisk together in bowl:
1 tsp salt
1/2 tsp b. powder
1/2 tsp ground nutmeg
1/4 cup sugar
- Stir in the yeast mixture to the flour mixture and mix until sticky flour ball forms. Add 1/4 cup of warm water and 3 Tbsp of melted Earthbalance and mix with wooden spoon.
- Knead the dough for 6 to 8 minutes. Transfer to oiled bowl and let sit for 1.5 hours covered with towel.
- Roll dough out and cut 25 small circles.
- Deep fry these babies until golden or dark brown, flipping them in the oil. Transfer to paper bag to soak up excess oil.
- Fill with homemade raspberry jam, melted chocolate chips, homemade vegan dulce de leche, etc. Yum.
- Dust with confectioner's sugar.
Devil's food doughnuts covered in melted chocolate and sprinkled
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