Courtesy of "VeggieJews"
Vegan Chanukah Donuts
2 pkgs. Yeast
1/3 cup plus 3 Tbsp. sugar
1 cup lukewarm water
4-4 1/2 cups bleached spelt pastry flour
1/2 tsp. salt
1 cup soy milk
2 Tbsp. potato starch
1/4 cup melted vegan margarine
1/2 tsp. vanilla extract
1 24-oz. bottle vegetable oil
In a nonreactive (glass or ceramic) bowl, mix the yeast, 1 Tbsp. of
the sugar, and the water until dissolved. Set aside for 10 minutes.
In a large bowl, combine the flour and the salt. Set aside.
In a large glass bowl, mix the remaining sugar, the soy milk, potato
starch, vegan margarine, and vanilla extract. Add the yeast mixture
and gradually beat in the flour mixture until the mix is stiff but
Cover with a cloth and let sit in an unheated oven for 1 hour.
Turn out onto a floured surface and knead with 15 to 30 strokes.
Quickly roll out the dough and cut into donuts. Cover with a cloth
and let rise for 15 to 30 minutes, or until doubled in size.
While the dough is rising, heat the oil in a deep pan for 20 minutes.
To test the oil's temperature, drop in a small piece of the dough. The
temperature is perfect if the dough rises to the top almost
immediately and browns in approximately 1 minute. It's too hot if the
dough burns and too cool if it doesn't rise.
Cook the donuts in the oil, flipping after 1 minute, or when browned.
When browned on both sides, remove to a baking sheet lined with paper
Makes 12 servings
Variations: Create a glaze for the donuts by thinning out your
favorite frosting with melted vegan margarine and soy milk or by
combining 1 cup of powdered sugar with 1 tsp. of vanilla extract or
lemon extract and enough soy milk to thin.
[Thanks to VegCooking.com]
For lots of other veg*n recipes, look in the "files" section of
VeggieJews' Yahoo Groups Web site:
www.groups.yahoo. com/group/ veggiejews