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Vegan Donuts

RECIPE – Vegan Donuts
The Vegetarian Librarian

Dry ingredients:
2 cups white flour
1/2 cup of white sugar
3 teaspoons baking powder
pinch of salt

Wet ingredients:
Egg replacer equivalent of 1 egg (I used Ener-G egg replacer)
3/4 cup of soymilk
3 tablespoons of canola oil

A whole lot of canola oil for frying (I used an entire 32 ounce bottle for a pot that is 8 inches in diameter)!

Mix the dry ingredients together. Add the wet ingredients. Mix until dry ingredients are absorbed. Take a little more than a tablespoon of dough, roll it into a snake and press ends together to make doughnut shape. Dough may be sticky, so you may want to use a little flour on your hands when forming the donuts. Lay out on wax paper until you are ready to fry. You may refrigerate the dough overnight and fry in the morning. Don’t worry if the shapes aren’t perfect. You can even drop in tablespoon sized balls to make donut holes.

Heat the frying oil in a thick bottomed pot or a deep fryer. You will need about two inches of oil. Heat over a high flame. You want the oil to be 350 degrees. This will take a few minutes. If the temperature is right the donuts will sink to the bottom and then rise to the top after 20-30 seconds. Once the donuts rise turn them until both sides are golden brown. This should take about 90 seconds. If the oil is too hot the donuts will get dark brown very quickly and will be gooey inside. Drain on paper towels.

When finished these donuts will be cake-like in texture, old-fashioned style. Cool, powder and enjoy!

FAQs

Who is your guest in the kitchen?
My good friend Tommy Camaro, CEO of Hewhocorrupts, Inc.

Why are donuts so popular?
I believe the enduring popularity of the donut lies in the comforting properties of fried dough. The American donut’s collective history spans from donuts on 19th century cargo ships, donuts being passed from Frenchmen to Americans in the trenches of WWI, a treat to be had at the Century of Progress World’s Fair in 1933 to today’s business boardrooms.

DoughnutGirl

How do you dress up these donuts?
You can do just about anything to them. Add ingredients like nutmeg, cinnamon, fruit or apple cider to flavor the dough. For the chocolate donuts in the webisode I added 1/3 cup of cocoa powder to the dry ingredients. You can also glaze them with a mixture of powdered sugar, milk and shortening. Dip cooled donuts in a bath of powdered sugar (that’s how Tommy Camaro likes ’em) or powdered sugar mixed with cinnamon.

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