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  Topic Review (Newest First)
11-23-2004 01:27 PM
808veggie well after I make my vegan cherry pies for gobble day, I'm sooooooooooooo gonna try these
11-23-2004 10:05 AM
thebelovedtree From what I've watched on Food Network (and I haven't done this, so don't hold me to it) you can fill them full of cream with a pastry bag if you just push a hole in the side
11-23-2004 09:27 AM
missleigh
Quote:
Originally Posted by punkmommy View Post

I have a special donut syringe



Good lord!! I should have registered for one of those!
11-23-2004 08:48 AM
punkmommy
Quote:
Originally Posted by missleigh View Post

Oh good. So it's no nessasary for the dougnuts to turn out right. How did you pump them with cream?



I have a special donut syringe
11-23-2004 08:14 AM
Foxy
Quote:
Originally Posted by missleigh View Post

Oh good. So it's no nessasary for the dougnuts to turn out right. How did you pump them with cream?



Hehehe.."pump them with cream"



I make a similar type of doughnut and don't ever put "mace" in them...
11-23-2004 08:10 AM
missleigh Oh good. So it's no nessasary for the dougnuts to turn out right. How did you pump them with cream?
11-23-2004 08:06 AM
punkmommy I'm pretty sure mace is a spice, but I don't have any and didn't want any in my donuts!
11-23-2004 06:30 AM
thebelovedtree Isn't the point of making doughnuts to get an extra chin?
11-22-2004 09:26 PM
missleigh "1 1/4 tsp. mace"



....what's mace?

I need to learn how to make doughnuts like I need an extra chin, but these do look good
11-22-2004 07:42 PM
punkmommy Yup!
11-22-2004 06:45 PM
808veggie
Quote:
Originally Posted by punkmommy View Post

I used Ener-G. The trick is to make sure the oil is not too hot, or they'll brown too quickly.:



Is that vegan?
11-22-2004 11:26 AM
punkmommy
Quote:
Originally Posted by CharityAJO View Post

What type of egg replacer did you use?



I used Ener-G. The trick is to make sure the oil is not too hot, or they'll brown too quickly. I didn't even let mine get brown, just slightly golden- that way they stay soft.



My husband keeps asking for more, but I haven't worked off the last 2 batches yet I've got a bit of a donut going on around the middle right now
11-21-2004 10:05 PM
Tomaito Mmmmmm.....dooonuts.



*I just had to have a Homer moment there*
11-21-2004 09:22 PM
CharityAJO What type of egg replacer did you use?
11-07-2004 06:23 PM
punkmommy I made donuts tonight using this recipe and they turned out so good! Eric ate about 6. I pumped them full of vegan creme too. I think next time I might experiment some and make eclairs I didn't have a donut cutter, so I used an overturned glass to cut the dough and I ended up with about 2 dozen!
10-20-2004 01:48 AM
Michael Glazed Doughnuts by http://www.vegcooking.com

Category: Breakfast



This recipe is suitable for a: vegetarian/vegan diet.





Ingredients:

-----------------------------------------------------

1 pkg. active dry yeast

1 cup lukewarm water, separated

1/4 cup vegetable shortening

1/2 cup granulated sugar

1/3 cup soy milk, warmed

Egg replacer, equivalent to 2 eggs

4 cups flour, plus more for flouring

1/2 tsp. salt

1 1/4 tsp. mace

Oil for deep frying

2 cups confectioners sugar

1/2 cup hot water





Instructions:

-----------------------------------------------------

Dissolve the yeast in 1/2 cup of the warm water and allow it to stand for 5 minutes. In a 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. Add the yeast mixture and the soy milk. Mix in the egg replacer, 2 cups of the flour, the salt, and the mace. Add the remaining flour, a little at a time, to make a soft dough. Knead the dough on a lightly floured surface until it is smooth, place it in a greased bowl, cover it, and allow it to rise for about an hour or until it has doubled in size. Punch the dough down. On a lightly floured surface, roll the dough until it is about 1/2-inch thick. Use a doughnut cutter to cut the dough then place the pieces on waxed paper and allow them to rise for an hour. In a skillet or deep fryer, heat the oil to 370° F. Fry a few doughnuts at a time, leaving them in the oil until they are golden brown. Place them on paper towels to drain off the excess oil. Mix the confectioners sugar and hot water in a shallow bowl. While the doughnuts are still hot, dip them in the glaze then place them onto waxed paper. Allow the glaze to dry then serve the doughnuts immediately.





Additional comments:

-----------------------------------------------------

Makes 8 to 10 doughnuts







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