Egg-Free, Pareve Doughnuts

montrealmommy

Sun, Nov 30 2008, 10:44 am

Ok, so now that I made them and tweeked them, here is a recipe for egg-free, dairy-free sufganiot!

Ingredients:
1 c. rice milk or soy milk or water
3/4 oz. yeast (4.5 tsp) - I used fresh but original recipe called for dry active
3/4 c. sugar
3 T. margarine (I've tried kosher for pesach margarine and palm shortening, both worked well, if replacing with oil, only replace 1/2 you still need a little congealed fat)
1.5 tsp. salt
1/4 tsp. cardomom (opitonal, can also use cinnamon)
1 tsp. baking soda
1 Tbspn vinegar
3 c. flour
1/4 c. maple syrup

oil for frying

How to:
- heat "milk", then pour over yeast to activate. Sprinkle with abt. 1 tbsp sugar - let foam up
- in a large bowl combine all dry ingredients
- add margarine and vinegar and mix until it looks like coarse oatmeal (I did this by hand, but you can most certainly use a food processor)
- pour in yeast mix
- continue kneading until a ball begins to form. Alternate adding maple syrup and water until the dough forms a soft, elastic ball.
- cover with plastic wrap and let rise at least 20 min (ideal would be 1 hour)
- break dough into sections
- roll out one sectoin to a thickness of about 1/2"
- using a glass that's been dipped in flour, cut out doughnuts
- re-roll dough and continue
- let doughnuts rise/rest 5-10 min
- heat oil
- slip doughnuts into hot oil and fry on each side until golden brown (about 2 min per side)
- drain on paper
- you can fill them, sprinkle powdered sugar on them or ice them as you desire
- they keep about 2-3 days but are best slightly reheated as they tend to get stale

*these are not very sweet doughnuts, more like european beignettes than Krispy Kream! Also, you can make them in advance and freeze them (un-dressed) - to thaw leave them in the fridge then re-heat mildly for best flavor.

Enjoy!