A vegan recipe for sufganiyot using soy milk to replace the milk and margarine to replace the butter. These are just as delicious as traditional recipes. This recipe can also be used if your family easts kosher as an accompaniment to a meat meal. For garnish, dust them with some powdered sugar or dark chocolate shavings, or get creative and let us know the results!
Ingredients:
- 2 packages yeast
- 1/3 cup + 3 tbsp sugar (for developing the yeast)
- 1 cup warm water
- 4 cups bleached pastry flour
- 1/2 tsp salt
- 1 cup soy milk
- 2 tbsp potato starch
- 1/4 cup margarine, melted
- 1/2 tsp vanilla
- oil for frying
Preparation:
In a glass bowl, mix together the yeast, 1 tablespoon sugar and the water until the yeast and sugar has dissolved. Allow to sit for 10 minutes.
In a different large bowl, mix the pastry flour and salt. In a third bowl, combine the 1/3 cup sugar and remaining ingredients, except for oil. Add the yeast mixture, and then gradually add the flour and salt. Combine until a stiff dough forms.
Cover and allow to sit for one hour.
On a floured surface, knead the dough for about one minute, then roll out to about 3/4 inch thickness. Cover with a dish towel or cloth and let rise for about 20 minutes, until doubled in size. Use a doughnut cutter, large cookie cutter or a jar to cut out round doughnuts.
In a deep fryer or a deep pan, heat several inches of oil over high heat. Test the temperature by placing a small piece of dough in the oil. The oil is the right temperature when the dough rises to the surface almost immediately. If it doesn’t rise to the top, the oil is not yet hot enough.
Fry the doughnuts in oil for a minute or two, turning over as needed, until browned on both sides. Allow to drain on paper towels. If you wish you can inject jelly into the finish doughnuts using a bakery injector.
This recipe makes about 12 doughtnuts.
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