haha, erin i know you clicked on this right away and youre taking a mental inventory of what you have on hand and what you need to grab at the store
i got this recipe off of the myspace.com page of a vegan clothing company (motive), and there was no mention of a copyright! i havent tried these yet (havnet had the time), so i dont know good they are.
INGREDIENTS
DONUTS
1 package dry yeast
1/3 cup lukewarm water
1 1/3 cup scalded soy milk
1/2 cup plain mashed potatoes (no soy milk added)
1/3 cup canola oil
1/3 cup granulated sweetener
5 cups unbleached white flour
1 teaspoon flax powder
1/4 cup water
1/3 teaspoon salt
VANILLA FILLING
1 pound (16 ounces) firm silken tofu
1 cup powdered sugar
2 teaspoons vanilla
1/4 cup unbleached flour
CHOCOLATE GLAZE TOPPING
1 cup powdered sugar
1/4 cup canola oil
1/2 teaspoon vanilla
1/6 cup cocoa (use 1/3 cup measurer and only fill it half full)
3 1/2 tablespoons arrowroot
1/2 cup water
INSTRUCTIONS
dissolve yeast in 1 cup lukewarm water. allow to sit for about 5 minutes. meanwhile, heat soy milk until almost boiling, but don't boil. pour into a very large bowl and mix with masshes potatoes, canola oil, and granulated sweetener. allow to cool to lukewarm (or the yeast will get screwed up when you add it). add yeast mixture and one cup of flour. stir to combine. allow mixture to stand for 20 minutes.
in a small bowl, mix flax powder in 1/4 cup water. add to flour mixture and stir to combine. add salt and 3 cups of flour. add the last cup of flour slowly. dough should be firm enough to stir, yet soft- it will stiffen as you knead. when you can no longer stir dough, turn out onto floured counter and knead until satiny. coat a large mixing bowl withj non stick cooking spray and place dough in this bowl. cover and allow to rise in a warm place until doubled in bulk (at least one hour).
TO MAKE FILLING
while dough is rising, place tofu in food processor. whip until smooth, scraping down the sides several times. add sugar, flour, and vanilla and process. refrigerate until ready to use.
TO MAKE DONUTS
roll out dough (in small batches) to about 1/2 inch thickness. cut with a 2 inch round cutter (or a glass with about a 2 inch diameter). place circles of dough on trays lined with wax or parchment paper (less sticking with parchment paper). cover and allow to rise until not quite doubled in size, about 45 minutes. (usually by the time youre finished cutting all of the donuts, the first ones are ready to fry)
heat vegetable oil to 375. when the oil is ther proper temperature, carefully drop in circles of dough. (dotn overcrowd cooking area). donuts will float. when the bottom sides are golden brown, turn them over. remove from oil with slotted spoon once both sides are golden brown. drain on paper towels. allow to cool.
push the handle of a wooden spoon 2 1/2 to 3 inches into the side of each donut to make a hole. be careful not to push it all the way through the donut. put cream into a pastry bag fitted with a large round tip (or use a resealable plastic bag, snip one corner). squeeze about 2 teaspoons of cream into the hole in each donut and then refrigerate.
TO MAKE CHOCOLATE TOPPING
place powdered sugar, canola oil, vanilla, cocoa, and arrowroot in small saucepan and stir to combine, using a wire whisk for best results. stir in water. turn on heat and bring to almost boil stirring constantly. do not boil. keep stirring until mixture starts to thicken. allow to cool until mixture is of a good spreading consistency. pour 1-2 tablespoons of chocolate toppin oved each donut and refrigerate. (topping will thicken as it cools)
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