Raised Doughnuts

These doughnuts are lighter and fluffier than a cake doughnut. It’s well worth the time it takes for the dough to rise!

Serves: 24Hands-on: 45 minutesTotal: 2 hours 45 minutesDifficulty: Medium

Serves: 24

Ingredients

  • 1 package active dry yeast
  • ½ cup water, lukewarm
  • ¼ cup vegetable shortening
  • ½ cup sugar
  • ½ cup boiling water
  • ⅓ cup plus 3 Tbsp. soy milk, divided
  • Egg replacement equal to 2 eggs
  • ½ tsp. plus ⅛ tsp. salt, divided
  • 4 cups all-purpose flour
  • 4 cups vegetable oil
  • 1 tsp. vegan margarine
  • 2 cups confectioners' sugar
  • ¼ tsp. vanilla extract

Directions

  • Stir yeast into ½ cup lukewarm water in a large bowl and set aside for 5 minutes. In a medium bowl, stir shortening and sugar into the ½ cup boiling water until dissolved. Warm ⅓ cup soymilk and add it to the egg replacement, yeast mixture, and the sugar mixture.
  • Mix in ½ teaspoon salt and 2 cups flour. Gradually mix in additional flour until you have a soft dough. Place dough on a floured surface and knead until smooth, approximately 5 minutes. Place in a lightly greased bowl, cover, and set aside for 1 hour, until doubled in size.
  • Punch the dough down and place on a lightly floured surface. Roll dough to ½" thick and cut out 2"–3" circles with a doughnut cutter or the rim of a drinking glass. Place dough circles on parchment paper and allow to rise for 1 hour.
  • Pour oil into a deep pot and heat to 375°F over medium to medium-high heat. Fry doughnuts, a few at a time, turning once, until golden brown, about 2 minutes per side. Drain on paper towels.
  • Melt vegan margarine in a medium saucepan. Remove from heat and add confectioners' sugar, remaining 3 tablespoons soy milk, remaining salt, and vanilla extract. Whisk until creamy.
  • While doughnuts are still warm, dip in glaze on one side and place on wire racks to cool. Cool completely and store in an airtight container.

Recipe Information

Serves: 24

Ingredients

  • 1 package active dry yeast
  • ½ cup water, lukewarm
  • ¼ cup vegetable shortening
  • ½ cup sugar
  • ½ cup boiling water
  • ⅓ cup plus 3 Tbsp. soy milk, divided
  • Egg replacement equal to 2 eggs
  • ½ tsp. plus ⅛ tsp. salt, divided
  • 4 cups all-purpose flour
  • 4 cups vegetable oil
  • 1 tsp. vegan margarine
  • 2 cups confectioners' sugar
  • ¼ tsp. vanilla extract

Directions

  • Stir yeast into ½ cup lukewarm water in a large bowl and set aside for 5 minutes. In a medium bowl, stir shortening and sugar into the ½ cup boiling water until dissolved. Warm ⅓ cup soymilk and add it to the egg replacement, yeast mixture, and the sugar mixture.
  • Mix in ½ teaspoon salt and 2 cups flour. Gradually mix in additional flour until you have a soft dough. Place dough on a floured surface and knead until smooth, approximately 5 minutes. Place in a lightly greased bowl, cover, and set aside for 1 hour, until doubled in size.
  • Punch the dough down and place on a lightly floured surface. Roll dough to ½" thick and cut out 2"–3" circles with a doughnut cutter or the rim of a drinking glass. Place dough circles on parchment paper and allow to rise for 1 hour.
  • Pour oil into a deep pot and heat to 375°F over medium to medium-high heat. Fry doughnuts, a few at a time, turning once, until golden brown, about 2 minutes per side. Drain on paper towels.
  • Melt vegan margarine in a medium saucepan. Remove from heat and add confectioners' sugar, remaining 3 tablespoons soy milk, remaining salt, and vanilla extract. Whisk until creamy.
  • While doughnuts are still warm, dip in glaze on one side and place on wire racks to cool. Cool completely and store in an airtight container.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat12g
Saturated Fat2g
Cholesterol15mg
Sodium60mg
Total Carbohydrate26g
Dietary Fiber1g
Sugars9g
Protein3g