Glazed Doughnuts
- 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
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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. |
