Servings: quite a few but Nessy and Mr Nessy finished them all in one night
Preparation Time: 3 hour3
Ingredients
3 cups all purpose flour2 teaspoons baking powder1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt2/3 cup rice milk1/4 cup unsalted margarine, melted
1/2 cup smushed up soft tofu
2/3 cup sugar
1 teaspoon vanilla
shortening or oil for frying
chocolate glaze
1 cup vegan chocolate chips
2/3 cups margarine
Wisk together 2 cups of flour, baking powder, cinnamon, nutmeg, and salt
In another bowl combine margarine and rice milk
In the bowl of an electric mixer beat together tofu, sugar, and vanilla until well mixed. Slowly add the milk and flour mixtures alternating until just combined. Stir in remaining cup of flour. Cover dough and chill for about two hours.
You can roll the dough out on a floured surface and cut with a doughnut cutter, whatever that is. Or you can flour your hands (put a little bowl of flour nearby so you can easily keep your hands floured) and roll little balls, poke a hole in the middle then flatten out the sides (doughnuts puff up as they cook). Then place them in the oil using a slotted spoon or I used tongs.
Fry 2 or three at a time in deep, hot (375 degree) fat for about 1 minute on each side them place on paper towels to drain.
for the glaze you can use a double boiler but I don't have one so I set a tin bowl on top of a small sauce pan of warm~hot water. Melt the margarine and chocolate chips until they are all melty and stir it really good. Once everything is cooled (or don't wait and burn your fingers like I did) dip the doughnuts in the glaze. You can also do powdered but wait till they are cooled so that the powdered sugar doesn't melt. If you want cinnamon sugar then place hot~ish doughnuts in a cinnamon sugar filled bag and shake like crazy.
1/4 teaspoon ground nutmeg
1/4 teaspoon salt2/3 cup rice milk1/4 cup unsalted margarine, melted
1/2 cup smushed up soft tofu
2/3 cup sugar
1 teaspoon vanilla
shortening or oil for frying
chocolate glaze
1 cup vegan chocolate chips
2/3 cups margarine
Wisk together 2 cups of flour, baking powder, cinnamon, nutmeg, and salt
In another bowl combine margarine and rice milk
In the bowl of an electric mixer beat together tofu, sugar, and vanilla until well mixed. Slowly add the milk and flour mixtures alternating until just combined. Stir in remaining cup of flour. Cover dough and chill for about two hours.
You can roll the dough out on a floured surface and cut with a doughnut cutter, whatever that is. Or you can flour your hands (put a little bowl of flour nearby so you can easily keep your hands floured) and roll little balls, poke a hole in the middle then flatten out the sides (doughnuts puff up as they cook). Then place them in the oil using a slotted spoon or I used tongs.
Fry 2 or three at a time in deep, hot (375 degree) fat for about 1 minute on each side them place on paper towels to drain.
for the glaze you can use a double boiler but I don't have one so I set a tin bowl on top of a small sauce pan of warm~hot water. Melt the margarine and chocolate chips until they are all melty and stir it really good. Once everything is cooled (or don't wait and burn your fingers like I did) dip the doughnuts in the glaze. You can also do powdered but wait till they are cooled so that the powdered sugar doesn't melt. If you want cinnamon sugar then place hot~ish doughnuts in a cinnamon sugar filled bag and shake like crazy.
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