Heart Attack Chocolate Doughnuts
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Ingredients (use vegan versions):
- 1 1/2 cups granulated beet vegan sugar (you can use unrefined brown, too)
- Equivilant of 2 eggs in Ener-G Egg Replacer (I use Ener-G brand; 3 teaspoon powder + 4 tablespoon water)
- 4 tablespoon , non-hydrogenated vegan margarine (or light vegetable oil)
- 4 oz unsweetened baking chocolate
- 1 1/2 teaspoon pure vanilla extract
- 1 cup vegan soymilk mixed with 1 teaspoon white vinegar
- 3 1/2 cups unbleached flour
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions:
Beat the Ener-G Egg Replacer and vegan sugar together until creamy in
consistancy.
Melt the margarine and chocolate together in a small
saucepan over low heat. Beat into the vegan sugar mixture until
well combined.
Combine the soy milk, vinegar and vanilla. Stir this into
the vegan sugar/chocolate mixture.
In another bowl, combine the flour, baking powder, baking
soda and salt. Stir this into the liquid mixture until it
forms a dough. Chill this for about 1/2 hour to make it
easier to handle.
Roll 1/2 the dough out onto a lightly floured board to a
1/2" thickness. Cut out the doughnuts with a 3" diameter
doughnut cutter (or regular, round cookie cutter). Let
them rest for about 10 minutes before frying. Repeat with
the rest of the dough.
Deep fry in hot oil for about 90 seconds each, turning
every 15 seconds. Remove from the hot oil and allow them
to drain on paper towels. Cool, and ice, glaze or sprinkle
with powdered vegan sugar as per your desires. They are also
very good plain!
Serves: 30
Preparation time: 1 1/2 hours
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