Image by Foxtongue
Archive for January, 2012
Image by robysaltori
Same girl, Orton version
What do you think?
Out to Kenya for one week. see you later
Violin, my toy 提琴。我的玩具
Image by Josh Photographer
Image Captured: Shenkeng Streets 深坑老街
Hey, who said you could have the whole bag?
Image by allspice1
Image by norwichnuts
I am not a donut fan but I have been wanting to try my hand at vegan donuts. I was asked for a special Sunday brunch treat.
I think that these came out well.
Btw, this WAS NOT the special treat- only, part 1…
Here is the recipe:
4 to 4 1/2 cup white bread flour, plus more for dusting
1 teaspoon salt
1 envelope dry active yeast (2 1/2 teaspoons)
1 cup lukewarm soy creamer
2 tablespoons sugar
Replacer for 2 eggs
2 tablespoons vegetable margarine, melted and cooled
1/2 cup preserves of choice (I did a fresh raspberry plum combo)
Vegetable oil, for frying
Cinnamon and sugar, for rolling doughnuts (if you like)
In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast. In a small bowl, combine the creamer and 2 tablespoons sugar. Add with the remaining creamer to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)
Add the replacer and margarine to the flour mixture. Begin to mix the ingredients into a soft, but not sticky, dough. Add a little extra creamer, 1 tablespoon at a time. Work in extra flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
Punch down the risen dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. When rolling dough, let it rest periodically to relax. Cut out into 3 to 4-inch rounds with a lightly floured cookie cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.
Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together. Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve.
Yields around 12