Glazed Doughnuts

I've adapted this recipe slightly from

2-1/4 teaspoons yeast
1 cup lukewarm water
1/4 cup vegetable shortening or Earth Balance
1/2 cup granulated sugar
1/3 cup soy milk, warmed
3 teaspoons egg replacer + 2 tablespoons water
4 cups flour, plus more for flouring
1/2 teaspoon salt
1-1/4 teaspoon nutmeg
Oil for deep frying
2 cups confectioners’ sugar
1/2 cup hot water

Sprinkle yeast over 1/2 cup of warm water and let it stand 5 minutes.

In saucepan, bring remaining 1/2 cup of warm water to boil; add shortening and sugar; stir until dissolved. Pour into medium bowl and cool.

Add the yeast mixture and the soy milk. Mix in the egg replacer plus water, 2 cups of the flour, the salt, and the nutmeg. 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 350°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.

These doughnuts tend to dry out pretty quickly. This is usually not a problem, since they are usually gone within a day or so. However, after the first day, I often frost the remaining pieces with a chocolate ganache to freshen them up a bit.

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