Okay I finally did it. I made the Pumpkin Spice Doughnuts from my previous post vegan.
They tasted fantastic. There is no way that anyone would be able to tell the difference between the vegan and the non vegan versions.
This time around I didn’t want to make a full batch of doughnuts because I had no one to give them away to. I ended up halving the recipe and they turned out great. The only big modification that I had to make was to add 1/2 cup of extra flour to the recipe because the applesauce and soy yogurt that I used instead of eggs made the batter a little too wet. I ended up using the applesauce to replace the full egg and the soy yogurt to replace the yolk. I used rice milk with 1/2 tsp apple cider vinegar added to replace the buttermilk. Also, since I halved the recipe I didn’t want to make a full version of the apple cider glaze so I started with 1 tbsp apple cider and added powdered sugar until I got the consistency of a frosting, about 3/4 to 1 cup powdered sugar. This actually made the glaze go on thicker and look better this time around. Below is the full modified recipe for your few pleasure.
Modified by Pastrybrush, Original Source: Cuisine at Home, October 2008 Issue, page 31
1/4 cup applesauce
1 tbsp soy yogurt
1 cup canned or fresh pumpkin puree
1/2 cup sugar
1/2 cup rice milk
1 tsp apple cider vinegar
1/4 cup brown sugar
3 tbsp non hydrogenated vegan margarine, melted
4 tsp baking powder
2 tsp pumpkin pie spice (1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp cloves, 1/4 tsp nutmeg)
1 tsp salt
1/2 tsp baking soda
3 1/2 to 4 cups sifted all-purpose flour
Vegetable oil, enough to fry in
Whisk apple sauce and soy yogurt together in a large bowl until frothy. add pumpkin, sugar, rice milk, apple cider vinegar, brown sugar, and margarine; whisk until combined. Stir in baking powder, pie spice, salt, and soda. Fold flour in gradually until a stick dough forms, you might need to add a little more to get the right consistency; cover with plastic wrap and freeze for 15 minutes. Meanwhile, heat 2″ oil to 370°F in an electric skillet, deep fryer, or straight-sided pan over medium heat.
Pat out dough on a well floured surface to 1/2 inch thick, then cut with a 3″ and 1″ biscuit cutters dipped in flour. Transfer doughnuts and holes to a floured baking sheet using a spatula that has been dusted in flour. Fry doughnuts and holes in batches in the oil until browned, about 2 minutes, turning once (holes cook faster). Drain on a paper towel-lined baking sheet. Finish with sugar or glaze
Apple Cider Glaze
1/4 cup apple cider
Pinch of salt
3 cups powdered sugar
heat cider and salt in small saucepan over low until hot. Off heat, whisk in powdered sugar until smooth. Dip cooled doughnuts in glaze and let stand about 5 minutes.
1 cup sugar
1 tsp ground cinnamon (I used 2 tsp)
Mix sugar and cinnamon in a small paper bag. Toss doughnuts and holes in sugar mixture while hot.