I love doughnuts. I’ve always wanted to make my own – and you’d think that I would have by now, based on the amount I’ve consumed in my lifetime. Every now and again I’d come across a recipe and I’d put it in a drawer, or save it in some obscure folder on my computer – but I never bit the bullet. I think my reticence was due to the fact that I didn’t have a deep-fat fryer and I wasn’t quite sure how I’d fare with a skillet.
Finally, with my willing culinary assistant (read husband begging for doughnuts), the doughnut-making would be put off no more. I have to give credit where credit is due. It was a joint effort. We assembled the ingredients together. Hubby kneaded the dough. I cut out the shapes. Hubby handled the frying. I sprinkled the powdered sugar. Then we ate them together.
I can highly recommend the end product, though the frying process is a bit tiresome. Frying in the skillet was a little more trouble than I would have liked: there was a whole lot of smoking going on. Let’s just say it’s no fun having all the doors open when it’s sub-zero outside. The experience gave hubby more fuel for his ‘we really need a deep-fat fryer’ argument. A fryer, just for doughnuts? Perhaps.
For these sweet specimens, I adapted this recipe from All Recipes for simple yeast doughnuts. They were delightful. Light-textured. A hint of nutmeg. Just the right amount of sweetness. Made dairy and egg-free. Are you tempted? To quote Homer Simpson, mmm, doughnuts… is there anything they can’t do?
Nutmeg Yeast Doughnuts
2 Tbsp flax meal
6 Tbsp water
3/4 cup scalded soy milk
1/3 cup granulated sugar
1/4 teaspoon sea salt
1 packet of active dry yeast
1/4 cup warm water
4 cups sifted all-purpose flour
1 tsp nutmeg
1/3 cup softened dairy-free margarine, such as Earth Balance
oil for deep frying (something light, like vegetable or canola)
confectioner’s sugar for dusting
- In a small bowl, whisk flax meal and water together until frothy. Set aside.
- In a larger bowl, stir scalded soy milk, sugar and salt together, and set aside to cool.
- Add nutmeg to flour, then add 2 cups of flour mix to soy milk and beat until well combined.
- In a small bowl, dissolve the yeast in warm water, then add to milk and flour mixture. Next, add margarine and flax mixture and mix until well-blended. Add remaining flour a 1/2 cup at a time.
- Turn dough out onto a lightly floured surface and knead for 3 to 4 minutes, then place into an oiled bowl, cover and allow dough to rise until doubled in volume – approximately 30 to 45 minutes.
- On a lightly floured surface, roll dough out to a thickness of a 1/2 inch. Cut into circles using a doughnut cutter or round cookie cutter. Set cut dough shapes aside to rise for a further 30 to 40 minutes. The dough will become light and fluffy.
- Heat approximately one inch of oil in a very deep heavy frying pan to 375 degrees F (190 degrees C). A splatter guard would also be handy, as well as oven mitts or gloves to protect your hands from splatter. Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels.
- Sprinkle with confectioner’s sugar. Try not to eat them all by yourself.