Mikless, Eggless Non-yeast Doughnuts
 

Sharing a no milk or egg non-yeast doughnut recipe.


Joanne

 

Ingredients:

Shortening or oil for frying
1 cup water
1/4 cup oil
1/2 cup honey or brown sugar
6 oz tofu
3 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
doughnut glaze (recipe below)

Instructions:

--Begin heating enough shortening (to 375°) in deep heavy saucepan to reach 2 inch depth.

--As shortening is heating, stir in a large mixing bowl together the water, oil and honey.

--Beat in the tofu, then add the flour, baking powder, salt and nutmeg all at once.

--Stir just enough to blend.

--Roll dough to 1/2 inch thicknesson a floured surface; adding a little extra flour, if needed, to prevent sticking.

--Cut doughnuts out.

--Drop carefully into hot fat. Do not crowd!

--Turn frequently until doughnuts are golden all over, then drain on paper towels.

--Glaze immediately, if desired.

These doughnuts are the old-fashioned kind and the tofu helps make up for missing protein since there are no eggs or milk in the recipe.

Glaze:

6 tablespoons unbleached or whole wheat flour
6 tablespoons melted butter
4 tablespoons brown sugar or honey
1/2 cup honey
2 teaspoons vanilla

Instructions:

--Beat the flour into the hot butter until mixture is smooth.

--Stir in sugar, honey and vanilla.

--Return to heat and simmer 1 minute, stirring all the time.

--Use immediately.