I made a VEGAN version and they turned out lovely! Instead of egg I used milled flaxseed (very finely milled - I milled using my own spice grinder, 1tbsn flaxseed + 2 tbsn warm water for each egg, let it sit and get gooey before adding), and I used coconut milk (Coconut Dream, unsweetened) instead of the regular milk.
My dough only held 4c of flour instead of 5c, perhaps because of the substitutions that I made...but it was a lovely dough that rose nicely when I first kneaded it (by hand), and rose again nicely after I had cut-out the doughnuts. I personally didn't find the dough difficult to handle, due to the shortening in it I did not need extra flour. Might also be due to the fact that I'm used to handling/kneading dough. Doughnuts turned out light & fluffy, fried super fast, and no lumps/uncooked centres. Absolutely beautiful!
Nobody would EVER know they are vegan. I have a child with food allergies so this is important to me.
I tried the glaze using vegan margarine, was a bit salty so will try Crisco or just icing sugar + water next time. Also added some Enjoy Life choc chips to half of the glaze to make a chocolate glaze, which was good enough to eat out of the pan (salt balanced the chocolate beautifully).
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I made a VEGAN version and they turned out lovely! Instead of egg I used milled...