Mayim Bialik'S Sufganiyot (Jelly Doughnuts)
- 1 0.25-oz. envelope active dry yeast
- 1/2 cup sugar
- 1 cup plus 2 Tbsp. warm (about 110u0b0F) soy, rice, or almond milk
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 1/4 tsp. coarse salt
- Egg replacer equivalent of 2 eggs
- 3 Tbsp. unsalted vegan margarine, melted and cooled
- Nonstick cooking spray
- About 6 cups vegetable oil, for frying
- Confectioners' sugar, for sprinkling
- About 2 cups raspberry jam (optional)
- Combine the yeast, sugar, and 1 cup of the warm nondairy milk in a small bowl and let stand until foamy, about 8 minutes.
- Whisk together the flour and salt in a bowl. Add the yeast mixture, egg replacer, and margarine, and beat until the dough is soft but not sticky, about 3 minutes.
- On a lightly floured surface, knead the dough until smooth and elastic, 3 to 4 minutes. Transfer the dough to a medium bowl coated with nonstick cooking spray, and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.
- Punch down the dough. On a lightly floured surface, knead the dough a few times, and roll out to 1/4-inch thick. Cover with a clean dish towel, and let rest for 5 minutes.
- Using a 2-inch-diameter cookie cutter, cut out rounds and transfer to a lightly floured baking sheet.
- Reroll the scraps, and cut out the remaining dough. Cover the rounds with a clean dish towel and let rise in a warm, draft-free place for 20 minutes.
- Meanwhile, heat the oil in a large, heavy-bottomed pot until it reaches 375u0b0F. Place a wire rack on top of parchment paper or on a baking sheet, and line with paper towels or brown paper bags.
- Working in batches of four or five, add the doughnuts to the hot oil and fry, turning once, until golden and puffed, about 1 minute per side. Using a slotted spoon, place the doughnuts on the paper towels to cool. Sprinkle with confectioners' sugar.
- Variation: For jam-filled doughnuts, spoon jam into a pastry bag fitted with a plain 3/8-inch tip. Pierce a hole in the side of a doughnut with the tip, and squeeze in jam to fill (the filled doughnut will feel heavy).
- Note: Be sure to drain well before serving. These doughnuts are best when served immediately, but they can be stored in airtight containers overnight.
- Makes 2 dozen doughnuts
active dry yeast, sugar, soy, flour, coarse salt, egg, unsalted vegan margarine, nonstick cooking spray, vegetable oil, confectioners, raspberry
Taken from www.epicurious.com/recipes/member/views/mayim-bialiks-sufganiyot-jelly-doughnuts-52988471 (may not work)