Step by step for perfect, spread-filled donuts. You’re welcome.
¾ cup soy milk
⅓ cup sugar
3 Tbsp Earth Balance Margarine
1 package dry active yeast
½ cup water
2 ½ cups unbleached AP flour, separated
½ tsp salt
Oil for frying
- In a small pan, heat soy milk, sugar, and margarine until margarine is just melted.
- Stir mixture and set aside to cool to luke warm temperature.
- Add yeast to mixture and set aside to let blume.
- Whisk together egg and water in a separate bowl. Set aside.
- In a large mixing bowl, mix together 2 ¼ cups of flour and salt, then add both the soy milk mixture and the egg mixture, and knead for a few minutes, adding another ¼ cup or so of flour to make a soft, pliable dough.
- Let dough sit in an oiled, covered bowl in a warm place for an hour.
- Tear off golf-ball sized balls of dough and flatten to about ½ inch.
- Place flattened balls onto a prepared cookie sheet about 1 inch apart.
- Cover, and let sit for another hour.
- Heat oil, fry on both sides for a couple minutes each, or until golden and puffy.
- Let cool.
- Fill each donut by opening a hole on the side of the donut with a chopstick. To ensure even filling, you can use the chopstick to open up the inside more, being careful not to poke any holes.
- Put the spread into a plastic bag and seal it. Carefully cut one corner off of the bag. Squeeze jam into each donut until they are full.
- Dust with powdered sugar and enjoy!