Ingredients:
- 1 (0.25 oz) envelope active dry yeast
- ½ cup sugar
- 1 cup + 2 Tbsp warm (about 110°F) soy, rice, or almond milk
- 3½ cups all-purpose flour, plus more for dusting
- 1¼ 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)
Instructions:
- Combine yeast, sugar, and 1 cup warm nondairy milk; let stand until foamy, about 8 minutes.
- Whisk flour and salt. Add yeast mixture, egg replacer, and margarine; beat until soft but not sticky, about 3 minutes.
- Knead on a lightly floured surface until smooth and elastic, 3–4 minutes. Transfer to a greased bowl, cover, and let rise until doubled, about 1½ hours.
- Punch down, knead briefly, roll to ¼-inch thick. Rest 5 minutes.
- Cut 2-inch rounds; place on floured sheet. Reroll scraps. Cover and let rise 20 minutes.
- Heat oil to 375°F. Fry doughnuts in batches until golden, about 1 minute per side. Drain on paper towels and dust with confectioners’ sugar.
- Optional: Fill with raspberry jam using a pastry bag fitted with a plain tip.