Vegan Baked Doughnuts Recipe

Directions

In a bowl combine :2 cups of flour ,yeast,salt , sugar , shortening ,apple sauce and almond milk

Mix with a wooden spoon, the mixture should be runny and wet

I didn’t use mixer for this dough ,

Add  the remaining 1 cup of flour, a little at a time,do not use too much, only as much as you need to have a soft and non sticky dough, so be very careful when adding extra flour , add in small portions only!

Knead the dough about 3-5 minutes,form into a ball

Place the dough in a greased bowl and cover with plastic or damp towel

Let it rest in a warm place ,until doubled in size (45-60 minutes)

Turn out the dough onto a floured surface

Roll out to ½” thickness

Cut with floured doughnut cutter (if you don’t have one ,use large and small round shape cookie cutters)

Place the doughnuts onto a lined baking sheet 2” apart ,lightly brush the tops with oil

Cover loosely with plastic and let them rise another 15-20 minutes

At this point you can start preheating oven to 375° F  degree /200 C

Bake 12-15 minutes or until golden color

You can deep fry these in 350F/175 C degree hot oil

To make the glaze:

Combine vanilla extract and confectioners sugar ,add hot water 1 tablespoon at a time , the icing has to be thin but not too runny

Dip baked hot doughnuts into the glaze and place on a cookie rack to drain off excess

Tip:

To make the chocolate glaze , just add 3 tbs sifted cocoa powder to the prepared sugar glaze,I also add 2-3 tbs almond milk to loosen the mixture,since after adding cocoa powder the glaze thickened quite a bit and it was hard to dip the doughnuts