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Eggless Doughnuts
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Other Considerations:: Soy Free, Fish & Shellfish Free, Egg FreeIngredients
4 cups flour
1 tsp. salt
4 tsp. baking powder
1 cup milk or water
1 T. lemon juice
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 cup sugar
2 T. shortening (butter or vegetable fat, or margarine may be used, if soy is not being avoided)
Cinnamon-sugar mixture
Directions
Sift flour twice with baking powder, salt, nutmeg and cinnamon. Cream shortening, add sugar gradually and continue beating until light and fluffy. Add lemon juice and beat. .Add milk and flour mixture alternately, stirring until blended. Roll out on a lightly floured board, about 3/8" thick. (Do not roll too thin) Cut with a floured doughnut cutter and let stand for 20 minutes. Cook in hot oil (about 365°), about 2 minutes, or until light golden brown and cooked through. Do not overcook.
Drain on paper towel. Sprinkle with cinnamon-sugar mixture, or frost with Chocolate Frosting (see recipe below)
Chocolate Frosting for Doughnuts
(This frosting contains soy):
2 T. margarine or butter
2 oz unsweetened chocolate
1 cup confectioners sugar, sifted
1 1/2 to 2 T. boiling water
1 T. cream
Melt butter and unsweetened chocolate over hot water. Blend in confectioners sugar and boiling water. Add cream. Beat until smooth and easy to spread or drip over the side of the doughnuts.