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Glazed Doughnuts

These fluffy and slightly crispy donuts are addictive. Make sure that you have plenty of people around when you make them, or you’ll end up eating the whole batch yourself!

1 pkg. active dry yeast
1 cup lukewarm water, separated
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/3 cup soy milk, warmed
Egg Replacer equivalent to 2 eggs
4 cups flour, plus more for flouring
1/2 tsp. salt
1 1/4 tsp. mace
Oil for deep frying
2 cups confectioners’ sugar
1/2 cup hot water

• Dissolve the yeast in 1/2 cup of the warm water and allow it to stand for 5 minutes.
• In a saucepan, bring the remaining 1/2 cup of warm water to a boil. Add the vegetable shortening and sugar and stir until they are dissolved.
• Pour the mixture into a medium bowl and allow it to cool. Add the yeast mixture and the soy milk. Mix in the egg replacer, 2 cups of the flour, the salt, and the mace. Add the remaining flour, a little at a time, to make a soft dough.
• Knead the dough on a lightly floured surface until it is smooth, place it in a greased bowl, cover it, and allow it to rise for about an hour or until it has doubled in size.
• Punch the dough down.
• On a lightly floured surface, roll the dough until it is about 1/2-inch thick.
• Use a doughnut cutter to cut the dough then place the pieces on waxed paper and allow them to rise for an hour.
• In a skillet or deep fryer, heat the oil to 370° F.
• Fry a few doughnuts at a time, leaving them in the oil until they are golden brown. Place them on paper towels to drain off the excess oil.
• Mix the confectioners’ sugar and hot water in a shallow bowl.
• While the doughnuts are still hot, dip them in the glaze then place them onto waxed paper.
• Allow the glaze to dry then serve the doughnuts immediately.

Makes 8 to 10 doughnuts