Doughnut worry, be happy!

Method

• 1)

  Combine the yeast, sugar and luke warm water in a cup, gently mix so it’s not lumpy and put aside.

• 2)

  In a separate large bowl combine the flour, salt and ground flax and stir.

• 3)

  Add the yeast mixture, vanilla, oil, agave and soy into the flour bowl and mix until well combined.

• 4)

  Put a cloth over the bowl and place in a warm spot (not hot) to let rise for an hour, or until the dough has doubled in size.

• 5)

  Punch down the dough, form it into a ball and then place it on a floured surface. Roll out with a floured rolling pin to an even half inch thickness.

• 6)

  Cut the dough into doughnut shapes by finding a wide lipped cup to cut the outer edge of the doughnut, and a small hollow circle for cutting the doughnut hole (we use the wide end of an icing nozzle) and then cutting out your doughnuts like you would cookies. Keep rolling out the dough offcuts into a ball and repeating the process until no dough is left.

• 7)

  Place each doughnut and doughnut hole onto a floured tray with plenty of room around each piece. Place in a warm spot to rise for another half hour, the dough should have puffed up enough  that the holes don’t fill in.

• 8)

  Heat up Canola oil in pot to 350-375 F. This temp is ideal to make sure the doughnuts are cooked through without burning (too hot) or being oil logged (too cold).

• 9)

  Place doughnuts in the oil without crowding the pot by placing them on a slotted spoon and then submerge in the oil to avoid any hot oil splashes. Use the same slotted spoon to flip the doughnuts over once the bottom side is golden brown (about 30 seconds) to brown the other side (another 30 seconds).

• 10)

  Once the doughnuts are browned nicely on both sides take out the doughnuts, one at a time, with a slotted spoon taking care to drip as much of the excess oil back into the pot.

• 11)

  Depending on how you’d like to finish off the doughnuts follow the instructions below for either cinnamon doughnuts or sprinkle glazed doughnuts.

Cinnamon Doughnuts

• 1)

  When you pull the doughnut out of the hot oil place directly into cinnamon sugar mix (Sugar and Cinnamon) and flip with forks being careful not to touch the hot doughnut. It’s important that you pop the doughnut in the mix straight out of the oil or the cinnamon mix won’t stick as well.

• 2)

  Pick up the covered doughnut with forks or tongs and place on a serving plate.

Sprinkle Glazed Doughnuts

• 1)

  Place the doughnuts from the hot oil onto a paper towel covered plate and wait for the doughnuts to fully cool.

• 2)

  While the doughnuts are cooling, mix together your glaze ingredients; confectioners sugar, vegan nut-free margarine, water and colouring to a smooth consistency.

• 3)

  Dip each cooled doughnut in the glaze and touch up with a knife if you want to even out the glaze, then sprinkle with sprinkles while the glaze is still wet and place on a serving plate.