Recipes

Recipes :: entrees - appetizers - desserts - miscellaneous
vegan version donut sticks posted by as1findr3am

Ingredients:

For a long time, one of the few things I missed from my pre-vegan days were donut sticks. Those over sugared things that hostess or little debbie made, the ones that were really really bad for you.
I found a recipe that sounded about right, but I modified based on what I had in my pantry. This recipe is just the donut sticks themselves which don't really need icing unless you want the total package, nostalgia and all.

Part a: the dry mixture
3 cups of all-purpose flour
1/2 a teaspoon of salt
1/2 a teaspoon of pumpkin spice
1/2 a teaspoon of cinnamon
1 tablespoon baking soda

part b: the wet mixture
1 cup of sugar
1/2 a cup of vegan sour cream
2 tablespoons of maple syrup
1 teaspoon of vanilla extract
1/4 cup of soy milk
1 teaspoon of lime juice
2 tablespoons of vegetable oil, plus enough oil to fry.

Directions:

I placed all of the ingredients to part a into a cake sifter and I mixed it up with a fork before I let it all sift through to the bowl underneath.
I set it aside and mixed together the ingredients to part b. I mixed the two mixtures together just enough to get it fully combined and tried not to handle it anymore than that. There should be enough liquids to make it all stick without being too sticky.
After flouring down an area of my countertop, I rolled it out with a full smart water bottle that had been lightly dusted to about 3/4 of an inch. I don't have a rolling pin so I make do with what I got; I also don't have store bought measuring cups either.

In medium sized stock pot I heated about 2 inches of vegetable oil to 375 degrees. I found 375 degrees really is best, even though I had to keep fiddling with my stove dial and the candy thermometer to keep it within a 10 degree range. Any less than 365 degrees and the dought will absorb too much oil, any more and the donuts will be too doughy on the inside. I just fried them until they were a little dark golden color.
Lastly, I drained them on a cooling rack with newspaper underneath so they'd be nice and crispy on the outer layer.
So far, I'm satisfied.


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