Doughnut Holes
Mary Mattern has made a name for herself in the vegan world with her practical yet very delicious approach to recipes on her blog Nom Yourself. Who wants a recipe for doughnut holes that happens to be vegan? I know many of you do. Here she uses almond milk and a flaxseed mixture in lieu of egg. As you can see, these doughnut holes are the real deal. If you have a hankering for Apple Pie, but need a vegan version, check out the recipe that she has brought us, also from her new book.
Excerpted with permission. Nom Yourself
Some people think doughnut holes are a poor alternative to bigger and better whole doughnuts. I, on the other hand, think these bite-size dough balls are a wonder because they fry up perfectly crisp in every bite. They also allow us to portion out our desire for doughnuts a little bit more. Unless you eat all of them in one sitting (okay, maybe I have, too), in which case—forget I wrote that last sentence.
- 5 cups vegetable oil, for frying
- 1 cup unsweetened almond milk
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 2 cups sifted unbleached all-purpose flour
- 2 tablespoons organic granulated sugar
- 4½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup vegan margarine, melted
- Heat the oil to 350 degrees F in a heavy-bottomed pot. Use a candy/deep-fry thermometer.
- In a large bowl, mix together the almond milk, flaxseed meal, water, flour, sugar, baking powder, kosher salt, and vegan margarine.
- Scoop out the dough with a tablespoon, or use an ice cream scooper for a more circular shape.
- Place the dough in the oil carefully and fry until golden brown, about 2 minutes.
- Place on a tray lined with paper towels.
- Roll these wonderful balls of fried goodness in cinnamon sugar. If you want to get more creative, once the doughnut holes have cooled, poke a hole in the center and use a piping bag to squeeze jam inside.
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