Makes about 20
Sprinkle yeast over water
and let stand 5 minutes or
until foamy. Combine yeast
mixture, soy milk,
granulated sugar salt egg
margaine, and 1 cup of flour
and mix for about 3 minutes
with an electric mixer at
low speed.
Beat in remaining flour, 1/2
cup at a time, until dough
no longer sticks to bowl.
Place dough on floured
surface and knead for about
4 minutes, until smooth and
elastic. Place in a
greased bowl and cover.
Let rise until double in
bulk, about 1 hours.
Turn dough onto floured
surface and gently roll out
to 1/2-inches thickness. Cut
into circles with a cookie
cutter. Let rise again
until doubled in bulk, about
30 minutes.
In a large pot, heat oil to
350 degrees F. Carefully
place doughnuts in the hot
oil. Turn over when
first side is medium golden
brown, about 4 minutes.
Make sure oil is not too
hot; otherwise will cook
before the inside is done.
Allow to cool.
In a cold bowl, beat
whipping cream until not
completely until not
completely stiff.
Sprinkle in pudding powder
and continue beating until
stiff peaks form. Fill
doughnuts with 1-2 Tbsp. of
the mixture by cutting a
small slit in the side and
inserting the cream with a
baby spoon. Sprinkle
with sifted powered sugar. |
