Raised and glazed, but no fried grease bombs, these. Baking is the trick. If the over-night rise doesn’t fit with your schedule, leave the dough in its mixing bowl, cover, and allow to rise until double in size. Then proceed with step 3.
3 cups unbleached white flour, or more
1 cup defatted or regular soy flour
2 tablespoons wheat gluten
2 tablespoons sugar
2 packages active dry yeast
1/2 teaspoon salt
10 ounces lite silken tofu
1 cup warm water
Warm water or egg wash
Orange or Chocolate Glaze
Cooking spray or oil
In a medium bowl, whisk together flours, gluten, sugar, yeast, and salt.
In bowl of an electric mixer, using the paddle attachment, blend together tofu and water on medium-low speed (a few small lumps are okay). Add dry ingredients, 1/2 cup at a time, until all is added and mixture pulls away from sides of bowl. Transfer to a plastic bag or container with ample space for rising and a tight-fitting lid, and refrigerate overnight.
Next morning, lightly spray or oil a baking sheet. On a lightly floured surface, divide dough into 16 pieces and roll into smooth balls. Flatten balls slightly. Holding each flattened piece between your hands, push thumbs through center, place index fingers inside, and roll into a wide, open donut shape. (Dough will rise to fill in hole if it isn’t large enough.) Place about 2 inches apart on prepared sheet. Brush donuts with a bit of warm water or egg wash. Cover and set aside to rise for about an hour, or until double in size.
Preheat oven to 375′. Carefully brush donuts again with warm water or egg wash and bake for about 15 minutes, until golden brown. Transfer to a rack. Use a pastry brush to coat hot donuts with glaze.
Makes 16 donuts.
PER CHOCOLATE OR ORANGE GLAZED DONUT: 115 CAL (3% from fat), 6.5g PROT, 0.4g FAT, 21g CARB, 74mg SOD, 0mg CHOL, 1.4g FIBER
Orange Glaze
Use this unexpectedly fresh-tasting glaze to top nut breads or cakes, or to drizzle on hot Carrot Raisin Bars or Baked Donuts. Brush it on goodies still warm from the oven-it melts into a whisper-thin glaze.
2 tablespoons orange juice concentrate
1/2 teaspoon vanilla
1 teaspoon grated orange zest
1 cup powdered sugar
In a mixing bowl, combine all ingredients and whisk or stir well.
Makes about 1/2 cup.
PER 1-1/2 TEASPOONS: 28 CAL (0.1% from fat), 0g PROT, 0g FAT, 7g CARB, 0.2mg SOD, 0mg CHOL, 0g FIBER
Chocolate Glaze
This rich fudge can top cakes, brownies, and cookies…or drizzle it on hot Baked Donuts and watch it melt into a dark, glossy veil.
3 tablespoons soy milk or low fat milk
1 tablespoon cocoa
1 tablespoon margarine or butter
1 teaspoon vanilla
1 cup powdered sugar
In a small sauce pan, combine milk, cocoa, margarine, and vanilla. Over medium heat, stirring occasionally, bring to a boil. Continue to boil and stir for 1 minute. Remove from heat, and stir in powdered sugar.
Makes about 1/2 cup.
PER 1-1/2 TEASPOONS: 33 CAL (18% from fat), 0.2g PROT, 0.7g FAT, 6g CARB, 8mg SOD, 0mg CHOL, 0.1g FIBER