Food recipes
French Toast Doughnuts
French Toast Doughnuts Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table spices, cinnamon, ground spices, n...
French Toast Doughnuts
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
soymilk, original and vanilla, unfortified
margarine, regular, 80% fat, composite, stick, without salt
vinegar, cider
egg substitute, powder
vanilla extract
soymilk, original and vanilla, unfortified
syrup, maple, canadian
sugars, powdered
salt, table
vanilla extract
sugars, granulated
spices, cinnamon, ground
Directions:
To make Doughnuts:
Preheat oven to 350F.
Coat doughnut pan with cooking spray.
Whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg in large bowl.
Combine soymilk, margarine, and vinegar in saucepan, and heat over low heat until margarine is melted.
Cool.
Whisk egg replacer with 2 Tbs.
water in small bowl; whisk this mixture and vanilla extract into soymilk mixture.
Stir soymilk mixture into flour mixture.
Fill each doughnut mold half full with batter.
Bake 12 minutes, or until toothpick inserted in doughnut comes out clean.
Unmold doughnuts on wire rack to cool, and repeat with remaining batter.
To make Maple Glaze:
Combine soymilk, maple syrup, sugar, and salt in saucepan, and bring to a simmer, whisking constantly.
Remove from heat, and cool 5 to 10 minutes, or until thickened.
Stir in vanilla extract.
To make Cinnamon Sugar:
Whisk together sugar and cinnamon in small bowl.
Dip each doughnut into Maple Glaze and sprinkle with Cinnamon Sugar.
Let glaze set before serving.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
soymilk, original and vanilla, unfortified
margarine, regular, 80% fat, composite, stick, without salt
vinegar, cider
egg substitute, powder
vanilla extract
soymilk, original and vanilla, unfortified
syrup, maple, canadian
sugars, powdered
salt, table
vanilla extract
sugars, granulated
spices, cinnamon, ground
Directions:
To make Doughnuts:
Preheat oven to 350F.
Coat doughnut pan with cooking spray.
Whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg in large bowl.
Combine soymilk, margarine, and vinegar in saucepan, and heat over low heat until margarine is melted.
Cool.
Whisk egg replacer with 2 Tbs.
water in small bowl; whisk this mixture and vanilla extract into soymilk mixture.
Stir soymilk mixture into flour mixture.
Fill each doughnut mold half full with batter.
Bake 12 minutes, or until toothpick inserted in doughnut comes out clean.
Unmold doughnuts on wire rack to cool, and repeat with remaining batter.
To make Maple Glaze:
Combine soymilk, maple syrup, sugar, and salt in saucepan, and bring to a simmer, whisking constantly.
Remove from heat, and cool 5 to 10 minutes, or until thickened.
Stir in vanilla extract.
To make Cinnamon Sugar:
Whisk together sugar and cinnamon in small bowl.
Dip each doughnut into Maple Glaze and sprinkle with Cinnamon Sugar.
Let glaze set before serving.