Apple Cider Doughnuts!
Most places use vegetable oil any more, but I like to ask just to be certain, there are some places out there that still fry things in lard.
This recipe for apple cider donuts is vegan if you use a margarine that is vegan.
Everything else here is vegan friendly.
Blend all of the dry ingredients in a large bowl, reserving some flour for dusting the surface and rolling pin.
Stir in the melted margarine until it is all absorbed.
Add the cider and applesauce and mix until all of the flour is absorbed and a dough has formed.
The dough might be a little soft and moist, if so, add flour a little at a time until it is workable and feels like you can roll it out and cut it without too many problems.
Roll out the dough on a floured surface with a rolling pin to about 1/2 inch thick.
If you happen to have donut cutters, use them to press out the donuts and holes. If you don’t, be resourceful and use what you have.
I used a pint glass for the donuts and a bottle cap for the holes.
Heat up a deep fryer or a heavy stock pot with enough oil to deep fry in to 375 degrees.
These only take a couple of minutes to fry up nicely, so keep an eye on them.
Drop in a few at a time, gently. Leave space because they do expand some. They will sink and then begin to flat pretty soon.
At about a minute, the edges should look kind of brown, the top will still look uncooked, so with a pair of tongs or a couple of forks, flip them in the oil.
About a minute later, flip again to see how the other side looks. If it is nice a brown, take it out and drain on paper towels or brown paper bags.
While they are still hot, roll them in a mixture of sugar and cinnamon (a dash of cinnamon in three tablespoons of sugar should do the trick).
To make a glaze, you can mix equal parts powdered sugar and vanilla soy milk or apple cider.
2 cups whole wheat white flour
1/2 cup sugar
1 tsp salt
1 tbsp baking powder
1/2 tsp cinnamon
1 good shake of nutmeg
2 tbsp melted margarine
1/2 cup apple cider
1/4 cup applesauce
oil for frying