Ingredients
- 1 cup Chestnuts Roasted
- 1 cup soy milk
- 1 tsp apple cider vinegar
- 1 tbsp egg replacer powder
- 1½ tbsps margarine Vegan
- ½ cup sugar
- ⅓ cup chestnut flour
- 1 cup all purpose flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- a pinch nutmeg Ground
For the Glaze:
- 1 ~ 1½ cups sugar Confectioners - sifted
- 1 ~ 2 tbsp soy milk
- a pinch salt
Instructions
- In a blender, combine roasted chestnuts, soy milk, apple cider vinegar and egg replacer powder. Blend on high speed for 45 seconds until; the chestnuts are completely smooth.
- Cream margarine and sugar until light and fluffy.
- Add the pureed chestnut mixture and mix for 2 more minutes, until thoroughly combined.
- Next add all the other ingredients and mix until well combined. It should be a very soft and pliable dough. Add more flour to get the right dough consistency.
- Let the dough rest for 10~15 minutes while you heat oil for frying.
- Roll out the dough into a ¼" thick rectangle and use 2 circle cutters (1 bigger than the other) to cut the donuts out.
- Fry the donuts until golden brown on both sides. Remove the donuts from the oil and put them on paper towels to remove excess oil. Cool. Re-roll the scraps and repeat the cutting & frying until all the dough is used up. I fried the donut holes to get cute little mini donuts for the little ones to enjoy.
- For the Glaze: Combine all the ingredients for the glaze. Dip one side of the donuts in the glaze and allow to cool completely.
Notes
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