YIELD: 11 dozen
|1 lb. 14 oz.||cake flour|
|1 lb. 14 oz.||bread flour|
|3 lb. 12 oz.||wheat flour|
|4 lb.||organic cane sugar|
|½ cup||baking powder|
|1 qt.||pumpkin (solid pack)|
|2 qt.||soy milk|
|8 oz.||zero trans fat vegan margarine|
|as needed for coating: cinnamon, nutmeg, sugar cane or maple syrup|
|additional for coating: shredded coconut, crushed nuts, (food coloring can be added, as in photo)|
Scale all ingredients and mix (using Hobart-type mixer) for 1 minute on low speed; and 2 minutes on high speed setting.
Let batter rest for 5-10 minutes.
Place batter on automatic doughnut machine and squeeze batter doughnuts into fryer at 370°F to 375°F; remove from fryer when formed.
Let doughnuts cool for 5-10 minutes.
Roll doughnuts in cinnamon/nutmeg/sugar cane or maple syrup.
Finish with a sprinkling of shredded coconut, nuts, or maple syrup.
Recipe and Photo: Williams College