(Adapted from the Vegan Chef)
These doughnut pillows are just like the ones served at CafZ
1 1/2 cups soy milk
1 tablespoon maple syrup
1 1/2 teaspoon dry active yeast
2 cups unbleached flour
1 cup whole wheat flour
2 tablespoons canola oil
1 teaspoon vanilla
1/2 teaspoon salt
1/3 cup unbleached cane sugar
1 teaspoon cinnamon
cooking oil, for frying
ConfectionerÕs sugar, for dusting
In a small saucepan, bring the soy milk to a simmer over low heat. Remove from
the heat. Add the maple syrup and yeast, stir well to combine, and set aside
for 5 minutes to dissolve the yeast. Add both types of flour, oil, vanilla,
and salt, and stir well to form a smooth batter. Cover the bowl
with a towel, place it in a warm place, and set aside for 25 minutes to rise.
In a small bowl, place the sugar and cinnamon, stir well to combine, and set
aside.
Meanwhile, in a large saucepan, pour enough cooking oil to fill to a depth of
1-2 inches and heat to 360 degrees. Drop the batter by tablespoonfuls into the
hot oil, a few at a time (do not overcrowd the pan as they will puff when
cooking), and fry until golden brown. Carefully flip the beignets over with a
slotted spoon, continue to cook until golden brown on all sides, and then
carefully remove them from the oil with the slotted spoon. Drain the beignets
on paper towels. Finish frying the rest of the batter. Roll some of the warm
beignets in the cinnamon-sugar mixture, and dust the rest with confectionerÕs
sugar. (For best results, sift sugar through a wire mesh strainer held over
beignets.)