Squash Doughnuts
  • Cooking Time: 15-20 min
  • Servings: Approx. 2 dozens
  • Preparation Time: 15 + 2 hour chilling
  • 1/2 cup soy milk (or almond or cow milk)
  • 1/2 Tbsp vinegar or lemon juice
  • Equivalent of 2 "eggs" (I use 2 Tbsp cornstarch diluted in 4 tsp water)
  • 1-1/4 cups sugar
  • 1 cup mashed roasted squash (acorn and butternut work well)
  • 2 tablespoons sunflower oil (or other neutral-tasting oil)
  • 2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/4 teaspoons ground nutmeg
  • 1 teaspoon baking powder
  • 2 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger (optional)
  • Oil for deep-fat frying
  • A mix of 1/4 cup sugar and 1 tsp cinnamon (optional)
  1. "BUTTERMILK": In a measuring cup, measure out the soy milk. Add the lemon juice. Set aside.
  2. FOR THE DOUGH: In a bowl, combine the "eggs", sugar, squash, "buttermilk" from step above, oil and vanilla. Combine the dry ingredients; add to squash mixture and mix well. Cover and refrigerate for 2 hours (dough will be very soft).
  3. Turn onto a heavily floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter (If you don't have one, do what I do: cut out the doughnuts with a wine glass and use a shot glass or baby bottle to cut out a small "timbit" in the middle of each doughnut). In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°.
  4. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dip in sugar and cinnamon mix, if desired (optional).
FEATURING: Squash A comforting recipe that I like to make around Thanksgiving!