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Squash Doughnuts

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Serves Approx. 2 dozens | Prep Time 15 + 2 hour chilling | Cook Time 15-20 min

Why I Love This Recipe


A comforting recipe that I like to make around Thanksgiving!

Ingredients You'll Need

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)


"BUTTERMILK": In a measuring cup, measure out the soy milk. Add the lemon juice. Set aside.
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).
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°.
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).

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