Vegan Doughnuts- we vegans are denied nothing!!

We had friends over yesterday and I had made doughnuts for the occasion. I found a recipe but had to make loads of changes including the removal of two eggs (ugh!) from the recipe, and they were really, really delicious. I might try injecting some jam into some of them- we always have a few syringes knocking around from feeding baby animals and waifs and strays. Actually, on the whole, I think doughnuts without jam are better- don't like that lap full of jam you get if you bite into the wrong place- but it might be fun to try it.
  Our friends are veggie and have taken to vegan baking like ducks to water! They arrived yesterday with lovely sugar biscuits, and make positively the best vegan banana muffins that the world has ever seen!
  If you would also like to make PERFECT doughnuts then here's the recipe:

 2 tsp dry quick yeast
60 ml warm water
350 ml warm soya milk
100g sugar (I used vanilla sugar)
1 tsp salt
70g margarine which is suitable for baking
approx 700g plain flour- try a little less first, add more if necessary
2 tbsp flax seeds, also known as linseed.
4 tbsp water to whizz up with the flaxseeds- it should become gelatinous and all the seeds broken up
1 litre veg oil for deep frying

1. Sprinkle the yeast in the warm water and let stand for a few minutes. You don't really have to do this, but I always start like that.
2. In a big bowl, mix up yeast and water, soya milk, sugar, salt, margarine, and flax seeds whizzed up in the  4 tbsp water. Knead until smooth and stretchy.
3. Turn out onto a floured work surface and roll out gently until it's about 3/4 inch thick. Cut with a cookie cutter into round shapes, and leave to rise and double in size for about an hour.
4. Heat oil in a big saucepan- it's hot enough when a little piece of dough dropped in will sizzle. Drop the doughnuts gently in, cooking about 6 at a time. Turn doughnuts over as soon as one side is golden and then cook until second size is golden too. Remove from the oil and drain on a cooling rack. Roll the doughnuts in sugar and serve.
  Depending on the size of the cookie cutter you use, this recipe should make between 35 and 40 doughnuts.
                                      YOU'RE WELCOME!!

We sell linseed for your doughnuts in our lovely shop VegaNation at www.veganation.co.uk so, you're just one baby step away from  making delicious doughnuts like ours!

NB A vegan friend of mine, years ago, when asked, rather challengingly, why he didn't eat eggs (since doing so 'didn't kill the hens, did it?') replied, disgustedly, that he didn't actually eat anything that comes out of hen's bottoms!!
 It's very odd, tho', isn't it, the idea that if you don't want animals such as hens killed for your own food, you might not mind them being enslaved and exploited, then killed cruelly for others to eat..