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Glazed Doughnuts

1 pkg. active dry yeast
1 cup lukewarm water, separated
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/3 cup soy milk, warmed
Egg Replacer equivalent to 2 eggs
4 cups flour, plus more for flouring
1/2 tsp. salt
1 1/4 tsp. mace
Oil for deep frying
2 cups confectioners’ sugar
1/2 cup hot water

• Dissolve the yeast in 1/2 cup of the warm water and allow it to stand for 5 minutes.
• In a saucepan, bring the remaining 1/2 cup of warm water to a boil. Add the vegetable shortening and sugar and stir until they are dissolved.
• Pour the mixture into a medium bowl and allow it to cool. Add the yeast mixture and the soy milk. Mix in the egg replacer, 2 cups of the flour, the salt, and the mace. Add the remaining flour, a little at a time, to make a soft dough.
• Knead the dough on a lightly floured surface until it is smooth, place it in a greased bowl, cover it, and allow it to rise for about an hour or until it has doubled in size.
• Punch the dough down.
• On a lightly floured surface, roll the dough until it is about 1/2-inch thick.
• Use a doughnut cutter to cut the dough then place the pieces on waxed paper and allow them to rise for an hour.
• In a skillet or deep fryer, heat the oil to 370° F.
• Fry a few doughnuts at a time, leaving them in the oil until they are golden brown. Place them on paper towels to drain off the excess oil.
• Mix the confectioners’ sugar and hot water in a shallow bowl.
• While the doughnuts are still hot, dip them in the glaze then place them onto waxed paper.
• Allow the glaze to dry then serve the doughnuts immediately.

Makes 8 to 10 doughnuts