MMMMM----- Meal-Master Recipe Title: Baked Donuts Categories: Doughnuts Yield: 4 3 c Unbleached white flour, or More 1 c Defatted or regular soy Flour 2 tb Wheat gluten 2 tb Sugar 2 pk Active dry yeast 1/2 ts Salt 10 oz Lite silken tofu 1 c Warm water Warm water or egg wash Orange or Chocolate Glaze Cooking spray or oil 1. In a large bowl, whisk together flours, gluten, sugar, yeast, and salt. 2. In bowl of an electric mixer, using the paddle attachment, blend together tofu and water on medium-low speed (a few small lumps are okay). Add dry ingredients, 1/2 cup at a time, until all is added and mixture pulls away from sides of bowl. Transfer to a plastic bag or container with ample space for rising and a tight-fitting lid, and refrigerate overnight. Raised and glazed, but no fried grease bombs, these. Baking is the trick. If the over-night rise doesn't fit with your schedule, leave the dough in its mixing bowl, cover, and allow to rise until double in size. Then proceed with step 3. 3. Next morning, lightly spray or oil a baking sheet. On a lightly floured surface, divide dough into 16 pieces and roll into smooth balls. Flatten balls slightly. Holding each flattened piece between your hands, push thumbs through center, place index fingers inside, and roll into a wide, open donut shape. (Dough will rise to fill in hole if it isn['t large enough.) Place about 2 inches apart on prepared sheet. Brush donuts with a bit of warm water or egg wash. Cover and set aside to rise for about an hour, or until double in size. 4. Preheat oven to 375°. Carefully brush donuts again with warm water or egg wash and bake for about 15 minutes, until golden brown. Transfer to a rack. Use a pastry brush to coat hot donuts with glaze. Makes 16 donuts. PER CHOCOLATE OR ORANGE GLAZED DONUT: 115 CAL (3% from fat), 6.5g PROT, 0.4g FAT, 21g CARB, 74mg SOD, 0mg CHOL, 1.4g FIBER From: Jill Mcquown