Donut recipe

Here's that donut recipe I promised. I used flax seeds for an egg replacer and they turned out to be cakey donuts. They were really good.....but I'm trying to get fluffy donuts. I think I might try silken tofu and switch up the spices. I found this somewhere online and veganized it. Here it is in its original form with the appropriate vegan items!

Donuts
1 cup sugar (I use Florida Crystals)
3 1/2 tsps baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
4 cups all purpose flour (I use a nice nonbleached kind)
2 egg replacers (I used flax seeds here, but am going to experiment with others) (1 tbsp ground flax + 3 tbsp water=1 egg replacer)
1 cup milk of choice ( I used soy, but almond would work well too)
3 tbsp melted earth balance
canola oil for frying

Sift together sugar, baking powder, cinnamon, nutmeg, salt and flour. Mix flax seed with water and add milk and margarine. Whisk well. Add wet to dry ingredients and mix well. Knead with hands for a minute then roll dough about 1/2 thick on a floured surface. Use a donut cutter. ( I used a glass to make the outside and a large frosting tip for the inside hole) Cut out as many as possible, then reknead dough and reflatten, continue until dough is gone.
Heat canola oil in frying pan until warm, you want about 1/2 inch of oil. Put donuts into oil and fry until light brown, flip and fry other side. Drain on paper towels. Let cool if you wish to use icing or sprinkle right away with cinnamon sugar or powdered sugar.
Makes about 24.

Note: I halved the recipe because I did not want that many donuts for two people (yikes!). I got about 10 donuts. I also only used 1 1/2 tsp of baking powder when I halved it and only a pinch of salt.
I liked them a lot. But I would like a very light and fluffy donut, so I am going to try silken tofu and slightly decrease the nutmeg and cinnamon.

xoxo