Superfruit Jelly Donuts

Vegan food is supposed to be healthy, but deep fried jelly-filled donuts? (Oh no she di-n't!) Uh, yeah... I did (sigh). I only took that one bite (for picture's sake), and the rest of the crew devoured the rest- really! Well, at least that one bite had something wholesome in it:

My new favorite fruit spreads!

Crofters makes these incredible new Superfruit spreads that are not only packed with deliciousness, their sweetened with fair trade sugar, organic, and have 1/3 less sugar than the average jam! Plus they have varieties like Maqui and Passionfruit blended with Morello Cherries and Red Grapes (which I used in the donuts)... antioxidant heaven!!
My other favorites right now are wild blueberry fruit spread and pomegranate jelly- all the ones I've tried are fantastic! And, they're reasonably priced at around 5 bucks.

I've been playing around with donut recipes, and found that I liked this one by Lisa's Thoughts blog (which I adjusted slightly), because it had a great slightly sweet flavor, tender texture, and turned out nice and crispy on the outside. It didn't puff up as much as I would've liked, but they were extremely delicious regardless!

Here's the recipe:

Makes 12-15 donuts

2 1/4 C. unbleached ap flour
1/2 tsp. salt
1/3 C. sugar
3/4 C. soy milk
3 T. Earth Balance margarine
1 package dry active yeast (2 1/4 tsp.)
N-ergy Egg Replacer (for one egg)
oil for frying
powdered sugar for dusting
Crofter's fruit spread of choice for filling

In a small pan, heat sugar, soy milk, and margarine until margarine is just melted. Stir mixture and set aside to cool to luke warm temperature. Add yeast to it, and set aside to let blume.

Whisk together the egg replacer and water in a separate bowl.

In a large mixing bowl, mix together flour and salt, then add both the wet ingredients and knead for a few minutes, adding another 1/4 cup or so of flour to make a soft, pliable dough.

Let sit in an oiled, covered bowl, in a warm place for an hour. Then, tear off golf-ball sized balls of dough and flatten to about 1/2 inch. Place them onto a prepared cookie sheet about an inch apart. Cover, and let sit for another hour.

Heat oil, fry on both sides for a couple minutes each, or until golden and puffy. Let cool, then fill each one by opening a hole on the side of the donut with a chopstick. To ensure even filling, you can use the chopstick to open up the inside more, being careful not to poke any holes.

Dust with powdered sugar, and enjoy!

These spreads are so good, I find myself putting them on everything!