Makes 48


3½ Cups Whole Wheat Flour
1 Tbsp. Active Dry Yeast
1¼ Cups Warm Water, or Soymilk
¼ Cup Date Sugar, or Carob Syrup
1/3 Cup Melted Non-Hydrogenated Margarine
Egg Replacer To Equal 1 Egg, Beaten
Pure Vegetable Oil for Deep Frying


Sprinkle yeast over water and let stand for 5 minutes.
Mix in the flour, the date sugar, the egg replacer and
the margarine.
Knead the dough for 5 minutes, inside the bowl.
Cover and set in warm place until it doubles in bulk.
Punch it down, and turn out onto a floured board.  
Sprinkle flour on top, and knead for another
minute or so.
Shape the dough into a ball, and roll out until
about ½-inch thick.  You could also roll out the dough
between 2 pieces of waxed paper.
Cut with a donut cutter, and place on a
well-greased baking sheet, separating the holes from
the donuts.  
Cover with a clean cotton cloth and let rise again in a
warm place until they have doubled in size.
Place the oil in a deep fryer and heat to 365 degrees.
Dip a spatula into the hot oil first, and then slide it
under a donut on the baking sheet, in order to
transfer them to the hot oil.
Fry only a few donuts at a time, depending on the
size of your deep fryer.  
After the donuts have browned on both sides, place
them on paper towel to drain.
For Cinnamon Raisin Donuts, add 3 tsp. cinnamon
and 1 Cup raisins to step 2.  
Increase margarine to ½ Cup.
For Carob Donuts, add 1 Cup carob powder to flour
and sugar.  Increase the margarine to ½ Cup.
After cooling, can dip donuts in Carob Frosting, or
Shredded Coconut, Sprinkles, etc.  Yummy.