| 1 |
Combine soy milk and 1 tablespoon sugar in heavy small saucepan. Stir over low heat until sugar dissolves. Pour into small bowl. Cool to 105 F to 115 F if necessary. Stir yeast into milk. Let stand until mixture is foamy, about 8 minutes. |
| 2 |
Whisk 2-1/2 cups flour, peel, salt, ginger, and 4 tablespoons sugar in large bowl. Make well in center. Add yeast mixture, margarine, egg yolks, and vanilla to well. Using rubber spatula, blend ingredients in well into flour. Knead dough in bowl with floured hands until smooth and elastic, sprinkling with more flour if sticky, about 5 minutes. Shape dough into ball. Cover bowl with plastic wrap and towel. Let dough rise in warm draft-free area until doubled, about 1 hour 45 minutes. |
| 3 |
Gently knead dough to deflate. Dived in half. Roll out half of dough on floured surface to 12-inch round (scant 1/4 inch thick). Using cookie cutter, cut out 2-inch rounds. Gather excess dough. Roll out second half of dough from each half and roll out; cut out additional rounds. Beat egg whites in small bowl until foamy. Brush half of rounds with egg white. Droup 1/2 teaspoon preserves in center of each coated round. Top with plain rounds and pinch edges firmly to seal. Arrange doughnuts on lightly floured baking sheets. Cover with kitchen towels. Let rise until slightly puffed, about 20 minutes. |
| 4 |
Add oil to large saucepan to depth of 1-1/2 inches. Attach deep-fry thermometer. Heat oil to 325 F. Add 3 or 4 doughnuts at a time. Fry until puffed and golden, about 2 minutes per side. Using slotted spoon, transfer to paper towels. Reheat oil for each batch. |
| 5 |
Sift powdered sugar heavily over doughnuts. Arrange on platter. |
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