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From:	Patrick (76.186.17.42)
Subject:	eggs in yeast dough
Date:	June 28, 2008 at 8:08 am PST

I am wanting to veganize my grandmother's recipe for doughnuts. This is a yeast dough, but the recipe does call for eggs. Clearly they aren't leavening, so baking powder might not be the best substitute. Is this a recipe where I should consider using tofu or a commercial egg replacer?

Other liquids are lemon juice & milk (I've made yeast doughs with soymilk before, so I have no worries about that).

Thanks for any suggestions.

P

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