I have a sweet tooth and so try and steer my way through life avoiding and abstaining. I have never been much of a doughnut fan but occasionally if my friends are eating my mouth does begin to water. But now I have found this recipe that I thought worthy of sharing with you all as it is gluten free (if you use gluten free all purpose flour) egg free, and milk free. Fantastic for all my vegan friends too. As it is baked and not deep fried, it is a healthier way to enjoy a doughnut!
Although they are not the same as deep-fried varieties, these are still delicious treats, and they are significantly healthier than traditional varieties. Feel free to glaze your doughnuts as you like; if you prefer, simply dunk them in melted soy margarine and then dust them with powdered sugar when they come out of the oven.
Makes about 18-20 doughnuts
Prep Time: 1 hours, 45 minutes
Cook Time: 8 minutes
- 2 envelopes active dry yeast
- 120ml warm water
- 240mls warm dairy-free almond milk or coconut milk
- 100g white granulated sugar (I prefer unrefined cane sugar)
- 3 Tablespoons agave nectar
- 1 teaspoon salt
- 2 Tablespoons dairy-free margarine
- 2 Tablespoons potato starch or tapioca starch
- 600g all-purpose flour, plus more as needed
- For the Glaze (if using):
- 200g icing sugar
- 1 Tablespoon hot water
- 1 Tablespoon plain soy yoghurt
1. Preheat the oven to 375 F (Gas Mark 5). Lightly oil a large baking sheet and set aside.
2. In a large mixing bowl, gently combine the yeast with the warm water, stirring to dissolve. Let the mixture stand for several minutes, or until bubbly. (If your mixture does not bubble, then your yeast may no longer be “active”. If this happens, discard the mixture and start again.)
3. Meanwhile, combine the warm dairy-free milk, sugar, salt, and dairy-free soy margarine, stirring well to dissolve the sugar and melt the margarine. Add the mixture to the yeast mixture, stirring well to combine. Add the potato starch and flour, one cup at a time, until a soft dough forms. On a lightly floured surface, turn out the dough and knead until elastic. Place in a lightly oiled bowl, cover, and set in a warm place for 1 hour, or until the dough has doubled in size.
4. Punch down the dough, turn it out onto a lightly floured surface, and roll out the dough until about 1/2 inch thick. Flour a round cutter about 3-4″ inches in diameter, and cut out the doughnuts, placing them on the baking sheet as you work. Punch out the doughnut “holes” with a smaller round cutter (I use mini-fluted pans), and either discard the holes or place them on the sheet. (Note: the holes will bake faster than the doughnuts, so watch them when you bake.) Cover the doughnuts loosely with a paper towel and let rise in a warm place until double, about 45 minutes to 1 hour.
5. Bake in the oven until lightly golden, about 8 minutes. Remove and transfer immediately to a wire cooling rack. Place a pan beneath the rack to catch any drippings from the glaze.
6. Prepare the glaze. In a small bowl, whisk together the confectioners sugar, hot water and plain soy yogurt until well combined. Glaze the doughnuts immediately and enjoy!
Original recipe from Ashley’s Dairy Free Cooking Blog. Thanks Ashley.