Why you’ll love these dairy free donuts
If you have a donut lover in your life – and maybe that person is you – you already know how hard it is to find dairy free doughnuts. If you live in a larger city, fancy donut shops will usually have some vegan options, but we don’t really have anything like that where we live. So, I set out to make a basic donut to satisfy those cravings.
Fluffy sweetened dough fried until golden and glazed with a thick layer of chocolate and some sprinkles. It doesn’t get much more classic than that, but you can easily swap the chocolate for a vanilla glaze or coat your donuts in powdered or cinnamon sugar instead.
I also played around with making some filled donuts, so stay tuned for a classic jelly donut coated in a layer of sparkling sugar similar to the pączkis that are so popular around here on Fat Tuesday. Stay tuned for that recipe!
More dairy free breakfast recipes: dairy free breakfast casserole / cornbread pancakes / dairy free cinnamon rolls / dairy free crepes
Ingredient notes:
- All-purpose flour – I haven’t tested this with any other flours. Please don’t swap this out for a different type of flour unless you really know what you’re doing. If you want to make these gluten free, I recommend using a recipe that was developed specifically for gluten free donuts.
- Instant yeast – You want instant yeast (sometimes called rapid-rise) for this recipe, not active dry. Instant yeast doesn’t need to be bloomed and can be mixed directly into your dry ingredients.
- Dairy free butter – You can use any brand of dairy free butter. We normally use Earth Balance buttery sticks. Since most dairy free butters are salted, I typically skip adding salt to in my dough. If your dairy free butter isn’t, add a pinch of salt.
- Dairy free buttermilk – This gives our donuts a classic dairy flavor. You can make your own using my dairy free buttermilk recipe (try the creamy version for best results! You can also substitute full-fat canned coconut milk.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Don’t kill your yeast. I recommend using a thermometer to measure the temperature of your buttermilk before adding it to the dough, but if you don’t have one. 45 seconds in the microwave should be just warm enough for 2/3 cup buttermilk.
- Watch your oil temp. I like to use my candy thermometer to monitor the temperature of my oil while frying anything. If your oil is too hot, the donuts will taste bitter, and if your oil is too low, they donuts won’t get that crispy exterior you want.
- Parchment paper hack: After you cut the donuts, place them on a small parchment square (about 4″x4″) for their second proof. When you’re ready to fry, use the parchment squares to help move and drop your donuts into the oil. Then remove the parchment after a few seconds with a pair of tongs. This helps keep your donuts from deflating or losing their shape.
Frequently asked questions
What oil should I use for frying?
Use a neutral oil with a high smoke point like vegetable oil, peanut oil or even melted shortening. I prefer to use melted shortening because its solid state makes cleanup easier!
How do I know when the oil is hot enough?
Use a thermometer to check that the oil is between 340-350°F. If you don’t have a thermometer, drop a small piece of dough into the oil. If it sizzles and floats to the top immediately, the oil is ready. But, I really recommend using a thermometer to monitor the temperature.
How long do homemade last?
Homemade donuts are the best within 24 hours, but they will stay fresh in an airtight container at room temperature for 1-2 days. After two days, the texture just won’t be as great.
Ingredients
- 2 3/4 cups all-purpose flour - 330g
- 1/4 cup sugar - 50g
- 1 packet instant yeast
- 2 tablespoons dairy free butter - melted
- 2/3 cup dairy free buttermilk - link to buttermilk – heated to 115˚F (can substitute canned coconut milk)
- 1 large egg + 1 yolk - room temperature
- 1/2 cup vegetable shortening (or oil) - for frying
- 1 cup powdered sugar - 120g
- 3 tablespoons cocoa powder
- 3 tablespoons dairy free butter - melted
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
Instructions
- Prep the wet ingredients. In a small microwave safe bowl, melt the dairy free butter and set it aside to cool. Then, measure your dairy free buttermilk and microwave for 45 seconds to bring it to about115°F. If it gets hotter than 120˚F, allow it to cool before using or it will kill the yeast.
- Make the dough. In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, yeast, and sugar until evenly distributed. Next, add the dairy free buttermilk, melted butter, eggs, and vanilla extract, mixing until combined.
- Knead the dough. Leaving the mixer on low, allow the hook to knead the mixture for about 5 minutes total, or until the dough is smooth and elastic. The dough should be slightly sticky, but if needed, add about 1/4 cup (30g) of flour at a time until the dough begins to pull away from the bowl.
- First proof. Transfer the dough to a lightly greased mixing bowl, cover with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm place for 1 to 1.5 hours, or until doubled in size. Rise time will vary depending on room and temperature conditions.
- Roll and cut the donuts. Working on a lightly floured surface, use a rolling pin to roll the dough to about 1/2-inch thickness. Then, use a 3.5-inch donut cutter to cut out donuts.Re-roll scraps and continue to cut doughnuts until you get 12. Place each donut on a 4"x4" parchment paper square on a baking sheet.
- Second proof. Cover and allow the donuts to proof again for about 30-60 minutes or until the donuts look doubled in size. Rise time will vary depending on room and temperature conditions.
- Fry the donuts. Heat 2-3 inches of cooking oil in a large Dutch oven or deep frying pan over medium heat until the oil reaches 340-350˚F. Then, working in batches of 3 donuts, carefully drop your donuts into the oil removing the parchment using tongs after about 10 seconds.Fry for about 1 to 2 minutes per side, or until lightly golden brown, using a spider strainer or slotted spoon to flip and remove them. Transfer the cooked donuts to a cooling rack set over a baking sheet. Repeat until all the donuts are cooked, adjusting heat as needed to maintain oil temperature.
- Make the glaze. While the donuts cool, whisk the powdered sugar, cocoa powder, melted dairy free butter, hot water, and vanilla extract together until smooth.As the glaze will cool while you dip your donuts, you might find that you need to add more water to get the same coat, and that is ok. Add about 1 teaspoon of hot water at a time until you get back to your desired consistency.
- Glaze the donuts. When the donuts have cooled, dip the top side of each donut into the glaze, allowing excess to drip back into the bowl. Flip it back over and place on a cooling rack. Top with sprinkles while the glaze is still wet. Then, allow the glaze set completely before serving.
