Dairy Free Donuts
These dairy free donuts are everything you've been missing and more - soft, sweetened dough fried until perfectly golden and topped with a thick chocolate glaze and rainbow sprinkles. They're easier to make than you might think, but they definitely won't last long!
Servings: 12 donuts
Calories: 323kcal
Ingredients
For the dough:
- 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
For the glaze:
- 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.
Video
Nutrition
Serving: 1donut | Calories: 323kcal | Carbohydrates: 38g | Protein: 5g | Fat: 18g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 60mg | Fiber: 2g | Sugar: 15g | Vitamin C: 0.4mg