After a lot of trial and error, and many recipe versions that failed miserably (such as the ones that exploded in the oven - we called them explonuts because they grew to a whopping 6 inches while they baked!), I have finally found a donut recipe that works for us. It's loosely based on my mother's sweet dough recipe. My mother makes some of the best donuts I've ever tasted but her version includes eggs and milk. I've had to adjust it to make it dairy and egg free. These donuts taste delicious. Unlike traditional donuts, which are fried in oil, these donuts are baked. They also happen to be very low in fat.
Dairy, Egg, & Nut Free Donuts
Yields 12 donuts
1/4 cup granulated sugar
1 cup soy milk or rice milk
2 Tbsp canola oil
2 Tbsp applesauce, unsweetened
2 Tbsp maple syrup
1 tsp vanilla extract
1 1/4 tsp active dry yeast
3/4 tsp salt
2 1/2 cups unbleached all-purpose flour
Glaze
1 cup confectioners sugar
1 1/2 Tbsp soy milk or rice milk
1/2 tsp vanilla extract
Combine sugar and half of the soymilk in a microwave safe bowl. Heat until sugar is dissolved. Add the remaining soymilk, canola oil, applesauce, vanilla, and maple syrup. Make sure that the mixture is not too hot or too cold. You should be able to dip your finger in it. Add the yeast, mix gently, cover and set aside for 10 minutes or until foamy.
Once the yeast mixture is ready, add 2 cups of flour. Knead gently with a spatula. The dough will be very sticky at this point. Cover and set aside until it doubles in size, about 1 to 2 hours. Once the dough is ready, add the remaining 1/2 cup flour and salt. Mix thoroughly then spread to half inch thickness. The dough will still be somewhat sticky. Use a donut cutter dusted with flour to cut donuts then transfer them to baking sheet. You can also use a donut pan if you have one. If you don't have a donut pan or cutter, then just separate the dough into 12 pieces.
Prepare a large cookie sheet by greasing with dairy free cooking spray or use a silicone mat. Dust your hands with a bit of flour and take one piece, Roll it into a long rope (about 6 to 8 inches). Then attach the two ends together. At this point you can determine how big you want your donuts to be and how wide. Keep in mind that the dough will rise again to double its size. Once you place the donut on the tray, adjust the hole to make sure it does not close shut during baking. Place it on the cookie sheet. Repeat until all the dough is used. Cover and set aside for another 30 minutes to rise again.
Preheat oven to 350 degrees. Bake donuts for 12 to 15 minutes. Once they come out of the oven they will have this puffy texture and might look like bread rolls but the consistency will turn into a donut-like dough once it cools. Remove them unto a cooling rack as soon as they come out of the oven. Prepare the glaze and drizzle it on the donuts while they are still warm.
For Maple Glaze: replace vanilla and soymilk with 3 tablespoons pure maple syrup and 1/2 teaspoon maple extract.
For Chocolate Glaze: combine 3/4 cup semisweet chocolate chips, 1/4 cup soy milk, 1/4 cup soy creamer in a bowl and microwave at 15 second intervals while stirring until melted. Add 1 1/2 cups powdered sugar. Stir then dip donuts to glaze.
For Cinnamon Coating: combine 1/2 cup sugar and 1/2 teaspoon cinnamon. Brush donuts with a little bit of melted dairy free margarine and dip in cinnamon sugar mixture.
Nutritional Info (Per Serving)
Calories 154.41, Total Fat 2.94g, Cholesterol 0mg, Sodium 156.88mg, Potassium 72.82mg, Total Carbohydrates 28.08g, Fiber 0.87g, Sugar 7.3g, Protein 3.43g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
Dairy, Egg, & Nut Free Donuts
Yields 12 donuts
1/4 cup granulated sugar
1 cup soy milk or rice milk
2 Tbsp canola oil
2 Tbsp applesauce, unsweetened
2 Tbsp maple syrup
1 tsp vanilla extract
1 1/4 tsp active dry yeast
3/4 tsp salt
2 1/2 cups unbleached all-purpose flour
Glaze
1 cup confectioners sugar
1 1/2 Tbsp soy milk or rice milk
1/2 tsp vanilla extract
Combine sugar and half of the soymilk in a microwave safe bowl. Heat until sugar is dissolved. Add the remaining soymilk, canola oil, applesauce, vanilla, and maple syrup. Make sure that the mixture is not too hot or too cold. You should be able to dip your finger in it. Add the yeast, mix gently, cover and set aside for 10 minutes or until foamy.
Once the yeast mixture is ready, add 2 cups of flour. Knead gently with a spatula. The dough will be very sticky at this point. Cover and set aside until it doubles in size, about 1 to 2 hours. Once the dough is ready, add the remaining 1/2 cup flour and salt. Mix thoroughly then spread to half inch thickness. The dough will still be somewhat sticky. Use a donut cutter dusted with flour to cut donuts then transfer them to baking sheet. You can also use a donut pan if you have one. If you don't have a donut pan or cutter, then just separate the dough into 12 pieces.
Prepare a large cookie sheet by greasing with dairy free cooking spray or use a silicone mat. Dust your hands with a bit of flour and take one piece, Roll it into a long rope (about 6 to 8 inches). Then attach the two ends together. At this point you can determine how big you want your donuts to be and how wide. Keep in mind that the dough will rise again to double its size. Once you place the donut on the tray, adjust the hole to make sure it does not close shut during baking. Place it on the cookie sheet. Repeat until all the dough is used. Cover and set aside for another 30 minutes to rise again.
Preheat oven to 350 degrees. Bake donuts for 12 to 15 minutes. Once they come out of the oven they will have this puffy texture and might look like bread rolls but the consistency will turn into a donut-like dough once it cools. Remove them unto a cooling rack as soon as they come out of the oven. Prepare the glaze and drizzle it on the donuts while they are still warm.
For Maple Glaze: replace vanilla and soymilk with 3 tablespoons pure maple syrup and 1/2 teaspoon maple extract.
For Chocolate Glaze: combine 3/4 cup semisweet chocolate chips, 1/4 cup soy milk, 1/4 cup soy creamer in a bowl and microwave at 15 second intervals while stirring until melted. Add 1 1/2 cups powdered sugar. Stir then dip donuts to glaze.
For Cinnamon Coating: combine 1/2 cup sugar and 1/2 teaspoon cinnamon. Brush donuts with a little bit of melted dairy free margarine and dip in cinnamon sugar mixture.
Nutritional Info (Per Serving)
Calories 154.41, Total Fat 2.94g, Cholesterol 0mg, Sodium 156.88mg, Potassium 72.82mg, Total Carbohydrates 28.08g, Fiber 0.87g, Sugar 7.3g, Protein 3.43g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
