Easy Homestyle Dairy-Free Donuts, No Deep Fryer Required!
This dough recipe is a mashup between traditional homemade donuts and fried pizza dough, which may seem like an odd combination, but it just works. Trust me.
I went for 27 years without having a single donut. For anyone without food allergy, that might seem absolutely absurd. But with dairy, soy, peanut, and nut allergies, it was impossible to find a donut shop that I could eat at, or a packaged brand of donuts that were safe for me. I never thought much about donuts until one day it occurred to me that I should try making them myself. Experimenting with yeasted doughs is one of my favorite kitchen activities. What I like about this recipe is that it uses high protein flour instead of sifted pastry flour, contributing to a different taste than typical donuts. But they’re still remarkably light, as the dough goes through two rise periods and becomes very fluffy.
I like to fry the donuts in avocado oil because it has a high burning point and a very mild flavor. The beauty of this recipe is that it can so easily be done in your kitchen, without a huge pot of oil or a deep fryer. I use a stainless steel pan with about an inch of oil - it’s as easy as that.
Dairy free, nut free, peanut free, soy free, egg free.
2 1/2 cups all purpose flour or bread flour
1 1/2 tsp dry yeast
1 cup warm water
1 tbsp avocado oil or olive oil
1/2 tsp salt
1/4 cup powdered sugar
avocado oil for frying
3/4 cup powdered sugar
1 tsp ground cinnamon
1 tsp coconut oil or allergy-safe vegan butter
3/4 allergy-safe chocolate chips, such as Enjoy Life or MadeGood
Mix all the dry ingredients together. Combine the yeast and warm water in a separate bowl. When the yeast is puffy pour the water and yeast, and the oil, in with the dry ingredients and mix until it comes together into a ball of dough. Knead until the dough is smooth.
Use some olive or avocado oil to grease a large mixing bowl. Place the dough in the greased bowl and cover with plastic wrap. Let it rise for an hour or until doubled in size. Then, punch the centre of the dough (literally, punch it), and turn it out onto a floured surface. Knead the dough for about a minute, then let it rest, uncovered, for a half hour. Roll it out to about 1 1/2 cm thickness and use a small juice glass to cut into circles.
Fill a medium saucepan with 1 inch of avocado oil, which has a high burning point. Heat the oil on on medium until it's bubbling but not boiling. Drop in a little test piece of dough and if bubbles start vigorously forming around it (without it burning or turning to a rolling boil), it's the right temperature. Drop in a couple rounds of dough, and avoid over-crowding the pan. They will take 2 - 3 minutes on each side. Once browned, flip over and fry the other side until golden. Then scoop out using a spider or tongs and transfer to a paper towel lined plate to soak up excess oil. They should have puffed up to 2 - 3 times the size and have lots of visible bubbles inside.
For cinnamon sugar - mix the cinnamon and sugar together in a small bowl. Dip both sides of the donuts in to ensure all sides are coated in the sugar, while still warm.
For chocolate glazed - melt the chocolate chips and coconut oil/vegan butter in a double boiler or the microwave until smooth and silky. Dip the donut tops in the chocolate, then lay them out on a cooling rack to set until ready to serve.
Makes about 16 donuts, depending on the size of your juice glass.
*Tip for frying: If the oil gets too hot and either turns to a rolling boil or the dough starts to burn, turn the heat down. Use a small piece of dough to test the temperature. Conversely, If the dough sinks to the bottom, the oil is not hot enough. Always be careful when frying, and have baking soda/fire extinguisher within arms reach. The area should be well ventilated.