This easy doughnut recipe is a crowd pleaser! Try to make these dairy free homemade doughnuts each of the four ways, but ultimately the possibility are endless! You’ll never know these are a great dairy free breakfast option!
If you know me, even in the slightest little bit, you know that I am one doughnut-obsessed loving person. While I’ve always been in love with them, I can’t really say my true doughnut obsession started until I bit down in a local bakery’s ultra-creme-filled version and then again with local Amish doughnuts. Quite honestly, there’s nothing like an Amish doughnut and if you’ve never had one, make it a bucket list goal.
Since then, there’s been no looking back. The way to my heart is officially through doughnuts. I didn’t learn about either of these options until after I had our oldest. When I was pregnant with our baby, I remembered that I had to be dairy free from 6 months with our oldest because she was essentially lactose intolerant. I wanted a doughnut recipe option when I had the baby in case they same happened (it did). Thus, this dairy free donuts recipe love child was created.
How do you make doughnuts at home?
The best dough for homemade doughnuts recipe is a yeast dough. Once you have that you knead the dough and let rise twice. After that, you want to roll out and cut your dough. Finally, you fry the dough for 2 minutes on each side. The most amazing thing about doughnut recipes is that once you have the dough fried, your possibilities on the toppings for donuts are endless. Sprinkles, glaze, chocolate sauce, cinnamon sugar, powdered sugar, and more.
How do you make dairy free doughnuts?
In most homemade doughnuts recipe, milk and butter are used in the recipe. Obviously, dairy is a large allergy for money, so we wanted to make a dairy free doughnut recipe. It was incredibly easy to swap out dairy in the doughnut recipe. You can swap coconut, almond, or soy milk for the regular milk in this donut recipe. For the butter, we swapped with coconut butter. The end result was delicious.
Our older daughter, took a bite into one and said, “Mmm, it’s Schurmmy”. That’s her saying “It’s so yummy.” So that’s a win/win in my book. We will definitely be making these doughnuts again and again.
If you’ve been contemplating making your own, we highly suggest you get too it now! I couldn’t believe it’s taken me this long!
- 1 1/2 cups dairy-free milk alternative (coconut, almond, or soy milk), scalded
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 1/2 cup coconut butter
- 1 1/2 cup warm water
- 4 1/2 tsp of active-dry yeast
- 3 eggs, beaten
- 7 1/2 cups bread flour
- Optional: powdered sugar, cinnamon sugar, dairy free glaze, jelly, etc
- Vegetable Oil for frying
- To your scalded milk, add sugar, salt, and coconut butter. Stir until butter is melted.
- Set aside and let cool for 10 minutes.
- After 10 minutes, in a small bowl, add warm water and yeast. Let sit for 5 minutes.
- In a large bowl, add the eggs and 1/4 of the flour and slightly combine.
- Add in the milk mixture and another 1/4 of the flour. Combine again.
- Add in the yeast mixture and another 1/4 of the flour. Combine again.
- Add remaining flour and combine lightly.
- Transfer dough mixture to a lightly floured surface and knead for 5 minutes.
- Place dough in a bowl and cover with a large kitchen cloth.
- Let dough rise for one hour.
- Remove and knead for another 3 minutes.
- Place back in bowl and let rise for another hour.
- Punch down and roll to 1/2 inch and cut. (See Notes if you don't have a doughnut cutter)
- Let rise for 20 minutes.
- While waiting, bring your oil to 300 degrees.
- Once your oil has reached 300 degrees, Cook your doughnuts on each side for 2 minutes.
- Remove onto a paper towel lined plate to absorb excess grease.
- Let cool enough to touch, then add powdered sugar or glaze on top!
- Whisk together 1 cup powdered sugar, 2 tbsp dairy-free milk alternative of choice, and 1 tsp vanilla extract.
If you do not have a doughnut cutter, you can use a 3" biscuit cutter and then the large end of a pastry tip to cut out the hole. ****For Doughnut Holes Using a small ice cream/cookie scoop, remove a tablespoon of dough at a time. Cook for 30 seconds on each side, then remove to paper towel lined sheet. ****For Filled Doughnuts Do not cut center out of dough. Use a biscuit cutter. Cook as normally described above. Once removed pipe choice of ingredient into center.
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This post was originally published on 4/17/2015. Pictures below are the originals.