Dairy and egg free donuts

baking | January 6, 2018 | By

Dairy and egg free donuts

This recipe is an adapted version of a  New York Times donut recipe with substitutions added by my beautiful friend from Teal Living.  Miss 10 actually did most of it herself with a bit of help from me and Miss 3.  We used our bread maker machine on the dough setting, but you can easily do it in a cake mixer as well.

Dairy and egg free donuts


Dairy and egg free donuts

Dairy and egg free donuts
Yields 16
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Prep Time
3 hr
Cook Time
15 min
Prep Time
3 hr
Cook Time
15 min
204 calories
31 g
0 g
7 g
4 g
2 g
65 g
166 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
65g
Yields
16
Amount Per Serving
Calories 204
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 166mg
7%
Total Carbohydrates 31g
10%
Dietary Fiber 1g
5%
Sugars 3g
Protein 4g
Vitamin A
5%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/4 cups dairy free milk (we use Alfalite but rice or soy is fine)
  2. 2 1/4 teaspoons dry yeast
  3. 6 T aquafaba (chickpea brine)
  4. 115 g melted dairy free margarine
  5. 1/4 cup white sugar
  6. 1 teaspoon salt
  7. 4 1/4 cups plain flour (we actually used High Grade as it was all we had)
  8. oil for frying
Instructions
  1. 1. Heat the milk until warm and add the yeast. Leave for about 5 minutes until frothy.
  2. 2. Add the chickpea brine, margarine, salt and sugar and mix well.
  3. 3. Using a mixer or bread machine, add half the flour then mix until all flour is incorporated.
  4. 4. Add the remaining flour.
  5. 5. Knead until stretchy or do a full dough cycle in the bread machine.
  6. 6. Leave to prove for at least one hour.
  7. 7. Roll out on a floured bench, cut into shapes and fry both sides.
Adapted from New York Times
beta
calories
204
fat
7g
protein
4g
carbs
31g
more
Adapted from New York Times
Fun With Allergy Kids http://allergykids.co.nz/
 
We made a variety of fillings and glazes for these dairy and egg free donuts.
Vanilla glaze: heat dairy free milk and vanilla, then whisk in icing sugar until white and creamy and stiff enough to glaze.
Chocolate glaze: as for vanilla glaze but only use half as much icing sugar and melt in dairy free chocolate buttons.
Dip in icing sugar and fill with raspberry jam
Dip in icing sugar and fill with custard made with dairy free milk
Dip in cinnamon sugar
Dip in vanilla glaze and place sprinkles on the top.

Hope you enjoy these dairy and egg free donuts!

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Comments

  1. Leave a Reply

    Dawn Moore
    January 8, 2018

    Those look so good! Thank-you for sharing the recipes. How do you make a custard with rice milk?

    • Leave a Reply

      admin
      January 8, 2018

      Hi 🙂 For these donuts, we just made a packet custard with milk substitute and the custard powder 🙂

  2. Leave a Reply

    gina
    January 8, 2018

    What can I substitute for the chickpea brine?, my son is allergic. Thank you!

    • Leave a Reply

      admin
      January 9, 2018

      Hi 🙂 I presume he is allergic to eggs as well? If so, a packet brand of egg substitute should work. We have one here called ‘No Egg’ but I’m not sure where you are. Feel free to message me on the Facebook page if you want me to send through a picture of what I mean 🙂

  3. Leave a Reply

    Stacy
    January 9, 2018

    How thick/thin do you roll it out to?

    • Leave a Reply

      admin
      January 10, 2018

      I think this is for the cinnamon biscuits…but its really up to you. If you roll thin, they will cook very quickly…I usually make mine about 0.5 cm then stack them on top of each other..so they are about 1 cm high all up.

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