A recipe for baking simple, tasty, and homemade dairy free donuts.
Saturday has long held a donut tradition for the Hill household. And by donut tradition, I mean Pete and one or more child(ren) goes out to our local donut shop to select fresh donuts to bring home for breakfast. I assume that these donuts are not dairy free, an important detail for our youngest child who has a dairy allergy. At 4.5 years old, he has been so understanding of his allergy and rather accepting of it too. On Saturday, his treat is homemade cinnamon waffles drizzled with a vanilla glaze. But this snowy morning, he sweetly requested donuts.
After years of missing out on Saturday donuts, I was extremely motivated to fulfill this little ask. So I quickly got to work in the kitchen while the other donuts were being picked up. And by such good grace, I had silicone donut molds on hand from years ago, that until this morning had never been used - though at that time there had been good intention to make donuts.
That brings me to this recipe, which checks the dairy-free box and also avoids being fried (I'm not a huge fan of frying nor fried foods). It is also simple and uncomplicated, the best kind of recipe for a mom in a time crunch. And it was a hit too! I can't tell you how much my heart swelled to to let my bub enjoy the confectionary treat that is a fresh donut.
I hope you enjoy these as much as he did! He's already asked if he can have them for tomorrow's breakfast!
THE DONUTS
- What You'll Need:
- 2 cups all-purpose flour
- 1/2 TSP nutmeg
- 1/2 cup granulated sugar
- 2 TSP baking powder
- 1 TSP salt
- 2 eggs
- 1/2 cup unsweetened almond milk
- 1 TSP vanilla extract
- 1/4 cup vegetable oil
- What You'll Do:
- Preheat the oven to 350°.
- Mix the flour, nutmeg, granulated sugar, baking powder, and salt in a bowl. Set aside.
- In a separate bowl whisk together the eggs, almond milk, vanilla, and vegetable oil.
- Pour the wet mixture into the dry mixture and stir until well combined.
- Spoon the mixture into a gallon-sized ziplock bag. Cut a small whole in the corner or the bag, and pipe the donut mixture into the donut baking pan/silicone mold.
- Place the silicone molds on a baking sheet.
- Bake for 8-10 minutes or until an inserted toothpick comes out clean.
- Let the donuts cool for about 10 minutes before removing from the mold and putting on a cooling rack.
- Now start making the icing, and let the donuts cool another 10 minutes or so.
- Once the donuts are cooled and the icings are mixed up, you will gently dip the top portion of the donut into the icing/glaze. Let rest on the cooling rack. Add sprinkles as you prefer.
CHOCOLATE ICING
- What You'll Need:
- 1/2 cup diary free miniature semi-sweet chocolate chips
- 2 TBSP plant-based (dairy-free) butter
- 2 TSP light corn syrup
- Sprinkles for topping
- What You'll Do:
- Put the chocolate chips, butter, and corn syrup in a microwaveable bowl. Microwave for 20 seconds. Then stir.
- Microwave for another 30 seconds. Stir again until all mixed. If everything hasn't melted, microwave in 10 second increments, stirring in between.
GLAZE
- What You'll Need:
- 1 1/2 cups powdered sugar
- 3-4 TBSP unsweetened almond milk (I start with 3 TBSP)
- 1 TSP vanilla extract
- What You'll Do:
- Combine all ingredients until well mixed. If the consistency isn't right, add more almond milk little by little, stirring in between.
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