Easy Dairy Free Glazed Doughnuts and glazed doughnut holes are simpler to make than you might expect. They are made without milk, but are oh so delicious. Just good, old-fashioned goodness.
Easy Dairy Free Glazed Doughnuts and glazed doughnut holes are great for any occasion. Have as a snack or even on the run.
Have with coffee, tea, milk, or alone.
Dip…or don’t.
Freeze and eat later.
The possibilities are endless!
While the instructions may look daunting, and the recipe is a bit time consuming, the recipe is actually very simple. The hardest part, in my opinion, is waiting for them to rise!
Don’t want glaze? Try these: Easy Plain Dairy Free Doughnuts
If I can bake, anyone can
I am the type of person who, when she sees something that looks easy to create, will try to do just that. And I will continue to try and try (sometimes spending more on the attempt than the item would cost to buy ready-made), until I either succeed or decide that I have had enough and have at least given it my best effort.
So, after a visit to a bakery one day, I decided to try my hand at some baking, starting with chocolate chip cookies.
Happily, they always came out tasting good (unless I forgot them in the oven and they burned), but I could never get them to come out the same way twice in a row. Sometimes they were more cakey, sometimes they were flat, and every once in a while they would even come out just right. But they never came out the same way twice in a row. Ever. However, I never gave up.
My next attempt at baking was birthday cakes. I started with a 9″x13″ pan and those were fine, but I wanted to present my kids with birthday cakes that were made of layers. So, I bought the round pans and found a good recipe.
Birthday after birthday, the cakes came out tasting terrific, but they were always lopsided. I was told to use a knife to level them off, but I would’ve had to cut off so much, I would’ve been left with very short cake, which wouldn’t have done at all. So, I just worked with what I had and used frosting to fill in the valleys as best as I could.
During this period of time, I learned a very valuable lesson. DO NOT put on frosting if your cake hasn’t cooled because the frosting will get runny. This is especially true if your cake is not level because everything on the top of your cake will slide…right…off.
Another issue I had while learning to bake cakes is that it is not like cooking. With cooking, like a lot of people, I can eyeball ingredients and the dishes will still come out good. Not so with baking. Most baking requires measuring, but like with measuring actual measuring spoons and cups.
One day, my daughter Elissa came into the kitchen while I was preparing some recipe or other (I had moved on to try other things besides just chocolate chip cookies and birthday cakes). Elissa is very competent when it comes to following directions when cooking and baking, and was horrified.
“You are NOT really measuring oil in the palm of your hand, are you?!”
I didn’t see what the problem was, and told her that I couldn’t be bothered to stop what I was doing to get the measuring spoons, and I certainly know what a tablespoon of oil should look like.
“You can’t bake the way you cook,” she informed me.
Finally, I decided OK, I am going to follow directions. I will measure properly and that will be it. So, I did.
The cake came out tasting really good, but it was really heavy.
I complained to Elissa.
“I followed the directions and even measured and look at it!”
We decided that she would try the recipe to see what was wrong (she is great at following exact measurements and was tired of my complaining).
I read the instructions to her (off a very highly reviewed recipe) and was very gratified when it came out heavy for her too. Ha!
She insisted we go over the instructions again and she also wanted to see the original recipe. I gladly showed her.
“You doubled the recipe,” she accused me. “Why?”
“Because I wanted a higher cake.”
“That is NOT considered following directions. The recipe is for two pans and you put double in each pan, so it couldn’t rise.”
Oh. I took back my “ha” and never did that again.
After a while, I finally gave in. Now, I follow directions and measure properly. Well, mostly.
Not surprising, everything I bake comes out as it should (of course…as long as I don’t forget to remove from the oven…!).
Baking Pantry Essentials
I never know when someone in my family is going to want a dessert at home, to bring to a friend’s house, or need for an event, so I like to make sure I can bake anything with very short notice. To that end, I keep a variety of supplies and ingredients in the house that will allow me to do just that.
I can’t tell you how many times I was glad to have whatever I needed within reach for the last-minute visitor or for when one of my kids went to a friend or had a school event without much prior notice.
I have slowly collected things over the years as I needed them (or if I found a good sale) and like to keep more than one of the smaller items, in case I don’t want to wash dishes in the middle of baking.
My basic “equipment” includes:
- a stand mixer, which I use mostly for dough and, sometimes whipping
- a hand mixer (for things that aren’t dough and I don’t want to mix manually)
- a small scale
- different sizes and shapes of baking pans, including loaf pans
- mixing bowls (or just large bowls—I have plastic, glass, and metal)
- cookie sheets
- pie dishes
- dry measuring cups
- liquid measuring cups
- whisks
- rubber spatulas (really good for when you don’t want to leave anything in the bowl)
- rolling pins
- a baking mat for rolling out dough
- baking strips
- a good supply of baking (or parchment) paper (also round for layer cakes)
I can certainly get by without a lot of the above, but it makes baking so much simpler when I just have whatever I need at my fingertips.
In addition to the equipment, there are the baking ingredients that I try to keep in the house at all times:
- flour
- white granulated sugar
- brown sugar (light/dark—I usually keep dark)
- confectioners sugar (powdered sugar)
- salt
- baking powder
- baking soda
- cocoa powder
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- baking chocolate
- chocolate chips
- instant dry yeast
- vanilla and/or vanilla sugar
- cooking oil/cooking spray
- margarine or butter
- eggs
- honey
- instant coffee
- various extracts (real or imitation)
I also make sure that I have the following on hand to be able to make a variety of fillings, frostings, and toppings:
- whipping cream
- powdered pudding mix
- powdered sugar
- a good chocolate spread
Then, there is the following to make last-minute quick desserts:
- packaged pie dough or ready-made pie crusts
- puff pastry dough
Lastly, it’s not a bad idea to keep fun toppings, such as chopped walnuts, raisins, and the oh-so-important container of sprinkles.
Easy Dairy Free Glazed Doughnuts
Delicious and soft dairy free glazed doughnuts and glazed doughnut holes.
Ingredients
- For the Doughnuts
- 5 cups all purpose flour (and a little more for dusting your work surface).
- 1 1/2 tablespoons active dry yeast (or two packages)
- 1/4 cup white granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup warm water or oat milk or other non-dairy substitute
- 1/4 cup oil
- more oil for frying
- For the Glaze
- 3 cups powdered sugar
- 6 tablespoons water or oat milk or other non-dairy substitute
- ½ teaspoon vanilla extract or imitation vanilla extract
Instructions
- Combine 4 1/2 cups of the flour, yeast, sugar and salt in a mixing bowl.
- Mix in eggs and oil, and warm water (or other liquid) and knead for around 5 minutes. (The dough should have the consistancy of slightly sticky Play-dough. If It is too sticky, slowly add in more flour, a little at a time, until it does.)
- Cover the dough (with plastic wrap or a clean hand towel or something similar and let it sit to rise until it has approximately doubled in size (it doesn't have to be exact and the time it takes will depend on how warm the place is - the warmer, the less time it will take - but count on a couple of hours or so).
- When ready, take the dough out of the bowl and roll it out into a rectangle shape (doesn't have to be perfect) on to a clean and flour-dusted surface. The dough should be around 3/4 inch thick.
- Prepare a baking sheet with baking (parchment) paper to set the doughnuts on after you have cut them out.
- Take a doughnut cutter or two round cookie cutters (one 3 inches in diameter for the doughnut and a smaller 1 inch one for the hole) and cut out doughnuts. There should be 12 of them. Of course, if you make larger doughnuts, there will be less and if you make smaller ones, there will be more. You can make more doughnuts out of the scraps if you want, but leave a little aside to check the heat of the oil.
- Place the doughnuts and the holes on the baking sheet and let sit to rise until they have again approximately doubled in size (this should take less time than before since the dough is not one large clump).
- When the dough looks almost at double size, pour around 2 inches of oil into a pot or pan and heat on medium until a piece of dough dropped in begins to fry (or, if you prefer, until the oil reaches 350°F on a deep-fry thermometer)
- Carefully take the doughnuts, one at a time, and drop them in the hot oil. Be careful not to crowd the pot.
- Fry on one side until golden brown and then flip with a fork or tongs or something similar.
- Remove when ready and place on a paper towel lined baking sheet or wire rack to cool.
- Repeat until all the doughnuts are done and then carefully place the doughnut holes into the hot oil.
- Stir them in the oil until they are golden brown and remove to cool.
- While they are cooling, prepare the glaze by mixing the sugar, water or other dairy free liquid, and vanilla in a bowl until smooth.
- Dip each doughnut and doughnut hole into the glaze separately and place on baking paper lined baking sheet or wire rack to set.
In a medium bowl, whisk together powdered sugar, milk, and vanilla until smooth. Dip warm donuts and donut holes into the glaze and return to the write rack to set.
Notes
* If you are not sure that your yeast is fresh, then proof it first by pouring the yeast into a bowl along with the warm liquid and around a tablespoon of the sugar and let sit for around 10 minutes to get bubbly, then add it to the flour and the rest. If it doesn't become bubbly, your yeast is not good and your dough will not rise.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 435Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 33mgSodium: 121mgCarbohydrates: 82gFiber: 2gSugar: 38gProtein: 8g