I thought making doughnuts would be hard and beyond my baking expertise of scones, muffins, cakes and quiches. To my delightful surprise making a doughnut just takes time, like breads and cinnamon rolls, this yeast dough requires patience and warmth! See how I tested Ree Drummonds recipe using almond milk and vegan butter!
To Make the Doughnuts:
Remove bowl from fridge and turn out dough onto a lightly floured surface. Roll out to 1/4 to 1/3-inch thickness. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc. Cut holes out of each round using a 1 1/2-inch cutter. Place both doughnuts and holes on a floured baking sheet. Cover with large tea towel and place in a warm place in your kitchen. Ree says "my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm." I on the other hand closed my A/C vent in my kitchen and turned my oven onto warm, leaving the door cracked with the doughnuts inside. After about ten minutes I turned the oven off and let me sit for the remainder of the hour. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
To Fry the Doughnuts
Heat plenty of vegetable shortening (4 - 5 cups) in a large pot until the temperature reaches 375 to 380 degrees---do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off. Place immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side. Allow doughnuts to slightly cool, then glaze.
To Glaze
Mix all glaze ingredients in a bowl until completely smooth. One by one, dip doughnuts into the glaze until halfway submerged. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.) Serve at warm if possible, or room temperature.
Dairy Free Recipe
1 1/8 cup Vanilla Almond Milk, Warm
1/4 cup Sugar
2 1/4 teaspoons (one Package) Instant Or Active Dry Yeast
2 whole Large Eggs, Beaten
1 1/4 stick Vegan Soy-Free Earth Balance butter, melted
4 1/4 cups All-purpose Flour
1/4 teaspoon Salt
Shortening, Soy-Free (about 4 cups)
Glaze Recipe
3 cups Powdered Sugar
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1/2 cup Vanilla Almond Milk or Cold Water
First, warm the almond milk to about 110 degrees, add sugar to milk and stir to dissolve. In a separate bowl add yeast and pour milk and sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
In another bowl slightly melt vegan butter and stir to melt thoroughly. Beat eggs and slowly add to melted butter, stirring constantly to make sure the butter's not too hot for the eggs. (If the butter clumps together, don't worry, it won't ruin the dough, just try to work as quickly as possible). Add the egg & butter mixture to the bowl of an electric mixer fitted with the dough hook. With the mixer on 3 or medium-low speed, pour in the yeast mixture. Allow the dough hook to stir this mixture for a couple of minutes, making sure it's thoroughly combined. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes. After five minutes, stop the mixer and scrape the bottom of the bowl. Turn on the mixer for 30 seconds. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge. Refrigerate dough for at least 8 hours, or overnight.
Follow the same steps as listed above to finish making your dairy free doughnuts.
Note: I used about 1/4 cup more flour in this recipe because I found that it was a little bit more sticky. The extra amount of flour helped bring the dough together.
The difference between the original recipe and the dairy free recipe is slight, but noticeable. The texture of the dairy free dough is still light, but slightly thicker. They both taste great, but I think I would prefer the original recipe over the dairy free recipe. It doesn't have the richness that the true butter doughnut has. But if you're someone following a dairy free diet, this is a great recipe to indulge in that fresh-made doughnut craving. Enjoy!
The pictures above show a special brunch I hosted featuring these delicious doughnuts served in an authentic doughnut box. Clever, right!? Anyways, they paired great with my little quiches, fruit platter and of course, the Peach Coffee Cake with mimosas and coffee. YUM!
Recipe
1 1/8 cup Whole Milk, Warm
1/4 cup Sugar
2 1/4 teaspoons (one Package) Instant Or Active Dry Yeast
2 whole Large Eggs, Beaten
1 1/4 stick Unsalted Butter, melted
4 cups All-purpose Flour
1/4 teaspoon Salt
Shortening (about 4 cups)
1 1/8 cup Whole Milk, Warm
1/4 cup Sugar
2 1/4 teaspoons (one Package) Instant Or Active Dry Yeast
2 whole Large Eggs, Beaten
1 1/4 stick Unsalted Butter, melted
4 cups All-purpose Flour
1/4 teaspoon Salt
Shortening (about 4 cups)
Glaze Recipe
3 cups Powdered Sugar
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1/2 cup Cold Water Or Milk
First, warm the milk to about 110 degrees, add sugar to milk and stir to dissolve. In a separate bowl add yeast and pour milk and sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
In another bowl slightly melt butter and stir to melt thoroughly. Beat eggs and slowly add to melted butter, stirring constantly to make sure the butter's not too hot for the eggs. Add the egg & butter mixture to the bowl of an electric mixer fitted with the dough hook. With the mixer on 3 or medium-low speed, pour in the yeast mixture. Allow the dough hook to stir this mixture for a couple of minutes, making sure it's thoroughly combined. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes. After five minutes, stop the mixer and scrape the bottom of the bowl. Turn on the mixer for 30 seconds. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge. Refrigerate dough for at least 8 hours, or overnight.
3 cups Powdered Sugar
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1/2 cup Cold Water Or Milk
First, warm the milk to about 110 degrees, add sugar to milk and stir to dissolve. In a separate bowl add yeast and pour milk and sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
In another bowl slightly melt butter and stir to melt thoroughly. Beat eggs and slowly add to melted butter, stirring constantly to make sure the butter's not too hot for the eggs. Add the egg & butter mixture to the bowl of an electric mixer fitted with the dough hook. With the mixer on 3 or medium-low speed, pour in the yeast mixture. Allow the dough hook to stir this mixture for a couple of minutes, making sure it's thoroughly combined. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes. After five minutes, stop the mixer and scrape the bottom of the bowl. Turn on the mixer for 30 seconds. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge. Refrigerate dough for at least 8 hours, or overnight.
To Make the Doughnuts:
Remove bowl from fridge and turn out dough onto a lightly floured surface. Roll out to 1/4 to 1/3-inch thickness. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc. Cut holes out of each round using a 1 1/2-inch cutter. Place both doughnuts and holes on a floured baking sheet. Cover with large tea towel and place in a warm place in your kitchen. Ree says "my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm." I on the other hand closed my A/C vent in my kitchen and turned my oven onto warm, leaving the door cracked with the doughnuts inside. After about ten minutes I turned the oven off and let me sit for the remainder of the hour. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
To Fry the Doughnuts
Heat plenty of vegetable shortening (4 - 5 cups) in a large pot until the temperature reaches 375 to 380 degrees---do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off. Place immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side. Allow doughnuts to slightly cool, then glaze.
To Glaze
Mix all glaze ingredients in a bowl until completely smooth. One by one, dip doughnuts into the glaze until halfway submerged. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.) Serve at warm if possible, or room temperature.
1 1/8 cup Vanilla Almond Milk, Warm
1/4 cup Sugar
2 1/4 teaspoons (one Package) Instant Or Active Dry Yeast
2 whole Large Eggs, Beaten
1 1/4 stick Vegan Soy-Free Earth Balance butter, melted
4 1/4 cups All-purpose Flour
1/4 teaspoon Salt
Shortening, Soy-Free (about 4 cups)
Glaze Recipe
3 cups Powdered Sugar
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1/2 cup Vanilla Almond Milk or Cold Water
First, warm the almond milk to about 110 degrees, add sugar to milk and stir to dissolve. In a separate bowl add yeast and pour milk and sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
In another bowl slightly melt vegan butter and stir to melt thoroughly. Beat eggs and slowly add to melted butter, stirring constantly to make sure the butter's not too hot for the eggs. (If the butter clumps together, don't worry, it won't ruin the dough, just try to work as quickly as possible). Add the egg & butter mixture to the bowl of an electric mixer fitted with the dough hook. With the mixer on 3 or medium-low speed, pour in the yeast mixture. Allow the dough hook to stir this mixture for a couple of minutes, making sure it's thoroughly combined. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes. After five minutes, stop the mixer and scrape the bottom of the bowl. Turn on the mixer for 30 seconds. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge. Refrigerate dough for at least 8 hours, or overnight.
Note: I used about 1/4 cup more flour in this recipe because I found that it was a little bit more sticky. The extra amount of flour helped bring the dough together.
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