My sister worked at Krispy Kream years ago, so I consider her a donut connoisseur! And since my brother was visiting from Australia and Munsur can’t have donuts outside, I decided to try making them at home. Needless to say, she gave me two thumbs up! They tasted so delicious hot and ooey gooey good! Although it may not look like it, it is easy to make, so give this recipe a try :)
Dairy Free Donuts Yields: ~ 30 donuts
1/4C Coconut oil
2Tbsp Earth Balance organic coconut spread
1Tbsp quick rising yeast
1/2C very warm water
1/4C plus 2Tbsp sugar
3 1/2C flour, sifted
2 C Confectioners’ sugar (icing sugar)
1/4 C water
1 tsp vanilla extract
2Tbsp coconut oil
1/2 tsp vanilla extract
First thing you’ll need to do is prepare the yeast. In a bowl (or measuring cup!), add yeast to very warm water and leave it for about 5 minutes to activate the yeast.
In a large bowl, add the dry ingredients (except flour), combine, and set aside.
In a pot over medium-low heat, combine the coconut oil, coconut spread, and water. Whisk until melted. Add to the dry ingredients and whisk.
Next, lightly beat eggs and add to bowl.
Add prepared yeast to bowl and combine to incorporate.
Now, add the flour and stir until dough forms.
Once dough’s formed, wrap bowl and throw a towel over it and let sit for about 1 1/2 hours. Dough will double in size!
Roll dough to about a 1/4 inch thick and using round cookie cutters (or any shape you have really – make it fun!) cut out the donuts.
To cut out the hole in the middle, I used the ring of my pipe tip ;) Repeat making donuts with scrap dough until all of dough is used.
Tip: Be creative in the kitchen and use what you’ve got!
Now, fill pot with Mazola or veggie oil and heat to fry the donuts. You don’t need much oil, maybe about 3 cups or so, depending on the depth of your pot. You’ll want enough to cover about 2-3 inches in your pot.
Tip: To determine if your oil is at the right temperature to fry, use the back of a wooden spoon and place at the bottom of the pot. When tiny bubbles appear around the wooden spoon, you’re ready to fry!
Drop a few donut doughs at a time (4-5). They’ll start at the bottom of the pot but will quickly rise to the top. Once they rise, flip after about 30 seconds or so – when donuts are a nice light-golden colour, and do the same on the other side before removing.
Place on a wire rack on a baking sheet (as shown). I find this allows the excess oil to drip and leaves you with light, crispy, and tender (not soggy) donuts!
Time to glaze and decorate!
In a saucepan, combine all ingredients for the glaze on medium heat, stirring until sugar is melted. Turn heat to the lowest temp and using a pastry brush (or if you don’t own one a spoon will do), brush or spread the glaze onto the donuts.
For the chocolate glaze, in a double boiler (a glass or metal bowl on top of a pot with gentle simmering water), add your ingredients and stir once you notice the chocolate beginning to soften.
Once chocolate glaze is smooth, and using a fork to handle the donuts, gently dip half of the donut rounds into the chocolate glaze and swirl when removing it and place back on the rack to harden. You can add sprinkles here (optional).
You’re done! Enjoy your hard work with a hot cup of tea or coffee.
Bon appétit! xo