Yes, I know I could have sent a muffin with sprinkles and it would have worked out fine. But “fine” is not the way we roll around here. Sometimes the pressure of an orchard field trip with cider and donuts as the class treat is what I need to move from “fine” to “Mom, you’re the best!”
I’ve made ‘donuts’ before, frying up some Meijer brand buttermilk biscuits (no butter or milk in those…really scary, eh?) and dusting them in powdered sugar. Those are tolerable when fresh, but inedible the next day, and I’ve always felt a bit sheepish about frying up a can of dough.
It took me while to stumble upon this recipe, lots of kitchen fails. These are an egg-free and dairy-free adaptation of a Paula Deen recipe. They’re soft, cakey, slightly sweet…perfect for a fall day with a glass of cider. Enjoy!Print
These dairy-free and egg-free donuts are fun to fry up on a fall day, enjoy with a glass of fresh apple cider.
- 3 1/2 cups all purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 egg replacers ( I use Ener-G egg replacers)
- 1 cup dairy-free sour cream ( I use Tofutti Sour Cream)
- 1 cup mashed steamed sweet potato
- Vegetable oil for frying
- 2 1/2 cups powdered sugar
- 3–4 T apple cider
- Sift the dry ingredients together in a medium bowl.
- Blend the egg replacers, dairy-free sour cream, mashed sweet potato until smooth with blender or food processor. I have an immersion blender that worked great.
- Add the sweet potato mixture to the bowl of dry ingredients and blend carefully with a spoon. Don’t go crazy mixing, or they’ll be tough. The dough is really sticky.
- Refrigerate for 20 minutes while you set up the oil and make the icing.
- Make the icing by whisking all the ingredients together.
- Set up your fry station. Add enough oil to cover the bottom of a heavy skillet by 2 inches and start heating the oil up. Get a cooling rack with paper towel set up on the side.
- Roll the chilled dough out to 1/2 inch thickness, adding flour to your surface and rolling pin to keep things from sticking. Cut into donut shapes with a donut cutter or whatever round cutters you have.
- The oil should be heated to 360 degrees F to fry well. I test with a thermometer, and then a little sample of dough to make sure it fries.
- Carefully set the donuts into the skillet, cook for 2 minutes on the first side, and 1-2 minutes on the second side.
- Remove and let the donuts cool on paper towel before icing.
I fry in a cast iron skillet with soybean oil. No deep fryer needed. I think canola smells fishy, shortening is waxy, corn is corny, and lard….oh my lands, never fry sweet things in lard.
Not allergic to eggs? Just use 2 eggs instead of 2 egg replacers.
Not allergic to milk? Just use regular sour cream.
- Category: Breakfast
- Method: Deep Fry
- Cuisine: American
Keywords: dairy-free donuts, egg-free donuts, vegan donuts