Although I have a love affair with donuts and love to bake, I had never attempted to make my own. It always seemed like it was too much effort. Since Catherine's diagnosis, I have craved donuts. Unable to go into a shop and buy a gluten-free,soy-free,dairy-free,and peanut-free donuts, I was forced to make my own.
After searching the Internet and my personal library of recipes, I decided to try Kelly Rudnicki, the Food Allergy Mama's recipe. What I liked about Kelly's recipe was it was simple. I could have hot donuts in about one hour. I didn't have to wait for the dough to rise.
The results were amazing. My family enjoyed the hot donuts. Listed below is the recipe I used. I did adapt the recipe a bit. Instead of regular all purpose flour, I used Bob's Red Mill's All Purpose Gluten-Free Flour.
What are some of your families sweet treats?
Apple House Cinnamon Doughnuts
Doughnuts
Canola Oil, for frying
3/4 cup unsweetened applesauce
2 teaspoons vanilla extract
3/4 cup granulated sugar
3 tablespoons dairy-free, soy-free butter, melted
4 1/2 - 4 3/4 cups unbleached all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup of rice milk
Cinnamon Sugar for rolling
1/2 cup granulated sugar
2 teaspoons ground cinnamon
Method
In a large heavy pot, heat 2 to 3 inches of canola oil until a candy thermometer is inserted in the oil reaches 375
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the applesauce, vanilla, and 3/4 cup sugar. Add the butter, and mix well. In a separate medium bowl, combine the 4 1/2 cups flour, baking powder, 1 teaspoon cinnamon, nutmeg, and salt with a wire whisk. Add the flour mixture and the rice milk alternately to the applesauce-butter mixture. Add more flour, if needed, to make a smooth and not-too-sticky dough.
Transfer the dough to a lightly floured board. Knead for about 1 minute, and roll out to 1/2 inch-thick circle. Dip a doughnut cutter into flour, and cut it into the dough. Remove the trimmings and reroll, repeating the process.
Slide a few doughnuts into the hot oil, being careful not to crowd the pot. Fry until the doughnuts rise to the surface, about 2 minutes, and turn over with metal tongs to fry the other side. Doughnuts should be golden brown on both sides. Lift out the doughnuts with the metal tongs and drain on paper towels.
Mix together the 1/2 cup sugar and the 2 teaspoons cinnamon. Place the cinnamon-sugar mixture in a brown lunch paper bag. Place the warm doughnuts, one at a time, in the brown bag, and shake to coat. Shake off excess sugar, and place on a serving platter. Repeat with remaining doughnuts.
Those look delicious! I'm a terrible cook, but maybe I'll give it a try. My hubby loves bread products.
ReplyDeleteJess,they were delicious. I'm sure you and Terry would enjoy them. Although they were fried, you can feel a little better knowing the dough is vegan.
DeleteLooks yummy! Personally I like cookies and pie but I look forward to seeing more of your recipes in the future!
ReplyDeleteTim,I'm glad you enjoyed them. I will work on making cookies or pies next time. Love you!
DeleteThis comment has been removed by the author.
ReplyDelete