Dairy-Free Classic Doughnuts
Satisfy your sweet cravings with these irresistibly fluffy Dairy-Free Classic Doughnuts, the perfect treat for those avoiding dairy without compromising on flavor or texture. Made with simple pantry staples like unsweetened almond milk and applesauce, this recipe delivers tender, golden-brown doughnuts that are as light as they are indulgent. A delicate powdered sugar glaze adds the perfect finishing touch, creating a subtly sweet exterior that complements the soft, pillowy interior. These homemade doughnuts are easy to make and come together with minimal prep time, including a rewarding double-rise process for optimal fluffiness. Whether you're serving them for breakfast, dessert, or a snack, they’re guaranteed to impress guests and satisfy your taste buds. Plus, they're fried to perfection in no time, making them the ultimate dairy-free treat you'll want to make again and again!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Salt
- 0.25 cup Granulated sugar
- 1 cup Unsweetened almond milk
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 3 tablespoons Vegetable oil
- 1 cup Powdered sugar
- 2 tablespoons Water
Instructions
In a medium bowl, heat almond milk to a lukewarm temperature (about 100°F to 110°F).
Sprinkle the yeast over the warm almond milk and add a pinch of the granulated sugar. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine flour, remaining granulated sugar, and salt. Whisk these dry ingredients together.
To the flour mixture, add the frothy yeast mixture, applesauce, 2 tablespoons of vegetable oil, and vanilla extract. Mix until the dough starts coming together.
Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much.
Place the dough in a lightly oiled bowl, cover with a clean dish towel, and let it rise in a warm place for about 1 to 1.5 hours or until it doubles in size.
After the dough has risen, punch it down gently to release air. Roll it out on a floured surface to about 1/2-inch thickness.
Use a doughnut cutter or two round cutters (one larger and one smaller) to cut out doughnuts. Place them on a baking sheet lined with parchment paper.
Cover the doughnuts lightly and let them rise again for about 30 minutes.
In a fryer or deep saucepan, heat oil (enough to submerge doughnuts) to 350°F (180°C). Carefully fry the doughnuts in batches, cooking each side for 1-2 minutes or until golden brown. Use a slotted spoon to remove them from the oil and place them on paper towels to drain.
For the glaze, whisk together powdered sugar and water in a small bowl until smooth.
Once the doughnuts have cooled slightly, dip their tops into the glaze and place them on a rack. Let the glaze set before serving.
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2522 mg | 110% | |
| Total Carbohydrate | 501.7 g | 182% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 174.5 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 487 mg | 37% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 735 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
