Dairy-Free Classic Sugar Doughnuts
Indulge in the ultimate treat with these Dairy-Free Classic Sugar Doughnuts, a light and fluffy twist on a timeless favorite. Crafted with unsweetened almond milk, vegan butter, and a touch of granulated sugar, these doughnuts are perfect for those seeking a dairy-free alternative without sacrificing flavor or texture. The dough is meticulously kneaded to achieve the perfect elasticity, left to rise until pillowy, and then fried to golden perfection. Rolled in a generous coating of sugar, every bite offers a satisfying crunch and melt-in-your-mouth sweetness. Ideal for breakfast, dessert, or an anytime snack, these homemade doughnuts prove that being dairy-free can be utterly delicious. Get ready to wow your taste buds with this simple, family-friendly recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 240 ml Unsweetened almond milk
- 8 g Active dry yeast
- 50 g Granulated sugar
- 500 g All-purpose flour
- 5 g Salt
- 60 g Vegan butter, melted
- 2 Large eggs
- 1 liter Vegetable oil (for frying)
- 100 g Additional granulated sugar (for coating)
Instructions
Warm the almond milk to around 110°F (43°C) and add it to a small bowl with the active dry yeast and 1 tablespoon of the sugar. Stir gently and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour, remaining sugar, and salt. Mix well to distribute the dry ingredients evenly.
Create a well in the center of the flour mixture and add the melted vegan butter, eggs, and the yeast mixture. Stir with a wooden spoon until a dough starts to form.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook to knead the dough.
Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
Once risen, punch down the dough to release the air and transfer it back to the lightly floured surface. Roll out the dough to about 1/2 inch thick.
Use a doughnut cutter or two round cutters of different sizes to cut out the doughnuts. Re-roll any scraps and cut until all the dough is used.
Place the cut doughnuts on parchment paper and cover with a kitchen towel. Allow them to rise for another 30 minutes until slightly puffy.
While the doughnuts are rising, heat the vegetable oil in a deep frying pan or pot to 350°F (175°C).
Carefully add a few doughnuts at a time to the hot oil, avoiding overcrowding. Fry for about 1-2 minutes on each side until golden brown.
Remove the doughnuts with a slotted spoon and place on a wire rack to drain excess oil, allowing them to cool slightly.
While the doughnuts are still warm, roll them in granulated sugar to coat thoroughly.
Serve the doughnuts warm and enjoy!
Nutrition Facts
Calories |
10843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 975.5 g | 1251% | |
| Saturated Fat | 146.9 g | 735% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 537.9 g | 196% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 151.1 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 554 mg | 43% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 922 mg | 20% | |
*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.
