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Dairy-Free Sugar Coated Doughnuts

Dairy Free Doughnuts

These delicious, mini, dairy free doughnuts are perfect for a bite size snack. Baked in the oven for a slightly healthier treat. Perfect with a cup of tea or coffee. Serve warm, coated in cinnammon sugar. Or, have fun icing them instead. Great for a party. Suitable for freezing.
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Equipment

  • 12 hole mini doughnut pan
  • piping bag and nozzle Or use a sandwich bag with the end cut off.
  • 2 mixing bowls and spoon to mix. Or electric hand whisk or food mixer instead of spoon
  • sieve
  • mini spatula or other small non-metal utensil
  • 1 or 2 sandwich bags
  • cooling rack

Ingredients
  

  • 85 g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • pinch salt
  • A few drops vanilla essence
  • 60 ml dairy free milk
  • 70 g dairy free baking block
  • 65 g castor sugar
  • 1 egg
  • Cake release or grease for tin.

Sugar Coating

  • 30 g sugar
  • 1 tsp cinammon
  • sandwich bag (or bowl if you prefer)

Glace Icing

  • 340 g icing sugar
  • 2-3 tbsp water to mix
  • food colouring as required
  • deep bowl for dipping
  • wire rack

Instructions
 

Dairy Free Doughnut batter

  • Pre-heat your oven to 180c or Gas 4. Grease the 12 hole doughnut pan thoroughly or you can use cake release spray, but check the ingredients of the spay are suitable for whoever is going to be eating them.
  • Cream the dairy free baking block and castor sugar together in a mixing bowl until it is combined to a light and fluffy mixture. You should really notice the mixture lighten in colour.
  • Add beaten egg a little at a time.
  • Mix dairy free milk and vanilla essence together.
  • In a separate bowl sieve flour, salt, baking powder and spice together.
  • Alternately add flour and milk mixtures folding in as you go. It is important to alternate these two so as not to end up with a curdled batter.
  • Put the tip in the piping bag if you are using one and fill with the doughnut batter. Pipe the batter evenly into the 12 doughnut rings. Do not over fill the rings, you are looking to fill each one about half full.
  • If you don't have a piping bag and suitable nozzle then try cutting the corner off of a sandwich bag instead.
  • Bake in the oven for 10-12 minutes, until the sides pull away from the edges. The time will depend on your oven. For our oven, it is closer to 14 minutes.
  • Once cooked, remove from oven and allow to cool in pan for around 5 minutes before trying to remove them.
  • If they do not come away easily, try loosening the edges with a non metal spatula. I have a small mini spatula that is perfect for this. I then gently twist the top of the doughnut and they should release from the pan.
  • If wanting to freeze your doughnuts, allow to cool and freeze before adding any coatings or toppings.

Sugar Coating

  • If you wish to serve them warm and fresh then you cannot go wrong with coating them in cinammon sugar. Simply mix the 30g of sugar and 1tsp of cinammon together in a sandwish bag and toss the doughnuts in the mixture. Serve.

Glace Icing

  • It may feel like this is a lot of icing for the amount of doughnuts but I have found you need quite a deep well of icing for this to work best.
  • Sieve the icing sugar into a bowl. It's important to sieve the icing sugar to remove lumps so as not to spoil the appearance of your doughnuts.
  • Add 2 tablespoons of water and mix. You are looking for icing with quite a thick consistency but it still needs to drip in ribbons back into the bowl, leaving a trail for at least a few seconds. Carefully add more water, 1/2 tablespoon at a time until you reach the correct consistency. I have found that I only need about 3 tablespoons of water in total but better to add gradually.
  • Add any food colouring you wish and double check consistency. Add a little extra sifted icing sugar if required.
  • Continue using the same bowl or transfer into a bowl which ensures the icing is forming a deep well rather than shallow and wide. Dip the top side of the doughnut into the icing. Lift and allow excess to run off.
  • Place on a wire rack to set. It's a good idea to place a baking tray or some kitchen paper under the wire rack to catch any drips and sprinkles.
  • Add any sprinkles you choose as soon as you have dipped the doughnut and allow to set.
  • Best eaten the same day unless freezing.

Freezing

  • If you intend to freeze these doughnuts, then freeze before adding any toppings or coating in sugar.
  • Defrost thoroughly before use.

Notes

Allergens.  Manufacturers can and do change their ingredients and processing without notice.  All ingredients should be checked every time with regard to specific allergens.  Please take note of any "may contain" warnings if you are at risk from cross-contamination.