My son was down sick yesterday afternoon so I thought I’d cheer him up with some donuts. Usually I just make them gluten and egg-free but yesterday I thought I’d see if they work out okay dairy-free as well. My recipes are always gluten and egg-free but, when I post a dairy-free recipe, you can be sure that I’ve tested it first to be sure it works as dairy-free. These donuts are designed to be made in a donut maker. I got this one on a super special in a Boxing Day sale last year and my recipe is an adjustment of one of the ones in the recipe book that comes with the donut maker. It’s a double batch recipe and makes approx. 22 donuts. These donuts taste just as good when they are frozen and re-heated in a microwave. I always coat them in cinnamon sugar but you can ice them if you prefer. Here’s the recipe:
430 g gluten-free plain flour
220 g caster sugar
3 teaspoons gluten-free baking powder
2 teaspoons Orgran No Egg (or use EnerG egg replacer) – if you can eat eggs use 2 eggs and reduce milk volume by 80 ml.
250 melted butter (or 250 g Nuttelex or other dairy-free margarine for dairy-free)
455 ml milk (use rice milk for dairy-free)
1. Mix dry ingredients together in a large bowl.
2. Make a well in the centre and add the melted butter/Nuttelex and milk/rice milk.
3. Mix with electric beaters until smooth.
4. Preheat the donut maker and when hot, fill donut rings with batter. For mine, I use a heaped dessertspoon. It takes a bit of practice to get the right amount.
5. Close the lid and cook for 7 minutes or until the donuts are golden coloured.
6. For cinnamon donuts, dip in melted butter/margarine and then in cinnamon sugar.