This is a healthier way to enjoy a doughnut! Although they are not the same as deep-fried varieties, these are still delicious treats, and they are significantly healthier than traditional varieties. Feel free to glaze your doughnuts as you like; if you prefer, simply dunk them in melted soy margarine and then dust them with powdered sugar when they come out of the oven.Makes about 18-20 doughnuts
Prep Time: 1 hour, 45 minutes
Cook Time: 8 minutes
Total Time: 1 hour, 53 minutes
- 2 envelopes active dry yeast
- 1/2 cup warm water
- 1 cup warm dairy-free almond milk or coconut milk
- 1/2 cup white granulated sugar (I prefer unrefined cane sugar)
- 3 T. agave nectar
- 1 t. salt
- 2 T. dairy-free soy margarine
- 2 T. potato starch or tapioca starch
- 4 1/2 cups all-purpose flour, plus more as needed
- For the Glaze (if using):
- 1 cup confectioners sugar
- 1 T. hot water
- 1 T. plain soy yogurt
1. Preheat the oven to 375 F. Lightly oil a large baking sheet and set aside.
2. In a large mixing bowl, gently combine the yeast with the warm water, stirring to dissolve. Let the mixture stand for several minutes, or until bubbly. (If your mixture does not bubble, then your yeast may no longer be "active". If this happens, discard the mixture and start again.)
3. Meanwhile, combine the warm dairy-free milk, sugar, salt, and dairy-free soy margarine, stirring well to dissolve the sugar and melt the margarine. Add the mixture to the yeast mixture, stirring well to combine. Add the potato starch and flour, one cup at a time, until a soft dough forms. On a lightly floured surface, turn out the dough and knead until elastic. Place in a lightly oiled bowl, cover, and set in a warm place for 1 hour, or until the dough has doubled in size.
4. Punch down the dough, turn it out onto a lightly floured surface, and roll out the dough until about 1/2 inch thick. Flour a round cutter about 3-4" inches in diameter, and cut out the doughnuts, placing them on the baking sheet as you work. Punch out the doughnut "holes" with a smaller round cutter (I use mini-fluted pans), and either discard the holes or place them on the sheet. (Note: the holes will bake faster than the doughnuts, so watch them when you bake.) Cover the doughnuts loosely with a paper towel and let rise in a warm place until double, about 45 minutes to 1 hour.
5. Bake in the oven until lightly golden, about 8 minutes. Remove and transfer immediately to a wire cooling rack. Place a pan beneath the rack to catch any drippings from the glaze.
6. Prepare the glaze. In a small bowl, whisk together the confectioners sugar, hot water and plain soy yogurt until well combined. Glaze the doughnuts immediately and enjoy!