Oh boy oh boy…what a day I have had making these doughnuts and filming every single part of the process in between. Phew! I’m wiped out, but you know what? After I bit into one of these delicious little doughnuts it all became worth it. I’m not gonna lie though, this is a long process, and that is mainly because this is a recipe for yeast doughnuts not cake doughnuts. No need for one of those popular “donut baking pans” because these are getting fried!
I fiddled around with this recipe as you have to when trying to create any gluten free and vegan dough. It took me a few tries to tweak it to where the dough makes a great consistency.
© Cooking With Dia 2012 www.cookingwithdia.com
1 1/2 cups of Rice flour (I used a mixture of brown and white rice flour)
1/2 cup of Oat flour (Remember to check the packaging on the oats you buy because even though oats are naturally gluten free they sometimes get processed alongside gluten products.)
1/4 cup of Maize flour (Again check the packaging for the same reason above. Maize is naturally gluten free as well, but look for a brand where the packaging says gluten free.)
1/4 cup of Tapioca flour
1/4 cup of unrefined granulated sugar
1/2 cup of peanut milk
1/4 cup of water
4 tablespoons of vegetable suet
2 1/2 teaspoons of rapid rise yeast
For the faux eggs
2 tablespoons of apple cider vinegar
1 tablespoon of baking powder
Sunflower oil for the frying
Cinnamon & Sugar
1/2 cup of unrefined granulated sugar
1 tablespoon of cinnamon
1 bar of cooking dark chocolate
1 splash of peanut milk
In your main mixing bowl combine all of the flours, suet and yeast.
In a second bowl pour in the cider vinegar and baking powder and whisk together.
Warm the peanut milk to 110 degrees F (45 degrees C) maximum and then pour into the second bowl.
Warm the water to the same temperature and add to the second bowl.
Pour the sugar into the second bowl.
Mix everything in the second bowl and then pour out everything into the main mixing bowl.
With your mixer put on the dough hook and keep at a very low speed for about 5 minutes.
The dough should have formed into a ball.
Take dough and set aside on a baking sheet.
Sprinkle some rice flour over your rolling surface and roll out the dough until it is about 1/2 inch thick.
Take your doughnut cutter and cut out 12 doughnuts.
Place a sheet of parchment paper on the baking sheet.
Put doughnuts on top of parchment paper and cover with a light towel.
You will need to find a warm spot (draft free) for these doughnuts to rise. You can either put them in a turned off oven on the top rack while filling a pan full of boiling water on the bottom. Or you can preheat the oven to 80 degrees then turn off and stick the doughnuts in there to rise. Or you can put them in an airing cupboard (something we have in the UK).
Whichever place you use you will need to keep the doughnuts in there for about 2 hours or until they have risen to double the size. This is a key part of the process. The doughnuts will not rise properly if they are in the wrong environment. I know it is a hassle, especially if you live in small living quarters, but I hope you can find the right spot for the rising process.
Now comes the frying portion. Please I can not stress this enough, be careful! I have burnt my fingers making doughnuts, so please do not fry while you are tired.
Heat approx. 2 inches high of sunflower oil to 350 degrees F (175 degrees C) in a pan.
Use a slotted spoon to transfer the doughnuts in and out of the oil.
Have a paper towel area already set up before you start frying so that the doughnuts have a place to rest and also to get rid of the excess oil.
If you haven’t done this before do it one by one, not all 12 doughnuts at once, otherwise you will most likely have some kind of an accident. I know I sound a bit like a mother hen right now, but that is only because I don’t want you to burn yourself.
So…one by one place the doughnuts carefully on the slotted spoon.
Move the spoon over to the oil and drop the doughnut in gently.
Wait about 15 seconds before flipping the doughnut over with the slotted spoon (I know you knew that, but just reiterating in case)…gently!
Once the doughnut looks golden brown remove immediately from the oil and place on the paper towels.
When on the paper towels flip doughnut onto the other side after about 30 seconds that way both sides get a chance to get rid of that excess oil.
OK, Phew…we have gotten past the frying stage. You should now have 12 delicious smelling golden brown doughnuts.
While they are warm you are going to want to put on their toppings.
I did 6 cinnamon & sugar doughnuts and 6 with a chocolate covering, but you can experiment with different ingredients once you are used to it.
To make the cinnamon & sugar topping mix the cinnamon and sugar in a small bowl until you can see that the sugar looks a bit brown. Make sure to get all that cinnamon up from the bottom of the bowl mixed in with the sugar.
To make the chocolate topping all you need to do is break the bar of chocolate into a bowl and heat on a low setting in your microwave oven for 5 minutes.
Add a splash of peanut milk to the chocolate and whisk until it looks chocolate again.
Now with your warm doughnuts dip each one into the topping of your choice.
Place doughnuts on top of a cooling rack that is on top of a piece of parchment paper to avoid any messy spills.
You can eat the cinnamon & sugar doughnuts straight away, but wait a little bit for the chocolate to set on the other ones.
© Cooking With Dia 2012 www.cookingwithdia.com
I hope that you really enjoy these doughnuts, as I have. I know if you have made them the long yeast way you might get annoyed half way through. But if you make a day of it by resigning yourself to only making doughnuts, you should have fun.
Just look how lovely and fluffy they are once you take a bite!
Copyright © 2012 Cooking With Dia