No Nuts (or gluten or dairy!) Doughnuts

Average Rating 4.5 from 1 rating

This is a delicious doughnut (donut), made using our Bread Mix. 2012 Recipe Contest Honorable Mention by Sandi B.

For the 2012 Recipe Contest, we decided to add Pamela’s comments about the winning recipes. About this recipe Pamela said: “We have had a doughnut winner in the past, but a great doughnut is a great doughnut! These were real cake doughnuts made with the bread mix for a change. NO nuts or dairy which always surprises me in a winning recipe! Covered in light glaze, these were amazing when served warm and fresh!” See all the 2012 winning recipes.

No Nuts (or gluten or dairy) Doughnuts

Yield: 12 doughnuts

No Nuts (or gluten or dairy) Doughnuts


  • 1/4 cup of Soy-Free Earth Balance (or butter if dairy is not a problem)
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 cups So Delicious Coconut Nog (or dairy-free eggnog of choice)
  • 4 cups Pamela's Bread Mix and Flour Blend (plus 1 to 2 cups for dusting)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fresh grated nutmeg (or 1 tsp of the pre-ground stuff)
  • 2 cups powdered sugar
  • 1/2 tsp vanilla
  • 1/4 tsp fresh nutmeg
  • 1 tsp light corn syrup
  • warm water to make a pourable fondant consistency then thin with extra nog for dipping consistency



Mix it all up. Dough will be incredibly sticky, just hang in there. Scrape out onto a well-floured piece of parchment. Dust with yet another layer of flour and roll until about a half inch thick. Cut out into desired shape (we use a circle cutter and a piping gun tip for the centers). Lay out the donuts on a floured parchment-lined sheet pan and refrigerate for at least a half hour.

Use a heavy-bottomed saute pan for frying. It takes about an inch of neutral oil. Heat to around 350°. Test with a donut hole: when it floats right back up to the top, sizzling at the edge, the oil is ready. They should only take a few minutes per side. Don't be worried if they look flat, like a big washer, when they're raw. They puff like mad in that oil!

Let cool a bit, then roll in powdered sugar or glaze to your heart's desire.

Chef's Note: The doughnuts cook QUICKLY so make sure you have a landing pad ready. Use a cooling rack over a layer of paper towels on a sheet pan. A "spider" scooper helps for fishing them out of the oil.

© Pamela's Products, Inc.


6 Reviews or Comments for No Nuts (or gluten or dairy!) Doughnuts

  1. Tanya Gjerman April 8, 2017 at 9:40 am #

    Award winning for a reason! These are the most delicious donuts I have EVER eaten. I cooked them for the family, and every person devoured the light, perfectly flavored, morsels of perfection. I ended up doubling the recipe to make more. I actually made “beignets” from the rest of the batter and was delighted with the outcome. I wish I could give it more stars.

    Recipe Rating: 4.5
    • Sandi B May 12, 2018 at 4:07 pm #

      Thank you so much, Tanya <3

  2. Jonathan May 5, 2017 at 7:12 pm #

    Any substitute for the egg nog?

    • Pamelas Customer Service May 8, 2017 at 8:51 am #

      You could try regular or dairy-free milk, but since eggnog is thicker, you may not want to add as much milk.

      • Jonathan May 8, 2017 at 8:53 am #

        Maybe a light cream?

        • Pamelas Customer Service May 8, 2017 at 8:54 am #

          Or maybe even a yogurt.

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