No Nuts (or gluten or dairy) Doughnuts

Name: No Nuts (or gluten or dairy) Doughnuts
Yield: 12 doughnuts
Ingredients: 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 cupsPamela'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) GLAZE; 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

on Jun 21 2024

Serving Size 12 doughnuts

Ingredients

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 cupsPamela'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) GLAZE
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

Directions

DOUGHNUTS:
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.

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Ingredients

Directions

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