This weekend was all about Dairy, Egg,Soy and Peanut/Tree Nut DOUGHNUTS!
Every since I purchased my Wilton DOUGHNUT Pan, Matthew has been asking, “When are you going to make DOUGHNUTS!” This last week, he picked up his ‘game’. Every day, after school, he walked in the door, sniffed the air and said, “Did you make the DOUGHNUTS?”.
It’s all he can talk about. Of course, then there are all the various toppings to discuss…Cinnamon Sugar, Chocolate, Strawberry and Maple Glazed and Powdered Sugar…oh my!
On Saturday, I adapted the recipe that Wilton provided on the packaging, to meet our allergen needs. The DOUGHNUTS were moist and cakey…easy to whip up!
My boys and their neighbourhood friend easily surrendered their hockey sticks to sample my freshly baked Dairy, Egg, Soy and Peanut/Tree Nut DOUGHNUTS.
Cinnamon Sugar and Strawberry Glaze tied as the overall favourites.
On Sunday morning, I was pleasantly surprised to find more DOUGHNUT ideas over at The Edible Perspective. Ashley’s blog gave me the idea of Triple Chocolate DOUGHNUTS.
I just replaced 1/2 cup of cake flour (from my recipe below) for dairy-free unsweetened cocoa, used 2 tsp of pure vanilla and added 1/2 cup of Enjoy Life chocolate chips. I made her Cocoa Buttercream Frosting to top them off…chocolate heaven!
Due to my boys’ nut allergies, I replaced the almond milk with water and used Earth Balance, (to keep the doughnuts soy free, use their soy free brand)
I wish there was more time in the day…so many DOUGHNUT ideas to adapt!
Dairy, Egg, Soy and Peanut/Tree Nut Free DOUGHNUTS
2 cups cake and pastry flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
3/4 cup rice milk
1 tbsp vinegar
1 tbsp water
1/4 cup applesauce
2 tsp canola oil
1 tsp pure vanilla
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
In a liquid measure, combine the rice milk and vinegar and let sit for 5 minutes.
Add to the milk mixture the applesauce, oil, water and vanilla.
Add the wet to the dry and stir until just combined.
Spray the DOUGHNUTS pan with canola spray and fill each donut cup with 2/3 of the batter.
Bake 425 F for 7-9 minutes. (mine took 8) until DOUGHNUTS spring back when touched.
Cool on cooling rack for 4-5 minutes before removing them to cool further on the rack.
This recipe makes 12 DOUGHNUTS.
Enjoy!
Cinnamon Sugar DOUGHNUT (recipe provided on Wilton packaging)
2 tbsp granulated sugar
1 tbsp cinnamon
2 tbsp Earth Balance, melted (for soy allergy, use their soy free brand)
Combine sugar and cinnamon.
Dip doughnut in melted Earth Balance and then in cinnamon sugar mixture.
Chocolate Glaze (recipe provided on Wilton packaging)
1/4 cup Enjoy Life chocolate chips
1 tbsp Earth Balance (for soy allergy, use their soy free brand)
1 tbsp light corn syrup
In a microwavable bowl, melt the above ingredients on medium for approximately 1 minute stirring until melted and combined. (They suggested adding hot water to thin which I found unnecessary)
Dip DOUGHNUT in chocolate glaze.
Strawberry Glaze
I didn’t really measure for this one…just mixed some homemade strawberry jam with icing sugar, water and a bit of Earth Balance (for soy allergy, use their soy free brand) until it was a nice consistency for spreading over the DOUGHNUT.
Maple Glaze
Again, I just eyeballed pure maple syrup, a bit of Earth Balance (for soy allergy, use their soy free brand), icing sugar and water until it was a nice consistency and maple flavouring.
I am very excited to try other varieties of DOUGHNUTS: Matthew really wants to try Lemon with a Lemon Sugar Glaze…me too…yummy!
P.S. As much as the boys’ loved the DOUGHNUTS…they kept reminding me that the DOUGHNUTS really tasted more like ‘a cake in the shape of a DOUGHNUT.‘
Do you have a favourite adapted DOUGHNUT recipe that you love? Please share in the comments!
P.P.S. As always, any products I mention in these posts are my own personal recommendations. No one’s paying me to recommend them. They’re just what has worked for our family. Your own needs and preferences may be different!
