This recipe for donuts has been a long time coming. When I created my Everything Dough and the recipes that went along with it, I just knew that there was donut potential in there.
And wouldya look at that. DONUTS.
Last year around the holidays, I tested this recipe about 12 times until I got it right. My plan was to add it to my Everything Dough ebook, since that’s the recipe that inspired them, but a year has gone by and it hasn’t happened. So when I decided to make them for Hanukkah this year, I figured I should just put the recipe here.
But you should still buy the ebook, there’s good stuff in there 😉
The reason these donuts don’t have holes in them is because I was hoping to fill them with jelly, in true sufganiyot fashion. But I wasn’t very successful in that endeavor and just got jelly all over the place.
You are more than welcome to try, though. And feel free to use a donut cutter to make them the classic donut shape! OR: if you want to go the beignet route, just cut them into squares.
Please note: This is a real donut recipe. They are not baked, which means they are not cake batter poured into a donut pan. Real donuts are made with a yeasted dough; there is some time involved. But if you ask me, they are 100% worth it.
Please also note: Donuts are best on the day they are made, preferable not long after they are fried. The ones pictured in this post were actually made the day before I photographed them, thanks to sunset being so damn early this time of year. They were even poofier the day they were made.
And I know, deep frying can be scary. I get it. But baked donuts are bullshit. I’m half kidding.
Some deep frying pointers:
- Make sure the utensils you use are bone-dry. Water + hot oil is no bueno.
- Only fill a pan 1/3 full with oil, max. It will expand when you add things to it, and oil bubbling over a pot is dangerous and messy. If it overflows, turn your burner off immediately.
- Use a thermometer to test the oil temperature. While it is possible to wing it, a thermometer will ensure you’re cooking at the right temp.
- Use heat-safe utensils- no plastic!
- Wear clothes. Look, I’m not judging. It’s just that there is always the possibility of splattering oil, and the less exposed surface area, the better.
- And never, ever, ever, ever use water to put out a grease fire! Turn off the heat and cut off the oxygen by covering it with a pan or massive amounts of baking soda, if you happen to have it handy.
real deal, fried donuts. gluten-free, grain-free and dairy-free.
- ½ cup water (warmed to about 95ºF*)
- ½ cup full fat canned coconut milk ( warmed to about 95ºF*)
- 1 tablespoon active dry yeast
- ¼ cup honey
- 3 eggs
- 2 teaspoons vanilla extract
- 1/2 cup (74 grams) potato starch, (plus more for dusting)
- 1/2 cup (70 grams) cassava flour, (plus more for dusting)
- 1/4 cup (30 grams)) ground psyllium husk**
- ¼ teaspoon finely ground sea salt
- 2 ½ – 3 cups oil for frying ((something neutral tasting like avocado or light olive oil))
- In a large mixing bowl, dissolve the yeast in the water and coconut milk. Set aside for 5-10 minutes, it should get foamy and active.
- Add the honey, eggs and vanilla extract and whisk until well combined.
- Stir in the potato starch, cassava flour, psyllium husk, and salt. Whisk until thickened slightly. (At this point, it will still look more like cake batter than dough. Don’t panic.)
- Cover with plastic wrap and set in a warm place for 60-90 minutes. During this time, it will thicken into a dough and rise a bit. Alternately, you can refrigerate overnight.
- Stir the dough and turn out onto a liberally dusted surface. (I like using a combination of cassava flour and potato starch but you could use one or the other)
- Sprinkle some flour onto the dough, and knead until smooth and no longer too sticky to work with.
- Roll out to about ¼ inch thick. Cut into circles with a donut cutter or wine glass, anything that’s 2-3 inches in diameter will work. Lightly knead the remaining dough and repeat. If you have a few scraps left, keep them for testing the oil temperature (and eating while you fry the other donuts, obviously)
- Cover with a tea towel, and let rise for 45 minutes to one hour. They will aerate a bit and become more delicate but it won’t be super dramatic (again, don’t panic)
- In a medium pan, heat the oil to 350-375ºF. Line a baking sheet with paper towels.
- Using a metal spatula, lower the donuts into the oil one by one, in batches of 3-5 at a time, depending on how many comfortably fit in your pan. Fry for 45 seconds to 1 minute per side, being careful when you flip them. Transfer to the paper towel lined baking sheet. Repeat with the remaining dough.
- Dust the donuts with powdered sugar or glaze them, if desired (recipe below). You can also fill them with jelly if you are more patient than I am.
To make the glaze:
- Whisk together 1/2 cup coconut milk, 1/2 cup water and 1/4 teaspoon vanilla extract. Sift in 1 cup powdered sugar and whisk until smooth.
For the chocolate glaze, I just mixed in chocolate syrup (I didn’t measure, I just added until it looked right). You could also add melted chocolate, which would harden better and be less sweet!
*When a drop is placed on the inside of your wrist, it should feel warm, but not hot.
**You can buy psyllium husk already ground, which works fine but is typically dark in color, and gives baked goods a strange brownish purplish tint. I prefer to buy it whole and grind it myself, either a small amount in a coffee or spice grinder, or a larger amount in my blender.
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