Dairy Free Chocolate Glazed Donuts Recipe By Tasty

CLASSIC GLAZED DONUTS RECIPE BY TASTY

Steps:

• In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
• In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
• Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
• Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
• Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
• Let the dough rise in a warm place for an hour, or until doubled in size.
• Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
• Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
• Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
• Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
• Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
• In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
• Strain the glaze through a fine-mesh sieve to remove any lumps.
• Dunk the donuts in the glaze or drizzle the glaze on top.
• Enjoy!

COCONUT LIME CHOCOLATE-GLAZED DONUTS

Steps:

• Preheat your oven to 375ºF and generously grease a 6-well donut pan.
• In a mixing bowl, blend the coconut yogurt, eggs, sugar, lime juice, coconut milk, and lime zest until frothy. Stir in the coconut.
• Sift the flour, starch, baking powder, baking soda, and salt. into a bowl Gradually stir the dry ingredients into the wet until just combined.
• Fill each cavity in the donut pan with ¼ cup of the batter and bake for 15 minutes.
• Run a knife around the edges of the donuts and remove them to a wire rack to cool completely.
• Place the coconut milk into a saucepan and warm it until just shy of a simmer. Turn off the heat. Stir in the chocolate chips and lime juice. Whisk until smooth.
• Either dip the top of the donut in the chocolate glaze or use a spoon to cover the top of the donut. If desired, you can double dip the donuts in the glaze (hey, this may be the only time that it is okay to double dip). Sprinkle with lime zest. Allow to set. To speed setting you can place the donuts in the refrigerator until the glaze is set.

DAIRY-FREE CHOCOLATE-GLAZED DONUTS RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Grease a 6-indent donut pan with nonstick spray.
• Combine the flour, baking powder, and a pinch of salt in a medium bowl.
• In a large bowl, combine the applesauce, almond milk, maple syrup, vanilla, and apple cider vinegar. Whisk until smooth.
• Using a spatula, fold the dry ingredients into the wet ingredients in two additions until thoroughly combined.
• Pour the batter into the donut pan and smooth the tops with a spatula.
• Bake for 15-20 minutes, or until golden brown and a toothpick inserted in a donut comes out clean.
• Let cool for 5-10 minutes, then invert onto a wire rack to cool completely.
• Combine the powdered sugar and cocoa powder in a wide, medium bowl. Add the almond milk, about 2 tablespoons at a time, until the glaze is smooth, but thick enough to set on top of the donuts.
• Dip the top of each donut in the glaze and return to baking rack to let any excess glaze drip off.
• If using sprinkles, add them immediately after glazing the donuts. Work quickly, as the glaze will harden very fast.
• Enjoy!

VEGAN CHOCOLATE DONUTS

Steps:

• Combine the apple cider vinegar and milk in a bowl. Let sit for 10 minutes.
• Preheat oven to 350 degrees. Grease two donut pans. We used these donut pans .
• Add all the dry ingredients in a bowl and whisk together.
• Once buttermilk is ready, add in the wet ingredients in with dry and mix well.
• Pour batter into greased pans, a little over half full.
• Bake for 8-10 minutes or until cooked thoroughly.
• Make glaze while you wait.
• Whisk together your melted butter, milk and salt.
• Add in cocoa powder and a little powdered sugar at a time, whisking after each addition until a smooth glaze forms. *May not need all the powdered sugar
• Remove donuts from oven. Let cool for 10 minutes. Dip donuts into the glaze.
• Serve immediately or let cool completely and store in an air tight container.

BAKED CHOCOLATE GLAZED DONUT HOLES (GLUTEN + DAIRY + NUT-FREE)

Steps:

• Pre-heat the oven to 350 degrees F.
• In a large mixing bowl add your ingredients & mix together well.
• Grease or line a mini muffin pan (for donut holes) or a regular muffin pan, or donut pan. I used avocado oil spray for this.
• Add about 2-3 tbsp of batter per muffin & slightly smooth out the top. I wet my fingertips slightly to do this to prevent them from sticking.
• Bake mini muffins for 10-13 minutes, or when a toothpick comes out relatively clean & the top bounces back to the touch.*
• Remove from the oven & let cool slightly before adding the glaze.
• Mix the ingredients for the glaze together & whisk until smooth & any lumps are removed.
• You want the glaze thick enough to stay on the donut holes but thin enough to dip them in & have any excess drip off.
• Dip the donut holes into the glaze, let them drip slightly & then place on a plate or wire rack (with parchment paper or foil underneath for easy clean up after they dry) to allow the glaze to harden.
• This takes about 30-60 minutes to harden & then you can store in an air sealed container & enjoy!**

CHOCOLATE BAKED DONUTS (GLUTEN FREE, SUGAR FREE)

Steps:

• Preheat the oven to 350°F. Grease the donut pan with a bit of coconut oil on a paper towel, or spray with non stick cooking spray.
• In a large bowl, combine the oat flour (see instructions here), lakanto monkfruit sweetener (or coconut sugar), cacao powder, baking soda, and salt. Mix together and set aside.
• In a small bowl, whisk together the milk, vanilla, egg, and oil. Pour into the dry ingredients and mix together until it forms a sticky batter.
• Scoop the chocolate batter into the donut pan until all are full. Use spoon to smooth the batter together in a donut shape.
• Bake for 20-22 minutes or until a toothpick comes out clean when poked in the center. Let cool 5 minutes, then transfer the donuts to a cooking rack.

VEGAN CHOCOLATE GLAZED BAKED DONUTS

Steps:

• Preheat oven to 170°C / 340°F. Lightly grease a donut baking pan.
• Mix ground flax seeds with water and let rest for about 5 minutes, so the seeds soak up the water.
• In a large bowl, mash peeled bananas. Add almond butter, maple syrup and plant-based milk, such as oat milk, almond milk or soy milk.
• In a separate bowl mix the dry ingredients: almond flour, ground pistachios, coconut flour, spelt flour, baking soda and baking powder.
• Add soaked flax seeds to the wet ingredients and mix to combine.
• Add dry ingredients to wet ingredients and combine with a spatula.
• Pour the mixture in a pastry bag or a plain plastic bag, cut a corner off with scissors and squeeze the mixture into the baking tray molds.
• Place baking tray into the preheated oven and bake 15 minutes at 170°C / 340°F until they rise and become golden-brown. Test with a tooth pick when the donuts are baked.
• Remove donuts from the oven and let them cool in the baking tray for a minute or two, then just tap the tray against the counter to loosen the donuts and turn them upside down over a cooling rack. The donuts should just fall out of the baking tray. Leave to cool completely.
• Prepare the chocolate glaze: place dark chocolate chips in a bowl and heat over a water bath (bain-marie), add a teaspoon of coconut oil and once melted, stir with a spoon to combine. Dip each donut into the melted chocolate and return on the cooling rack. Sprinkle the chocolate glazed donuts with some finely chopped pistachios and leave for the chocolate to cool and set.

VANILLA BAKED DONUTS

Steps:

• Preheat oven to 350 F degrees. Lightly grease donut pan with butter or coconut oil.
• Stir up the ingredients in the bowl.
• Stir up the ingredients in the measuring cup.
• Pour the measuring cup contents into the bowl, and stir until all is combined.
• Do not over stir or the donuts will be rubbery.
• Spoon or pipe the batter into the donut rings and bake 10 minutes or until a tooth pick comes out clean.
• Remove pan and let donuts cool in the pan 2 minutes ONLY. Then tip out the donuts and let them cool more on a rack bottom-side up.
• Melt the chocolate chips and coconut oil in a shallow bowl in a microwave for 60 seconds or hot water bath (use a pyrex measuring cup if melting in a water bath and pour into a bowl to dip donuts). Dip each donut to coat with chocolate on one side, and set on parchment or a rack to drip set.
• I added sprinkles right away so they would stick.
• Keep them refrigerated and eat within 2 days for best texture.