Dairy Free Donut Recipe

5 from 1 vote

These dairy free donuts are soft, fluffy, and ready in just 20 minutes! Perfect for anyone craving a no milk donut that’s easy, indulgent, and completely allergy-friendly.

Prep Time10

Cook Time10

Rising Times2

Total Time2 20

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: donuts

Calories: 102kcal

Author: Nicole Durham

Cost: Recipe $1.61 / Serving $0.67

Equipment

Ingredients

1 ¼ cups dairy-free milk, warmed to 110°F ($0.40)
1 ½ teaspoons active dry yeast ($0.23)
¼ cup granulated sugar, divided ($0.08)
1 large egg, lightly beaten ($0.22)
¼ cup shortening, melted and cooled ($0.19)
1 teaspoon salt ($0.01)
3 ½ cups all-purpose flour, plus more for dusting ($0.48)

Instructions

Warm the milk. Warm the dairy-free milk until about 110°F, warm but not hot. Pour into a large mixing bowl.
Activate the yeast. Add the yeast and 1 tablespoon of the measured sugar. Let sit until frothy, about 5 minutes.
Mix wet ingredients. Add the remaining sugar, beaten egg, and melted shortening. Mix until combined.
Add dry ingredients. Stir in the flour and salt until a soft dough forms. Do not overmix.
Knead. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic, adding only enough extra flour to prevent sticking.
First rise. Place the dough in a greased bowl, cover with greased plastic wrap, and let rise at room temperature until doubled in size, about 1 hour.
Shape donuts. Punch down the dough. Roll out on a lightly floured surface to ½-inch thickness and cut using a donut cutter or round cookie cutter.
Second rise. Transfer donuts to a parchment-lined baking sheet and lightly cover. Let rise while the oil preheats.
Fry. Heat oil in a heavy pot to 350°F. Fry donuts for 1 to 2 minutes per side, until golden brown.
Finish. Drain on paper towels. Glaze or coat in sugar while still warm. Serve warm.

Notes

Chocolate glaze. Whisk 1 cup powdered sugar, ¼ cup unsweetened cocoa powder, and a pinch of salt. Stir in 3 tablespoons melted shortening and ½ teaspoon vanilla (mixture will be thick). Add up to 2 tablespoons very hot water, a little at a time, until smooth and shiny. Dip cooled donuts, let excess drip off, decorate if desired, and let set about 30 minutes.

Vanilla glaze. Whisk 1 ½ cups powdered sugar with a pinch of salt. Stir in 3 tablespoons melted shortening and ½ teaspoon vanilla. Add up to 2 tablespoons very hot water, a little at a time, until smooth and shiny. Dip donuts and let set.

Frying. Keep oil at 350°F and fry in batches to avoid crowding.

Glaze adhesion. Apply glaze or sugar while donuts are warm for the best sticking.

Storage. Donuts are best enjoyed fresh. Store in an airtight container for up to 2 days and reheat for 10 to 15 seconds in the microwave.

Nutrition