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Tuesday, May 2, 2017

Dairy Free Donuts

I love donuts.  I could just leave this post with that.  Since having Emma, I have had to eliminate dairy from my diet because when the milk protein gets in my breastmilk, it makes her sick.  Cows' milk is in SOOO many things and one of those things is donuts and I really miss them (boo hoo, right?).  My sweet husband surprised me yesterday by making me these really delicious dairy free donuts and I thought I might as well share the recipe he used!  We changed up the icing part a teeny tiny bit so our adaptation is below, but you can see the original here by The Purposeful Mom!

    • 3  eggs
    • 6  cups flour
    • 2  cups warm water
    • 1  tablespoon salt
    • 4  tablespoons yeast
    • 1/2  cup sugar
    • 1/2  cup shortening
    • 4     teaspoons white corn syrup
    • 1  teaspoon vanilla
    • 3 cups powdered sugar
    • 5-6    tablespoons hot water (or more if you prefer a thinner glaze)

1. In a large bowl, dissolve yeast in 2 cups of warm water.
2. Add eggs, flour, salt, sugar and lard to yeast mixture.

3. Mix well.
4. Cover and let rise until doubled (about one hour).
5. Roll out to 1/2″ thick, cutting with a doughnut cutter.
6. Let rise again, 30-45 minutes.  The donuts will be “fragile” after they rise the second time and the original poster of the recipe says to allow them to rise on something that you have sprayed with cooking oil and dusted with flour.  If not, their shape distorts when trying to get them picked up.
7. Fry until golden on one side then flip and do the other side. This takes just a few minutes per side. We used cast iron skillet with about 3/4 of an inch of shortening in it to fry the donuts.
8. Drain on paper towels and dip in glaze (flip for both sides) while donuts are still warm.

Hope you enjoy them as much as I did!

(And here is Emz because she's cute and worth going dairy free for!)

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