Chocolate-Covered & Sprinkled Vanilla Dairy, Egg & Nut-Free Doughnuts!
Ah, doughnuts... The holy grail of kid-favorites. The kind of treat that will put a smile on anyone's face, any time. They are portable, shareable, and so yummy! But, for kids with food allergies, traditional doughnuts are typically off-limits.
Well, let's just switch that up, shall we?
I've played around with many variations of doughnuts, and some have gone over better than others. But, these are my family's favorite, by far. I think it's the chocolate icing and sprinkles that not only make them look like they came from the local doughnut shop, but taste so good, too! The recipe comes with a little tweaking of a couple of other allergy-friendly *recipes, and they couldn't be easier to make. All you need are a few simple ingredients and a couple of doughnut pans, as these doughnuts are baked and not fried. (Here is a link to where I purchased mine on Amazon!)
Dairy, Egg & Nut-Free Vanilla Doughnuts
2/3 cup dairy-free butter (I use Earth Balance, soy-free)
1 tablespoon water
1 cup sugar
3 cups all-purpose flour (*use your favorite gluten-free blend if you are making g-free)
1 teaspoon salt
3 teaspoons baking powder
1 cup dairy-free milk (I used Ripple milk, but also love soy and hemp milk)
1 cup powdered sugar
1/4 cup of melted, dairy-free chocolate chips
2-3 tablespoons of non-dairy milk (I eye-ball it for desired consistency)
1/2 teaspoon vanilla extract
*These doughnuts are GREAT gluten-free! I use King Arthur Gluten-Free Baking Mix with successful results.
Preheat oven to 350 degrees and spray two 6-cup doughnut pans with dairy-free baking spray.
To make the doughnut batter, use a stand or hand mixer to blend together dairy-free butter, water, sugar and vanilla. In a separate medium bowl, use a whisk to mix together flour, salt and baking powder. Add the flour mixture and dairy-free milk to the sugar/butter mixture in thirds, alternating with each addition. Once batter is fully incorporated, use a spoon or piping back to evenly spread into doughnut pan. Bake for 15-20 minutes, or until toothpick or cake tester comes out clean.
While doughnuts are cooling, begin preparing the icing. Whisk powdered sugar, dairy-free milk and vanilla together. Begin with one teaspoon of milk and continue to add more until you reach a spreadable consistency (keep in mind that the icing will continue to thin after adding the melted chocolate, so take this process slow). Melt chocolate chips in microwave, stirring in 30 second increments, until chocolate is fully melted. Let chocolate cool to room temperature, and slowly blend into icing mixture. If icing gets too thin, you can always add more powdered sugar to thicken.
ENJOY! I hope these doughnuts become a family favorite for you, too!
*The recipe for this doughnut dough is adapted from a cinnamon muffin recipe in Kelly Rudnicki's Food Allergy Mama's Bakery Cookbook; I simply took out the cinnamon and nutmeg and added some vanilla! The same goes for the icing - I tweaked the chocolate doughnut icing from the AMAZING allergy blog/website Allergylicious.