Honey sweetened yeast doughnuts that can be baked or fried. Gluten/dairy-free alternatives included. I also added different glaze options, from a traditional powdered sugar glaze to a healthier version that’s free of refined sugar. Add creative toppings, like rose petals or fresh lavender for an elegant twist!
- 3–3.5 cups (16–17 oz) unbleached all-purpose flour
- 1 packet (1/4 oz) RAPID-RISE yeast*
- pinch of salt
- 1 cup warm almond milk (or other milk of choice)
- 1/2 cup (4 oz) butter/dairy-free butter or palm shortening, melted
- 3–4 tablespoon honey, maple syrup, or other sweetener of choice
- 1 large egg, room temperature**
- 1 teaspoon vanilla extract
- vegetable/peanut oil or palm shortening, if frying
Gluten-Free Doughnut Dough:
- 2 1/4–2 1/2 cups gf multi-purpose flour, a little more may be needed (I used Bob’s Red Mill 1-to-1)
- 1 packet rapid rise yeast (2 1/4 teaspoons)
- 1 teaspoon baking powder
- pinch of salt
- 1 cup milk
- 1/2 cup melted butter or palm shortening
- 3–4 tablespoons honey
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- -traditional—1 1/2 cups powdered sugar mixed with 1/2 teaspoon vanilla extract and 2–3 tablespoons milk of choice. (Can substitute vanilla with 1/4 teaspoon rose water, 1-2 drops food grade lavender oil, or add 2–3 tablespoons ground freeze-dried raspberries for berry flavor.)
- -chocolate/white chocolate—1 cup quality chocolate, chopped or chips (dark, semi-sweet, milk, or white chocolate work. Use dairy-free chocolate, if needed.) melted with 4–6 tablespoons full-fat canned coconut milk (heavy whipping cream can be used if you eat dairy)
- -coconut butter glaze—1/2 cup coconut butter heated together with 2–4 tablespoons honey/maple syrup (to taste) and 2–4 tablespoons milk of choice. Add just enough milk to make the glaze thin for dipping.
- sprinkles, ground freeze-dried raspberries, cocoa nibs, culinary dried rose petals, chopped pistachios, shredded coconut
Yeast Doughnuts: (GF instructions below)
- Combine 2 cups flour, yeast, and salt in a large mixing bowl and set aside.
- Heat milk and butter up until very warm but not too hot to touch. Pour the milk mixture, along with the honey, into the bowl with the flour and begin to mix for 1-2 minutes (I use the paddle attachment on my stand mixer). Add the egg and vanilla and continue to mix until smooth. Continue to add flour a little at a time, just until the dough comes together. You want to just add enough flour to make a soft dough, but it should still be soft and a little sticky. The less flour you use, the more soft and fluffy the doughnuts will be. If using a stand mixer, switch to the dough hook and continue to knead the dough for 3-4 minutes.
- Transfer the dough to a well-oiled bowl, cover, and let rest for 10-15 minutes. See notes if you’re using active dry yeast instead of rapid-rise.
- Place dough in between two sheets of parchment paper (or plastic wrap) and roll to about 1/2-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or biscuit cutter/rim of a drinking glass and using a smaller circle cutter or bottom of a large piping tip for the center hole. Gently re-roll scraps and cut out additional doughnuts until all the dough is used up. Set doughnuts on a parchment paper lined baking sheet, cover lightly with a kitchen towel, and let rise for 30 minutes.
Bake or Fry:
- You can bake or fry these doughnuts, although they taste more authentic fried. To bake, place doughnuts 2 inches apart on a parchment paper lined baking sheet and gently brush with a couple of tablespoons of melted butter. Place into a preheated 375ºF oven for 10-12 minutes, until lightly brown and cooked all the way through. Glaze while still warm.
- To fry, heat oil in a deep fryer or Dutch oven to 365º F. Gently place the doughnuts into the oil, a few at a time, being careful not to overcrowd. Cook for 30-60 seconds per side, or just until lightly brown. For doughnut holes, use a skewer or knife to poke a hole in the top if it doesn’t want to flip over. Transfer hot doughnuts to a pan lined with paper towels or a cooling rack. Allow to cool slightly before glazing.
- Dip warm doughnuts into glaze of choice and sprinkle with desired toppings.
- Combine half the flour, yeast, baking powder, and pinch of salt into a mixing bowl and set aside.
- Heat milk until very warm but not too hot to touch. Add to the flour mixture, along with melted butter, honey, eggs and vanilla.
- Mix until smooth and combined. Slowly begin adding flour. You may not need the full amount. This dough will not be like firm dough made with regular flour, but more like thick cake batter.
- When the mixture is thick enough to hold its shape, stop mixing, cover, and let rest for 10–15 minutes.
- Cut 4-inch squares of parchment paper and spread out onto a baking sheet. Sprinkle with a little flour or spray with non-stick spray.
- Place dough into a piping bag or large plastic baggie and cut a 1/2 – 3/4 inch opening. Pipe a circle about 2 1/2–3 inches in diameter and about 1/2–1 inch thick onto each square of parchment. It doesn’t have to be precise, you can make them as big or little as you’d like. It may be hard to pipe a circle, so you can pipe a log and bring the two ends together with wet fingers.
- Cover with a kitchen towel and let rise in a warm place for an additional 15-20 minutes in a warm area. If your kitchen is cold, you can turn your oven on for a couple of minutes and then turn it off, which should make it warm but not too hot an environment for them to rise in. See directions above for frying or baking.
*If using active dry yeast, instead of adding the yeast to the flour, gently blend it into the warm milk and let proof for 5 minutes, until foamy. You’ll also want to let it rise in the oiled bowl for 1 hour (instead of 10-15 minutes) or until doubled in size.
**I’ve seen others substitute with a flax egg, but I haven’t tried it myself. Please let me know how it works for you if you give it a try!
- Category: dessert