Fluffy Doughnuts
Dough Ingredients:
- 2 flax eggs (2 Tbsp flaxmeal + 6 Tbsp water, combined and set for 5 minutes)
- 2 Tbsp maple syrup
- 2 Tbsp water
- 2/3 cup coconut milk
- 1/4 cup coconut oil, melted
- 2 1/2 cups flour
- 1/4 cup sugar
- 1 tsp salt
- 1 packet of dried yeast (2 1/2 tsp)
- Oil for frying (I used about 1 1/2 – 2 cups of coconut oil)
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Directions:
- Place the dry ingredients in the bowl of a stand mixer with the dough hook attachment.
- Put 6 tbsp of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react.
- Make a well in the center of the dry ingredients, then pour in the yeast mixture, flax eggs, coconut milk, maple syrup, and coconut oil.
- Mix with the dough hook until a soft dough forms then continue for about 5 minutes.
- Add the remaining 2 tbsps of water as necessary. (The dough should be soft and slightly sticky)
- Cover and set aside for about an hour, or until doubled in size. You could also place the covered bowl in the fridge overnight at this point, leaving out at room temp to thaw and rise for at least 2 hours the following day.
- Once the dough has risen, place it on a well-floured surface and knead lightly. (The final dough product should still be questionably soft and slightly tacky)
- Roll out the dough to about a half-inch thickness. (Make sure there is enough flour underneath the rolled dough to prevent sticking)
- Cut the doughnuts with a round cookie cutter about 3 inches in diameter (or use the top of a large glass), then make the doughnut holes with a smaller cookie cutter about 1 inch in diameter (or the top of a shot glass / cocktail mixer lid), saving the holes. If you’re like me and prefer the doughnut holes to the actual doughnuts 😋, you can make more of the 1 inch circles than full doughnuts.
- Once the doughnuts are all shaped, loosely cover with plastic wrap and place them onto a parchment lined baking sheet and set in an off oven for about an hour, or until the doughnuts have puffed up a bit.
- Once the doughnuts are ready to fry, melt about 2 cups of coconut oil in a small pan. (I used a single portion saucepan and fried the doughnuts one at a time to minimize oil waste.)
- Wait for the oil to reach about 350 °F before frying. (You can measure the temperature with a candy thermometer or just test it with a small piece of bread. If the bread gently sizzles and begins to turn golden after a minute, the oil is ready. If the bread just absorbs the oil and does not brown, the oil needs to be hotter.)
- For filled doughnut holes (which are the main reason I put in the effort to make this recipe 🤤), flatten each piece of 1 inch dough into a disk and place a 1/2 tsp of filling (I used blueberry jam but a large chocolate chunk also turns out amazing) and fold the edges up, pinching at the top to form a ball.
- Once the oil is ready and your doughnut holes are filled, begin frying the doughnuts for about 2 minutes on each side. Once the doughnuts start turning brown flip them with a fork. Once brown on both sides, remove from oil and set on a cooling rack or paper towel lined plate to drain excess oil. Cool and glaze. 😎
- For cinnamon sugar doughnuts, mix together 1 cup of sugar and 2 tsps of cinnamon. Place the hot doughnuts directly after frying into mixture and toss until coated.
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Vanilla Glaze Ingredients:
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp coconut milk or water
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Directions:
- Mix all ingredients together until smooth. Glaze should be thin but not too watery. If you need more than one teaspoon of water, add it slowly.
- Glaze the doughnuts and let set for about 10 minutes.
- Serve and enjoy! Store for up to at week at room temp.
