Baked Doughnuts, suitable for vegans and coeliacs

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I have a sweet tooth and so try and steer my way through life avoiding
and abstaining. I have never been much of a doughnut fan but
occasionally if my friends are eating my mouth does begin to water.
But now I have found this recipe that I thought worthy of sharing with
you all as it is gluten free (if you use gluten free all purpose
flour) egg free, and milk free. Fantastic for all my vegan friends
too. As it is baked and not deep fried, it is a healthier way to
enjoy a doughnut!

Although they are not the same as deep-fried varieties, these are
still delicious treats, and they are significantly healthier than
traditional varieties. Feel free to glaze your doughnuts as you like;
if you prefer, simply dunk them in melted soy margarine and then dust
them with powdered sugar when they come out of the oven.

Makes about 18-20 doughnuts
Prep Time: 1 hours, 45 minutes
Cook Time: 8 minutes
Ingredients:

* 2 envelopes active dry yeast
* 120ml warm water
* 240mls warm dairy-free almond milk or coconut milk
* 100g white granulated sugar (I prefer unrefined cane sugar)
* 3 Tablespoons agave nectar
* 1 teaspoon salt
* 2 Tablespoons dairy-free margarine
* 2 Tablespoons potato starch or tapioca starch
* 600g all-purpose flour, plus more as needed
* ————————————————————–
* For the Glaze (if using):
* 200g icing sugar
* 1 Tablespoon hot water
* 1 Tablespoon plain soy yoghurt

Preparation:

1. Preheat the oven to 375 F (Gas Mark 5). Lightly oil a large baking
sheet and set aside.

2. In a large mixing bowl, gently combine the yeast with the warm
water, stirring to dissolve. Let the mixture stand for several
minutes, or until bubbly. (If your mixture does not bubble, then your
yeast may no longer be “active”. If this happens, discard the mixture
and start again.)

3. Meanwhile, combine the warm dairy-free milk, sugar, salt, and dairy-
free soy margarine, stirring well to dissolve the sugar and melt the
margarine. Add the mixture to the yeast mixture, stirring well to
combine. Add the potato starch and flour, one cup at a time, until a
soft dough forms. On a lightly floured surface, turn out the dough and
knead until elastic. Place in a lightly oiled bowl, cover, and set in
a warm place for 1 hour, or until the dough has doubled in size.

4. Punch down the dough, turn it out onto a lightly floured surface,
and roll out the dough until about 1/2 inch thick. Flour a round
cutter about 3-4″ inches in diameter, and cut out the doughnuts,
placing them on the baking sheet as you work. Punch out the doughnut
“holes” with a smaller round cutter (I use mini-fluted pans), and
either discard the holes or place them on the sheet. (Note: the holes
will bake faster than the doughnuts, so watch them when you bake.)
Cover the doughnuts loosely with a paper towel and let rise in a warm
place until double, about 45 minutes to 1 hour.

5. Bake in the oven until lightly golden, about 8 minutes. Remove and
transfer immediately to a wire cooling rack. Place a pan beneath the
rack to catch any drippings from the glaze.

6. Prepare the glaze. In a small bowl, whisk together the
confectioners sugar, hot water and plain soy yogurt until well
combined. Glaze the doughnuts immediately and enjoy!

Original recipe from Ashley’s Dairy Free Cooking Blog. Thanks Ashley.