Egg Free, Dairy Free, Nut Free Jazzy’s Simple and Delicious Doughnuts

The Boy Scouts were making these doughnuts at a Spring festival. I finally found a safe refrigerated biscuit so that I could make some at home for Jazlyn. She absolutely loved them and couldn't get enough. I can't believe how perfect these doughnuts are, crispy on the outside and soft and fluffy on the inside. They are best eaten right away. If you store some for later, they loose their crispiness, but they were still good. I'm so excited to have a doughnut for Jazlyn that has the taste and texture of a bakery doughnut.

Jazzy’s Simple and Delicious Doughnuts

Tubes of safe refrigerated biscuits
Oil for frying
Cinnamon sugar, confectioner’s sugar, melted safe chocolate, Vanilla Glaze and/or Chocolate Glaze

Place 1/4 – 1/2" of oil in the bottom of a deep skillet over medium heat. Remove the biscuits from the tube. Use your fingers to punch a hole in the center then stretch the hole to form a doughnut. Once the oil is hot and bubbly, gently place some of the biscuits into the oil. In my skillet I was able to place 10 biscuits per batch. Fry until lightly golden, flip with tongs then fry until the other side is lightly golden. Remove the doughnuts from the oil onto paper towels to drain and cool for a few minutes. Roll the doughnuts into the toppings you desire. Best if eaten immediately. Leftovers can be stored in a tightly covered container but they will lose their crispiness.

Vanilla Glaze
1/2 cup confectioner’s sugar
1 tsp vanilla
1 tbsp soy milk

Chocolate Glaze
1/2 cup confectioner’s sugar
2 tbsp cocoa powder
1 1/2 tbsp soy milk

For either of the glazes, thoroughly combine all of the ingredients until smooth.

Shared with Full Plate Thursday, It's a Keeper Thursday, Tastetastic Thursday, Creative Thursday, Fantastic Thursday, Food on Fridays, Foodie Friday, Sweet Tooth Friday, Weekend Potluck, Allergy Friendly Friday, Check Me Out Saturday, Sweets for Saturday, Seasonal Inspiration, Sweet Saturday, Think Pink Sunday, Scrumptious Sunday, Church Supper, Sweet and Simple Sunday, My Meatless Mondays, Melt in Your Mouth Monday, Just Another Meatless Monday, Mix it up Monday, Mangia Mondays, Mouthwatering Mondays, Makin' You Crave Monday, Trick or Treat Tuesday, Tasty Tuesdays, Crazy Sweet Tuesday, Totally Tasty Tuesdays, Tempt My Tummy Tuesday, Tuesdays at the Table, Tuesday Talent Show, Allergy Friendly Wednesday and Delicious Dishes.

Egg Free, Dairy Free, Nut Free Baked Doughnut Hole Cupcakes

One day when we were making the doughnut holes (posted 4/27/10), I had a little extra batter so Jazlyn suggested making them into cupcakes. She loved them so much that when we needed vanilla cupcakes, she chose to make them instead of our regular recipe. She also wanted them to be her favorite color, blue. These cupcakes have a good flavor, but they are thicker and denser than the vanilla cupcakes I usually make.

Baked Doughnut Hole Cupcakes

2 cups flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tbsp water, 1 1/2 tbsp oil & 1 tsp baking powder - mixed together
3/4 cup soy milk
1 tsp vanilla extract
4 tsp oil

Combine the flour, sugar and baking powder. Add the water-oil-baking powder mixture, soy milk, vanilla and oil. Stir until thoroughly combined. Fill lined muffin cups 3/4 full with the batter. Bake at 325 for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Egg Free, Dairy Free, Nut Free Baked Doughnut Holes

This is one of our favorite desserts. These doughnut holes have almost the same texture and taste as the traditional doughnut holes from the store or doughnut shop.

 

 

Baked Doughnut Holes

2 cups flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tbsp water, 1 1/2 tbsp oil & 1 tsp baking powder - mixed together
3/4 cup soy milk
1 tsp vanilla extract
4 tsp oil

Combine the flour, sugar and baking powder. Add the water-oil-baking powder mixture, soy milk, vanilla and oil. Stir until thoroughly combined. Fill the lined mini muffin cups 3/4 full with the batter. Bake at 325 for 10-15 minutes or until a toothpick inserted in the center comes out clean. Roll the doughnuts in one of the following toppings if desired.
* If you want a more round doughnut, you can just remove the bottom portion of the doughnut.
* Makes about 32 mini doughnuts.

Glaze with or without toppings

1/2 cup confectioner's sugar
1 tbsp soy milk

Whisk the soy milk and confectioner's sugar. Roll the doughnuts in the glaze then roll in sprinkles, coconut, cinnamon sugar, confectioner's sugar, etc. Place on wax paper to cool completely and to allow the toppings to set.

Chocolate

Melt 1-2 cups of safe chocolate chips in the microwave. Roll the doughnuts in the chocolate then place them on wax paper to cool completely and to allow the chocolate to set.