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Homemade Egg and Dairy Free Doughnuts
Posted by Christine George on March 1, 2014

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Makes about 16
30 min
Dairy-free, Egg-free, Soy-free, Peanut-free, Treenut-free, Fish-free, Shellfish-free

"My son has never been able to have a store bought doughnut, so we thought we'd try making some at home. These were easy and delicious. You can use any topping you like. We loved powdered sugar."


2 TBS white vinegar
1/2 cup soy milk (or rice milk)
2 TBS shortening (we use Spectrum Palm Oil Shortening or coconut oil)
1/2 cup white sugar
2 TBS applesauce
1/2 tsp vanilla
2 1/2 cups all-purpose flour (may require more if too sticky)
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
confectioner's sugar


1) Stir vinegar into the milk and let stand.
2) In a medium bowl, cream together shortening and sugar until smooth. Beat in applesauce and vanilla until well blended. Add flour, baking soda, baking powder, and salt. Mix together adding milk gradually. If dough is too sticky, add more flour to get a consistency that can be rolled out.
3) Use enough oil to have at least 1 1/2 inches of oil in the pan. It is better if the doughnuts do not touch the bottom of the pan when cooking. Heat oil to steaming, on medium heat.
4) While the oil is heating, roll out the dough with a rolling pin until about 1/3 inch thick. Using a doughnut cutter or the mouth of a cup, cut out circles. Cut or form holes in the centers.
5) Place doughnuts in hot oil and let cook until golden brown on both sides, turning halfway through cooking time. Remove and drain on paper towels.
6) Dust with powdered sugar while still warm (or use other toppings like frosting, cinnamon sugar, etc)

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