- Canola Oil for Frying
- 3 Cups Bob’s Red Mill 1-to-1 GF Baking Flour (and ¼ cup of additional flour for rolling out dough and cutting into donuts)
- ¾ Cup Cane Sugar
- ¼ Cup Brown Sugar
- 1 Tsp Sea Salt
- 1 TBS & 1 Tsp Baking Powder
- ¼ Tsp Baking Soda
- 6 TBS Butter (room temp)
- 2 Large Eggs
- 2 Tsp Vanilla Extract
- ½ Cup Vegan Buttermilk (add 1 TBS fresh lemon juice to measuring Cup and fill the remainder of the Cup up with alternative milk – I used Oat Milk and stir. Let the mixture set for 10 minutes so it curdles and measure out ½ Cup for use in this recipe)
- Powdered Sugar
- Oat Milk
- Start with making the vegan buttermilk (see instructions above).
- Sift and combine the flour, baking powder, baking soda, and salt in a bowl. With a hand mixer cream the butter and sugars until smooth. Add the eggs and continue to use the hand mixer until combined and smooth. Add the vegan buttermilk and vanilla extract and mix until smooth. In four batches add the dry mixture to the wet mixture and mix by hand until completely combined. Butter down a bowl and add the dough to the bowl, cover with plastic wrap and leave in the fridge overnight.
- Cover a large cookie sheet with parchment paper. Use some additional GF flour to cover the counter top and sprinkle on top of the dough to get it out of the bowl. Roll out until the dough is ¾ inch thick. I grabbed a drinking glass(3.75 in diameter) and a shot glass(2 in diameter) to use to make my donut cut outs. This recipe makes 8 donuts and their 8 donut hole counterparts. You will likely have to roll out the dough a total of 3 times to make all 8 donuts. Place the donuts on the parchment paper lined cookie sheets and place in the fridge for 30 minutes.
- While the donuts chill, add canola oil about ⅓ of the way up your cast iron skillet on medium-high. Once the oil reaches 350 degrees add donuts in batches (3-4) to the oil – I do about 3 donuts at a time so there is space to flip. Let the donuts cook for 90-120s each side until golden brown. Remove donuts from the oil and let them cool completely – preferably on something that allows the excess oil drip off.
- Once completely cooled, feel free to make glaze or topping of choice. They are delicious without anything but my fave toppings are:
- Sifted Powdered Sugar directly onto donut
- Sifted Powdered Sugar & Cinnamon directly onto donut
- Combine ½ Cup Powdered Sugar, Dash of Salt, 1-2+ TBS Oat Milk to desired consistency – mix until smooth. Dip donut into glaze and set back on rack to drip dry.
- Combine ½ Cup Powdered Sugar, 1.5 TBS Cocoa, Dash of Salt, 1-2+ TBS Oat Milk to desired consistency – mix until smooth. Dip donut into glaze and set back on rack to drip dry.