My son, who is allergic to corn and egg, loves doughnuts. It’s pretty hard to find a doughnut out in the wild that doesn’t have one or both of those ingredients. I found a recipe recently that called for egg and adapted it a bit. I’ll include the original recipe and my adaptations as well. These turned out great both fried and baked (350 F for about 15 minutes or more). The baked version was more like a really sweet roll and we slathered them with butter and honey and cinnamon sugar. Yum.
- 1 1/4 cup milk
- 1 beaten egg (or 1 tablespoon arrowroot powder to go eggless)
- 1/4 cup shortening (or 1/4 cup butter to go corn free or if you just don’t like the idea of shortening)
- 1/4 cup sugar
- 1 teaspoon salt
- 3 1/2 cups white flour
- 1 1/2 teaspoons dry yeast (I upped it to 2 teaspoons to make up for the loss of egg, which acts as a bit of a binder and leavening in this recipe, I believe)
- Enough oil for frying
- Put the ingredients (except oil for frying) into your bread pan in the order recommended by your manufacturer. My order, fyi, is exactly as listed here w/ yeast going on top of the flour).
- Use the dough setting and start the machine.
- When the dough is done, roll it out on a floured space till it’s about 1/2 to 3/4 inch thick.
- Cut with a donut cutter or use cups and caps to give the same effect. (I’ve used a wide mason jar and a medicine cup before, no joke!)
- Let rise about 30 minutes until doubled.
- Heat oil to 375 F and cook doughnuts, turning once, until both sides are browned evenly and to your liking.
- Drain on paper towels and top however you’d like.
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