Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, quick cinnamon sugar doughnuts (egg & dairy free & no yeast). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Add the well beaten egg and milk and stir thoroughly. Toss on floured board, roll to one-fourth inch in thickness, shape, fry, and drain. Mix cinnamon and nutmeg with icing sugar to taste and use it to dust the cooled donuts. Make the dough - Yeast is bloomed in lukewarm milk with a little sugar, then everything else is dumped in.
Quick Cinnamon Sugar Doughnuts (Egg & Dairy Free & No Yeast) is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Quick Cinnamon Sugar Doughnuts (Egg & Dairy Free & No Yeast) is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook quick cinnamon sugar doughnuts (egg & dairy free & no yeast) using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Quick Cinnamon Sugar Doughnuts (Egg & Dairy Free & No Yeast):
- Get Dry Ingredients
- Take 2 cups plain flour
- Prepare 1 tsp baking soda
- Make ready 0.5 cup sugar
- Make ready Wet Ingredients
- Make ready 0.25 cup vegan margarine
- Take 0.5 cup unsweetened soya milk
- Take 2 Tbsp sunflower oil
- Get Other ingredients
- Get Sunflower oil to fry
- Prepare Mix granulated sugar and cinnamon (to your taste) to roll to doughnuts in
Baked doughnuts flavored with nutmeg are dipped in melted butter and coated in a decadent cinnamon-sugar mixture in this easy doughnut recipe. Mix in the milk and vanilla. Add in the flour, Swerve sugar, baking powder and salt and mix everything together just until combined. Combine the cinnamon and sugar in a small tray or bowl.
Steps to make Quick Cinnamon Sugar Doughnuts (Egg & Dairy Free & No Yeast):
- In a food blender with the dough tool add the dry ingredients, blend until combined
- In a small sauce pan (low heat), add the vegan margarine, once it has melted add the milk and oil. Mix and turn the heat off after 30 seconds
- Put the blender on the lowest setting and carefully pour the wet mixture until it forms into a dough
- Add sunflower oil to a deep frying pan and pre-heat for a few minutes on low-medium heat. Also put the sugar and cinnamon into a plate and mix (this will be used to coat the doughnuts)
- Take 2 tbsp of the mixture and roll it into a ball, pat it down in a circle until it is less than half an inch thick. Pinch the dough out from the middle until it resembles a ring doughnut (or you can fry them without the holes)
- Test the oil by adding a bit of bread, when it rises to the top, the oil is hot enough.
- With care, add the doughnuts to the pan (avoid over crowding and fry in two batches), fry until the underside is light brown. turnover and fry until light brown on the other side.
- Add the doughnuts to a plate lined with kitchen towel, with care add the hot doughnuts into the sugar mixture and use a spoon to pour the sugar on to coat all sides. Repeat for all doughnuts. We ate these straight away but these can be made ahead of time and be kept in a sealed container (once cooled) for a few days.
Add in the flour, Swerve sugar, baking powder and salt and mix everything together just until combined. Combine the cinnamon and sugar in a small tray or bowl. Drop the hot donut into the cinnamon sugar, so it sticks to the donuts. Tip - the donuts must be hot so the cinnamon sugar will stick the oil still on the donuts. If you wait too long the sugar won't stick.
So that’s going to wrap this up for this exceptional food quick cinnamon sugar doughnuts (egg & dairy free & no yeast) recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
