How do I know when the second rise is complete?.

The dough will have mostly doubled in size.

How do I know when the first rise is complete?.

I can’t find kefir, what can I use instead?.

Yes, but you’ll need to add an additional ¼ teaspoon of active dry yeast.

Can I substitute active dry yeast instead of instant?.As soon as the donuts are done cooking, toss them in the sugar. Frozen berries lend a stronger flavor and color to the glaze.Ĭream cheese glazed: To either the chocolate glazed or the vanilla glaze, add 2 tablespoons whipped or softened cream cheese before you add milk.ĭusted in granulated sugar: This is the only topping that needs to be ready to go when the donuts come out of the oil. Vanilla glazed: Mix 1 cup organic powdered sugar with a pinch of sugar and 1 teaspoon vanilla paste or extract and add just enough milk or heavy cream or even kefir to make it spreadable.Ĭhocolate glazed: Mix 1 cup organic powdered sugar with 2 tablespoons cocoa (natural or dutch is fine) and a pinch of salt, and enough milk or heavy cream to make it spreadable or loose enough for dipping.īerry glazed: Mix 1 cup organic powdered sugar with juice from thawed, sieved blueberries, raspberries, blackberries or strawberries. I ended up with every possible topping suggestion ever! So I decided to just make a list from which you can choose (the first is my favorite): Trying to decide what to top these with, I put the question to my IG community thinking I’d get a clearer idea of the most popular flavors. I use Lifeway Kefir in these donuts because it’s thick and creamy it makes up for omitting the eggs (and in the best way really!) I knew from trying to make an eggless brownie babka in the past that something like yogurt would do the trick using kefir in these was the magic ingredient. I wanted to make a dough that was eggless to be more inclusive to any dietary restrictions. Why use kefir to make donuts? An eggless donut recipe What to do with the leftover oil is pretty simple: once it’s cool strain it to remove any bits and then save it to use for another frying project. If the heat is too low the donuts will cook slowly and absorb A LOT of oil (they won’t be very tasty either). The thing I’d be a stickler about is the temperature, if you have a thermometer it’s best to use it to get to the right oil temperature to fry the donuts.

This is probably the most intimidating step for most home cooks (it was certainly mine!) but all you need is a deep pot (I like a dutch oven here) and a metal tool to turn and remove the donuts. I have a donut cutter and I don’t really like it (the center circle is so big!) so I use a biscuit cutter and a piping tip which give me more of that pillow interior.Īfter a second rise, the donuts are fried.

Once it’s had its first rise the dough will be rolled out and cut into donut shapes. I don’t think this dough will lend itself well to kneading without a machine because it’s rather sticky. Poured into flour and then kneaded with a stand mixer this is mostly hands off. When it’s warm you’ll add the yeast to ‘activate’ it and dissolve it. You’ll melt butter and add all the wet ingredients to a bowl. This eggless, easy-to-make-at-home donut recipe comes with a list of possible topping possibilities. Pillowy soft donuts, sweetened with just a bit of honey and made with kefir.

Honey dew donuts k cups