Dairy, egg and gluten free Doughnuts!
210ml water
75g of dairy free spread
200g flour - choose gluten free if necessary. We tend to use self raising.
1) Bring water and spread to the boil or until they have completely combined together and the spread is melted.
2) Whisk in the flour to the warm mix to form a gooey dough and leave to cool for 5 minutes.
3) Heat up fryer or vegetable oil in a pan until it is 180degrees or when mixture is dropped it is sizzles and seals the dough immediately.
4) Roll blobs of the dough into small balls (I usually get 16-18 doughnuts out of this mixture) and then push your finger through the middle to make 'ring doughnuts' - drop the doughnuts into the oil and cook for 2-3 minutes until golden brown, drain on kitchen roll and coat with sugar to eat.
Eat them warm!
Tips:
- make sure the water with spread boils before adding the sugar
- make sure the oil is hot enough to seal the doughnuts or they will break apart in the water.
- they may be a bit doughy in the middle so you may need to adjust timings according to how hot your oil is. I tend to cook one first as a tester and then calculate how long i'll cook the rest of them for.
- they are nicest when just cooked but my kids do like them cooled and covered in icing with sprinkles! Eat same day though.
- try giving your kids a pot of melted dairy-free chocolate to dip them in. yummy!!!
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The parentsown "Free From" supermarket: helping you find foods that are suitable for people with allergies and intolerances.
These doughnuts are fab! They took 5 mins to make and 3 mins to cook! all were eaten in half that time! going to make another batch now! We pushed a hole in the middle of them before cooking so they looked like mini ring doughnuts and my son loved being able to have something he sees other children eating!
Don't try this recipe the dougnuts explode and send boilng oil everywhere!!
I made these a few times and they worked fine. Was your oil too hot?