I have been wanting to bake yeasted doughnuts since the day Susan, the baker who actually got me into sourdough, published about them. Lately I also had a very urgent need to try make these sweet treats because my little one is totally crazy about them and those sold at supermarkets are not exactly a hymn to healthy eating. But, as usual, I have been postponing. Until I could no longer postpone: my daughter’s birthday is approaching and she asked me to make pink doughnuts and pink cupcakes for her kids’ party instead of a regular cake (she happens to hate cake, as she does not fancy cream and cake dough).
The problem is… two of her classmates are severely allergic to eggs and some are also lactose intolerant. One has vegan parents. My life was getting very very complicated and so I googled several recipes for doughnuts, looking for eggless and dairy free but none really convinced the picky baker that I undoubtely have become. That is why I made my own recipe, starting exactly from Susan’s lovely baked doughnuts and substituting the eggs, omitting the dry milk, adding more water, using less yeast and fresh instead of instant (cause that’s what I like to work with most when I don’t use sourdough), using high quality margarine instead of butter (coconut butter would also be an option), and also rolling the dough thinner. For the pink icing I went the natural way too, using the coloring properties of strawberries instead of chemicals. My daughter went completely nuts for these yeasted goodies. If I am a picky baker (and cook), in return she truly is a picky eater. So when she eats 3 doughnuts in a row, asking for more (hate to say no, but well…) I know I did something right. And now you can do it too. All natural, all plant-based. All simply delicious… happy birthday Ada!!
Egg and Dairy-Free Baked Yeasted Doughnuts with Strawberry Icing
400 g organic bread flour
285 g luke-warm water
2 tbsp soy flour
20 g “good” margarine (or butter if you don’t care about the dairy-free issue) room temperature
4 g sea salt
75 g organic unrefined sugar
4 g fresh yeast (or 1/3 tsp instant yeast)
50 g “good” margarine for coating
1 cup organic confectioner’s sugar
1 cup organic frozen strawberries
1. Take the strawberries out of the freezer and place in a colander over a little bowl to defrost (the drained liquid will serve to give the pink color to the icing).
2. Dissolve the yeast in the luke-warm water, add all the other ingredients except for the sugar. Knead energically for 8-10 minutes, then add the sugar little by little and continue to knead for another 10 minutes (at higher speed if by machine), or until the dough looks smooth.
3. Place the dough in a air-tight container with enough room to double in size and let rise at room temperature until almost doubled. This can take up to 2-3 hours if your room is cold (but much less if the room is warm). If you want to speed up the rising, place the container in the cold oven with the light on and a the oven door just a crack open.
4. Transfer the dough on a floured sourface and roll into a 1/2 cm thick round. With a cutter cut circles out of the dough and with a smaller cutter make holes in the center of each round. You can roll again leftover dough to make more doughnuts. Place the doughnuts and the cut-out holes to rise on a baking dish covered with parchment paper. You can place the all thing in a large plastic bag for better air insulation.
5. Pre-heat oven to 190/375 C/F degrees. After ca 1 hour of final rising (proofing) bake the doughnuts for 10-12 minutes.
6. Brush with melted margarine (or butter) straight out of the oven and place on a rack to cool.
7. Prepare the icing by combinig just enough water drained from the defrosted strawberries to make a not too runny mixture. Dipp the top of the doughnuts in the icing and sprinkle with your favorite decoration. Let dry out before serving.