OH, Forks!™ Basic Doughnuts

ohforks
Course
Serves 6 to 8 human servings
Prep time
9h 20m
Cook Time
3m

Doughnuts! Doughnuts! Doughnuts with Sprinkles!

If you love “normal” fried, fluffy & moist doughnuts, these are for you! Especially if you’re gluten free & vegan!

Sometimes you just need a doughnut. In this case, you can make them gluten free and vegan with little effort & no insane ingredients! Although, you may find aquafaba a little odd to be used in baking… just wait until you try it!

Maybe you’re lost already. Aqua-what? Aquafaba. It’s the clear bean-juice found in cans of chickpeas. Generally speaking, three tablespoons of aquafaba is equivalent to 1 egg.

 

Important Note: This doughnut dough is best rested in the refrigerator overnight. Each doughnut should be cooked for 90 seconds on each side. Be careful not to overcook them! Watch your oil temperature!

Ingredients

  • 1 Cup
    warm water, approximately 110 degrees
  • 4 1/2 Teaspoons
    Dry Active yeast or two packets
  • 4 1/2 Cups
    OH, Forks!™ All-Purpose Gluten Free Flour Blend or your favorite gluten free flour
  • 1 Cup
    Aquafaba; juice from chickpeas in a can
  • 1 1/4 Cup
    coconut sugar or date sugar OR your favorite sugar
  • 8 Tablespoons
    coconut or avocado oil, or sunflower oil
  • 2 Teaspoons
    vanilla extract
  • 1 Teaspoon
    sea salt, fine
  • Extra
    oil (of your choice) for frying the doughnuts. We used sunflower oil with great results!
  • 2 1/2 Cups
    Powdered Date Sugar or your favorite powdered sugar
  • 1/4 Cup
    coconut milk
  • 1/4 Cup
    maple syrup

Instructions

  1. Simple Directions:
    1. Proof and grow yeast by mixing the warm water and yeast together in your stand mixer's bowl. Allow this mixture to rest and grow for ten minutes. Once bubbly, mix in 1 cup of flour and mix until smooth. If not using a stand mixer, use a bowl large enough to handle the dough and lots of mixing.
    1a. Allow this mixture to rise for one hour.

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    2. Place aquafaba, coconut oil, and sugar in mixer. Add in vanilla and salt, mixing well again.
    2a. Add in yeast mixture and the rest of the flour. Use the paddle to ensure proper mixing. Continue to mix this dough until it begins to pull away from the sides of the bowl. Rise this dough between one and two hours, covered with greased plastic wrap.

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    3. Put dough into large baggies making sure to get the air out before sealing. Refrigerate overnight.

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    4. Remove dough from the refrigerator and begin pulling balls of dough and roll them out into 1/2" thick logs. Turn your "logs" into doughnuts by wrapping in a circle, and firmly connecting the ends. This should give you the traditional doughnut circle, with hole in the center. You can also do doughnut holes or pieces, too.

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    5. Once you have made all of your doughnut dough shapes, cover them with a damp paper towel and allow to rest for thirty to forty-five minutes.

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    6. In high-walled pan, heat your oil of choice for doughnut fryin'! This is usually best over a medium to barely-high heat, and you may need to adjust as you go.
    6a. Cook each doughnut 90 seconds per side, ensuring you do not overcook them!
    6b. Use a wire rack to cool the doughnuts. Once cooled, glaze, decorate and enjoy!

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    To make the Glaze:
    Mix: 2 1/2 cups powdered sugar
    1/4 cup coconut milk
    1/4 cup maple syrup

    Mix all together. If too thin, add in more powdered sugar. If too thick, add coconut milk by the 1/8 teaspoon full until desired thickness is found. Store any leftover glaze in the refrigerator in a closed container.

    Extra Tip: Want Chocolate Doughnuts? Simply add in 1/4 cup cocoa powder, and increase your in-dough oil to 11 Tablespoons. If your mixture seems dry, add in more oil, one teaspoon at a time.