Saturday, December 18, 2010

Egg Nog Doughnut

I responded on a post yesterday for Kids with Food Allergies and had a good response asking for my Egg Nog Doughnut Recipe. We are a dairy free house so the recipe is written dairy free, trust me you won't taste a difference if you can have dairy, but you can use full dairy egg nog and butter if you choose. In parathesis are alternative allergy substitutions. I love Rice Dream Rice Nog and Kids with Food Allergies posted a recipe to make your own.

Rice Nog Doughnuts

3/4 cup rice nog
3 1/2 c all-purpose flour (gluten free all purpose flour)
1 Tbsp baking soda
2 tsp baking powder
1 tsp nutmeg (cinnamon can be substituted)
1/2 tsp salt
1/8 tsp Chinese 5 spice (remove if you can't have nuts)
4 Tbsp vegan butter, at room temperature
1 cup granulated sugar
2 large eggs (egg substitution is fine here, just mix it with seltzer)

vegetable oil or shortening for frying

1 1/2 cups confectioner's sugar
1-2 Tbsp Rice Nog
Nutmeg to sprinkle on top

To make doughnut:
In a bowl whisk together flour, baking powder, baking soda, baking powder, salt, and spices. Set aside.

Using an electric mixer on medium speed beat butter and granulated sugar until smooth. Add eggs, one at a time and continue to beat until mixture is smooth. Use a spatula to scrape down the sides of bowl. Reduce the speed to low and slowly add rice nog. Add flour mixture and continue to mix until dough comes together.

Line a baking sheet with parchment paper and SPRINKLE VERY GENEROUSLY (dough is really sticky otherwise) with flour. Turn dough onto one of the baking sheets and top with flour. Flatten with hands until 1/2 inch thick. Use more flour if dough is still wet. Transfer to freezer until slightly hardened, about 20 minutes. Cut out doughnuts (or I like using a circle cutter for doughnut holes). Put cut outs on baking sheet. Refrigerate for 20-30 minute. (you can also cut out dougnuts and place in a freezer safe container for up to 2 weeks- great to make ahead for Christmas morning)

Add enough vegetable oil or shortening to deep sided pan for 3 inch deep. Line a plate with paper towels. When oil is hot fry each doughnut for approx 60 seconds- golden brown- flip. Drain on towel.

For Topping:
Slowly whisk rice nog in with confectioners sugar until it is a thick syrup.
Dunk donuts into topping and let rest.


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