Egg-free cake donuts
Once upon a time, in a land about 370 miles away, there was a donut shop that didn’t use egg or peanut oil. That made Big Guy very happy, because it allowed him to enjoy donuts just like all his little friends at preschool did in the mornings.
Then evil spirits cast a spell over the shop, which switched to a mix containing egg. Big Guy despaired.
“But I can make donuts!” his mother assured him.
“Cannot.”
“Can too!”
“Cannot!”
Yes, we have some really mature conversations around here. I finally quit arguing and set out to prove him wrong last weekend.
The recipe was one from “Betty Crocker’s Baking Classics” that I’d used years ago. It’s a simple, basic cake donut that you can dress up with cinnamon and sugar, glaze or icing. Even sprinkles!
The conversion to egg-free was pretty easy. I picked Bob’s Red Mill as the egg replacer instead of EnerG Egg because I knew the dough would have to sit for a while as I cut and fried, and EnerG Egg gets grumpy sometimes when it has to wait – the ingredients can begin losing their leavening power.
The recipe is not as forgiving as the egg version, which allowed you to roll the dough a little thinner than the 3/8-inch the recipe recommended and still get a nice, fat donut. With the egg-free version, it does need to be at least that thick.
The results got mixed reviews.
Big Guy: “I know you tried really hard, but it’s just not as good.”
Boots: “Wow. Sprinkles.”
Dad: “This is better than Krispy Kreme.”
Ignore that last remark. Dad’s never appreciated the true beauty of a hot-off-the-line Krispy Kreme.
But I have to admit, this recipe is pretty good.
Egg-free cake donuts
- 4 c. all-purpose flour
- 1 c. sugar
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 c. cooking oil
- 4 tbl. Bob’s Red Mill Egg Replacer, beaten in 6 tbl. hot water then cooled and beaten again
- 1 c. milk
- 1/4 tsp. lecithin – optional
Beat 2 c. of flour and remaining ingredients in mixer on low speed, scraping bowl constantly. Beat on medium speed, scraping occasionally, three minutes. Mix in the rest of the flour.
Turn half of the dough onto a well-floured surface – I usually wind up needing a lot of extra flour because the dough’s too sticky to handle. Roll dough 3/8 inch thick and cut with a floured donut cutter.
Fry in oil at 375 degrees, turning donuts as soon as they rise to the surface. Continue frying until golden brown. Remove from oil and immediately shake in cinnamon and sugar or let cool and dip in glaze or spread with frosting.
Copyright 2009 Debra Legg. All rights reserved.
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