Dairy-Free Doughnuts… A Mild Disaster

Dairy-free doughnut that I made from scratch

Although I have cooked beignets before (usually from a mix), Saturday, May 19th, 2018, was my first time making doughnuts from scratch. Thanks to my temporary dairy intolerance, I can no longer enjoy commercial-made baked goods unless they are specifically labeled as dairy-free or come from somewhere that never uses dairy. I am hoping to remove this intolerance. It’s not that severe, anyway.

But back to the doughnuts. I wanted to make cinnamon sugar doughnuts and have them come out the same way as commercial-made ones. However, the recipe called for a lot of flour and very little sugar. I also didn’t have enough yeast and I didn’t let the dough rise long enough. I made these late at night. Perhaps, that was a mistake.

The doughnuts were too tough and not sweet enough, even with the cinnamon sugar coating. I guess next, I will use another recipe, follow it correctly, and not cook something late at night.

Have you ever tried cooking doughnuts from scratch? Share your experience in the comments below.

Published by Sunayna Prasad

I enjoy writing stories, creating artwork, watching movies and TV shows, cooking, and traveling. These are the topics of my posts. I also publish books, where you can learn about them on my website, www.sunaynaprasadbooks.com. Be sure to copy and paste the link and subscribe to my newsletter on the email list button on the homepage.

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