Fish Free Baked Vanilla Donuts

Total time37 min

Prep time15 min

Cook time12 min

5.0

(3)

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Ingredients

12 servings

For the donuts

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup granulated sugar
¾ cup whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
¼ cup sour cream
3 tbsp unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ½ tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
½ tsp vanilla extract

For serving

sprinkles, for decorating (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Grease a standard 6-cavity donut pan well with nonstick spray or softened butter, making sure to coat the center posts.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.

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