Best 4 Bonelos Manglo Air Doughnuts Dairy Free Recipes

DAIRY-FREE CHOCOLATE-GLAZED DONUTS RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Grease a 6-indent donut pan with nonstick spray.
• Combine the flour, baking powder, and a pinch of salt in a medium bowl.
• In a large bowl, combine the applesauce, almond milk, maple syrup, vanilla, and apple cider vinegar. Whisk until smooth.
• Using a spatula, fold the dry ingredients into the wet ingredients in two additions until thoroughly combined.
• Pour the batter into the donut pan and smooth the tops with a spatula.
• Bake for 15-20 minutes, or until golden brown and a toothpick inserted in a donut comes out clean.
• Let cool for 5-10 minutes, then invert onto a wire rack to cool completely.
• Combine the powdered sugar and cocoa powder in a wide, medium bowl. Add the almond milk, about 2 tablespoons at a time, until the glaze is smooth, but thick enough to set on top of the donuts.
• Dip the top of each donut in the glaze and return to baking rack to let any excess glaze drip off.
• If using sprinkles, add them immediately after glazing the donuts. Work quickly, as the glaze will harden very fast.
• Enjoy!

BONELOS MANGLO (AIR DOUGHNUTS) - DAIRY FREE

Steps:

• Mix ingredients until it comes together to form dough.
• Roll on a board with a rolling pin until 1/3 inch thick then cut into long strips about a half inch apart, then cutting it into diamonds.
• Preheat oil in deep frying pan then place diamond shape dough into it, turning occasionally until dough is golden brown.
• Remove, let cool on brown paper bags or paper towels.
• When cool dust with powdered sugar or regular granulated sugar.

AIR-FRYER DOUGHNUTS

Steps:

• Combine the milk, melted butter, yeast, 1 tsp of the sugar and the vanilla extract in the bowl of a stand mixer. Leave for 8-10 mins for the yeast to activate.
• In a separate bowl, combine the remaining sugar, flour, ½ tsp salt and the cinnamon, if using. Mix the beaten egg into the milk mixture, then fold in the dry ingredients. Knead with a dough hook on a medium speed for 5-8 mins until the dough is smooth and elastic. You can also knead by hand for 10-12 mins, until smooth. It's a very sticky dough, so be patient with it.
• Transfer to a lightly oiled bowl, cover with a clean tea towel and leave in a warm place for 1 hr 30 mins until the dough has doubled in size. Tip the dough out onto a lightly floured surface and roll out to around 1.5cm thick. Cut out your doughnuts using a doughnut cutter or two cutters (1 x 7.5cm and 1 x 2.5cm for the middle). Put the doughnuts on a lined baking sheet, along with the doughnut centres, if you like, and cover with a clean tea towel. Leave to rise for 40 mins or overnight in the fridge (the doughnuts will hold their shape better if proved in the fridge).
• When ready to cook, place 2-3 doughnuts (and their centres, if keeping) in the air-fryer basket and cook at 180C for 5-6 mins, following manufacturer's instructions, until golden. (Bear in mind that some air fryers generate more intense heat, so keep checking to make sure the doughnuts don't burn.) Remove from the basket and leave to cool on a wire rack while you cook the remaining doughnuts. You can place a sheet of baking parchment at the bottom of your basket if you're worried about the doughnuts sticking and to prevent indents from the basket forming on the doughnuts.
• While the final batch is cooking, sift the icing sugar into a bowl and stir in the milk and vanilla extract. When the doughnuts have cooled, dip the top of each one in the glaze. Leave on the wire rack for the glaze to set. Best eaten on the day but will keep for up to 24 hours in an airtight container.

DAIRY FREE DOUGHNUTS RECIPE BY TASTY

Steps:

• Gently melt the butter over a low-medium heat. Add milk and 2 tablespoons of sunflower oil and mix together. Once combined, take off the heat and set aside.
• In a separate bowl, combine the flour, half of the sugar, baking powder and salt with a fork. Make a well in the centre.
• Pour the butter mixture into the well. Combine gradually until a thick dough forms.
• Using your hands, roll dough into little flat balls and with your thumb, press a hole in the centre of each doughnut. (You may need to flour your hands for this part to avoid getting sticky!)
• Heat up the litre of oil in a pan. To know when it's hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45-50 seconds the oil will be ready!
• Gently lay the doughnuts into the oil using a spatula. Fry for about 3-5 minutes on each side, until golden brown.
• Transfer the doughnuts onto some tissue paper to soak up any excess oil. Then roll into a bowl of the remaining sugar.
• Enjoy!