12 Days of Christmas Blog Party – Christmas Favorites: A Tradition

Welcome to another 12 Days of Christmas Blog Party post, hosted by Faith Potts! Be sure to read to the end for the link to enter the GIVEAWAY! (Go here for yesterday’s blog posts)

Favorite Christmas Tradition

Doughnuts!

I can’t remember when we started doing this or what started it. Knowing us, it was probably a Christmas coupon! But aroud 15 or so years ago, we started buying doughnuts a little bit before Christmas and eating them for breakfast Christmas morning! There’s just something about having a doughnut for breakfast that just makes you smile.

Due to health issues and food intolerances, I sadly can no longer have my favorite doughnuts, but thankfully I have a wonderful recipe for gluten, dairy, and soy free blueberry cake doughnuts that is amazing!

My Recipe!

I couldn’t very well leave you hanging without sharing my recipe! Awesomely enough, this recipe works with “normal” ingredients as well, so have fun with it and let me know if you tried it!

This batch didn’t freeze long enough, so they didn’t keep their shape well. They were still yummy though!

Oil for frying, a couple inches deep

2 1/2c 1:1 gluten free flour
1/3c sugar
1T baking powder
1t cinnamon
1/2t nutmeg
1/2t salt
5T vegan butter, softened *
1/2c almond milk
1 egg
2t vanilla
1c blueberries **

GLAZE
2c powdered sugar
1t vanilla
3T milk

*Coconut oil or or bacon grease also works well!

**Whole blueberries tend to pop out of the dough while frying, so I recommend chopping them up a little bit. And, yes, you can use frozen blueberries!

In one bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt and set aside. In another bowl, mix together the butter, almond milk, egg, and vanilla.

Combine together and mix well until all ingredients are combined well. Gently fold in the blueberries.

Lightly flour a baking sheet and turn the batter onto the baking sheet (I use a square, silicone brownie “pan” and skip the flour) and press until it reaches about 1/2 inch in thickness and place in freezer for 20 minutes (It may take longer depending on your freezer. You want it to be slightly solid for easy cutting and handling. But no worries if they come out a little misshapen, they’ll still taste good! 😉).

While the batter is in the freezer, make the GLAZE.

Heat the oil to 350 deg. Pull the batter out of the freezer and transfer to counter onto wax paper or a silicone mat. Cut the doughnuts out in traditional circles or sticks. (HINT: the sticks are easier!)

Fry doughnuts for about 2 1/2 minutes, flipping them halfway through if needed. Make sure the oil temp is at 350 before putting the next batch in to prevent them from absorbing the grease.

Glaze the doughnuts on one side as they come out of the fryer. Once the icing has dried, flip them over and ice the other side. (I just use a spoon and drizzle the glaze over them.)

Tip: When you pull them out of the fryer, place them on a cooling rack with a cookie sheet under it. That way they don’t get soggy sitting in the glaze and the pan will catch the runoff.

Note: Just in case you’re wondering, yes, these freeze well. I’m the only one in my family that has to eat the way I do, so I stick these in the freezer after they’ve cooled to keep them fresh. They’ll do just fine for at least a couple weeks. (if you can make them last that long! 🙈😂)

I’d love to hear from you!

What’s your favorite Christmas tradition?

Did you try the recipe? What did you think?

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