Additional Allergens/Modifications

Egg: Use egg replacer (I suggest Bob Red Mills)

Dairy: Sub dairy free alternative for butter, milk, and cream.

Yeast: Use my sourdough recipe from Volume 3.

The glaze is the key to keeping these donut twists soft and ready to eat without reheating. | There are two proofing options here. You can place in a warm, draft free area for one hour and let it double in size or you can place covered into the refrigerator to bake at a later time. If choosing the 2nd option, make sure to allow them to come to room temperature and proof before baking. | Place donut twists on a cooling rack and eat hot and fresh or allow the glaze to harden in the refrigerator. These taste amazing the next day.