Why This Recipe Works
I know there are so many vegan donut recipes out there. But most ot them are baked instead of fried donuts.
I love baked donuts and I’ve already got several baked donut recipes on my blog. But let’s be honest! While they’re pretty easy to make and are healthier than fried donuts, you can taste the difference.
So if you’re looking for authentic donut shop-style donuts, then try this recipe. I promise you that you will love it!
These donuts are made with yeast, which makes them super soft and pillowy! They’re perfect with a cup of coffee or as dessert. We simply can’t get enough of them!
The recipe takes a while because the donuts have to rise twice, but it’s totally worth it. It’s a great recipe for the weekend when you have a bit more time.
The actual preparation time isn’t that long, but you have to wait while the donuts are rising. But if you plan ahead, this shouldn’t be a problem.
You don’t need many ingredients for this recipe. And most of all no fancy or hard to find ingredients.
What Goes Into This Recipe:
Flour – I used all-purpose flour. I haven’t tried making this recipe with any other kind of flour yet.
Brown Sugar – you could replace it with coconut sugar if you want.
Vanilla Extract – I used organic pure vanilla extract.
Almond Milk – use unsweetened milk. You could replace it with unsweetened soy or oat milk.
Vegan Butter – I used Earth Balance vegan buttery sticks for this recipe.
Yeast – use active dry yeast.
How To Make This Recipe
Make the Dough:
1. Step: Melt the vegan butter in a small pot on the stovetop. It shouldn’t boil. Set aside and let it cool down for 5 minutes. In a large bowl, combine the flour, the active dry yeast, the sugar, and the salt.
2. Step: Add the melted vegan butter, the vanilla extract, and the almond milk. Knead with your hands until a smooth dough forms. Alternatively, you could also use a kitchen machine like a KitchenAid.
3. Step: Lightly oil the bowl and place the dough back into the bowl. Cover with a clean dish towel and let it rise in a warm spot for 1 hour. It should about double in size during this time.
4. Step: Then, lightly flour your working surface and place the dough on top. Roll out the dough with a rolling pin. It should be about ½ inch thick.
5. Step: Use a donut cutter to cut out 7 or 8 donuts depending on the size of your donut cutter.
Line a baking tray with parchment paper and place the donuts on top. Again, cover it with a dish towel and let it rise in a warm spot for another hour.
Fry Them:
6. Step: Use a large pot or pan and heat about 2 inches of oil over medium heat. The oil should be about 350 °F hot. Either use a frying thermometer or fry a small piece of bread in the oil to see if it’s hot enough. If it becomes brown and crispy and floats to the top in about 45 seconds, the oil is hot enough for you to start frying the donuts.
Using a spatula, carefully add a few donuts to your pot or pan. Be careful not to splash the hot oil.
Fry them for about 2 minutes on each side until puffy and golden brown. Carefully flip them after 2 minutes with the spatula. Use tongs to remove the donuts from the oil when they’re done.
7. Step: Place them on a cooling rack covered with paper towels to soak up any excess oil. Melt the vegan butter for the sugar coating in a small pot on the stove top. Place it in a shallow dish. Combine the sugar and the cinnamon in another shallow dish.
Coat Them:
8. Step: Dip each donut first in butter and then in the cinnamon sugar mixture. Place it back on the rack to cool (remove the paper towels before placing the donuts back onto the cooling rack).
Recipe Notes:
Sugar cinnamon donuts are my favorite, but you could also dip them in melted chocolate if you want. Make sure to use dark chocolate without dairy for a vegan version. You could also add a sugar glaze on top.
I recommend using a donut cutter or a cookie cutter to cut out the donuts. It gives them the perfect shape.
Make sure to let the donuts rise at a warm place. Also keep in mind that older yeast sometimes doesn’t work as well as fresh yeast.
FAQs:
How Long Do The Donuts Last?
Freshly baked donuts, will last 1-2 days if you store them at room temperature.
In an airtight container in the fridge, they will last up to 1 week.
Can I Freeze Them?
Yes, this works really well! After baking, make sure to let the donuts cool down completely.
Then wrap them with plastic wrap and place them in a freezer bag. You can freeze them for up to 3 months.
To thaw, you’ve got two options. Either leave them out at room temperature overnight or place them in the microwave for 20-30 seconds.
Can I Make Them Gluten-Free?
I haven’t tried making these vegan donuts gluten-free yet. However, I think it should work with a gluten-free flour blend.
Related Recipes:
Vegan Donuts with Chocolate Glaze
Vegan Chocolate Donuts with Strawberry Frosting
24 Drool-Worthy Vegan Donuts
Birthday Donuts with Funfetti
I Love To Hear From You!
I hope you like these vegan donuts as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Vegan Donuts
If you're looking for donut shop style vegan donuts, this is the right place for you! These cinnamon on sugar donuts are perfectly sweet, soft, and completely dairy and egg-free!
Course Breakfast, Dessert
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings 8 donuts
Calories 202kcal
Author Sina
Ingredients
For the Donuts:
2 cups all-purpose flour
1/2 cup unsweetened almond or soy milk (at room temperature)
1 teaspoon active dry yeast
2 tablespoons brown sugar
2 tablespoons vegan butter
1 teaspoon natural vanilla extract
1/2 teaspoon salt
canola oil for frying
For the Sugar Cinnamon Coating:
3 tablespoons vegan butter
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
Instructions
Melt the vegan butter in a small pot on the stovetop.It shouldn’t boil. Set aside and let it cool down for 5 minutes.
In alarge bowl, combine the flour, the active dry yeast, the sugar, and the salt.
Add the melted vegan butter, the vanilla extract, andthe almond milk. Knead with your hands until a smooth dough forms.Alternatively, you could also use a kitchen machine like a KitchenAid.
Lightly oil the bowl and place the dough back intothe bowl. Cover with a clean dish towel and let it rise in a warm spot for 1hour. It should about double in size during this time.
Then, lightly flour your working surface and place thedough on top. Roll out the dough with a rolling pin. It should be about ½ inchthick.
Use a donut cutter to cut out 7 or 8 donuts dependingon the size of your donut cutter.
Line abaking tray with parchment paper and place the donuts on top. Again, cover itwith a dish towel and let it rise in a warm spot for another hour.
Use alarge pot or pan and heat about 2 inches of oil over medium heat. The oilshould be about 350 °F hot. Either use a frying thermometer or fry a smallpiece of bread in the oil to see if it’s hot enough. If it becomes brown andcrispy and floats to the top in about 45 seconds, the oil is hot enough for youto start frying the donuts.
Using a spatula, carefully add a few donuts to yourpot or pan. Be careful not to splash the hot oil.
Fry them for about 2 minutes on each side untilpuffy and golden brown. Carefully flip them after 2 minutes with the spatula.Use tongs to remove the donuts from the oil when they’re done.
Place them on a cooling rack covered with paper towelsto soak up any excess oil.
Melt the vegan butter for the sugar coating in a smallpot on the stove top. Place it in a shallow dish. Combine the sugar and thecinnamon in another shallow dish.
Dip each donut first in butter and then in the cinnamon sugar mixture. Place it back onthe rack to cool (remove the paper towels before placing the donuts back ontothe cooling rack).
Notes
Sugar cinnamon donuts are my favorite, but you could also dip them in melted chocolate if you want. Make sure to use dark chocolate without dairy for a vegan version. You could also add a sugar glaze on top.
I recommend using a donut cutter or a cookie cutter to cut out the donuts. It gives them the perfect shape.
Make sure to let the donuts rise at a warm place. Also keep in mind thatt older yeast sometimes doesn't work as well as fresh yeast.
The donuts will last 1-2 days if you store them at room temperature.
Nutrition
Calories: 202kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 204mg | Potassium: 59mg | Fiber: 2g | Sugar: 8g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg
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