Recipe details
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Vegan Doughnuts
35min
12 servings
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These Vegan Doughnuts deliver all the fluffy satisfaction of traditional doughnuts without any animal products. The tender, yeasted dough creates a perfect base for a variety of glazes and toppings, while the frying process results in that characteristic crisp exterior and soft interior that doughnut lovers crave. Easy to customize with your favorite flavors, these plant-based treats prove that vegan baking can produce results just as delicious as conventional methods, making them perfect for sharing with friends of all dietary preferences. Keep in mind the ingredients are all Vegan.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
20 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
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Ingredients
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Steps
Read instructions and get ready to cook
Warm the milk
Heat the plant milk until lukewarm (about 110°F or 45°C). It should feel warm to the touch but not hot.
Activate the yeast
In a large bowl, combine warm plant milk, 1 tablespoon of sugar, and yeast. Let sit for 5-10 minutes until foamy.
Prepare the wet ingredients
Melt the vegan butter and let cool slightly. In a separate bowl, combine melted vegan butter, applesauce, vanilla, and remaining sugar.
Combine wet ingredients
Add the butter-applesauce mixture to the activated yeast mixture. Stir until well combined.
Add dry ingredients
Add 3 cups of flour and salt to the wet ingredients. Mix until a dough begins to form.
Knead the dough
Turn the dough out onto a floured surface. Knead for 5-7 minutes until smooth and elastic. Add remaining 1/2 cup flour as needed if dough is too sticky.
First rise
Place dough in a lightly oiled bowl. Cover with a damp cloth or plastic wrap. Let rise in a warm place for 1 hour or until doubled in size.
Roll out the dough
Punch down the risen dough to release air bubbles. On a floured surface, roll the dough to about 1/2-inch thickness.
Cut the doughnuts
Using a doughnut cutter or two round cutters (one large and one small), cut out doughnut shapes. Collect scraps, re-roll, and cut more doughnuts until all dough is used.
Second rise
Place cut doughnuts on a parchment-lined baking sheet. Cover with a clean kitchen towel. Let rise for 30 minutes until puffy.
Heat the oil
In a large, heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C). Use a thermometer to monitor temperature.
Prepare for frying
Line a plate with paper towels for draining. Prepare a cooling rack set over a baking sheet.
Fry the doughnuts
Carefully lower doughnuts into hot oil, 2-3 at a time. Fry for 1-2 minutes per side until golden brown. Use a slotted spoon to flip and remove doughnuts.
Drain and cool
Transfer fried doughnuts to paper towels to absorb excess oil. After a few seconds, move to the cooling rack.
Make the glaze
In a medium bowl, whisk together powdered sugar, water, and a drop of vanilla. Adjust consistency with more water or powdered sugar as needed.
Glaze the doughnuts
Once doughnuts have cooled slightly but are still warm, dip the tops into the glaze. Return to the cooling rack to allow excess glaze to drip off.
Add toppings (optional)
Before the glaze sets, sprinkle with optional toppings such as: - Vegan sprinkles - Chopped nuts - Shredded coconut - Cinnamon sugar
Let set
Allow the glaze to set for about 10-15 minutes.
Serve
Serve doughnuts the same day for best taste and texture. Store any leftovers in an airtight container for up to 2 days.
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