Vegan Glazed Doughnuts
Let’s talk doughnuts!
I don’t know about you, but I rarely have a doughnut. For a long time the baked options were taking over Pinterest. While I love healthier alternatives, claiming a baked doughnut to be comparable to a traditional doughnut is just not me. There is a time and place for each, and when it comes to doughnuts..
I prefer the real deal!
I can’t remember the last time I even fried something, but the allure of testing a vegan doughnut recipe has called to me for years. I took a doughnut making class in 2013 while in NYC and the final products were just amazing. You honestly don’t need eggs in many baked goods and you can get away with skipping them altogether.
This recipe typically calls for 2 eggs, but I removed them completely and just added more vegan butter. While the amount of butter seems excessive, it creates the perfect dough and the perfect texture. These were so good, compromised nowhere, that they even tasted better the second day! I swear! (doughnuts typically depreciate in quality within 24hrs)
If the idea of working with yeast gives you anxiety (it used to for me), don’t feel stressed. This recipes is fool proof and you can even make them overnight, which is my preference. So essentially you can make them in 2 hrs, or prep and make them next day!
What’s great about this recipe? Everything! It’s made with staple ingredients, fairly quick, easy, requires no eggs or even flax eggs, you can mix up the coating, make jelly doughnuts, these are perfect for any season, you can make doughnut holes, these are great for entertaining, great for the holidays, great for gifting, the texture mirrors that of traditional doughnuts, and they are just so good!
If you crave a good doughnut, you have to try these eggless vegan Glazed Doughnuts!
Why this recipe is great:
Quick
Easy
Affordable
The perfect texture
You can switch up the coatings
You can proof overnight
Can easily be made in bulk
Vegan Glazed Doughnuts
- Total Time: 2 hrs 15 mins
- Yield: 8 - 12 doughnuts 1x
Ingredients
- 1 cup lukewarm water (approx. 40°C)
- 2/5 cup sugar
- 1 teaspoon fine sea salt
- 1 envelope instant yeast (7g / 1/4 ounce / 2 1/4 teaspoons)
- zest of 1 lemon/orange (optional)
- 1/2 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1/4 teaspoon ground nutmeg
- 9 tablespoons vegan butter/margarine (room temperature, cubed)
- 1 liter sunflower oil (for frying)
- 2 cups powdered sugar
- 1/3 cup almond milk
Instructions
- Combine the yeast, warm water and 2 tsp sugar. Allow to activate for 5 mins. If it doesn’t get foamy, toss and grab new yeast. In the bowl of a stand mixer or large bowl, remaining sugar, salt, lemon zest, and vanilla extract. Give it a stir with a fork or a whisk.
- Fit the stand mixer with the dough hook and add the flour to the bowl. Knead the dough for approx. 5-8 minutes, on low-medium speed, until it becomes smooth, shiny and doesn’t stick to the sides of the bowl. If you don’t want to use a mixer you can easily do it by hand. I did!
- Next, add in the vegan butter, one cube at a time, with the mixer still going at medium-low speed. You can also do this by hand. It will seem like it’s not incorporating together, it’s somewhat tedious, but don’t worry, just keep adding it, and it will eventually start coming together, creating a sticky dough.
- Once you’ve added all the butter and the dough is combined, but sticky, continue to knead it on low-medium speed for a few more minutes, or until it becomes smooth and soft again, and starts pulling away from the sides.
- Transfer the dough to a large bowl that you’ve previously floured or lightly greased so it doesn’t stick. Cover with a clean tea towel or plastic wrap and allow it to rise in a warm place for about an hour or until it doubles in size.
- Once your dough is ready, punch it a little to deflate it, transfer on a clean, lightly floured surface and smooth it out with a rolling pin. Cut out the doughnuts and use the inside to make doughnut holes or simply re roll them to form full doughnuts. You should be able to get 8 to 12 doughnuts.
- place on a lightly floured baking sheet. Cover with a clean tea towel or plastic wrap and let them rest and rise for another hour or so. (The exact time will depend on how warm and humid is the space you’re letting them proof.) If you want to make the following day, cover them now and place in the fridge. When ready remove from fridge and allow to come to room temp for 30 mins.
- You don’t want to overproof your doughnuts, otherwise they will become hollow inside and soak up a lot of oil. When the dough is ready, heat approx. 1.5 liters of vegetable oil in a heavy-bottomed pan. The oil should be between 165 and 180 degrees Celsius. That’s around 330 to 350F.
- Combine the icing ingredients (powdered sugar and almond milk) and set aside. Fry 2 -4 doughnuts at a time for a couple of minutes on each side or until golden. Take them out to a plate covered with paper towels. Let them cool completely before coating with icing. Enjoy same day or next day!
- Prep Time: 2hrs
- Cook Time: 15 mins
