Vegan Doughnuts
Elevate your dessert game with these irresistible vegan doughnuts—soft, fluffy, and perfectly golden, they’re a plant-based treat that rivals any traditional version. Made with simple pantry staples like all-purpose flour, non-dairy milk, and vegan butter, these doughnuts are a cruelty-free indulgence that doesn’t skimp on taste. The recipe features a straightforward yeast-based dough, skillfully crafted to achieve the ideal airy texture, and finishes with a luscious sugar glaze for a classic sweetness that will dazzle your taste buds. Perfect for breakfast, brunch, or an anytime snack, these dairy-free doughnuts are fried to perfection and easy to prepare at home. Whether you're new to vegan baking or a seasoned pro, this recipe is a must-try for creating a crowd-pleasing treat that's both delicious and ethical.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.25 cups Granulated sugar
- 2.25 teaspoons Instant yeast
- 1 cups Unsweetened non-dairy milk
- 4 tablespoons Vegan butter
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Salt
- 4 cups Vegetable oil (for frying)
- 1 cups Powdered sugar
- 2 tablespoons Water
Instructions
In a small saucepan, warm the non-dairy milk over low heat until lukewarm (not hot). Remove from heat and sprinkle in the yeast. Allow to sit for 5–10 minutes until frothy.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Melt the vegan butter and add it to the yeast mixture along with the vanilla extract. Stir to combine.
Pour the wet mixture into the dry ingredients and mix until a dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use the dough hook attachment on a stand mixer for 5–7 minutes.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
After the dough has risen, punch it down and roll it out on a floured surface to about 1/2-inch thickness.
Use a doughnut cutter or two round cutters (one larger, one smaller) to cut out doughnut shapes. Place the doughnuts on a parchment-lined baking sheet. Re-roll scraps and repeat.
Cover the doughnuts with the damp towel again and let them rise for another 30 minutes.
Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully fry the doughnuts in batches, about 1–2 minutes per side, until golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate.
To make the glaze, whisk together the powdered sugar and water until smooth. You can adjust the consistency by adding more powdered sugar or a splash of water as needed.
Dip the slightly cooled doughnuts into the glaze, letting excess drip off. Place them on a wire rack to set.
Serve immediately and enjoy your homemade vegan doughnuts!
Nutrition Facts
Calories |
10644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 999.4 g | 1281% | |
| Saturated Fat | 148.4 g | 742% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 458.0 g | 167% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 171.4 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 502 mg | 39% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 424 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
