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When I was a kid there was a food truck outside the local mall that sold freshly fried donuts with sugar and cinnamon, and ever since then I’v really liked donuts. After I started eating more plant based it became almost impossible to find donuts that I could eat. But I wouldn’t accept a life without donuts!
So I started experimenting with different vegan recipes for donuts, most of them turned out completely disastrous. They were either duper dry or never got cooked properly. After many attempts and just as many failures, I began to look for non-veg recipes that I could veganize.
After some changes and adjustments, this recipe was created.
The dough is super fluffy and one of the softest I have worked with and the donuts are perfectly fried, soft, fluffy and moist every single time.
Different glazes and toppings
The donuts I ate as a child were often sugar and cinnamon donuts and they’re still my absolute favorite. But sometimes it can be nice to vary them a little, for those times i love making different glazes.
In this recipe I have made two glazes; och sugar glaze that I made pink with beetroot powder and one chocolate glaze.
- 150 ml soy milk
- 150 ml caster sugar
- 25 g yeast for sweet doughs
- 6 tbs aquafaba the liquid from a chickpea container
- 900 ml wheat flour
- 0.5 tsp salt
- 100 g room temperature butter
- optional: sugar and cinnamon to cover the donuts in
- Rapeseed oil to fry in
- 50 g vegan chocolate I used an orange chocolate
- 300 ml icing sugar
- 50 ml of hot water
- a pinch of vanilla powder
- 1 tbs scandinavian syrup or agave syrup
- a pinch ofsalt
- 300 ml icing sugar
- 50 ml oat cream or other plant based cream
- a pinch of beet powder or other vegan food coloring powder
- Heat the milk to 100°F (37°C).
- Pour the milk, yeast and 1 tablespoon of sugar in a bowl (if you have a kitchen machine, use iand leave for about 15 minutes. The yeast should then have formed bubbles, if it hasn’t, the yeast is dead and won’t do any good.
- Add the aquafaba, salt and sugar and stir.
- Then add about 1/4 of the flour at a time until the dough starts to get thick, then add the butter and mix.
- Add the rest of the flour and knead for 10 minutes in the machine or 15 minutes by hand.
- Cover the dough and let it rest for 45 minutes.
- Roll the dough without kneading the kneading until it is about 0,5 inch thick.
- Punch out round shapes and make a hole in the middle with a smaller round shape. There are great cookie cutters for donuts, but if you don’t have one use whatever you have at home. I used a round jar and an old tube for effervescent tablets. I love to save the small cut out pieces from the donuts to make “donut balls”.
- Knead the rest of the dough and repeat until you’ve useed all the dough.
- Cover the donuts and let it rise for another 30 minutes.
- Heat the oil to 350°F (180°C) and wait for a while to see that the oil stays at that temperature.
- Carefully lower a donut in the oil, the donut should float, then the oil has the right temperature. Fry for about 30 seconds on each side, then place the donut on a wire rack.
- Turn in sugar and cinnamon or let the donuts cool down slightly and dip in or pour on icing.
- Melt the chocolate over a water bath.
- Mix the icing sugar, water, vanilla powder, salt and syrup in a bowl.
- Pour in the melted chocolate and mix well
- Mix icing sugar and beetroot powder in a bowl.
- Add the oat cream and mix well.
The donuts is great to freeze so if you don’t think you’ll eat them all at once, freeze them without glaze and heat when you want them.
Have you tried this recipe? Leave a comment and rate the recipe to help others find the right one! I love to see your results on my recipes, so if you post an image on instagram, don’t forget to use the hashtag #wonderveganrecipe and tag me @wondervegan so I can check it out.