As you can probably tell, I love baking. Donuts are one of my favorite desserts! Due to the quarantine, I am gaining excess weight due to my excess overeating. I decided to make vegan donuts so I can enjoy desserts without the guilt. Makes sense right? NOTE: Make sure the oil temperature is consistent or else you will burn a couple of your donuts - I learned the hard way.
INGREDIENTS:
- 2 cups all-purpose flour, sifted
- 2 tbsp natural cane sugar
- 1 teaspoon instant yeast
- 1/2 cup plant-based milk (oat milk or almond milk) at room temperature!
- 1 tbsp sunflower oil
- 3-4 cups of peanut oil for frying
GLAZE:
- 2 tbsp dairy free milk (might need 1 more tbsp depending on consistency)
- a pinch of salt
- 2 tbsp vegan butter, melted - the sticks NOT the spreadable kind (try Earth Balance or Miyokos)
- 2 cups powdered sugar
INSTRUCTIONS:
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Combine the flour, sugar, and instant yeast in a large mixing bowl, then add the oil and room temp plant-based milk.
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Stir to combine, then knead (or let a stand mixer with a dough hook knead it) until a smooth dough forms. If the dough is too sticky, add a little more flour.
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Cover the bowl with a clean kitchen towel and let it rise for 1 to 2 hours until the dough doubles in size.
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Roll out the dough onto a lightly floured surface to about 1⁄2-inch thickness. Use a donut cutter or a glass + cap/straw/something smaller and cylindrical to cut out the donuts.
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Slowly heat your frying oil until its 350°F/175°C: I usually start with a low temp and turn up a few notches every 3 minutes until the temp is steady. If you have a meat thermometer, use it! You can use a deep-fryer if you have one or a pot/wok.
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Fry the donuts on each side until golden brown. About 10-30 seconds on each side.
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Transfer the donuts to a paper towel to remove excess oil.
- While warm, dip in glaze, chocolate or top with powdered sugar!*
*TO MAKE THE GLAZE: whisk all ingredients for the glaze together except the powdered sugar. Add in half a cup at a time and whisk until combined.
