vegan doughnut3

vegan doughnut

Even if the Vegan Doughnut preparation time is long, it is easy to make at home, it is a cute kitchen activity that you can involve every person in the house – especially for children – very fun 🙂

The key to this Vegan Doughnut recipe is waiting patiently for active dry yeast and finally shaping them and frying them in deep oil until they turn into fluffy buns. Even if the preparation time seems difficult – do not be overrate because we have left out a pre-preparation like aquafaba. It’s really a great comfort. Actually very simple. You just have to wait for the active yeast to work. As a result, there is no difference in taste from the non vegan donuts we ate from patisseries as children. The miracle of active dry yeast…

After shaping and frying your dough for Vegan Doughnut, you can decorate it with any kind of chocolate and candies you want. If there are children at home, leave the decor work to them and let them have fun. It will be enough to melt the chocolate in a bain-marie. I put some coconut oil in it after it melts to make it look brighter. Feel free to use ready-made cake decorations. If you read the contents, you will see that most of them are made from celery stalk powder, but always check.

This Vegan Doughnut recipe makes a big batch. Use half the measurements if desired, or double the measurements for a larger batch. Cooking on the stovetop in the summer can be a bit overwhelming, but believe me it will be worth it. I haven’t tried this recipe for gluten free diets yet. However, I will try and share my experience.

I realize that I can not share many vegan dessert recipes. But check again: vegan desserts.

vegaan doughnut 4
Vegan Doughnut with cinnamon and granulated sugar

Vegan Doughnut Ingredients

  • 2 1/2 cups plant milk / I used coconut milk.
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 1 1/2 package active dry yeast (2 teaspoon)
  • 1 1/2 cup vegan butter or margarine
  • 6 to 8 cups flour
  • 1 teaspoon salt
  • Neutral oil, such as avocado oil or vegetable oil, for frying
vegan doughnut
Vegan Doughnut roll out and cut the dough step

Vegan Doughnut Instructions

  • Boil your herbal milk on the stove and let it lukewarm. Let it be hot enough not to burn your hand. Check. This heat is important.
  • Put the warm milk in a stand mixer or, if you are going to knead it by hand, in a mixing bowl with a little more than 1 teaspoon of granulated sugar and active dry yeast. Whisk with a fork and wait about 20 minutes for the yeast to activate.
  • When your yeast is active (when there are bubbles on the plant milk), add the remaining sugar and your vegan margarine. Knead in the machine at low speed or until you have a runny dough in your hand.
  • The kneading process causes the yeast to heat the mixture. Do’nt worry. From here on we will start adding the flour gradually. Continue kneading, adding half a glass of flour each time until the ingredients are covered in flour. Each flour has a different character. maybe you don’t need to use as much as I gave in the recipe. You want a soft sticky dough. Do’nt forget this.
  • When your kneading is finished, cover the mixing bowl with a damp cloth and leave for 1 hour. The dough will rise and double in volume. If you apply oil on your dough during this waiting period, your work will be easier for the future.
  • Let’s get to the fun part. The dough is now ready. The active yeast has done all its work. It’s time to process the dough on a floured surface, which we kept waiting by oiling it. Now we will roll out the dough with the help of our fingers and rolling pin to 1/2 inch thickness. If you don’t have space to open them all at once, you can divide this dough into two or four and open each one separately.
  • Now we can cut the dough we have rool out with any shaper we want. If you don’t have a shaper, press the rim of a glass into the dough to cut them evenly. Even if you pierce the middle of the dough you cut with a glass with something like a bottle cap, this will be the doughnut shape we are used to. Nice. When the cutting process is finished, collect the remaining dough and knead again. Repeat this process until you run out of dough.
  • We will keep the cut dough on a floured ground for about 1 more hour. We will need the help of active yeast one last time to get the fluffy doughnuts we want.
  • After 1 hour, on the stove – I used sunflower oil – heat a neutral oil in a deep pan. If you are using degrees you will need 350F.
  • Now you can start frying the doughnuts slowly in the oil. Make sure the doughnuts don’t touch each other. So avoid frying in large batches, be patient. They will brown in about 2 minutes. Remove the fried doughnuts to a paper towel-lined container and leave to cool. Repeat this process until all the donuts you have prepared are finished.
  • After it cools down, you can decorate it and serve. Now use your imagination. You know your favorite doughnut. Bain-marie with chocolate, granulated sugar and cinnamon, blackberry jam…
vegandougnut2
Vegan Doughnut frying step

Vegan Doughnut Notes

  • Yeast dough will be active faster when it sees a little heat. You can use the light of your oven for this. Or if your stove is working, put it near the stove. A sun-drenched windowsill also works.
  • Keep your doughnuts in a closed box in a cool place. They harden in the fridge and that won’t do well. If you cannot consume all of them, you can freeze some of them in the freezer and then warm them in the microwave.

vegan doughnut

Recipe by CuhabegCourse: DessertCuisine: AmericanDifficulty: Intermediate
Servings

20- 24 doughnuts

servings
Prep time

2

hours 

20

minutes
Cooking time

20

minutes
Calories

340

kcal
Total time

3

hours 

Even if the Vegan Doughnut preparation time is long, it is easy to make at home, it is a cute kitchen activity that you can involve every person in the house – especially for children – very fun 🙂

Ingredients

  • 2 1/2 cups plant milk / I used coconut milk.

  • 1/2 cup plus 1 tablespoon granulated sugar

  • 1 1/2 package active dry yeast (2 teaspoon)

  • 1 1/2 cup vegan butter or margarine

  • 6 to 8 cups flour

  • 1 teaspoon salt

  • Neutral oil, such as avocado oil or vegetable oil, for frying

Directions

  • Boil your herbal milk on the stove and let it lukewarm. Let it be hot enough not to burn your hand. Check. This heat is important.
  • Put the warm milk in a stand mixer or, if you are going to knead it by hand, in a mixing bowl with a little more than 1 teaspoon of granulated sugar and active dry yeast. Whisk with a fork and wait about 20 minutes for the yeast to activate.
  • When your yeast is active (when there are bubbles on the plant milk), add the remaining sugar and your vegan margarine. Knead in the machine at low speed or until you have a runny dough in your hand.
  • The kneading process causes the yeast to heat the mixture. Do’nt worry. From here on we will start adding the flour gradually. Continue kneading, adding half a glass of flour each time until the ingredients are covered in flour. Each flour has a different character. maybe you don’t need to use as much as I gave in the recipe. You want a soft sticky dough. Do’nt forget this.
  • When your kneading is finished, cover the mixing bowl with a damp cloth and leave for 1 hour. The dough will rise and double in volume. If you apply oil on your dough during this waiting period, your work will be easier for the future.
  • Let’s get to the fun part. The dough is now ready. The active yeast has done all its work. It’s time to process the dough on a floured surface, which we kept waiting by oiling it. Now we will roll out the dough with the help of our fingers and rolling pin to 1/2 inch thickness. If you don’t have space to open them all at once, you can divide this dough into two or four and open each one separately.
  • Now we can cut the dough we have rool out with any shaper we want. If you don’t have a shaper, press the rim of a glass into the dough to cut them evenly. Even if you pierce the middle of the dough you cut with a glass with something like a bottle cap, this will be the doughnut shape we are used to. Nice. When the cutting process is finished, collect the remaining dough and knead again. Repeat this process until you run out of dough.
  • We will keep the cut dough on a floured ground for about 1 more hour. We will need the help of active yeast one last time to get the fluffy doughnuts we want.
  • After 1 hour, on the stove – I used sunflower oil – heat a neutral oil in a deep pan. If you are using degrees you will need 350F.
  • Now you can start frying the doughnuts slowly in the oil. Make sure the doughnuts don’t touch each other. So avoid frying in large batches, be patient. They will brown in about 2 minutes. Remove the fried doughnuts to a paper towel-lined container and leave to cool. Repeat this process until all the donuts you have prepared are finished.
  • After it cools down, you can decorate it and serve. Now use your imagination. You know your favorite doughnut. Bain-marie with chocolate, granulated sugar and cinnamon, blackberry jam…

Notes

  • Yeast dough will be active faster when it sees a little heat. You can use the light of your oven for this. Or if your stove is working, put it near the stove. A sun-drenched windowsill also works.
  • Keep your doughnuts in a closed box in a cool place. They harden in the fridge and that won’t do well. If you cannot consume all of them, you can freeze some of them in the freezer and then warm them in the microwave.

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