Vegan Yeast Donut Recipe
This vegan yeast donut recipe is here to satisfy your cravings with a simple, foolproof method that delivers all the flavor and texture you love.
Ingredients
- 2¼ teaspoons active dry yeast
- ¼ cup warm water 110°F or 45°C
- ¾ cup of non-dairy milk like soy, almond, or oat milk, whichever you prefer!
- ¼ cup granulated sugar
- ¼ cup vegan butter or coconut oil melted
- ½ teaspoon salt
- 2½ to 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- Oil for frying canola or vegetable oil
Optional
- Powdered sugar glaze powdered sugar, non-dairy milk, vanilla
- Chocolate glaze vegan chocolate, coconut oil
- Sprinkles crushed nuts, or shredded coconut for decoration
Instructions
- In a small bowl, mix the yeast with ¼ cup of warm water. Let it rest for 5-10 minutes until it gets nice and bubbly. This step is crucial for ensuring the yeast is active and ready to help the dough rise.
- In a large mixing bowl, combine the non-dairy milk, melted vegan butter (or coconut oil), sugar, salt, and a dash of vanilla extract. Stir until well mixed.
- Mix the activated yeast into the wet ingredients.
- Add the flour slowly, one cup at a time, making sure to mix well after each addition.
- Once the dough comes together, knead it by hand for 8-10 minutes (or use a stand mixer with a dough hook). The dough should be smooth and elastic.
- Cover the bowl with a clean towel or plastic wrap, and let it rest in a warm area for 1-2 hours, until it puffs up and doubles in size. If your kitchen is cold, put the bowl inside a turned-off oven with the light on.
- Once the dough has risen, gently punch it down to get rid of air bubbles. Then, roll it out on a floured surface until it’s about ½ inch thick.
- Use a donut or two round cutters (one large for the outer shape and one small for the hole) to cut out your donuts. After the dough has risen, gently press it down to release the air bubbles. Then, roll it out on a floured surface until it’s about ½ inch thick.
- Place the cut donuts on trays lined with parchment paper. Lightly cover them and let them rest for 30-45 minutes to rise again. They should puff up slightly.
- Warm the oil in a deep fryer or large pot until it reaches 350°F (175°C). Carefully add 2-3 donuts to the hot oil at a time. Fry for 1-2 minutes on each side until they turn a perfect golden brown.
- Use a slotted spoon to lift the donuts out and place them on a paper towel-lined plate to drain off the extra oil.
- While the donuts are still slightly warm, dip them in your chosen glaze or sprinkle them with powdered sugar. Have fun with toppings like sprinkles, crushed nuts, or shredded coconut!
Notes
- Make sure your yeast is fresh and active. If the yeast doesn’t get foamy during activation, it might be expired.
- Knead the dough until it becomes smooth and easy to stretch. Overworking can lead to dense donuts.
- Use a thermometer to keep your oil at 350°F (175°C). If the oil is too hot, the donuts will burn on the outside but stay raw on the inside. If it’s too cold, the donuts absorb too much oil and become greasy.
- Frying too many donuts at once can drop the oil temperature and affect the texture.