Fresh doughnuts are hard to resist and these are no exception. They are, however, exceptionally delicious and make a great treat! This vegan version was easy and had a perfect flavour and texture, without being greasy. This dough can be made ahead and kept in the fridge for a few days so you can have them fresh daily!
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| Prep Time | 30 minutes |
| Cook Time | 1-2 minutes per batch |
| Passive Time | 40 minutes (rising time) |
| Servings |
dozen
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Ingredients
- 5 cups all purpose flour
- 3 teaspoons instant /fast-rising yeast You can use regular yeast but it will require an extra hour for a first rising.
- 1/2 cup sugar
- 1 teaspoon salt
- 2 flax "eggs" or egg replacer Combine two Tablespoons of ground flaxseed with 6 Tablespoons of warm water and let sit for a few minutes.
- 1/2 cup vegan butter melted
- 1 1/2 cup unsweetened almond milk or other unsweetened plant milk
- 1 teaspoon vanilla
- cooking oil enough to fill your pan to about 2 inches deep.
Cinnamon Sugar Topping
- 1/2 cup white sugar
- 1/2 teaspoon cinnamon
Vanilla Maple Glaze
- 1 cup icing sugar
- 1/4 cup vegan butter
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla
Ingredients
Cinnamon Sugar Topping
Vanilla Maple Glaze
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Instructions
- In a large mixing bowl, combine the flour, sugar, salt and yeast.
- In a small cup, combine the ground flax seed and the water and let sit for 5 minutes to combine. Update: I used Bob's Red Mill Egg Replacer instead, and they were even more like a traditional doughnut,
- In a microwaveable bowl, combine the milk and the butter and heat until liquid is quite hot, but not boiling.
- Add the flax eggs to the warm liquid and stir to combine. Add vanilla.
- In the large mixing bowl, with a dough attachment, combine the liquid with the flour mixture. Keeping you speed on low, allow the mixture to combine and form a smooth, elastic dough.
- Lightly oil the bowl and turn your dough to coat it. Allow the dough to rest for 10 minutes.
- Roll out the dough you plan to use to about 1/2 inch thick. Cut with the size rounds that you like. The ones I made were about 2 inches in diameter. You do want to make sure there is a hole in the middle to help it all cook evenly.
- Place cut circles on a piece of parchment paper and allow to rise for about 30 minutes. You can reroll the little doughnut holes into larger doughnuts or use them to test the heat of your oil.
- While the dough is rising, heat oil in a large, heavy pot. I used about two inches of oil to about 350 degrees F. You can test it by cooking one doughnut/doughnut hole to see how fast it cooks. It should take about 45 seconds per side. I used chopsticks to aid in flipping. Cook until is is golden brown. I have also used a deep fryer, which helps maintain the heat.
- Have a cookie rack ready for your hot doughnuts. While they are still hot, dip your doughnuts into a bowl of cinnamon and sugar. Alternatively, make the glaze and dip the top of the doughnut or pour glaze over. Allow the doughnut to cool a little, even though it is tempting. The glaze is great when it has a chance to crisp up a little.
Vanilla Maple Glaze
- Combine the maple syrup, butter, and icing sugar in a small bowl and heat until the butter is melted. Stir in vanilla. Dip your doughnuts in, redipping as desired! Enjoy!
Recipe Notes
I had some sweet assistance from our granddaughter, Theodosia, who, at 6 months, is already very comfortable in the kitchen! Thanks to her mom, Erin, for capturing the delicious magic!
