Perfect vegan doughnuts are attainable! After perfecting regular doughnuts, the recipe can now be made vegan! No one will believe they’re truly egg free and dairy free!
I don’t know how much you know about my site and recipes, but my top performing post is my Perfect Yeast Doughnuts recipe. (We’ll see how long it lasts since my Custard Peach Pie recipe has been coming on strong for 6 months, now.)
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I cannot tell you how many times the photo above has been stolen online. In fact, I flew to Scotland a few years ago and discovered that someone was using it on a sandwich board to promote their business (without as much as asking my permission)! I was livid; mostly because he was very rude and didn’t even apologize.
Anyway, the reason I’m telling you this is because doughnut recipe is popular for a reason: the doughnuts turn out perfectly! I’ve had rave reviews from all over the world (you can read the comments here). It’s not my recipe, but one I adapted from a bread baking book, so I’m not the one to take credit for the recipe.
I also can’t take credit for “veganizing” the recipe because it was comments left from two of my readers, Jen and Nicole, telling me they’d made my Perfect Yeast Doughnuts in vegan form and they were amazed at the results. Thank you, ladies!
Another reader named Laura told me her children were allergic to eggs and dairy, so I’ve had it in the back of my mind to try and make the vegan version for quite some time.
I’ve made the Perfect Vegan Doughnuts twice now and they are incredible. My dad raved about them saying he thinks they’re even better than the original! If you knew my dad, you’d realize that this means the doughnuts are crazy good! I also would never share a vegan recipe if it meant that the flavor/taste was compromised by having to substitute ingredients.
So here is the recipe for the Perfect Vegan Doughnuts, with a printable recipe below. If you make them, please let me know what you think!
Perfect Vegan Doughnuts
Adapted from this recipe for Perfect Yeast Doughnuts.
Full printable recipe below.
The measurements are critical in this recipe, so a scale is necessary. (This is why there are no cup measurements-please do not ask for them.) The ONLY way to obtain the correct amount of flour is by weighing it.
Make the dough in a bread machine (or by hand).
Knead the dough when doubled, roll out and cut doughnuts.
Place on paper sheets on tray.
Allow to rise.
Heat oil and begin frying the doughnuts. Remove and place on paper towel.
Fill, coat, dip or dust doughnuts.
Eat the doughnuts!
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I’m not vegan, but have plenty of vegan recipes for you to peruse. All tried, tested and true (most have been passed down within my family) – just click here VEGAN RECIPES.
(Sorry for the inordinate number of doughnut photos, but it was so hard to narrow down which ones to use!)
Perfect Vegan Doughnuts Made with Yeast (Vegan Donut Recipe)
Ingredients
- 6 tbsp (90 ml) water
- 5 oz coconut milk (150 ml) at room temperature
- 6 Tbsp aquafaba (chickpea water)
- 2 tsp ground flaxseed
- 2 oz (57 g) coconut oil, melted
- 16 oz (454 g) all-purpose or bread flour
- 2 oz (57 g) sugar
- 1 tsp salt
- 1 1/2 tsp (5 g) regular or quick-rise yeast (one and a half teaspoons)
- oil for frying (I use sunflower or grape seed oil or a combination)
- powdered sugar and regular sugar, coconut, etc. for coating the doughnuts
- jam or any other vegan filling, if desired
Instructions
Make the doughnut dough
- Mix the aquafaba with the ground flaxseed in a small bowl.
FOR BREAD MACHINE
- Place the water, coconut milk, aquafaba mixture, and melted coconut oil in the bread machine pan or stand mixer bowl, then add the dry ingredients, except for the yeast. Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the ‘dough’ setting. Remove when dough has doubled in size.
FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:
- Place the dry ingredients in a bowl. Put 6 tbsp of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react (you can add a pinch of sugar to help it). Make a well in the center of the dry ingredients, then pour in the water, coconut milk, aquafaba mixture, coconut oil and yeast mixture. If using a stand mixer, run with the dough hook until a dough forms then continue for about 5 minutes. By hand, knead for about 10 minutes. Cover and set aside until at least doubled in size.
Roll out the dough and cut
- Once the dough has risen, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn’t form a skin.With a rolling pin, roll out half of the dough to about 1/2″ thickness. (Do not rest the dough.)
- Cut with a round, sharp doughnut cutter (about 3″ diameter). Or else use a sharp cookie cutter, then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. I recommend this cutter.
- For jelly filled doughnuts: roll each piece of dough into a smooth ball, and place on parchment or waxed paper pieces and place on a cookie sheet; place in the oven with the other doughnuts and holes.
Let the cut doughnuts rise
- Place each doughnut on a piece of parchment paper, then place on a cookie sheet. Put the trayin the oven The oven warming step should not be necessary in the summer unless your a/c is very cool.
- Next, boil some water and pour it into a measuring jug or bowl. Place the jug of water in the oven with the tray of doughnuts (this will create steam will keep a skin from forming).
Fry the doughnuts
- Heat the oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a doughnut hole. If it doesn’t start frying (bubbling) immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.
- Drop the yeast doughnuts into the hot oil using the paper to carefully lower them into the oil.
- Turn them over as soon as they become golden brown on the underside, then remove and place on a paper towel lined plate once they are ready.
Decide how you want to finish them (sugar, glaze, filled, or plain)
- When the doughnuts have cooled, roll them in sugar to coat evenly.
- For glazed doughnuts, just put some powdered (confectioner’s) sugar in a bowl and add a little bit of milk or water. Stir and keep adding liquid until you reach a smooth, slightly runny consistency. You want the glaze to run off the doughnuts when you’ve dipped them.
- Dip one and place it on a cooling rack to set. If all the glaze runs off, add more sugar, and if it’s too thick, add more liquid. No measuring needed.
- If you choose to fill the large yeast doughnuts, push a skewer into the center of the doughnut to make a hole. Next, put some room temperature jam, or slightly warmed chocolate hazelnut spread (I’ve gone off Nutella since they’re using tons of palm oil) into a piping bag and pipe the filling into the doughnut.
PLEASE READ NOTES BELOW!
Notes
- I do not specify a time on the dough rising because there are too many factors that will determine the length of time. Which yeast was used (regular or quick rise), if the yeast was fresh or old (older yeast doesn’t work as well, or sometimes not at all), and the temperature of your kitchen.
Special equipment:
- parchment paper, cut into about 4″ squares (smaller pieces for doughnut holes)
- large pot, deep fryer or wok
- a sharp doughnut cutter (a reader asked what I recommend, and I like this one as there is no guessing where the center of the doughnut is–perfect doughnuts every time).
- candy/oil thermometer, not necessary, but very helpful if you’re not a deep-frying pro
Nutrition Information:
Yield:
16 to 20Serving Size:
1 doughnutAmount Per Serving:Calories: 188 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 1mg Sodium: 128mg Carbohydrates: 28g Fiber: 1g Sugar: 11g Protein: 3g
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Hi!
Just a question in the oven warming process? What is that?
Thanks
Hi Ambra, just turn on the oven at any temperature, keep it on for 1 minute then turn it off. Just to give a little warmth to the oven to help the dough rise if it’s really cold in your kitchen. Not necessary in summer temps.
Amazing! Thank you very much ☺️
Hello! Wondering if another non dairy milk would work (pea protein milk?) And also whether spelt flour would be a possibility or even gf flour? So keen to find a donut recipe my son and I can eat and this one looks amazing!
Hi Em, I haven’t tried those, but if you use gf flour, do add some xantham gum. I posted this recipe for a mother whose child had egg and dairy allergies, so I do hope your changes work for your son! Let me know if you try it and good luck! CC
I was wondering whether it would work to refrigerate the dough (presumably after rising) so that they could be made say early in the day to be fried fresh for an event in the night. I know I’ve done similar with some bread doughs and other stuff but baking can be a fickle art at times.
Thanks
Luke
It actually should work, Luke, but like you said, it does depend on the recipe. I haven’t done this myself, but I would give it a go. Let me know if you try. :) Good luck!
Hi There,
First time on your blog and looks really nice. I was halfway through making these when I realized that your instructions change for breadmaker vs stand mixer. My bad. i should have fully read through the blog post before I started.
I think you may have changed the design / format of your blog? Or am I missing something. Once reaching the yeast step your instructions say ‘ (see directions in printable recipe below, as steps with the yeast are different) if using a stand mixer,’ … however there’s no print instructions below. And the print button at the top is the exact same as what you have on the blog. Which means a crucial step is missing for these donuts if you’re using a stand mixer.
Too late for me, but I thought I’d point that out to you. I’ve already made my dough, and realized I have to add dry yeast to it… and I’ve never done that before… so I think I’ll bloom it in a min amount of liquid before adding it and fingers crossed it works.
Hi Naomi, thank you SO much for the note! You are correct, the formatting and instructions were mixed up! I’ve fixed it now, thanks to you, but I really hope your doughnuts will turn out! Sorry if they don’t as it will be my fault for the errors! Please let me know! CC
I made these in my air fryer for Sunday morning breakfast. 4 mins at 350. Yum! Thank you!
Yay!
You are such a clever cookie – wish I could say doughnut but that sounds rude, doesn’t it? Just like your regular popular doughnuts, they look picture perfect, Christina.
Thanks so much, Jill! :)
So amazing you were able to create the perfect vegan doughnut recipe! They’re as beautiful as the original version. Just pinned to my vegan board. :-) YUM!
Thank you, Valentina! I’m so very happy they look just like my other doughnuts! :)
Dear Christina
I am sorry to hear that you have changed your format and now have to cook a recipe in order to be eligible for a chance to win a mug..hard to believe, I barely cook , but I do enjoy very much reading about all your travels and I do like to read your recipes and apply whatever hints I can to my life…I did make the Scottish Oatcakes..and they came out wonderfully..but anyway, thanks for all the tidbits!
Sincerely
Francine M. Storey
Hi Francine, yes, the mug and cookies monthly drawing was what I did last year. I’m not giving away a monthly prize this year, however, at the end of the year, everyone who participated in the cooking/baking challenge will be eligible to win a much larger end of year prize. One of the primary goals of my site is to encourage people to cook from whole foods. I’m so happy to hear that you loved the oatcakes and that you love reading my posts. I hope you’ll continue to do so even though I’m no longer doing the mug and cookies giveaway. Thanks for following along! Christina
I love that you made these vegan! However, I want to try your original recipe first! Yeast-raised doughnuts are my favorite!
You’ll be delighted with either recipe, David! I’m positive :)