Vegan Doughnuts Made with Yeast (ORIGINAL Vegan Donut Recipe)
Vegan doughnuts are easy to make! After perfecting regular doughnuts, the recipe can now be made vegan! No one will believe they’re truly egg free and dairy free (this is an original recipe)!
I never thought I’d post a recipe for vegan doughnuts, but I also never would have believed they’d come out so perfectly!
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)!
Anyway, the reason I’m telling you this is because this doughnut recipe is popular for a reason: the doughnuts really just turn out to be perfect! 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 donuts in vegan form and they were amazed at the results. Thank you, ladies!
Just want the glaze recipe? Check out my glazed donuts.
Unfortunately, you’ll find other similar recipes published online and often there is NO CREDIT to where the recipe came from. When you see a recipe online, ask yourself: where is the credit to the source of the recipe, even if it’s an inspiration. So how did I create this perfect vegan donut recipe?
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 vegan doughnuts for quite some time.
I’ve made these absolutely perfect vegan donuts 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 would also never share a vegan recipe if it meant that the flavor/taste was compromised by having to substitute ingredients.
There’s 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
Step by Step Directions
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.
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Make the vegan doughnut dough in a bread machine (or by hand).
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Knead the dough when doubled, roll out and cut doughnuts.
This is the link to the doughnut cutter in the photo below.
Place the vegan doughnut dough on paper sheets on tray.
Allow to rise.
Heat oil and begin frying the vegan doughnuts.
Remove and place on paper towel.
Fill, coat, dip or dust the vegan donuts.
Eat the Vegan Doughnuts!
Aaaand another doughnut recipe! Mini Italian pumpkin and orange 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 Italian family) – just click here VEGAN RECIPES.
Perfect Vegan Doughnuts Made with Yeast (Vegan Donut Recipe)
Perfect vegan doughnuts are super light and fluffy! No one will ever know they're vegan.
Ingredients
- 6 Tbsp aquafaba (chickpea water)
- 2 tsp ground flaxseed
- 6 Tbsp (90 ml) water
- 5 oz coconut milk in a carton (150 ml) at room temperature
- 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)
Toppings & Coatings (optional)
- powdered sugar
- sugar
- coconut, nuts etc.
- 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 aquafaba mixture, water, coconut milk, 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 tablespoonfuls 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 yeast mixture, coconut milk, aquafaba mixture, and coconut oil. 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 tray in 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 Serving Size: 1Amount Per Serving: Calories: 147Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 174mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 2g
Nutrition information is only estimated.
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Hi Christina! For the regular yeast, is that the same as active dry yeast (so 5g of active dry yeast)?
I’ve made these before and couldn’t remember if I used Active or instant, I know the weight for those are drastically different.
Thanks in advance.
Hi Heidi, no, the weight is the same as far as I know, it’s just that the instant works faster. You can actually use either one. :)
I think I may have written in the wrong place, but I need some help if you’d be willing. I love the taste of this recipe and I’ve followed the recipe exactly 6 times and no matter what I do, the dough remains too sticky to work with. It rises fine, and tastes great, but when it comes to rolling out or cutting the doughnuts they snap right back and lose shape.
Now, I’ve tried lowering the speed on my mixer, increasing the time of mixing, adding a little more flour (it becomes too dense and doesn’t give me the fluffy doughnuts like the sticky dough does) and I’m just lost. Lol.
Is there any advice you could give me?
Hi Brittany, so sorry you’re having issues. My first question is if you are using a scale?
I am using a scale on everything!
Okay, that eliminates that issue. Are you adding extra flour so that it’s not too sticky? Maybe you’re adding too much? Can you try not adding the extra flour and just using it to dust as you roll? I’ve not had this issue, so rather unsure what to advise.
I’ve done adding more flour, adding none at all, and once I added too much. I’m wondering if it’s perhaps my stand mixer. Do you know what speed I should be kneading it on and for how long? I’ve been aiming for around speed 2-3 for 5-8 minutes. I appreciate all of your help, and am 100% sure it’s me! Lol. I’m just so confused, as this is the first time I’ve had too sticky or a dough that just snaps back!
Goodness, not sure what to advise, but I don’t think it’s the speed of your mixer. Maybe try resting the dough for 15 minutes after you’ve rolled it out. Cover it so it doesn’t dry, then go back to it. This works with pizza dough, so… Let me know if it works, Brittany.
Just wanted to come back and say, I was my flour! I got one with a higher protein content and they are perfect! Thank you for all of your help!
I’m delighted, Brittany! Thanks for letting me know! If you can click on the 5th star on the recipe card sometime, I’d really appreciate it!
Thank you for the recipe. I didn’t use a scale. It came out dense and got darker on the outside before the inside was fully cooked. My dough was tacky, I added more flour which probably amounted to a cup as others have said(cassava, almond, and coconut flour mix too boot (I know)! I used bread flour in the original mix). I set the dough to rise in a warm oven (warmed to 180 F and then tuned off to add dough)- this was perhaps the major mistske- I read too warm of a temperature cause the dough to ferment too quickly, which causes dough to come out dense and turn too brown when frying. It turn brown before cooking on the inside. Had to throw them in the oven. I still made myself enjoy them rolled in sugar and filled with cherry jam. The dough lightened some with extra time in the oven. The leftover dough will go in the freezer to make great cinnamon rolls. Will also try oven baked donuts .
Oh Jelisa, so many problems that are easily avoided. I’m glad you were honest, and realize that it’s not the recipe, though. Here are my recommendations for you to end up with light and fluffy, perfect vegan doughnuts:
1. Invest in an inexpensive scale. I have a link to one in my recipe, and honestly, for around $10 it’s the best investment you can make, and it’s so much easier than cups, too.
2. Stick to the bread or plain all purpose flour. The cassava, almond and coconut flour will absolutely be the demise of any doughnut you want to be light and fluffy.
3. When warming the oven, you cannot heat it to over 100 degrees, let alone 180 :( If it’s summer where you are and you don’t have the air on, you don’t even need to warm the oven at all. I would say 75 degrees is a good temperature, so yes, you ruined the dough when you actually heated it to 180 :(
I love your resilience, Jelisa! The mark of a good cook is being able to salvage a recipe fail and it sounds like you did that, so good for you! I hope you take my advice and I hear back that you’ve had a wonderful success! Let me know :) CC
Hi Christina,
I will make use of your link for the scale. So I came back to let you know that I put the extra unused dough from that same batch in the fridge overnight. I will be doing that with my doughs from now on, it took on another dimension of flavor, the flavor reminds me of doughnuts I had as a child but have not been able to find. Now I know the flavor I was searching for comes from leavening dough in the fridge overnight or 12- 24hrs. Somehow this dough seemed overproof resistant (It was about 1/4-1/2tsp short on yeast from the beginning as I ran out). I gave up on pan frying the dough and simply coated them in oil and placed them in the oven at 350 F. There was residual oil in the bottom of the pan as well. It was no less delicious than panfried, lighter but still moist. Coated them in granulated sugar substitute and filled with cherry jam. My next project is to cut the bread flour in half and sub the rest with almond flour for a low carb version.
Sounds great, Jelisa! So glad you like them. Not sure if the almond flour will work, maybe try 25% the first time? Good luck, either way and thank you for letting me know!
I’m wondering if any plant based milk would work. I don’t have coconut on hand, should I run out to grab some, or will oat or soy work? 🤔
I would guess that it should work because I think the liquid is more important than the type of liquid, in this recipe, Ashley. I haven’t tried, but that’s my educated guess. Let me know if you try.
Can we omit the ground flaxseed?
No, Misty. It’s in there because we’re omitting egg.
Would love to try these just want to clarify are you referring to whipped aquafaba or just 6T of the water as it comes out of the can? It’s a big difference, and I’ve seen both referenced in donut recipes online. Thanks!
Hi there, there’s no whipping in the recipe, so just plain out of the can. Just be sure to note that there are directions for a bread machine which are different from using a stand mixer or by hand.
Thanks for clarifying Christina – can’t wait to try these!