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
Ingredients
- aquafaba (chickpea liquid)
- flaxseed
- coconut milk
- coconut oil
- flour
- sugar
- salt
- yeast
- oil for frying
Step by Step Directions
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)
Ingredients
- 6 Tbsp aquafaba chickpea water
- 2 tsp flaxseed ground
- 6 Tbsp water
- 5 oz coconut milk (in a carton, not can) at room temperature
- 2 oz coconut oil melted
- 16 oz all-purpose flour (or bread flour)
- 2 oz sugar
- 1 tsp salt
- 1 ½ tsp quick-rise yeast or regular dry yeast
- 3 c olive oil (light olive oil - for frying)
Toppings & Coatings (optional)
- powdered sugar
- sugar
- shredded coconut or chopped 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.
- 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
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Can we just store the dough after first proofing in refrigerator for few hours ?
I haven’t done this, but 2 or 3 hours should be okay, but it will continue to proof in the fridge, so no longer (is my guess.) Good luck! CC
Hi did it work if you put it in the fridge? I’m trying to figure it out if I can do that for a few hours.
You can, Karla. It will slow down the rising, but it won’t stop it. Put it in a large enough bowl and keep an eye on it.
Do you use can coconut milk, or can you actually use like from a carton or a bottle the milk? Also when I made them they don’t look as fluffy as yours. They are sooo good but the outside is def a lik harder texture. I don’t know what I am doing wrong.
Hi Karla, I used coconut milk from a carton. It’s hard for me to say why the outside is harder. Is the oil too hot, perhaps? Are you using a themometer?
Hi Christina, for the aquafaba, should I try and stray away from salted chickpeas? Should I use Eden brand chickpeas (non-salted) or would it not matter if I use Goya brand (salted)? Thanks!
Hi Sage, good question! I do usually buy chickpeas with salt, so I don’t think it would matter either way. I honestly don’t think the amount of salt in a little of the liquid will make a significant difference. Let me know how they turn out. :)
Hello, I was wondering if I could use homemade cashew milk instead of coconut? As that is all I have on hand, thanks in advance! x
I can’t see why that wouldn’t work, Sarah. Enjoy!
Hello there!! Very much looking forward to making this recipe today! Quick question about the yeast… I noticed your recipe calls for 1.5 teaspoons of “regular/quick rise” yeast, has anyone tried using instant yeast? Just wondering about how much to use if making this substitution.
Thank you!! Xoxo
Hi Natasha, that is the same as quick-rise and will work fine. No changes. Enjoy!
Christina- BLESS YOU!!!! In all my years tweaking recipes in blind faith, you are the only blogger who has ever responded….. let alone in such a timely manner. I’m so beyond grateful. Can’t wait to get these 5 star babies in my belly! Thank you!!
That’s an absolute atrocity, Natasha! I’m so sorry! I honestly can’t respond quickly all the time, especially when I’m traveling, but that’s not happening now. I’m sure you’re going to love the doughnuts! Don’t forget to leave a star rating/review in the printable recipe card when you’re done! Thank you!!
I am not a dough-maker in the least so I might have done something wrong. After 5 minutes in the kitchen aid mixer, the dough was still really sticky so I added 1 tsp of flour at a time…by the time the dough actually made a ball I probably ended up adding a whole extra cup of flour. Not sure if it’s because I weighed the flour out instead of my usual measuring by cup. Any tips though? The donuts tasted good but only once they were glazed. Just plain, there wasn’t enough sugar and I want to say it’s because of all the extra flour added. HELP!
Hi Jasmine, I understand. The problem is most definitely NOT that you weighed the flour. That’s what you did correctly. Adding so much more flour is the problem. Maybe adding a few spoonfuls, but definitely not a cup. The dough will be a little sticky and you should let a dough form first, THEN let the mixer knead for another five minutes. Continuing to knead changes the dough (it will get less sticky.) I wouldn’t add any more sugar unless you plan to eat them completely plain. They aren’t very sweet as they are usually dipped in sugar, glaze or another sweet topping. Let me know if you give it another try, and I hope you do! :)
Hi there! Similar to another viewer my son has a dairy allergy but ok with eggs. Am I correct in assuming you can replace the aquafaba in this vegan recipe with 1 egg as noted in the original recipe and follow all other instructions as laid out above?
Thank you!
You are correct!! Enjoy the doughnuts!
We made these last night and they were excellent!! We will be making these again :)
Thank you so much for sharing :)
Thank you so much, Sharmishtha! I’m so glad! :)
Excited to make these for Chanukkah, but wondering if I can make the dough ahead and refrigerate the night before? I know the fridge slows down the proofing but doesn’t stop it. Wondering if it will make a big diff! THANK YOU!
Yes, you can, but I’d make them in the evening so they’re not in the fridge too long. Make sure there’s enough space in the container for it to grow, too.
It would be very helpful have have even ball park estimates of rise times -for example the second rise once cut… is it another couple of hours or what are we looking for with this? Doubled, one and a half times the size? I know that a lot of factors go into rise times, but a bit more guidance or “in my experience it takes x ” would be beneficial.
Wish I could edit for typos – sorry
Gotcha. I will add that and will fix the typos for you, too, Alex. No problem.
:)
Hey there!
I’m wondering if I make these a day in advance for a friend~ will they keep well? Or are they more eat-the-same-day-for-best-results kind of a thing?
Much appreciation! (So excited)
Hi Lucé, these most definitely are best as fresh as possible. They are in the French baguette department: best on the day made :) Enjoy!
Can these be baked instead or air fried?
Hi Jon, actually, they aren’t meant to be baked, but some here have said they have done so and were happy with the outcome. However, that’s like making a Martini without the alcohol (to me.) I wouldn’t advise air frying as they will collapse when you put them into the airfryer. Let me know what you try, CC