Perfect Vegan Doughnuts Made with Yeast (Vegan Donut Recipe) (2024)

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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)!

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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)!

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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.

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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.

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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?

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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.

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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.

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There’s a printable recipe below. If you make them, please let me know what you think!

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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, soa scale is necessary. (This is why there are no cup measurements-please do not ask for them.)The ONLY way to obtainthe correct amount of flouris 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.

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This is the link to the doughnut cutter in the photo below.

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Place the vegan doughnut dough on paper sheets on tray.

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Allow to rise.

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Heat oil and begin frying the vegan doughnuts.

Remove and placeon paper towel.

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Fill, coat, dip or dust the vegan donuts.

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Eat the Vegan Doughnuts!

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Aaaand another doughnut recipe! Mini Italian pumpkin and orange doughnuts.

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Don’t miss another recipe or travel post, sign up for my free subscription.

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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.

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Perfect Vegan Doughnuts Made with Yeast (Vegan Donut Recipe)

Yield: 20 doughnuts

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 30 minutes

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

  1. Mix the aquafaba with the ground flaxseed in a small bowl.

FOR BREAD MACHINE

  1. Place the aquafaba mixture, water, coconut milk, and melted coconut oil in thebread machinepan orstand mixerbowl, 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:

  1. 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

  1. 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 arolling pin, roll out half of the dough to about 1/2″ thickness. (Do not rest the dough.)
  2. Cut with a round, sharp doughnutcutter (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 recommendthis cutter.
  3. 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

  1. Place each doughnut on a piece of parchment paper, then place on a cookie sheet.Put thetray in the oven The oven warming step should not be necessary in the summer unless your a/c is very cool.
  2. 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

  1. 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.
  2. Drop the yeast doughnuts into the hot oil using the paper to carefully lower them into the oil.
  3. 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)

  1. When the doughnuts have cooled, roll them in sugar to coat evenly.
  2. For glazed doughnuts, just put some powdered (confectioner’s) sugar in a bowl and add alittlebit 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.
  3. Dip one and place it on a cooling rack to set. Ifallthe glaze runs off, add more sugar, and if it’s too thick, add more liquid. No measuring needed.
  4. 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 wasused (regular or quick rise), ifthe 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:

  • parchmentpaper, 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 likethis oneas 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: 16Serving Size: 1
Amount Per Serving:Calories: 147Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 174mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 2g

Nutrition information is only estimated.

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

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Perfect Vegan Doughnuts Made with Yeast (Vegan Donut Recipe) (2024)

FAQs

What is the difference between homemade yeast donuts with and without yeast? ›

Yeast doughnuts, as the name clearly spells out, are made from dough leavened with yeast (think brioche), whereas cake doughnuts are traditionally made from a kind of cake batter that uses a chemical leavener (i.e. baking powder or baking soda).

What is a vegan donut made of? ›

Flour: we use all-purpose flour to make our vegan donuts. Plant milk: you can use soy milk, oat milk, almond milk, or any other milk. Sugar: white or brown sugar will work. Oil: we use sunflower seed oil to replace butter in this dough.

Are vegan donuts better for you than regular donuts? ›

Even if you're not a full-time vegan, there are many benefits to opting for vegan donuts over “regular” donuts. Many times, vegan donuts contain fewer calories than regular donuts, as they're not loaded with butter, milk, and cream. For those looking to watch their weight, vegan donuts can be a great option.

Are donuts better with yeast? ›

Yeast donuts are lighter with a puffy, malleable quality and a slighly chewy texture. Cake donuts have a dense, more compact crumb and a sturdy, crisp exterior shell.

What happens if you don't add sugar to yeast? ›

You do not need sugar to activate the yeast. This is a half-true old wives tale leftover from when yeast wasn't preserved as well as it is now. A pinch of sugar will make yeast bubble up, thus proving that the yeast is still active and hasn't expired.

How are vegan donuts different? ›

Traditional donuts use eggs, milk, butter, and lard. Vegan donuts use sustainable ingredients as alternatives to replace these ingredients. This means that you will not find any animal food or ingredients present in your donuts including cheese and honey.

Why is Krispy Kreme not vegan? ›

Does Krispy Kreme use milk products or eggs in their doughnuts? Ingredient Information: The only animal by-products used in our doughnuts are eggs (whites and yolks) and dairy products (including milk, butter, yogurt, whey, nonfat milk and nonfat whey).

Can vegans eat yeast? ›

Although yeast is technically alive—it's a single-celled organism that metabolizes food into energy—it's no more an animal than other fungi such as mushrooms. Therefore, yeast is generally accepted as part of a vegan diet.

What is the healthiest doughnut to eat? ›

✓ Sugared Donut

The classic sugared donut is also the most nutritious donut on the menu. It has 240 calories, 11g fat, 4.5g saturated fat, 33g carbohydrates, 4g protein, 13g sugars, and 270mg sodium.

Does Krispy Kreme do vegan donuts? ›

Salted Caramel, Caramel Iced Ring, Strawberry Iced Ring, Chocolate Fudge Brownie and Chocolate Custard doughnuts make up the new Krispy Kreme vegan range along with the fan favourite, Original Glazed.

What is the unhealthiest type of donut? ›

Apple Fritter

Apple fritters are among the unhealthiest doughnuts. Just because a doughnut has fruit it it doesn't mean it is a good choice. Apple fritters are deep fried in fat. A medium sized apple fritter contains approximately 17 grams of fat (almost half the fat from saturated fat) and 450 calories.

Does Dunkin donuts use yeast in their donuts? ›

Yeast Donuts make up our glazed rings, iced rings, filled shells and fancies (Coffee Rolls, Bismarks, Bow Ties) which is about 65% of our donut mix. It is a three-hour process from start to finish and worth every minute!

Does Krispy Kreme use yeast? ›

A batch of original glazed starts with Krispy Kreme doughnut mix, water and yeast, the same single-cell fungi used to make bread rise. The yeast is what makes the original glazed so light -- it puffs the dough up with air, so it's not dense like a cake doughnut (more on this later).

Is yeast important in donuts? ›

Yeast is a critical ingredient to donut making. Placing the care & quality of your yeast as a priority while perfecting the proofing process are key components to developing yeast-raised donuts perfectly every time.

What does yeast do to donuts? ›

Yeasted doughnuts, on the other hand, are an enriched bread dough. That means they are leavened with yeast and kneaded to develop gluten. They puff dramatically in the hot oil because they've got the structure to support it. Gluten makes yeasted doughnuts feel light and airy.

What does yeast do in doughnuts? ›

The yeast uses the sugar as a food source to replicate itself/making the dough rise. Eggs are also added to the dough to provide flavour, texture, and structure. The proteins in the egg coagulate when heated, which helps to set the structure of the doughnut and create a fluffy, tender texture.

What is the difference between yeast dough and no yeast dough? ›

Yeastless breads are made with chemical leaveners like baking soda and baking powder. They have a less chewy, more cakelike crumb than yeasted breads. They are also faster to make, since all you do is mix the batter and put it in the oven.

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