Vegan Glazed Doughnuts

Tags: #vegan #dessert #doughnuts #fried Serving: 12 doughnuts Total time: 3 hours 15 minutes

Pillowy, yeast-raised ring doughnuts with a classic vanilla glaze, fully plant-based.

Ingredients

• Dough
  • 240 ml unsweetened soy milk, warmed to 38–40°C
  • 8 g active dry yeast
  • 75 g granulated sugar
  • 60 ml aquafaba (chickpea brine), room temperature
  • 60 g vegan butter, melted and cooled to 30°C
  • 500 g all-purpose flour
  • 7 g fine sea salt
  • 2 g ground nutmeg
  • 5 ml vanilla extract
  • 15 ml neutral oil, for greasing
• Frying
  • 1500 ml neutral oil (canola or sunflower)
• Glaze
  • 240 g powdered sugar, sifted
  • 45 ml unsweetened plant milk, plus 15 ml as needed
  • 5 ml vanilla extract
  • 15 ml light corn syrup (optional)
  • 1 g fine sea salt

Steps

1. Warm the plant milk to 38–40°C.
2. Sprinkle the yeast over the warm milk.
3. Stir the milk and yeast to dissolve.
4. Rest the mixture for 10 minutes.
5. Whisk the aquafaba, sugar, vanilla, and melted vegan butter in a mixer bowl.
6. Pour the yeast mixture into the bowl.
7. Add the flour, salt, and nutmeg to the bowl.
8. Mix with a dough hook on low speed until a shaggy dough forms.
9. Knead on medium speed until smooth and elastic, 8–10 minutes.
10. Grease a large bowl with the neutral oil.
11. Transfer the dough to the greased bowl.
12. Cover the bowl with plastic wrap.
13. Proof the dough in a warm place until doubled, 60–75 minutes.
14. Line two trays with parchment paper.
15. Lightly flour the work surface.
16. Turn the dough onto the floured surface.
17. Roll the dough to 12 mm thickness.
18. Cut 8 cm rounds with a cutter.
19. Cut 2.5 cm holes in the centers.
20. Place the doughnuts and holes on the lined trays.
21. Cover the trays loosely with lightly oiled plastic wrap.
22. Proof the doughnuts until puffy and slow to spring back, 45–60 minutes.
23. Heat the frying oil in a deep pot to 175°C.
24. Set a wire rack over a sheet pan.