DON’T LET THE FACT THAT THESE ARE VEGAN SCARE YOU AWAY.
You will want to BECOME a vegan once you eat these donuts.
We have always had a special place in our hearts for donuts. Sunday mornings meant Lindsay and I would walk to our favorite little donut shoppe to buy and eat way too much sugar for one sitting. Gone are those days, not just because of the distance between our homes, but also because we have so many food restrictions now! Thankfully, Linds saved the day with this creative recipe. These donuts kill any others anyway, so there’s no loss.
xxoo – Ashley
It’s not possible to tell you how much I love donuts. There are no words. These donuts incapsulate all the melt-in-your-mouth goodness you get from a Krispy Kreme donut, but are completely vegan. I’m not joking when I tell you that you will want to eat them all. But don’t.
VEGAN GLAZED DONUT
1 package yeast
1/4 cup very warm water (110 degrees)
3/4 cup full fat canned coconut milk warmed
1/4 cup sugar
1/2 teaspoon salt
3 tablespoons vegan butter
4 teaspoons ener-g egg replacer whisked with 4 Tablespoons water until frothy
3 cups flour
Canola oil for frying
Whisk together the water, yeast, milk, sugar, butter, salt, and 1 1/2 cups of the flour until combined.
Add the egg replacer and beat until incorporated. Add the other 1 1/2 cup of flour, and using the dough hook, beat for 3-5 minutes until dough completely pulls away from the insides of the bowl.
The dough should be smooth and soft. If the dough looks too sticky, add more flour one tablespoon at a time until the dough is the right consistency. Once the dough is done, cover the top of the bowl with plastic wrap and let rise in a warm place until doubled in size, about one hour.
After the dough has risen, roll it out onto a floured surface at a thickness of about 3/4 inch thick and cut out using a donut cutter or glass. In my opinion, the large round donuts taste the best, but you can also make twists or bars or any other shape you desire. After cutting out the shapes, place them on a greased pan, cover with plastic wrap and let rise for one more hour.
Put about 2 inches of canola oil in a heavy pan and heat on medium/high for a few minutes. Oil will need to be very hot before you start. (Hint: Test it with a scrap or donut hole to see if it’s ready.)
When the donuts have risen to double their size, fry in hot oil for about 30 seconds per side. Check the bottom of the donuts and see if they are a nice golden color before flipping. Place donuts on paper towels to drain excess oil and then dip them in glaze (see below) and put them on a cooling rack with wax paper under it to set.
Fancy Secret: You can make donuts a day in advance! After they are cut and through the second rise put them in the fridge for the next day. Just make sure they are covered with plastic wrap & air tight.
Blend the following: 2 Cups powdered sugar (sifted if lumpy) 3-6 Tablespoons of water or non-dairy milk. Should be on the runny side.