Description
Delicious vegan donuts made with almond milk and all-purpose flour, offering both oven-baked and deep-fried options. These fluffy, soft donuts are perfect for a sweet snack or dessert and can be coated with cinnamon sugar or a simple powdered sugar glaze. This recipe uses a traditional yudane method for extra tenderness and rise.
Ingredients
Yudane
- ⅓ cup all-purpose flour
- ½ cup almond milk (or another non-dairy milk)
Dough
- 3 cups all-purpose flour
- ¾ cup almond milk (or another non-dairy milk)
- ½ cup sugar
- ⅓ cup melted vegan butter (or ¼ cup vegetable oil)
- 1 tablespoon instant dry yeast
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon all-purpose flour (for kneading)
Frying
- ½ gallon frying oil (not needed for oven-baked version)
Glaze & Coating
- ½ cup powdered sugar
- 2 tablespoons almond milk (or another non-dairy milk)
- Optional cinnamon sugar: 3 tablespoons sugar + 1 teaspoon cinnamon
Instructions
- Make the Yudane: Add ⅓ cup all-purpose flour to a heat-proof bowl. Bring ½ cup almond milk to a boil and pour it over the flour. Mix well with a spatula until you get a thick gel-like mixture. Let it cool in the fridge for 15 minutes.
- Prepare the Yeast Mixture: Warm ¾ cup almond milk until lukewarm (about 10 seconds in microwave). Stir in 1 tablespoon instant dry yeast until dissolved.
- Mix Dough Ingredients: In a large mixing bowl, combine the milk-yeast mixture, ½ cup sugar, ⅓ cup melted vegan butter, 1 tablespoon vanilla extract, and ½ teaspoon salt. Stir until combined.
- Add Flour and Yudane: Add 3 cups all-purpose flour and the cooled yudane to the wet ingredients. Mix until the liquids are absorbed.
- Knead the Dough: Transfer the dough to a lightly floured surface (using about 1 tablespoon flour for kneading) and knead by hand for about 5 minutes. The dough should be soft and not sticky. Shape into a ball and place in a lightly oiled bowl.
- First Proofing: Cover the bowl with a plate and let the dough proof in a warm place (such as a turned-off oven with the light on) for about 1.5 hours or until it doubles in volume.
- Shape the Donuts – Folding: Turn the bowl upside down to release the dough onto a clean surface. Stretch it lightly. Fold dough from left to center, right to center, top to center, and bottom to center.
- Roll and Cut Donuts: Roll the dough to about 1/2 inch (1 cm) thickness. Use a 3-inch (8 cm) round cutter to cut donut discs. Use a 1-inch (2.5 cm) cutter to cut the holes in the center. Gather scraps to make more donuts as needed (yielding about 12-16 donuts).
- Second Proofing: Transfer donuts to a parchment-lined baking tray and cover with cloth. Let proof for 30 minutes in a warm place.
- Oven-Baked Donuts (optional): Preheat oven to 350°F (180°C). Brush donuts with non-dairy milk and bake on middle rack for 10-12 minutes until lightly golden. Optionally, dip in plant milk and coat with cinnamon sugar (3 tablespoons sugar + 1 teaspoon cinnamon).
- Deep-Fried Donuts (optional): Fill a medium pot halfway with frying oil and heat to 340°F (170°C). Fry 2-3 donuts at a time, about 40 seconds per side, until golden brown. Drain on a rack or paper towel.
- Glaze Donuts: While donuts are warm, dip them in cinnamon sugar or a glaze made by stirring ½ cup powdered sugar with 2 tablespoons hot almond milk until smooth. Let glaze set on a rack before serving.
Notes
- You can choose to bake or deep-fry the donuts depending on preference.
- Yudane method ensures soft, fluffy texture.
- Use as little extra flour as possible while kneading to keep dough soft.
- If baking, brush with non-dairy milk for a golden top.
- Donut holes can also be fried or baked alongside donuts.
- Store glazed or coated donuts in an airtight container for 1-2 days for best freshness.
- Ensure oil temperature stays around 340°F for even frying.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
