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    This document provides a recipe for vegan doughnuts made in the style of doughnut shop doughnuts. It begins with an introduction explaining that unlike most vegan doughnut recipes that are baked, these doughnuts are fried like traditional doughnut shop doughnuts to achieve an authentic texture. The recipe calls for a yeast-risen dough that is rolled out, cut into doughnuts and holes, fried in oil until golden brown, and finished with vanilla glaze and optional frosting. Tips are provided for deep frying safely and storing or freezing the extra doughnuts.

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    This document provides a recipe for vegan doughnuts made in the style of doughnut shop doughnuts. It begins with an introduction explaining that unlike most vegan doughnut recipes that are baked, these doughnuts are fried like traditional doughnut shop doughnuts to achieve an authentic texture. The recipe calls for a yeast-risen dough that is rolled out, cut into doughnuts and holes, fried in oil until golden brown, and finished with vanilla glaze and optional frosting. Tips are provided for deep frying safely and storing or freezing the extra doughnuts.

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    4 views1 page

    Screenshot 2021-10-29 at 17.37.23

    Uploaded by

    gpzq29nwrt
    This document provides a recipe for vegan doughnuts made in the style of doughnut shop doughnuts. It begins with an introduction explaining that unlike most vegan doughnut recipes that are baked, these doughnuts are fried like traditional doughnut shop doughnuts to achieve an authentic texture. The recipe calls for a yeast-risen dough that is rolled out, cut into doughnuts and holes, fried in oil until golden brown, and finished with vanilla glaze and optional frosting. Tips are provided for deep frying safely and storing or freezing the extra doughnuts.

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    You are here: Home / Dessert / Vegan Doughnuts (Doughnut Shop-Style!

    LAST UPDATED: JUNE 27, 2021 • FIRST PUBLISHED: FEBRUARY 24, 2020

    VEGAN DOUGHNUTS (DOUGHNUT SHOP-STYLE!)

    Jump to Recipe Print Recipe

    Soft, pillowy vegan doughnuts that taste like they came from a bakery! Made
    with yeast-risen dough and dipped in sweet vanilla glaze, these doughnuts will
    satisfy your cravings. Perfect with a cup of coffee!

    Okay, so the internet already has a million and one recipes for vegan
    doughnuts. But almost all of them are for baked doughnuts. These are different
    — they taste just like they came from a doughnut shop. That's because they're
    made just like doughnut shop doughnuts!

    Did you know that legit doughnut shop doughnuts aren't baked? My husband
    didn't. When I told him I wanted to make legit vegan doughnuts for once (for
    upcoming Fat Tuesday), he looked pretty confused. Like, don't you already have
    a bunch of recipes for vegan doughnuts?

    LEGIT DOUGHNUTS

    In case anyone else didn't know, the doughnuts that you get at a doughnut
    shop or bakery aren't baked. They're fried.

    No wonder those suckers are so good. And yes, I acknowledge the fact that
    frying isn't as healthy as baking, but we're talking about doughnuts, not some
    superfood power salad. So I fried them.

    Also, legit doughnuts are generally yeast-risen (there are exceptions, like cake
    doughnuts). That's why the texture of baked doughnuts (typically leavened with
    baking soda or powder) is a bit different.

    H O W TO M A K E V E G A N D O U G H N U T S

    Obviously these doughnuts are going to be a bit more work than doughnut-pan
    doughnuts. They're so worth it! Get started early in the day so your dough has
    plenty of time to rise.

    MAKE THE DOUGH

    Start by warming up some non-dairy milk in a bowl or liquid measuring cup.


    Don't get it too hot or it will kill your yeast. Go with bath-temperature water.
    Add some sugar and whisk in a packet of yeast. Let it sit for about 10 minutes.
    It should get frothy during this time — if not, your yeast is dead and you'll need
    to start over with a fresh packet.

    Now it's time to beat some vegan butter (softened to room temperature) and
    sugar together with an electric mixer. Next add some vanilla and salt, followed
    by that milk-yeast mixture. Beat everything together.

    Now start beating in some flour. Add just a bit at a time. Before long you'll have
    a dough that's too thick for the mixer to handle — ditch the mixer and switch to
    a spoon.

    Once you've got your dough mixed, you'll need to knead it. Sprinkle some flour
    on the counter and work the dough for about five minutes, until it's smooth and
    stretchy.

    FIRST RISE

    Coat a mixing bowl with oil, place the dough inside, and cover it with a damp
    towel. Place it in a warm spot in the kitchen to rise. I like to stick it in the oven
    with the light on for this. In about an hour or so (depending on the temperature),
    your dough will double in size.

    ROLL AND CUT

    Now it's time to make the doughnuts!

    Sprinkle some more flour on the counter and use a rolling-pin to roll out your
    dough. You want it to be about ½ inch thick. Now cut it into doughnuts! I'm
    using doughnut cutters, but feel free to use biscuit cutters or a knife if you don't
    have any. You'll want something that's about 3 ½ inches in diameter.

    SECOND RISE

    Place your cut doughnuts on a parchment paper-lined baking sheet, cover them
    with a damp towel, and place them in a warm spot to rise again. Yes, this is the
    second time we're letting our dough rise!

    Let your doughnuts rise until they puff up a bit. This should take 45 minutes to
    an hour.

    F RY I N G

    Now for the fun part.

    Use a large Dutch oven for this. Pour in some oil. Okay, pour in a lot of oil. You
    want it to be at least 1 ½ inches deep.

    Now heat it up! This will take a few minutes. Use a deep-frying thermometer to
    monitor the oil temperature. When it reaches about 350°F, your ready to fry!

    Fry a few doughnuts at a time, making sure not to crowd the pot. The
    doughnuts will float while they fry, so you'll need to do one side at a time, frying
    until each side is golden brown. This should only take a minute or two per side.
    If you saved your doughnut holes, fry them as well!

    Transfer the fried doughnuts to a paper-towel lined plate.

    FINISHING THE DOUGHNUTS

    While the doughnuts cool, mix up some glaze and/or frosting. I made both!

    When the doughnuts are cool, dip them both sides the glaze, coating the
    doughnuts all over.

    If you'd like to frost them as well, let the glaze harden first, then dip the tops in
    frosting. Sprinkles add a nice decorative touch!

    V E G A N D O U G H N U T T I P S & FAQ

    Always use caution when frying! That oil gets super hot and can easily burn
    you.
    Never leave frying food unattended.

    Monitor the oil temperature closely.

    Be super careful to avoid splashing when placing things in or removing


    them from the oil.

    Don't pour your unused oil down the drain, as it can cause clogs. Dispose
    of it by placing it in a sealable container (such as the bottle it came from or an
    old coffee can), and place it in the trash. Alternatively, you can save it for later
    (an excuse to make more doughnuts). Oil can also be composted in small
    amounts.

    This recipe makes enough glaze and frosting to cover all of your
    doughnuts. Scale down as needed.

    Homemade doughnuts are best eaten the day they're made. You can get
    away with serving them a day later, but they won't be quite the same.

    Can I freeze my doughnuts? If you'd like to freeze your doughnuts, simply


    arrange them on baking sheets and freeze until solid. You can then remove
    the frozen doughnuts from the baking sheets and transfer them to sealed
    freezer bags. They should be good for at least 3 months. Again, they'll never
    be quite the same as they were on day 1, but they won't be bad!

    Can these doughnuts be made gluten-free? I'm afraid I'm not sure, as I
    have limited experience making yeast breads with gluten-free flours.

    Prefer a baked vegan doughnut recipe? I've got lots of them, here.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram,


    or subscribe to my newsletter. And please stop back and leave me a review and
    rating below if you make it!

    Vegan Doughnuts
    Course Breakfast, Dessert
    Cuisine American
    Keyword fried doughnuts

    Prep Time 40 minutes


    Rise time 2 hours
    Total Time 2 hours 40 minutes

    Servings 14 doughnuts
    Calories 467 kcal 4.79 from 19 votes
    Author Alissa Saenz
    Print

    Ingredients
    For the Doughnuts
    1 ¼ cup unflavored non-dairy milk, warmed to about 110°F

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