Yeast- Raised Vegan Donuts

Is it doughnut or donut?!

I know I personally may not eat carbohydrates – but my husband loves them! Due to multiple food allergies and such, we make just about everything from scratch at home, and this particular recipe is dairy-free, egg-free and coconut/palm oil-free for those of you that may have allergies to those things.  I have adapted this recipe from one I saw here. It’s also made out of reasonably simple items that you have at home.

The doughnut making process does take some time – but this recipe makes a bunch! It’d be perfect for bringing to a party or potluck. Keep in mind that just like any other doughnut these don’t really stay good for more than a couple of days.

Vegan Donuts | The Captain's Log |

I don’t have a cooling rack – so I used tin foil, however a cooling rack would be far better.

Here’s the recipe:

4 tsp yeast
1/2 cup warm water
3/4 cup unsweetened almond milk
1/3 cup melted shortening or canola oil. (I just use canola oil)
1/3 cup sugar
1 tsp salt
3 1/2 cups flour

1. Mix yeast with warm water

2. Combine almond milk, melted shortening, sugar, and salt.

3. Add 1 cup of flour, mix well.

4. Add enough remaining flour to make a soft dough. Mix well (may need to use your hands)

5. Place dough in oiled bowl, the dough itself should also have a light coating of oil too. Cover with plastic wrap or lid and place in refrigerator for at least 3 hours (or as long as overnight)

6. 1 hour before serving: Remove dough from refrigerator. Punch dough down.

7. On lightly floured surface, roll out small pieces of dough out to 1/3 inch thick in the approximate size you’d like your donuts to be.

8. Let rise until very light (45ish minutes).

9. Heat oil to 370 F in saucepan (use candy/deep-frying thermometer) (Hot oil is dangerous, do not overheat and be careful about splatters!)

10. Fry for until lightly browned, turning once. Keep an eye on the temperature, slow down the number of donuts you’re frying if the temp starts to drop.

11. Drain doughnuts on paper towels or cooling rack and while warm, roll in granulated sugar or cinnamon-sugar mix or sprinkle powdered sugar on them.

For Jelly-filled Doughnuts: Allow the doughnuts to cool just until they won’t burn your fingers. Take a chopstick or something similar and poke a hole into the side of the doughnut and sweep the chopstick in an arc to make a pocket for the jelly/jam. Fill a pastry bag with your favorite runny jam or jelly or Jello pudding. Insert the tip (try to get a long, skinny one if you can) of the pastry bag into the hole of each doughnut and fill.

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