Good Golly, Miss Molly – – I’ve finally found a solution to my Vegan doughnut woes. Insert happy-face emoji!
Until recently, it had been almost 4 years since I’ve had the pleasure of sinking my teeth into an old favorite – Krispy Kreme glazed doughnuts. And even after four years of being in doughnut abyss, I still couldn’t shake the desire. To add insult to injury, my house is located near a Krispy Kreme Doughnut Shop. I know, I know… that’s like standing outside the pearly gates but never being invited inside, right?
Just like any stalker, I drive by slowly, eagerly peeking inside to gaze at rows and rows of perfectly placed pillowy treats and painstakingly aware that not one Vegan doughnut lives within its walls. Nada!
My love – – scratch that, my addiction to these light, sweet, heavenly, edible pillows dates back several decades.
Apparently, my parents are to blame. They were my “doughnut dealers” when I was a kid because I can distinctly remember them bringing home warm, freshly baked Krispy Kreme doughnuts at least twice a month. I was a sucker for the plain, glazed doughnut and my dad, the Doughnut Kingpin himself, favored the jelly or lemon-filled doughnut. It was a Southern tradition that never left my soul.
For the last few years, I’ve been thinking (actually obsessing is the more accurate term) about how I could create a Vegan doughnut recipe option that would extinguish my doughnut drought and even impress an omnivore.
That’s all behind me now. I’ve reworked and played around with several Vegan doughnut recipes to make Vegan doughnuts and Vegan glaze options that are not only delish, but will surely impress Mom on Mother’s Day.
EP4L’s Vegan Doughnuts are here and just in time for Mom’s special day. As a Vegan breakfast option, they pair well with a morning cup of coffee, making this the perfect way to start Mother’s Day!
EP4L’s Vegan Doughnuts are like biting into little, fluffy pillows. With a crispy shell and slightly chewy middle, the dough can be prepared, then refrigerated overnight as the dough rises. The next morning, they fry up in seconds.
Surprise her with breakfast in bed and a plate of Vegan Chocolate-glazed, Vegan Lemon-glazed, or Vegan Maple-Pecan glazed doughnuts. Top them with her favorite toasted nuts, fresh berries and powdered sugar, freeze-dried strawberries, Vegan coconut flakes, granola, or crushed Oreo cookies.
She’ll be impressed.
Happy Mother’s Day to all of the Moms that continue to impress us with the thankless job of being the glue of the family like the critical glaze to the doughnut. Enjoy!
| Servings |
doughnuts
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- 1 pkt. (2-1/4 tsp) instant dry active yeast
- 1 - 1/4 cups warm almond milk
- 1/4 cup Aquafaba* (or canned chickpea or garbanzo bean juice)
- 8 tbsp. or 1 stick Vegan butter, (i.e. Earth Balance Vegan Buttery Sticks)**
- 1/2 cup Vegan sugar
- 1 tsp. salt
- 4 1/2 cups all-purpose flour plus additional for rolling out dough
- 6 cups vegetable or canola oil, for frying
- Optional Doughnut Toppings: (chopped toasted nuts, roasted pumpkin seeds, freeze-dried fruit, Vegan shredded coconut, chopped Oreo cookies, fruit preserves or marmalade, fresh raspberries or blueberries, granola, etc.)
- 10 oz. package Vegan chocolate chips
- splash almond milk
- 2 cups Vegan confectioner's sugar
- 1/4 cup plain almond milk
- 1-2 tsp. lemon, vanilla, almond, or orange extract
- 1 1/2 cups raw pecans, sliced into quarter pieces
- 2 tbsp. 100% maple syrup plus additional for drizzling
- 1 tsp. ground cinnamon
Ingredients
Doughnuts:
Chocolate-Glaze:
Flavored-Glaze:
Maple-Pecan Glaze:
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- Place yeast, warm almond milk, aquafaba, Vegan butter, sugar, and salt in a large mixing bowl. Using an electric mixer, combine ingredients until well-combined.
- Add 2 cups of the flour. Mix. Add remaining flour, ½ cup at a time. Continue mixing until sticky dough comes together. The more flour you add, the harder it will be to mix with the electric mixer. That’s okay. Once you reach that point, transfer the sticky dough onto a lightly floured surface. Keeping additional flour on hand, add a little flour to your hands and gently knead the dough. Add flour to the dough as needed in order to successfully work the dough.
- Spray a new large mixing bowl with cooking spray. Add the kneaded dough, cover with plastic wrap and place in a warm area to rise for 2 hours or until the dough doubles in size.
- Turn the risen dough onto a floured surface. Roll out the dough (about ½” in thickness) using a floured rolling pin.
- Add flour to a round cookie cutter, doughnut cutter, or drinking glass that is at least 3” in diameter (see pic below). Cut out doughnut shapes. Place doughnuts on parchment paper or floured baking sheets (to avoid sticking). Cover doughnuts with a clean kitchen towel and allow to rest in a warm area for about 45 minutes prior to frying.
- Add oil to a large heavy-bottom out, Dutch oven or ceramic pot. Heat oil over medium-high heat. If you have a candy thermometer, check the temperature of the oil. It should reach 375 degrees. Meanwhile, line baking sheets or racks, or plates with paper towel to catch the excess oil and set aside.
- Carefully slide the doughnuts into the hot oil a few at a time. Do not overcrowd. They should instantly puff up. After about 40-50 seconds, use a slotted spoon to flip the doughnuts and cook until golden. Transfer the cooked doughnuts to prepared racks or plate and repeat the process until all doughnuts are done. You may have to adjust the heat of the oil to maintain a 375-degree temp. Use one of the following glazes and topping of your choice!
- Add chocolate chips to a microwave-safe bowl. Microwave in 20-second increments, stirring melting chips between each increment and adding a splash of almond milk to thin it out if necessary. Continue to microwave until chocolate is completely melted. Dip tops of cooked doughnuts into the glaze. You can also add optional toppings (chopped nuts, raspberries, coconut, etc. to glaze at this point). In the photo below, I added fresh raspberries and Vegan powdered sugar! Place doughnuts back on baking sheet rack to set. Serve warm. You can store in an airtight container for a day, but these are best served the same day.
- Add confectioner’s sugar to a small bowl. Whisk in almond milk and extract. Mix until smooth. Dip cooked doughnuts into the glaze. You can also add optional toppings (chopped nuts, raspberries, coconut, etc. to glaze at this point). In the photo below I used the lemon glaze and added store-bought strawberry preserves! Place back on baking sheet rack to set. Serve warm. You can store in an airtight container for a day, but these are best served the same day.
- Heat oven to 400 degrees. Line a baking sheet with parchment paper or spray a baking sheet with cooking spray. Add sliced pecans to a mixing bowl. Add maple syrup. Toss until coated. Add cinnamon. Toss again. Add pecans to baking sheet. Add a few more dashes of cinnamon. Place in oven and roast for about 5 minutes. Remove from oven and set aside. Drizzle maple syrup onto warm doughnuts. Add pecan slices to top. Drizzle again with a little maple syrup if desired (maple syrup serves as the glue for the pecans). Allow to set. You can store in an airtight container for a day, but these are best served the same day.
- In the photo below, I added my favorite store-bought pumpkin and flaxseed granola!
- In the photo below, I added freeze-dried strawberries and created a gooey but crunchy, sweet but tart treat!
- In the photo below, I added crushed lightly salted, roasted pistachios for a nutty, sweet and salty flavor!
- In the photo below, I add crushed Oreo cookies. Can't go wrong with Oreos!
** Do not use the Earth Balance variety in a tub. Use the butter sticks for this recipe.
