Yeah so the title is quite a big statement, the BEST vegan doughnuts ever? But seriously, they’re so delicious, I would say they really are the best vegan doughnuts you’ll ever eat.
Pre-vegan, I always loved a doughnut, but actually buying them when you’re out isn’t really an easy task anymore. So I decided it was time to make my own, veganising an existing doughnut recipe I had used in the past. Something I find a tad annoying with vegan recipes is that they seem to over-complicate everything; chickpea flour, tapicoa flour, brown rice flour, applesauce, xylito – you name it, it has it in it, and I can almost always guarantee that I’m missing at least one random vital ingredient that I can’t get from the local corner shop. I want to be able to create simple, easy, vegan recipes that don’t over complicate things, and these doughnuts do just that.
As I love to be creative, I decided I also wanted to create a mix of different toppings and ended up with a simple glazed doughnut, pink icing with sprinkles, white icing with crushed oreos and chocolate icing with chopped almonds and peanut butter. Don’t tell me you’re not already drooling?
The vegan doughnuts were a great success. They taste exactly like a normal doughnut and honestly I don’t think any omnivore would be able to tell the difference. And making the different toppings is so fun, you can really let your imagination run wild.
One word of warning; a good dough takes a long time, so don’t expect to have these babies done in a couple of hours. Whilst the actual making of them is easy, there’s a lot of proving and resting that needs to be done, but they’re well worth it. So sit back, relax and let the dough do it’s thing!
I hope you like them as much as I do, and I would love to know what toppings you put on yours. If you’re looking for a ‘healthier’ version, then check out our blueberry glazed ring doughnuts for a fruity alternative.
Vegan Ring Doughnuts
- 500g strong white flour
- 50g golden caster sugar
- 1x 7g sachet fast-action yeast
- 10g salt
- 50g vegan butter (any vegan spreadable butter will do)
- 275g soya milk
- Egg replacer for 2 eggs (you need to replace 2 large eggs
- I used 4 tsp egg replaced mixed with 8 tbsp water)
- 500ml vegetable oil
- Step 1 In a bowl, add the flour and sugar. Add the salt to one side of the bowl and the yeast to the other, ensuring they do not touch. Add the butter and roughly rub the ingredients together to make a breadcrumb like consistency.
- Step 2 Once you have rubbed together the dry ingredients, add the wet ingredients and combine to form a very wet dough. Cover your bowl and rest for 30 minutes.
- Step 3 After 30 minutes, the dough should have risen slightly. Knead for 10 minutes (use a mixer with a dough hook if you have one) until the dough passes the windowpane test (if you take a piece of the dough and lightly stretch it above you, you should be able to see through it, like a windowpane). Shape the dough into a ball and return to the bowl.
- Step 4 Cover and rest the dough until it has doubled in size. It should take about 1 to 1.5 hours.
- Step 5 Take a baking tray and line with cling film or baking paper and lightly grease with a small amount of vegetable oil. Once the dough has risen, turn out onto a lightly floured surface. Divide the dough into 12 equal size pieces.
- Step 6 Lightly roll each piece into a smooth ball shape, before rolling flat with a rolling pin. Take a small pastry cutter and cut out the middle of the doughnut (I actually used the large end of a shot glass), the dough should now resemble a ring doughnut. Place on the baking tray and repeat, the dough will rise so don not place them too close together on the baking tray.
- Step 7 Leave the doughnuts to prove for about an hour. You will know they are ready when the dough springs all the way back when poked.
- Step 8 Once your dough is ready, prepare your oil. (Warning, never leave hot oil unattended, and make sure you keep checking the temperature). Heat the oil in a large saucepan to 170 degrees. Once it has reached the desired temperature, turn the heat down so the temperate is maintained and stops climbing.
- Step 9 Place your doughnuts in the oil 2 to 3 at a time. They should take about 1 to 1.5 minutes on each side. Once they have reached a light golden brown, turn them over to fry on the other side. Once done, place on kitchen roll to drain.
- Step 10 Repeat for all doughnuts and leave to cool before decorating.
- Step 11 And there you go! If they do not get eaten straight away, leave in an air tight container and they should be good for a couple of days
Pink Icing with Sprinkles Doughnuts
- 40g icing sugar
- Pink food colouring
- Just-boiled water
- Step 1 Mix your icing sugar with 1 to 2tbps of just boiled water. You want your icing sugar to not be too runny, so add a water a little at a time until it is honey like consistency.
- Step 2 Add in a small amount of food colouring and mix until you have your desired colour.
- Step 3 Dip your just cooled doughnuts into the icing sugar. Put on a cooling rack with kitchen roll underneath so that the icing sugar drops down onto the kitchen roll below. Cover with sprinkles and leave to go hard.
White Icing with Crushed Oreos Doughnuts
- 40g icing sugar
- Just-boiled water
- 5x oreo biscuits
- Step 1 Make the icing sugar in the same way as the recipe above, but without adding the food colouring.
- Step 2 Crush the oreos with a rolling pin until they are a crumb like consistency
- Step 3 Dip your just cooled doughnuts into the icing sugar, and put on cooling rack like above. Sprinkle crushed oreos on top and leave to go hard.
- 40g icing sugar
- Soya milk
- 1sp vanilla extract
- Step 1 Make the glaze by adding 2 to 3tbps milk into the icing sugar a bit at a time. You want your glaze to be far runnier than the icing recipe above.
- Step 2 Add vanilla extract to the glaze mix.
- Step 3 Dip your just cooled doughnuts into the glaze and leave to dry.
Chocolate Icing with Crushed Almonds and Peanut Butter Doughnuts
- 50g vegan chocolate spread
- 20g chopped almonds
- 10g peanut butter
- Step 1 Lightly melt your chocolate spread so that it becomes runny. Melt in the microwave in 15 second intervals so that it does not burn.
- Step 2 If your peanut butter is not runny already, melt in the microwave like the chocolate spread. You want it to be runny enough to be able to drizzle on top.
- Step 3 Dip your doughnuts into the melted chocolate spread and place on cooling rack
- Step 4 Sprinkle chopped almonds on one half, and drizzle peanut butter with a spoon from a height over the other.
- Step 5 Leave to dry.