How To Make Vegan Donuts [Glazed Fried Yeast Doughnuts] | Mary's Test Kitchen
Hi friends and not-yet-friends,
Light and tender, soft and fluffy delectablevegan donuts are surprisingly easy to make.
While I will always have a soft spot for cakedonuts, I have an even bigger spot for puffy
yeast donuts. That spot, of course, is inmy belly.
These are dipped in a simple sugar glaze and,because I was feeling fancy, scented with
real strawberries.
As always, you can access the full recipeingredients and instructions in the description
box below.
We start as if we're making bread. The mostdelicious bread. So that's half a cup of warm
water and a teaspoon of yeast.
Leave that alone to get foamy. That's thetest to know that your yeast is active and
will help your dough rise.
Meanwhile, get your other ingredients together.Take care when measuring the all-purpose unbleached
flour. Fluff it up first before scooping andleveling off. If the flour is compacted and
you measure from that, you'll have too muchand your dough won't be as soft as we'd like.
Or weigh the flour to be more exact.
Then I'm going to add two teaspoons of vitalwheat gluten, also known as pure gluten flour.
This will help our donuts become really puffyand light. Don't worry if you don't have this
though. Your donuts will still be nice withoutit but it's just nicer with.
Now get a large mixing bowl and add everythingbut the flour mixture.
Flax seed meal adds a nice bite to the donuts.I prefer golden flax because it disappears
but if you only have brown flax, that'll do.
Add your nice foamy yeast mixture. If it'snot foamy, do not pass go. Do not collect
200 dollars. I mean, your yeast is probablydead and you need new yeast to proceed.
But ours is aliiiive. We're good.
Now add coconut oil. I'm using refined coconutoil as it doesn't have any coconuty flavour
but feel free to use unrefined coconut oilif you want that flavour. Also, this would
be easier if the oil was melted to liquidform.
Whisk that all together really well.
And it's time to add the flour. A little ata time, incorparating all the dry stuff completely
before adding more. In fact, you may not useall the flour that we measured out.
We just want a soft dough that is still tacky.I ended up having about a forth cup leftover
but that's perfect because we'll use it toroll the dough later.
Knead it in the bowl or on your counter justso all the dry bitsies disappear and the dough
is smooth. Kind of. It doesn't have to besuper silky or anything.
Cover the bowl up, and place it in a warm,draft free location to rise for one hour or
until it's doubled in size.
Go for a walk, read a book, catch up on thewalking dead. This is your hour, there are
no rules.
Now our dough is risen and springy. Scooparound the sides of the dough and lift it
out on to your clean, lightly floured surface.
Pat it down gently and roll it out to abouta centimetre thick. That's just a bit over
3/8th's of an inch. You don't have to be exactabout it.
Now if you weren't able to get your doughout in a nice ball, you gently knead the sides
in to the middle and pinch on the bottom tocreate a nice smooth looking dough ball on
top and then roll it out. Just don't kneadit too vigorously or else the rising time
for the next step will be longer. Which meansa delay in donuts to your face time. Which
would be less than ideal, to say the least.
Time to cut the donuts out. I'm using thelid ring from a large mason jar for the outside
and a shot glass to cut out the middle.
If you have actual donut or cookie cuttersthat would work even better.
Press firmly to cut the donuts out cleanlyand lay them on to a lightly floured piece
of parchment.
Don't toss the inside parts because thosewill become donut holes or, as we like to
call them in Canada, Tim Bits! Even if they'renot from Tim's so technically these are not
tim bits. But I'm gonna call them tim bit'sanyways so sue me. Except please don't sue
me, Tim Horton's.
When you've cut as many donuts as you can,you should have five donuts and five donut
holes. With the reminder, you can knead itinto a ball and roll it out again for one
more donut. Remember that this one will notrise as quickly as the others.
With the leftover bits, I like to roll itthin and twist it together to make a fun little
twisted donut.
Then cover and left these rise. I'm usinga piece of plastic wrap that has been floured
thoroughly on one side. I've used this samepiece of wrap several times and you can do
the same as long as you don't get the piecewet at all and save it somewhere clean and
dry.
In the meantime, get your glaze together.
I'm just mixing a quarter cup of water witha cup and a bit of icing sugar. If you want
a thicker glaze, add more sugar. And feelfree to add vanilla extract or flavour of
your choice.
I also have some strawberry dust here madefrom dried strawberries that have been blasted
in a bullet blender. If you don't have a dehydrator,I have a video for how to make strawberry
chips in your oven so check that out if youlike.
About 45 minutes to an hour later, dependingon the room temperature, your donuts should
be at least doubled in size.
This is where a automatic deep fryer wouldbe super rad but I don't have one so I'm going
to heat a couple cups of canola oil in thissauce pan.
You want at least 2 inches of oil heated upto 375 degrees Farenheit or 190 Celsius. You
really want a therometer for this part. Toocold and your donuts will be really oily and
get soggy. Too hot and you'll burn 'em.
Arrange your workstation so that you can cook,drain and glaze your donuts efficiently. But
above all, safety first.
Carefully lower one donut into the oil.
Notice that the oil bubbles up so keep thatin mind when you are choosing which saucepan
to use. Make sure it's deep enough.
After 30 to 45 seconds, carefully flip thedonut over. And cook for another 30 seconds
or until that side is nice and golden brownas well.
Let that drain on a wire rack and continuewith the next.
When you've got the hang of things, you mayglaze the cooked donuts while you have one
cooking.
Simply dip into the glaze, one side or bothsides.
And sprinkle on some strawberry dust if youlike.
For the tim bits, as soon as you drop themin the oil, you can attempt to turn them.
Be safe and if some won't turn, just leaveem. Remove them from the oil when they get
as brown as the other donuts.
And that's it. You'll need to wait at least15, 20 minutes for the donuts to cool until
you can eat them safely. But you're probablyall safety-ed out by now and I won't blame
you if you put a slightly too hot donut inyour mouth. It'll probably happen. Be warned!
And there you have 'em. Delicious, light andfluffy vegan yeast donuts. Try em out and
let me know how it goes. Tell me what kindof toppings or glazes you might use in the
comments below. I'd love to hear your ideas.
Thanks so much for watching this video. Pleasegive it a thumbs up if you liked it and subscribe
if you haven't already. I'm so excited tobe back making easy vegan recipes, what I
eat videos and cookbook and recipe reviewsfor you after a long four months away. Thank
you to everyone who has stuck around and beenso kind over the last while. I appreciate
you.
Bye for now!
Yeast donuts are THE DONUTS in my opinion. Cake donuts are nice too but YEAST DONUTS! VEGAN YEAST DONUTS! These are light, puffy, and fluffy and just delicious. Darned delicious. I hope you try them! HOW TO MAKE VEGAN DONUTS // SUGAR GLAZED YEAST DONUTS WITH STRAWBERRY DUST Full printable recipe and blog post: http://www.marystestkitchen.com/how-to-make-vegan-donuts-yeast-doughnut-recipe This recipe makes 7 donuts and 7 donut holes (or "timbits!") It will take 2.5 hours to prepare and about 10 minutes to cook so make sure you have enough time from start to finish. However, you don't have to spend all that time in the kitchen. Most of it is just waiting for dough to rise. Good luck! If you're reading this, let me know what sweet you want me to make next! A NOTE ABOUT SUGAR Have questions about the vegan-ness of sugar? Read this: http://www.marystestkitchen.com/note-sugar-vegan-vs-non-vegan-sugar/ ********************************************** Links mentioned: BAKED YEAST DONUTS: https://www.youtube.com/watch?v=Xl56Dwhf_nc&list=PL6QDlGTnYxpEoQeqkbIlnTs3PLuPOHHos&index=22 Baked Strawberry Chips: http://www.youtube.com/watch?v=_6QCnmeZ5kk&list=PL6QDlGTnYxpGTLgsxIIBpjI5rsfCIpKTe Vegan Milk Bread: http://www.youtube.com/watch?v=X04K_39agf8&list=PL6QDlGTnYxpG0q1tAZ5K44xa8v_J6SnDA Fluffy Flax Pancakes: http://www.youtube.com/watch?v=acX24ysl1U0&list=PL6QDlGTnYxpG0q1tAZ5K44xa8v_J6SnDA Stuffed Crust Breakfast Pizza: http://www.youtube.com/watch?v=hAewI1mQyno&list=PL6QDlGTnYxpG0q1tAZ5K44xa8v_J6SnDA *********************************************** Connect with me! Instagram: http://instagram.com/marystestkitchen Twitter: http://www.twitter.com/marystestktchn Facebook: http://www.facebook.com/marystestkitchen My blog: http://www.marystestkitchen.com