Whether you’re vegan, lactose intolerant or just want to try your hand at a new technique, these doughnuts are a great choice!
2 hours and 30 mins
Fluffy Vegan Doughnuts
3 ½ cups plain bread flour, sifted
¼ cup caster sugar
3 teaspoons yeast
Pinch of sea salt
1 cup of warm soy milk
100 grams dairy-free spread, melted
1 teaspoon vegan egg replacement blended with ¼ cup of water
1 litre cooking oil
For the icing
2 cups icing sugar, sifted
½ teaspoon vanilla extract
2 tablespoons dairy-free spread, melted
Pinch of salt
1 teaspoon soy milk
2 teaspoons hot water
½ teaspoon of beetroot juice (optional)
- In a large bowl, combine the sifted plain bread flour, caster sugar, yeast and sea salt. Make a well and mix in the warm soy milk, melted dairy-free spread and the vegan egg mixture until the dough starts to come together. The mixture may be sticky, but that’s normal.
- Turn the dough out onto a well-floured surface and knead for two minutes or until smooth. Place in a large greased bowl and cover. Let the dough prove for one and a half hours or until it has doubled in size.
- Turn the dough out onto a lightly floured surface and knead for two minutes or until smooth. Roll out the dough until it’s roughly one centimetre thick.
- Use two round cutters (or different-sized drinking glasses) to cut out the doughnuts. Place the doughnuts and the centre holes on a lined tray. Let them sit for 15 minutes to rise slightly.
- Heat the cooking oil in a small saucepan over a medium-high heat. Test the temperature by gently dropping in a doughnut. If it sizzles immediately, the oil is ready.
- Deep-fry the doughnuts for 20 seconds each side or until puffed and golden. Be very careful not to drop them in from a great height; the oil is very hot and can splatter.
- Transfer the cooked doughnuts with a slotted spoon onto some paper towels to drain the excess oil. Repeat with the remaining doughnuts. Allow them to cool.
- Once the doughnuts have cooled, combine the icing ingredients together in a small bowl and coat your doughnuts in it. Let the excess icing drain off into the bowl before placing them on a wire rack to set.
See what our chef says
Emily-May is passionate about animals AND delicious food, leading her to experiment with some amazing vegan recipes. “I think this doughnut recipe really proves that any food (no matter how indulgent or luxurious) can be ‘veganised’ and easily made to not involve any harm to animals – while still being super yummy!”