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(Doughnut Shop-Style!)

LAST UPDATED: JUNE 27, 2021 • FIRST

PUBLISHED: FEBRUARY 24, 2020

VEGAN DOUGHNUTS
(DOUGHNUT SHOP-
STYLE!)

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Soft, pillowy vegan doughnuts that

taste like they came from a bakery!
Made with yeast-risen dough and
dipped in sweet vanilla glaze, these
doughnuts will satisfy your cravings.
Perfect with a cup of coffee!

M Y L AT E S T
VIDEOS

01:11

Okay, so the internet already has a

million and one recipes for vegan
doughnuts. But almost all of them are
for baked doughnuts. These are
different — they taste just like they
came from a doughnut shop. That's
because they're made just like
doughnut shop doughnuts!

Did you know that legit doughnut

shop doughnuts aren't baked? My
husband didn't. When I told him I
wanted to make legit vegan
doughnuts for once (for upcoming
Fat Tuesday), he looked pretty
confused. Like, don't you already
have a bunch of recipes for vegan
doughnuts?

LEGIT DOUGHNUTS

In case anyone else didn't know,

the doughnuts that you get at a
doughnut shop or bakery aren't
baked. They're fried.

No wonder those suckers are so

good. And yes, I acknowledge the
fact that frying isn't as healthy as
baking, but we're talking about
doughnuts, not some superfood
power salad. So I fried them.

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Also, legit doughnuts are generally

yeast-risen (there are exceptions,
like cake doughnuts). That's why the
texture of baked doughnuts (typically
leavened with baking soda or
powder) is a bit different.

H O W TO M A K E V E G A N
DOUGHNUTS

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Obviously these doughnuts are going

to be a bit more work than doughnut-
pan doughnuts. They're so worth it!
Get started early in the day so your
dough has plenty of time to rise.

MAKE THE DOUGH

Start by warming up some non-dairy

milk in a bowl or liquid measuring
cup. Don't get it too hot or it will kill
your yeast. Go with bath-
temperature water. Add some sugar
and whisk in a packet of yeast. Let it
sit for about 10 minutes.  It should
get frothy during this time — if not,
your yeast is dead and you'll need to
start over with a fresh packet.

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Now it's time to beat some vegan

butter (softened to room
temperature) and sugar together
with an electric mixer. Next add some
vanilla and salt, followed by that milk-
yeast mixture. Beat everything
together.

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Now start beating in some flour. Add

just a bit at a time. Before long you'll
have a dough that's too thick for the
mixer to handle — ditch the mixer
and switch to a spoon.

Once you've got your dough mixed,

you'll need to knead it. Sprinkle some
flour on the counter and work the
dough for about five minutes, until
it's smooth and stretchy.

FIRST RISE

Coat a mixing bowl with oil, place the

dough inside, and cover it with a
damp towel. Place it in a warm spot
in the kitchen to rise. I like to stick it
in the oven with the light on for this.
In about an hour or so (depending on
the temperature), your dough will
double in size.

ROLL AND CUT

Now it's time to make the doughnuts!

Sprinkle some more flour on the

counter and use a rolling-pin to roll
out your dough. You want it to be
about ½ inch thick. Now cut it into
doughnuts! I'm using doughnut
cutters, but feel free to use biscuit
cutters or a knife if you don't have
any. You'll want something that's
about 3 ½ inches in diameter.

SECOND RISE

Place your cut doughnuts on a

parchment paper-lined baking sheet,
cover them with a damp towel, and
place them in a warm spot to rise
again. Yes, this is the second time
we're letting our dough rise!

Let your doughnuts rise until they

puff up a bit. This should take 45
minutes to an hour.

F RY I N G

Now for the fun part.

Use a large Dutch oven for this. Pour

in some oil. Okay, pour in a lot of oil.
You want it to be at least 1 ½ inches
deep.

Now heat it up! This will take a few

minutes. Use a deep-frying
thermometer to monitor the oil
temperature. When it reaches about
350°F, your ready to fry!