Vegan Doughnuts Food

VEGAN DOUGHNUTS RECIPE BY TASTY

Steps:

• Gently melt the butter over a low-medium heat. Add milk and 2 tablespoons of sunflower oil and mix together.
• Once combined, take off the heat and set aside.
• In a separate bowl, combine the flour, half of the sugar, baking powder and salt with a fork.
• Make a well in the center and pour in the butter mixture. Combine gradually until a thick dough forms.
• Using your hands, roll dough into little flat balls and with your thumb, press a hole in the center of each doughnut. (You may need to flour your hands for this part to avoid getting sticky!)
• Heat up oil in a pan. To know when it's hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45-50 seconds the oil will be ready!
• Gently lay the doughnuts into the oil using a spatula. Fry for about 3-5 minutes on each side, until golden brown.
• Transfer the doughnuts onto some tissue paper to soak up any excess oil.
• Roll the doughnut into a bowl of the remaining half of sugar.
• Enjoy!

VEGAN DOUGHNUTS

Steps:

• preheat oven to 325 degrees.
• mix flour, sugar, and baking powder.
• add egg replacer + water (mixed together before adding), rice milk, oil, and vanilla, mix vigorously until well blended.
• pour batter into a doughnut pan (i'm sure the mixture can somehow be rolled out if you don't have a doughnut pan -- i'm sure a muffin pan might do too).
• put in oven and bake for 8-10 minutes or until done.
• dip into a mixed sugar glaze (powdered sugar and water) or roll in a bag filled with cinnamon and sugar.
• eat away!

VEGAN DOUGHNUTS

Steps:

• Make the doughnuts: Stir the yeast and 1/4 teaspoon granulated sugar into the lukewarm water in a small bowl. Let stand until foamy, about 5 minutes. Meanwhile, combine the almond milk, vegan butter, vanilla, salt and remaining 1/4 cup/50 grams granulated sugar in a large mixer bowl and stir well. Add the applesauce and yeast mixture. Beat with a hand mixer or stand mixer fitted with the paddle attachment on medium speed until well blended.
• With the mixer running on low speed, add the flour 1/4 cup/30 grams at a time, waiting until no floury streaks remain before adding the next. Continue beating until all traces of flour disappear. With floured hands, turn the dough onto a generously floured surface and knead lightly, flouring the dough and surface as needed, to form into a ball that's tacky and elastic but not sticky. Place the ball in a large oiled bowl and cover with plastic wrap. Let rise until doubled in size, 1 1/2 hours.
• Transfer the risen dough to a generously floured work surface and lightly sprinkle the dough with flour. With a floured rolling pin, gently roll into a 13-by-10-inch rectangle. The dough should be a scant inch thick. Using a floured 3-inch doughnut or round cutter, cut out rounds as close together as possible. If needed, using a floured 1-inch cutter, cut rounds out of the centers. Gather scraps, reroll and cut. Place each doughnut with its hole, spacing an inch apart, on a small square of parchment or wax paper. Cover lightly with plastic wrap and let rise until puffed, 45 minutes.
• Fill a large heavy pot with oil to a depth of 2 inches and heat over medium-high to 360 degrees. Line two wire racks with paper towels. Carefully flip a doughnut and hole off the parchment into the hot oil. Repeat until the pot is almost full and not crowded. Fry, turning once and adjusting the heat to maintain the oil temperature, until golden brown, 2 to 4 minutes for doughnuts and 1 to 2 minutes for holes. Drain on the paper towels. Repeat with the remaining dough, letting the oil come back to temperature between batches. Cool the doughnuts and holes to room temperature.
• Make the glaze: Whisk the confectioners' sugar, vanilla and 1/4 cup/60 milliliters almond milk in a medium bowl until smooth. If you prefer a chocolate glaze, stir in the cocoa powder. If you prefer a green, red or black glaze, tint with food coloring. Stir in more almond milk as needed, a tablespoon at a time, for a thinner glaze.
• Discard the paper towels under the doughnuts and set the racks over rimmed baking sheets. Dip the tops of the doughnuts and holes in the glaze and return to the rack. If making chocolate-glazed doughnuts, sprinkle walnuts on top if you'd like. Let doughnuts stand until glaze sets. Serve on the same day.

VEGAN DONUTS

Steps:

• Whisk together first 5 ingredients. Grease a donut pan or mini muffin pan. Preheat oven to 350 F. Add all remaining ingredients to a large bowl. Once oven is preheated, stir wet into dry until evenly mixed (don't overmix). Bake on the center rack 8 minutes or until donuts have risen and are cooked through. Let sit 5 minutes before removing from the pan. Vegan frosting recipes are included above in this post. View Nutrition Facts

VEGAN COCONUT DOUGHNUTS

Steps:

• Whisk together the soy milk, agave, oil and yeast. Add the flour and salt and beat on low with an electric mixer until the dough just comes together. Turn up to medium and beat 3 minutes more. Cover and let rise in a warm place, 45 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Spread some flaked coconut on a baking sheet and toast in the oven until golden brown, about 6 minutes. Set aside to cool.
• Fold the dough and continue to let it rise until it doubles in size, about 45 minutes. Lightly grease several baking sheets. Tear off a 1-ounce piece of dough and roll it into a ball; poke a hole in the center with your finger and stretch it out a little. Place on one of the greased baking sheets and continue with the remaining dough. Let rise until puffy, about 20 minutes.
• For the glaze: Stir together the coconut milk, sugar, and vanilla bean in a large pot and heat over medium heat until thick.
• Meanwhile, bring several inches oil to 350 degrees F in a large Dutch oven. Fry several doughnuts at a time until golden brown, 2 to 3 minutes per side. Transfer to a rack. Dip one side of each warm doughnut in the glaze, then sprinkle with toasted coconut. Serve immediately.

VEGAN GALAXY DOUGHNUTS

Steps:

• Paste:.
• ¼ cup all-purpose flour.
• 1/3 cup water.
• Dough:.
• 2 tsp active dried yeast.
• 1 cup lukewarm water.
• 4 cups plus 2 tbsp all-purpose flour.
• 1/4 cup granulated sugar.
• 1 tsp salt.
• ¼ cup vegetable oil.
• Vegetable oil, for frying.
• Glaze:.
• 1 cup powdered sugar.
• 1 ½ to 2 ½ tbsp soy cream or non-dairy milk.
• 1 tsp vanilla extract.
• Food gel colouring.
• Small sprinkles.
• Make the paste:.
• Stir the ¼ cup of flour and 1/3 cup water together in a small pot. Place over a medium heat on the stove and cook until the mixture has thickened into a stiff paste. Remove from the heat and set aside to cool.
• Make the dough:.
• In the bowl of a stand mixer, combine the yeast and lukewarm water. Let it stand for 10 minutes until bubbly. Add the cooled paste you made earlier, the flour, sugar, salt and vegetable oil to the bowl of the stand mixer. With the dough hook attached, knead the dough in the mixer for 6 minutes on a medium speed until smooth and elastic. Pour a little bit of oil into the bowl and turn the dough so that the oil coats the dough. Cover with a damp cloth and set aside in a warm place until doubled in volume, about 2 hours.
• Once risen, punch the dough down and tip out onto a floured counter. Roll out to be 1/4-inch thick and use a 3-inch round cutter (or a glass that width) to punch out circles from the dough. Use a pastry tip to cut out the centre of each circle to make the doughnut hole. Place onto a floured baking tray and cover with a damp tea towel, leave in a warm place for 30 minutes to rise.
• Heat ½-inch depth of vegetable oil in a deep frying pan to 350oF. Gently lower in a few dougnuts into the oil. Let fry until golden underneath then flip and let it cook until the other side is golden. Remove to a baking tray lined with kitchen paper.
• For the glaze, stir together the powdered sugar, vanilla extract and soy cream in a medium bowl until you get a thick but drizzleable glaze. Divide between 4 small bowls. Leave one white. Colour one a very pale blue. Colour one a dark blue/purple. Colour another pink. Dollop a few dots of the dark blue and pink glaze into the light blue glaze. Swirl a few times with a spoon just to lightly combine then drizzle in some of the white glaze. Using a swooshing motion, dip a doughnut into the glaze and place glaze-side up on a wire rack to set. Repeat with the remaining doughnuts adding more of the dark blue/pink/white glaze to the bowl as needed. Decorate with a few sprinkles or edible glitter if you'd like for extra flair.

MINI MAPLE-GLAZED DOUGHNUTS WITH COCONUT "BACON"

Steps:

• For the coconut "bacon": Preheat the oven to 350 degrees F.
• Mix together the coconut chips, soy sauce, liquid smoke and maple syrup in a medium bowl. Spread in a single layer on a parchment paper-lined baking sheet. Bake, stirring halfway through, until the coconut is golden brown, 8 to 10 minutes. Set aside to cool. The "bacon" will crisp up as it cools.
• For the doughnuts: Melt the butter in a medium saucepan over medium heat. Add the almond milk and coconut oil. Remove from the heat and set aside.
• Pour the peanut or canola oil halfway up the sides of a cast-iron skillet and heat to 350 degrees F.
• Whisk together the flour, cane sugar, baking powder and salt in a medium bowl. Make a well in the center and pour the hot milk mixture in the well. Mix until a thick dough forms. Roll portions of dough into 12 balls and use your thumb to make holes in the centers.
• Fry the doughnuts, in batches, until golden brown, 3 to 5 minutes on each side. Let drain on paper towels.
• Meanwhile, make the maple glaze: Stir together the confectioners' sugar, maple syrup, maple extract and salt in a small bowl. Dip the doughnuts in the glaze and sprinkle with the coconut "bacon" before serving.