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    You are here: Home / Dessert / Vegan Doughnuts (Doughnut Shop-Style!)

    LAST UPDATED: June 27, 2021 • FIRST PUBLISHED: February 24, 2020

    Vegan Doughnuts (Doughnut Shop-Style!)

    Jump to Recipe Print Recipe
    Classic Vegan Doughnuts

    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!

    Vegan Doughnuts on a Wooden Surface with a Cup of Coffee

    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

    Stack of Three Vegan Doughnuts on a Plate

    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.

    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.

    How to Make Vegan Doughnuts

    Nine Vegan Doughnuts on a Paper-Lined Baking Sheet

    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.

    Side By Side Images Showing First Two Steps to Make Vegan Doughnut Dough: Add Yeast to Non-Dairy Milk and Whisk Together

    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.

    Collage Showing First Four Stages of Mixing Vegan Doughnut Dough

    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.

    Collage Showing Four Stages of Mixing Vegan Doughnut Dough

    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.

    Two Stages of Kneading Vegan Doughnut Dough

    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.

    Vegan Doughnut Dough Before and After Rising

    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.

    Side By Side Images Showing: Hands Rolling Vegan Doughnut Dough, and Cutting Doughnuts From Dough

    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.

    Frying

    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!

    Fry a few doughnuts at a time, making sure not to crowd the pot. The doughnuts will float while they fry, so you'll need to do one side at a time, frying until each side is golden brown. This should only take a minute or two per side. If you saved your doughnut holes, fry them as well!

    Side By Side Images Showing Two Stages of Frying Vegan Doughnuts

    Transfer the fried doughnuts to a paper-towel lined plate.

    Finishing the Doughnuts

    While the doughnuts cool, mix up some glaze and/or frosting. I made both!

    When the doughnuts are cool, dip them both sides the glaze, coating the doughnuts all over.

    Hand Dipping a Vegan Doughnut into a Bowl of Glaze

    If you'd like to frost them as well, let the glaze harden first, then dip the tops in frosting. Sprinkles add a nice decorative touch!

    Vegan Doughnut Tips & FAQ

    • Always use caution when frying! That oil gets super hot and can easily burn you.
      • Never leave frying food unattended.
      • Monitor the oil temperature closely.
      • Be super careful to avoid splashing when placing things in or removing them from the oil.
    • Don't pour your unused oil down the drain, as it can cause clogs. Dispose of it by placing it in a sealable container (such as the bottle it came from or an old coffee can), and place it in the trash. Alternatively, you can save it for later (an excuse to make more doughnuts). Oil can also be composted in small amounts.
    • This recipe makes enough glaze and frosting to cover all of your doughnuts. Scale down as needed.
    • Homemade doughnuts are best eaten the day they're made. You can get away with serving them a day later, but they won't be quite the same.
    • Can I freeze my doughnuts? If you'd like to freeze your doughnuts, simply arrange them on baking sheets and freeze until solid. You can then remove the frozen doughnuts from the baking sheets and transfer them to sealed freezer bags. They should be good for at least 3 months. Again, they'll never be quite the same as they were on day 1, but they won't be bad!
    • Can these doughnuts be made gluten-free? I'm afraid I'm not sure, as I have limited experience making yeast breads with gluten-free flours.
    • Prefer a baked vegan doughnut recipe? I've got lots of them, here.

    Hand Dipping a Vegan Doughnut into a Cup of Coffee

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Vegan Doughnuts on a Wooden Surface with a Cup of Coffee
    4.84 from 24 votes
    Print

    Vegan Doughnuts

    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!

    Course Breakfast, Dessert
    Cuisine American
    Prep Time 40 minutes
    Rise time 2 hours
    Total Time 2 hours 40 minutes
    Servings 14 doughnuts
    Calories 467 kcal
    Author Alissa Saenz

    Ingredients

    For the Doughnuts

    • 1 ¼ cup unflavored non-dairy milk, warmed to about 110°F
    • 1 (7 gram) packet active dry yeast
    • ¼ cup plus 1 teaspoon organic sugar, divided
    • 6 tablespoons vegan butter, at room temperature
    • 1 teaspoon vanilla extract
    • ¾ teaspoon salt
    • 4 cups all-purpose flour, plus more as needed
    • Canola or vegetable oil, for frying (you'll need at least 3 cups)

    For the Glaze

    • 3 cups organic powdered sugar
    • ½ cup unflavored non-dairy milk
    • 2 teaspoons vanilla extract

    For the Chocolate Frosting (Optional)

    • 1 cup vegan chocolate chips
    • ¼ cup vegan butter
    • 2 tablespoons maple syrup
    US Customary - Metric

    Instructions

    To Make the Doughnuts

    1. Whisk the milk, yeast, and 1 teaspoon of sugar together in a small bowl or liquid measuring cup. Set it aside for about 10 minutes, until frothy.

    2. In a large mixing bowl, beat the butter and remaining ¼ cup of sugar together with an electric mixer at high-speed until creamy, about 1 minute.

    3. Beat in the vanilla and salt.

    4. Begin adding the yeast mixture to the butter mixture, beating in a bit at a time at low speed. Be careful to avoid splashing.

    5. Begin adding flour, about ½ cup at a time, beating in each addition. Switch to a spoon when the dough becomes too thick for the mixer to handle. Continue adding flour until a soft dough forms (about 3 ½ cups total).

    6. Transfer the dough to a lightly floured work surface, and knead until smooth and elastic, about 5 minutes.

    7. Transfer the dough to a lightly oiled mixing bowl and cover it with a damp tea towel. Place the bowl in a warm spot to rise until doubled in size, about 1 hour.

    8. Punch the dough down, then transfer it to a lightly floured work surface. Roll the dough to about ½ inch thick.

    9. Use a doughnut cutter or biscuit cutter to cut the dough into doughnut shapes.

    10. Reroll the excess dough and repeat until all of the dough has been cut.

    11. Transfer the doughnuts to a parchment paper-lined baking sheet. Cover them with a damp tea towel and place the baking sheet in a warm spot to rise until puffy, about 1 hour.

    12. Fill a large pot or Dutch oven with 1 ½ to 2 inches of oil and place it over medium-high heat.

    13. Heat the oil to about 350°F. Use a frying thermometer to monitor the temperature.

    14. Add a few doughnuts to the oil, being very careful not to splash. Avoid crowding the pot.

    15. Let the doughnuts cook for 1 to 2 minutes, flip and cook 1 to 2 minutes more, until golden brown on both sides and puffy.

    16. Use a slotted spoon or tongs to remove the doughnuts from the pot. Transfer them to paper towel-lined plates to drain and cool.

    17. Repeat until all of the doughnuts are cooked.

    To Make the Glaze

    1. Whisk all ingredients together in a small bowl. Add more powdered sugar if it seems too thin, more milk if it's too thick. You want it to be somewhat runny, but thick enough to coat the doughnuts.

    To Make the Chocolate Frosting

    1. Melt the chocolate chips by microwaving in 30 second increments, stirring between each zap.

    2. Stir in the butter, until melted, followed by the maple syrup.

    Finish the Doughnuts

    1. When the doughnuts have almost completely cooled, dip each one in the glaze, to coat both sides.

    2. Transfer the doughnuts to a wire rack for the glaze to set. I recommend placing a plate or paper towel under the rack to catch any drips.

    3. If you're frosting your doughnuts, wait for the glaze to fully set, then dip the tops in the frosting. Optionally top your doughnuts with sprinkles, nuts, or coconut.

    4. Allow the frosting to set, then serve.

    Recipe Notes

    Adapted from Delish.

    Nutrition Facts
    Vegan Doughnuts
    Amount Per Serving (1 doughnut (with frosting and glaze))
    Calories 467 Calories from Fat 179
    % Daily Value*
    Fat 19.9g31%
    Saturated Fat 5.6g28%
    Sodium 238mg10%
    Potassium 104mg3%
    Carbohydrates 67.1g22%
    Fiber 1.5g6%
    Sugar 38.1g42%
    Protein 4.9g10%
    Calcium 79mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Spicy Tofu & Pineapple Stir-Fry
    Classic Vegan Potato Soup »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Beatriz says

      March 01, 2020 at 2:18 am

      5 stars
      Amazing Doughnuts! So beautiful, i'm so doing these this week!

      Reply
    2. LT says

      March 03, 2020 at 5:06 pm

      “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.“

      AMEN, SISTER!

      Can’t wait to make these.

      Reply
    3. Claire says

      April 04, 2020 at 5:57 pm

      I tried making these but my dough wouldn’t rise. I’ll try again tomorrow.

      Reply
      • Alissa Saenz says

        April 05, 2020 at 4:47 pm

        Sorry to hear that! Did the milk get frothy in step 1? That's usually the best way to tell if your yeast is viable.

        Reply
        • Andy Witcombe says

          October 07, 2021 at 3:11 pm

          Can you chill and slow proove over night?

          Reply
          • Alissa Saenz says

            October 07, 2021 at 3:16 pm

            I'm sure you can, but I haven't tried it so I don't have exact instructions on how to time it. If I have a chance to try it I will update the post!

            Reply
          • Bonnie says

            February 25, 2022 at 4:08 pm

            Yes I have done this… make the dough around 8.30-9pm then prove it in the fridge overnight. I take it out around 30 minutes before rolling to allow the dough to soften a bit. Doughnuts turn out amazing!

            Reply
    4. Claire says

      April 05, 2020 at 7:23 pm

      5 stars
      I made these again today (and the milk was definitely frothier) and they turned out great! Thanks for sharing this recipe!

      Reply
      • Alissa Saenz says

        April 05, 2020 at 8:25 pm

        Yay!! I'm so glad they worked out! Thanks for the update!

        Reply
    5. Ellie says

      April 15, 2020 at 9:48 am

      is there a way i can make these w/o yeast?

      Reply
    6. ellie says

      April 15, 2020 at 10:05 am

      could i use self rising flour instead of yeast?

      Reply
    7. ellie says

      April 15, 2020 at 10:15 am

      or maybe i could use lemon juice and baking soda? sorry for commenting so much 😂

      Reply
      • Alissa Saenz says

        April 18, 2020 at 4:21 pm

        No worries! I wouldn't recommend using a different leavener in this particular recipe. I do have a bunch of baked doughnut recipes that use baking powder or soda though - they're all here: https://www.connoisseurusveg.com/tag/doughnuts/ Just scroll down past this recipe and you see a bunch of others. :)

        Reply
    8. Ellen says

      April 18, 2020 at 5:23 pm

      Hi can I also do this with fresh yeast? If so, how much should I use?

      Reply
      • Alissa Saenz says

        April 19, 2020 at 8:08 pm

        I haven't tried the recipe with fresh yeast, but my understanding is that you should usually double the amount when making this substitution - so try using 14 grams.

        Reply
    9. Jennifer says

      May 11, 2020 at 10:15 am

      Thank you for the recipe, Alissa. My bf and I made these for mothers day, since we weren't able to get our regular favorite donuts due to covid. I realized that the quality of ingredients is very important. For example, we purchased the cheapest powdered sugar at the store, thinking it was all the same. When we made our glaze, it was pretty bad. The consistency was great, but the taste of it was not! It had a "been in the cupboard for years" taste lol. Is that why you say to use organic? We weren't sure why you kept saying to use organic sugar. Also, our chocolate frosting did not come out good. We used the Vegan I Can't Believe It's Not Butter. I guess this is technically margarine, but it usually works fine in my other recipes. I think in this one, maybe it's necessary to use the vegan butter sticks? The frosting came out too margarine tasting, I think! Also, didn't taste chocolate-ey enough! I ended up making it without the butter and using almond milk instead. This is our first time making donuts, so we are ignorant of things that are probably common sense to others lol. Definitely takes some practice I think if you're a beginner. The bread part of our donuts was also a little denser than I'd prefer. But we did a slow rise in the fridge since we wanted them for the next day. Maybe this is why? Anyway, it was interesting to make our own donuts from scratch. Definitely a first!!

      Reply
      • Alissa Saenz says

        May 14, 2020 at 4:47 pm

        Sorry you had some issues with the doughnuts. The quality of ingredients will definitely matter when it comes to flavor, although that's not why I specify organic - that's actually because non-organic granulated sugar (in the U.S. at least) is processed using animal bone char, so it's not vegan. I haven't tried this recipe with I Can't Believe It's Not Butter, so I'm not sure if that's an issue, but I can say the Miyoko's vegan butter is amazing and always my first choice. Changing the rise time and temperature could definitely be what caused them to be overly dense, as could not kneading the dough enough.

        Reply
        • Sharon s Obrien says

          October 21, 2020 at 10:32 am

          5 stars
          So glad to hear your use Miyoko's. We definitely try to avoid palm oil, which is in many of the other options. Cannot wait to try these. My daughter and I just did a 4 hour, one way trip for vegan doughnuts, so this will make life easier. Thanks!

          Reply
    10. Rachel says

      May 15, 2020 at 7:43 pm

      Made these with spelt flour and they turned out great! Definitely using this recipe again.

      Reply
    11. Sarah says

      May 17, 2020 at 12:40 am

      5 stars
      These donuts came out unbelievably perfect. Thank you for this!

      Reply
    12. Lindsey says

      May 18, 2020 at 2:20 pm

      5 stars
      This is a great recipe! However, I added up the calorie count myself and it was drastically less than what the nutrition list said. Maybe it was just the ingredients I used but again great doughnuts!

      Reply
    13. eve says

      May 22, 2020 at 4:38 pm

      5 stars
      these donuts were AMAZING!! so fluffy, the perfect yeast donut. i followed the directions to a tee and topped some with strawberry glaze, some with vanilla glaze, some with glaze & sprinkles, and some with cinnamon sugar, all delicious 😋

      Reply
    14. Ayesha says

      May 27, 2020 at 10:54 pm

      Just found this recipe today and looking forward to trying it tomorrow, but I only have Vanilla flavored milk. Will that change the flavor too much? The kids will not drink the u flavored nondairy milks so I dont want to buy some that will likely go to waste.

      Reply
      • Alissa Saenz says

        May 28, 2020 at 8:52 am

        I think vanilla would work fine. Is it sweetened? Unsweetened is preferable, but I think unsweetened will work - I'd just leave out the teaspoon of sugar in step 1. Enjoy!

        Reply
    15. Sarah Rosin says

      May 28, 2020 at 11:33 am

      Super excited to make these this weekend. I say I’m a precious message you use miyoko’s butte. Which is prefect, so do I, seems to always work one for one in my baking. Although was wondering What kind of non-dairy milk did you use specifically? I normally use coconut milk no guar gum for baked items. But I’m down to use anything for some good ol’ fashion doughnuts. Thanks a bunch.

      Reply
      • Alissa Saenz says

        May 28, 2020 at 12:17 pm

        Just about any non-dairy milk with a neutral flavor will work! I use almond breeze, just because that's normally what I buy for my coffee. I hope you enjoy these!

        Reply
    16. J says

      May 29, 2020 at 9:39 pm

      Am I better off using plain, self raising, or bread flour? Thanks!

      Reply
      • Alissa Saenz says

        May 30, 2020 at 10:11 am

        Plain will work best. Enjoy!

        Reply
    17. Jasmine says

      June 04, 2020 at 12:49 am

      Can we use coconut oil instead of vegan butter? I want to try and make these and I have all the other ingredients except for the butter but I do have coconut oil.

      Reply
      • Alissa Saenz says

        June 04, 2020 at 8:30 am

        My instinct tells me it would work, but I'm afraid I can't be 100% certain, as I haven't tested the recipe with coconut oil. I'd love to hear how it works out if you try it!

        Reply
        • Jasmine says

          June 12, 2020 at 4:25 pm

          The coconut oil worked well, but idk if the donuts came out a little dense because of my error or the change of the oil. I want to retry them but the flavor was delicious

          Reply
          • Alissa Saenz says

            June 14, 2020 at 8:11 pm

            I don't think the oil would make them dense - they might just need a bit more time to rise. Glad they were delicious!

            Reply
    18. J says

      June 11, 2020 at 10:12 am

      Mine stuck to the sheet after the second rise, I pulled to off the best I could and they went flat then:( any tips?

      Reply
      • Alissa Saenz says

        June 14, 2020 at 8:14 pm

        Did you use parchment paper? That usually prevents sticking.

        Reply
    19. Sam says

      June 27, 2020 at 9:29 am

      Hi, I'm in the process of making these doughnuts! Love how the dough is so soft. I will be frying them soon.
      I would like to know if you can bake these doughnuts as well? And if so at what temperature and for how long?
      Thank you for this recipe 😊

      Reply
      • Alissa Saenz says

        June 27, 2020 at 10:44 am

        I'm afraid I'm not sure, as I haven't tried. I think a high temperature would work best, but that's just a guess. I have a bunch of baked doughnut recipes on the site that you could try another time - https://www.connoisseurusveg.com/tag/doughnuts/

        Reply
    20. Liz says

      July 02, 2020 at 3:01 am

      Hi! I will be trying this vegan recipe for the first time this weekend. For usual doughnuts I use strong bread flour as I get better results, the doughnuts are soft and fluffy.
      Do you think I will get the same results if I use strong bread flour? Or stick to plain flour? Thanks

      Reply
      • Alissa Saenz says

        July 02, 2020 at 8:48 am

        I haven't tried this recipe with strong bread flour, so I can't say for sure, but if you've had good results using it in similar doughnut recipes that are fried and yeast-risen, I can't see why it wouldn't work here. I'd love to hear how it turns out if you try!

        Reply
    21. Mila says

      July 04, 2020 at 11:59 pm

      5 stars
      Thank you so much for this recipe! I have used it 3 times now, and every time it turns out AMAZING!

      Reply
    22. Barney Jones says

      July 11, 2020 at 10:51 am

      5 stars
      I've made these doughnuts twice now, with cinnamon/sugar mix and a KK-style maple glaze, and they turned out great both times! I have tried to do them according to this recipe without a hole, so I could fill them, but when they fried the ended up with a large domed pocket on top instead of the interior rising evenly. It's like a bubble that takes up the entire diameter. Did I do something wrong or does the recipe need to be changed a little for solid doughnuts?

      Reply
      • Alissa Saenz says

        July 12, 2020 at 4:43 pm

        Glad you enjoyed them! Hmmm...that's interesting about interesting about the centers bubbling up and I'm not sure why it's happening. I'll experiment with some filled doughnuts and add some comments to the recipe if I can figure out what's going on.

        Reply
    23. Heather says

      July 11, 2020 at 11:43 pm

      5 stars
      We made these in um, anatomically correct shapes for my daughter's bachelorette party. They came out amazing and everyone loved them. Thanks for the great recipe!

      Reply
    24. Zein says

      July 31, 2020 at 5:45 pm

      5 stars
      Easy, delish and super fun for a beginner 😊

      Reply
    25. Maia says

      August 20, 2020 at 1:52 pm

      5 stars
      These donuts were amazing! And the chocolate frosting was a big hit with adults and kids alike. Will definitely be making them again soon. Thanks so much for sharing!!

      Reply
    26. Maria A Ricci says

      August 27, 2020 at 9:08 am

      If I make these ahead, will they last for up to 5 days in an air tight container?

      Reply
      • Alissa Saenz says

        August 27, 2020 at 9:22 am

        5 days might be a stretch. They should be fine for about 3 days, although the quality will decline quite a bit after the first day. You could try freezing them - I did that with a batch, and they held up fine (although they're still best eaten on the day they're made).

        Reply
    27. Amy says

      September 05, 2020 at 6:44 pm

      5 stars
      My daughter and I just made these and we were so pleased with the results! It was our first time making yeast fried donuts. We followed the recipe exactly and did half plain glazed and half with the chocolate frosting. We used the country crock plant-based butter and it worked well and tasted great. Our favorite vegan butter is Miyokos but we can’t always find it. Thanks for the great recipe!

      Reply
    28. Katy says

      September 22, 2020 at 2:33 am

      This recipe is so good we made it twice in one week. First vegan treat I’ve made for my boyfriend that came out perfect on the first try (minus my over frying!). And the only recipe I could find for deep fried instead of baked, it makes a huge difference! I halfed the first time and it was just as perfect as the second full batch. 10/10 would recommend

      Reply
    29. Jill says

      November 01, 2020 at 8:22 pm

      3 stars
      Not sure what I did wrong... The texture of these were just awful. Dry and hard to chew. Luckily the little boy I made them for had never had a real donut before because of his allergies, so he enjoyed them. But the rest of us who know donuts just couldn’t muscle them. I used unsweetened almond milk.

      Reply
      • Alissa Saenz says

        November 01, 2020 at 9:02 pm

        I'm sorry they didn't work out for you! Yeast doughs can be tricky. Is it possible you mis-measured something? Or overkneaded the dough?

        Reply
    30. Dena says

      December 12, 2020 at 11:21 am

      Could you please include gram weight measurements too please...
      Helps to make the recipe consistent.
      Thank you

      Reply
      • Alissa Saenz says

        December 13, 2020 at 8:34 pm

        Hi Dena! There's actually a button just below the ingredients - click "metric" to convert the weights to grams. :)

        Reply
    31. Erica says

      December 12, 2020 at 10:46 pm

      Can these be made in an air fryer? Thanks so much, love your recipes!

      Reply
      • Alissa Saenz says

        December 13, 2020 at 8:30 pm

        I'm afraid I'm not sure! I don't have an air-fryer (yet). If I have a chance to experiment with one in the future I'll update the recipe!

        Reply
      • Angela says

        April 11, 2021 at 6:11 am

        4 stars
        I make my in an airfryer, a Delonghi Multifry. The doughnuts come out fine. However, I do add a little bit of oil.

        Reply
    32. Lara says

      December 27, 2020 at 7:52 pm

      Hi Alissa, loving this recipe. I was just wondering if you reckon they would be OK baked rather than fried (I know the taste won't be quite the same). Looking forward to your reply. Thanks!
      - Lara

      Reply
    33. Lara says

      December 27, 2020 at 7:57 pm

      Oh! I have just seen your link for baked donuts, sorry! Thank you, Lara

      Reply
    34. Jenny says

      February 06, 2021 at 6:23 pm

      5 stars
      Holy yum. Due to allergies my kid has never had a doughnut. These are the most delicious doughnuts I have EVER eaten. I made up my own toppings/ glazes/ fillings but used the dough recipe as written. Mine required a longer rise. If your doughnuts are tough it’s likely the dough wasn’t kneaded properly and or didn’t rise enough. For first rise you should be able to make 2 1 inch indents in the top and they stay there when you check a minute later.
      These were a huge hit! Thank you.

      Reply
    35. Brittany says

      February 16, 2021 at 3:34 pm

      Has anyone used a Gluten free flour with success? That's the only thing I would need to sub, otherwise they look and sound Amazing!! :)

      Reply
    36. Rebecca says

      February 19, 2021 at 12:46 pm

      4 stars
      Half of them turned out great, half didn't. For some reason the donuts I cut after the first time rolling out the dough did not rise, although they were easy to cut. After kneading the leftover dough back into a ball, the dough was much more elastic and these donuts were sooo puffy and fluffy. I'm not sure why there was such a difference.

      Reply
    37. Kathleen says

      March 14, 2021 at 11:53 am

      Hi there! Can I make this dough the day before needed to bake?

      Reply
      • Alissa Saenz says

        March 14, 2021 at 2:50 pm

        Maybe, but I'm not totally sure. In order to avoid your dough over-proofing you'd want to keep the dough in the fridge overnight, then let it come up to temperature the next day. I'd also expect the taste to change a bit, but that might not be a bad thing - overnight doughs tend to have some more complex flavors going on.

        Reply
      • Angela says

        April 11, 2021 at 6:13 am

        I've already tried this recipe 3 or 4 times. I let the dough rise for several hours during the day or even overnight before making the doughnuts.

        Reply
        • Rachel says

          June 25, 2021 at 2:15 pm

          Hi Angela! When you did them overnight, did you put them in the fridge as Alissa recommended? I want to make them for a small/safe breakfast gathering tomorrow morning, but would rather not wake up crazy early to start mixing!! Thanks!

          Reply
    38. Olivia Newhall-Thayer says

      March 31, 2021 at 10:55 am

      5 stars
      I LOVE this recipe!! I make it quite frequently with my sister, they always come out great. We always make a maple syrup glaze for these and it's delicious. I am planning to male these again soon and am curious if you think I can sub maple sugar for the white sugar in the recipe?

      Reply
    39. Angela says

      April 11, 2021 at 6:07 am

      Hello, Thank you so much for this recipe which I have already tried 3 or 4 times. The dough comes out perfect and makes nice fluffy doughnuts. However, the glaze as per the recipe is way too liquid and makes the doughnuts soggy (in my opinion). Having checked other recipes on the net, I saw that a number of them recommend 2 cups of confectioner's sugar for 1/4 cup non-dairy milk + 1 tsp vanilla extract. This is what I have tried with my last batch of doughnuts and the glaze is firmer and less liquid. The glaze is currently setting on my doughnuts as I write this comment, but the result appears to be a hard shell-like glaze which is what I prefer.

      Reply
    40. Meg says

      April 11, 2021 at 7:40 pm

      5 stars
      Wow! These donuts are AMAZING! Some of the best vegan donuts I've ever had.

      Reply
    41. Audrey says

      August 25, 2021 at 9:52 pm

      5 stars
      OMG, these are soooo good! I am planning my husband's birthday treat, so I tested this recipe against another popular vegan donut recipe. This one won by FAR! They are absolutely delicious! My sister-in-law made them with me, and she couldn't believe they were vegan.
      I can't wait to make them for my husband's birthday. Unlike a few comments, I actually liked the thin glaze, it reminds me of Krispy Kreme.

      Thanks for the incredible recipe!

      Reply
    42. Rachel says

      October 21, 2021 at 11:41 am

      I love this recipe, and am looking to "pumpkin-fy" it for my friend's annual pumpkin brunch (held this year out in the park), I may just go the route of adding spice to the dough and making a pumpkin glaze, but if I wanted to add pumpkin puree to the dough itself, do you have any recommendations for how much to replace the butter/plant milk?

      Reply
      • Alissa Saenz says

        October 22, 2021 at 8:24 pm

        I love the idea of adding pumpkin to these! I just happened to be debating making a pumpkin yeast bread recipe from a cookbook before reading your comment, so I compared that recipe to some of the other yeast breads in the book. It looks like replacing all of the liquid with pumpkin plus adding a little extra is the way to go. If I were to try it with this recipe I'd probably use 1 1/2 cups plus 2 tablespoons of pumpkin puree - that's probably about a 14 ounce can. I haven't tried this myself so no promises though! I'd love to hear how it turns out if you try it.

        Reply
    43. Karissa says

      May 08, 2022 at 5:49 pm

      5 stars
      So delicious! Will definitely be making these again very soon. I tossed mine in cinnamon/ sugar (while slightly warm), so yummy! Thank you for the recipe.

      Reply
    44. Maha says

      May 22, 2022 at 12:23 pm

      5 stars
      These donuts are my go to! I recently moved to a smallish city in Ga and there are absolutely no vegan donut places around. Whenever my partner and I crave donuts we make these! They’re delicious and always satisfy our craving, thank you for sharing your recipe!

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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