Brunch, decadent treat food, recipes

Vegan Sunday Brunch, Episode 11: Vegan Donuts

You knew it was coming.

The only thing I’m wondering is why it took me so long to introduce donuts to the growing collection of Sunday brunches.

The morning came too early.  It was 9am, but I was still haggard from playing a show with my band the night before.  Alas, as donuts are yeasted beasts, I was required to haul my ass out of bed to start the dough rising action.

This greatly assisted the cause:

Oh green juice.  Is anything more perfect than you?

For the donuts, I referenced The Pioneer Woman and Vegan Dad, which are good resources if you’re interested in donut-making.  Vegan Dad used flax eggs (ground flaxseed + water) in his donuts, and I used plain vegan yogurt, which worked just fine.  All the other substitutions are easy-breezy.

Vegan Donuts
Makes about 12 large donuts and some donut holes

Ingredients:

1 and 1/8th cup non-dairy milk
1/4 cup sugar
2 1/4 teaspoons active dry yeast
1/2 cup + 2 tablespoons vegan margarine
6 tablespoons plain vegan yogurt (or 2 flax eggs)
1/4 teaspoon salt
4 cups all purpose flour

Directions:

1. Heat the milk on a stove or in the microwave until it’s very warm, but doesn’t burn your finger if you leave it in there a few seconds.  Add the sugar, stir, and then sprinkle the yeast on the milk and let it sit for 10 minutes.  Meanwhile, melt the butter on the stove but don’t let it get super hot.  Stir the yogurt and salt into the margarine.  Pour the margarine mixture into a large mixing bowl, and stir in the yeast mixture.  Add the flour about 1 cup at a time, stirring until it gets too thick, at which point you’ll need to knead.  Knead for about 5 minutes, until the dough is nice and elastic, adding more flour if necessary.  Oil a large bowl, swirl the ball of dough around it, cover with a cloth and let it rise in a warm place for an hour.

2.  Lightly flour a baking pan.  Roll out the dough to 1/4-inch thick.  Use a 2 – 3 inch cookie cutter (or glass rim) to cut out donut shapes, and use a smaller cookie cutter or glass to cut out donut holes.  Since the donut holes are super cute and tasty, you should just reserve them and fry ’em as is.  Place the donuts on the baking sheet.  Repeat the process until you’re out of dough, and keep re-rolling the dough as needed.  Cover the donuts and let them rise until they’re nice and floofy, about 45 minutes.

3.  In a large pot, heat 3 inches of oil to around 375 F.  Fry each donut, one at a time, for about 1 minute on each side, until nice and golden.  Let them drain on paper towels, then let them cool completely on a wire rack.  Repeat until you’ve conquered all of the donuts.

Donut toppings:

For the little donut holes, we kept it simple and rolled them in a mixture of sugar and cinnamon.  For the full-size donuts, we made a chocolate glaze as per this recipe, except cutting the recipe in half.  Both toppings were completely awesome.

Aren’t they beautiful?  The last time I had a vegan donut was almost exactly a year ago in Portland.  It’s been too long.

I recommend rolling out the donut dough fairly flat, because then they’ll be nice and full of fluffy air pockets when they rise to full donut size.

Well I hope you all had a great weekend, and I’ve got some exciting news to share for next time.  So until then, peace and such!

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  • https://www.blogger.com/profile/00589414740603993442 foodfeud

    Holy crap they are gorgeous! Awesome job. You have incredible willpower to first get up and start making the food, and then to not eat every freaking donut hole. Geez.
    I haven't had donuts in so, so long and I only ever really liked the apple cider old-fashioned ones. I wonder if there's a vegan version of those.
    The green juice is also incredibly beautiful. Drinking out of wine glasses makes everything more fun.

  • https://www.blogger.com/profile/06631140173063582288 xvavaveganx

    YEEEEEEEEEES!!!! Those donuts look perfect!! Seriously you need to do some sort of vegan brunch catering service. Everything looks amazing and every week I'm jealous of your yummy brunch meal. The cinnamon sugar donut holes look so light and fluffy!

    I need a juicer. For serious. Yours looks yummy.

  • https://www.blogger.com/profile/16097190577011498780 Allysia

    On the plus side, waking up on a Sunday morning isn't so bad, because the whole day is typically pretty lazy and chill. Which is the best way to spend a Sunday. 🙂 I don't know if I've ever had an apple cider-style donut! It's been too long since I've had anything conventional like that. But it's probably possible to veganize, most things are! And yeah, I feel pretty classy drinking green juice from a wine glass. 🙂

  • https://www.blogger.com/profile/16097190577011498780 Allysia

    Ha ha ha. I keep meaning to invite people over for brunch one of these days! And juicers are totally the best, I'm so glad I got one way back in the day. It's a little bit of extra effort (sometimes I'm lazy and still go to the juice bar), but there's few things more magical than green juice in the morning.

  • https://www.blogger.com/profile/11490816021651698189 Jolene – EverydayFoodie

    Yummmmmmmmmmmmm!!! I remember you talking about wanting to make donuts 🙂 I tried to make some today (in the oven), but couldn't find my donut pan anywhere. How it could possibly disappear on me, I will never know.

  • https://www.blogger.com/profile/16097190577011498780 Allysia

    I've seen donut pans! I always wonder about them, how do baked donuts tend to turn out? And I always blame Invisible Bob for the disappearance of random household items!

  • https://www.blogger.com/profile/14532890894030753470 Erin

    Your donuts look perfect, so impressed!

  • https://www.blogger.com/profile/16097190577011498780 Allysia

    They came out really, really well for a first attempt! Better than I expected, ha ha. 🙂

  • http://www.squidoo.com/under-cabinet-wine-rack wine rack

    That looks too yummy and delicious!!