Classic Glazed Vegan Donuts
Ingredients
Tangzhong
-
2
tablespoons
all-purpose flour
-
¼
cup
non-dairy milk
-
2
tablespoons
water
The donuts
-
3
cups
all-purpose flour
-
¼
cup
brown sugar
-
2 ¼
teaspoons
instant yeast
-
½
teaspoon
sea salt
-
¾
cup
non-dairy milk
-
⅓
cup
melted vegan butter
-
1
teaspoon
vanilla extract or almond extract
-
6
cups
peanut oil
The glaze
-
2
cups
confectioners’ sugar
-
¼
cup
non-dairy milk
-
1
teaspoon
vanilla extract or almond extract
Instructions
- Prepare the tangzhong by whisking flour, non-dairy milk, and water in a pan over medium-high heat until thickened, then cool in the fridge.
- In a large bowl, whisk together the dry ingredients for the donuts, then mix in the wet ingredients including the tangzhong.
- Knead the mixture until a soft dough forms, cover, and let it rest for 10 minutes.
- Knead the dough for 6 to 8 minutes, then let it rise in a greased bowl for about 2 hours until doubled in size.
- Roll out the dough to about ¼- to ½-inch thick and cut out donuts.
- Let the cut donuts rise again for 45 minutes to an hour.
- Heat oil in a skillet to 350°F (180°C) and fry the donuts until golden brown on both sides.
- Prepare the glaze by whisking together confectioners’ sugar, warm non-dairy milk, and extract.
- Dip warm donuts in the glaze and let excess drip off before serving.
Nutrition Facts (estimated)
Servings
16 donuts
Calories
201
Total fat
4g
Total carbohydrates
38g
Total protein
3g
Sodium
126mg
Cholesterol
0mg
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