Vegan Coffee Donuts
Ingredients
The donuts
-
2
cups
soymilk
-
⅓
cup
oil
-
⅓
cup
maple syrup or agave
-
½
cup
sugar
-
1
package
active dry yeast
-
1
tsp
salt
-
4 - 4 ½
cups
flour
The espresso glaze
-
1
shot
quality espresso or strong coffee
-
4
cups
powdered sugar
The streusel topping (optional)
-
3-4
Tbsp
vegan butter
-
½
cup
brown sugar
-
2-3
Tbsp
flour
Instructions
- Boil the soy milk, oil, maple syrup or agave, and sugar in a saucepan.
- Remove from heat and let cool until lukewarm.
- Stir in the yeast and let it set for 5-10 minutes.
- In a large bowl, mix the flour and salt, then add the wet mixture and stir well.
- Cover and let the mixture rise in a warm place for 1 hour.
- Once doubled in size, add the remaining flour until the dough is no longer sticky.
- Let the dough sit for about 10 minutes.
- Form about 2-inch balls and place them on a greased cookie sheet.
- Preheat the oven to 350°F (176°C) and cover the dough while warming.
- Bake for 10-11 minutes, avoiding over-baking.
- Prepare the glaze and streusel topping while the donuts bake.
- Cool the donuts slightly, then dunk in glaze and cover with streusel.
- Serve immediately or store in an airtight container for up to 2 days.
Nutrition Facts (estimated)
Servings
12 donuts
Calories
508
Total fat
10.5g
Total carbohydrates
98.3g
Total protein
6.2g
Sodium
253mg
Cholesterol
0mg
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