Perfect Vegan Doughnuts Made with Yeast (Vegan Donut Recipe) (2024)

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Vegan doughnuts are easy to make! After perfecting regular doughnuts, the recipe can now be made vegan! No one will believe they’re truly egg free and dairy free (this is an original recipe)!

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I never thought I’d post a recipe for vegan doughnuts, but I also never would have believed they’d come out so perfectly!

I don’t know how much you know about my site and recipes, but my top performing post is my perfect yeast doughnuts recipe. (We’ll see how long it lasts since my custard peach pie recipe has been coming on strong for 6 months, now.)

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I cannot tell you how many times the photo above has been stolen online. In fact, I flew to Scotland a few years ago and discovered that someone was using it on a sandwich board to promote their business (without as much as asking my permission)!

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Anyway, the reason I’m telling you this is because this doughnut recipe is popular for a reason: the doughnuts really just turn out to be perfect! I’ve had rave reviews from all over the world (you can read the comments here).It’s not my recipe, but one I adapted from a bread baking book, so I’m not the one to take credit for the recipe.

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I also can’t take credit for “veganizing” the recipe because it was comments left from two of my readers, Jen and Nicole, telling me they’d made my perfect yeast donuts in vegan form and they were amazed at the results. Thank you, ladies!

Just want the glaze recipe? Check out my glazed donuts.

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Unfortunately, you’ll find other similar recipes published online and often there is NO CREDIT to where the recipe came from. When you see a recipe online, ask yourself: where is the credit to the source of the recipe, even if it’s an inspiration. So how did I create this perfect vegan donut recipe?

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Another reader named Laura told me her children were allergic to eggs and dairy, so I’ve had it in the back of my mind to try and make vegan doughnuts for quite some time.

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I’ve made these absolutely perfect vegan donuts twice now, and they are incredible. My dad raved about them saying he thinks they’re even better than the original! If you knew my dad, you’d realize that this means the doughnuts are crazy good! I would also never share a vegan recipe if it meant that the flavor/taste was compromised by having to substitute ingredients.

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There’s a printable recipe below. If you make them, please let me know what you think!

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Perfect Vegan Doughnuts

Adapted from this recipe for Perfect Yeast Doughnuts.

FULL PRINTABLE RECIPE BELOW

Step by Step Directions

The measurements are critical in this recipe, soa scale is necessary. (This is why there are no cup measurements-please do not ask for them.)The ONLY way to obtainthe correct amount of flouris by weighing it.

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  • Make the vegan doughnut dough in a bread machine (or by hand).

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  • Knead the dough when doubled, roll out and cut doughnuts.

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This is the link to the doughnut cutter in the photo below.

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Place the vegan doughnut dough on paper sheets on tray.

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Allow to rise.

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Heat oil and begin frying the vegan doughnuts.

Remove and placeon paper towel.

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Fill, coat, dip or dust the vegan donuts.

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Eat the Vegan Doughnuts!

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Aaaand another doughnut recipe! Mini Italian pumpkin and orange doughnuts.

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Don’t miss another recipe or travel post, sign up for my free subscription.

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I’m not vegan, but have plenty of vegan recipes for you to peruse. All tried, tested and true (most have been passed down within my Italian family) – just click here VEGAN RECIPES.

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Perfect Vegan Doughnuts Made with Yeast (Vegan Donut Recipe)

Yield: 20 doughnuts

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 30 minutes

Perfect vegan doughnuts are super light and fluffy! No one will ever know they're vegan.

Ingredients

  • 6 Tbsp aquafaba (chickpea water)
  • 2 tsp ground flaxseed
  • 6 Tbsp (90 ml) water
  • 5 oz coconut milk in a carton (150 ml) at room temperature
  • 2 oz (57 g) coconut oil, melted
  • 16 oz (454 g) all-purpose or bread flour
  • 2 oz (57 g) sugar
  • 1 tsp salt
  • 1 1/2 tsp (5 g) regular or quick-rise yeast (one and a half teaspoons)
  • oil for frying (I use sunflower or grape seed oil or a combination)

Toppings & Coatings (optional)

  • powdered sugar
  • sugar
  • coconut, nuts etc.
  • jam or any other vegan filling, if desired

Instructions

Make the doughnut dough

  1. Mix the aquafaba with the ground flaxseed in a small bowl.

FOR BREAD MACHINE

  1. Place the aquafaba mixture, water, coconut milk, and melted coconut oil in thebread machinepan orstand mixerbowl, then add the dry ingredients, except for the yeast. Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the ‘dough’ setting. Remove when dough has doubled in size.

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:

  1. Place the dry ingredients in a bowl. Put 6 tablespoonfuls of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react (you can add a pinch of sugar to help it). Make a well in the center of the dry ingredients, then pour in the yeast mixture, coconut milk, aquafaba mixture, and coconut oil. If using a stand mixer, run with the dough hook until a dough forms then continue for about 5 minutes. By hand, knead for about 10 minutes. Cover and set aside until at least doubled in size.

Roll out the dough and cut

  1. Once the dough has risen, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn’t form a skin.With arolling pin, roll out half of the dough to about 1/2″ thickness. (Do not rest the dough.)
  2. Cut with a round, sharp doughnutcutter (about 3″ diameter). Or else use a sharp cookie cutter, then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. I recommendthis cutter.
  3. For jelly filled doughnuts: roll each piece of dough into a smooth ball, and place on parchment or waxed paper pieces and place on a cookie sheet; place in the oven with the other doughnuts and holes.

Let the cut doughnuts rise

  1. Place each doughnut on a piece of parchment paper, then place on a cookie sheet.Put thetray in the oven The oven warming step should not be necessary in the summer unless your a/c is very cool.
  2. Next, boil some water and pour it into a measuring jug or bowl. Place the jug of water in the oven with the tray of doughnuts (this will create steam will keep a skin from forming).

Fry the doughnuts

  1. Heat the oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a doughnut hole. If it doesn’t start frying (bubbling) immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.
  2. Drop the yeast doughnuts into the hot oil using the paper to carefully lower them into the oil.
  3. Turn them over as soon as they become golden brown on the underside, then remove and place on a paper towel lined plate once they are ready.

Decide how you want to finish them (sugar, glaze, filled, or plain)

  1. When the doughnuts have cooled, roll them in sugar to coat evenly.
  2. For glazed doughnuts, just put some powdered (confectioner’s) sugar in a bowl and add alittlebit of milk or water. Stir and keep adding liquid until you reach a smooth, slightly runny consistency. You want the glaze to run off the doughnuts when you’ve dipped them.
  3. Dip one and place it on a cooling rack to set. Ifallthe glaze runs off, add more sugar, and if it’s too thick, add more liquid. No measuring needed.
  4. If you choose to fill the large yeast doughnuts, push a skewer into the center of the doughnut to make a hole. Next, put some room temperature jam, or slightly warmed chocolate hazelnut spread (I’ve gone off Nutella since they’re using tons of palm oil) into a piping bag and pipe the filling into the doughnut.

PLEASE READ NOTES BELOW!

Notes

  • I do not specify a time on the dough rising because there are too many factors that will determine the length of time. Which yeast wasused (regular or quick rise), ifthe yeast was fresh or old (older yeast doesn’t work as well, or sometimes not at all), and the temperature of your kitchen.

Special equipment:

  • parchmentpaper, cut into about 4″ squares (smaller pieces for doughnut holes)
  • large pot, deep fryer or wok
  • a sharp doughnut cutter (a reader asked what I recommend, and I likethis oneas there is no guessing where the center of the doughnut is–perfect doughnuts every time).
  • candy/oil thermometer, not necessary, but very helpful if you’re not a deep-frying pro
Nutrition Information:

Yield: 16Serving Size: 1
Amount Per Serving:Calories: 147Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 174mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 2g

Nutrition information is only estimated.

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

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Perfect Vegan Doughnuts Made with Yeast (Vegan Donut Recipe) (2024)

FAQs

What does yeast do to donuts? ›

Yeast donuts are lighter with a puffy, malleable quality and a slighly chewy texture. Cake donuts have a dense, more compact crumb and a sturdy, crisp exterior shell. Cake donuts are rich and buttery because of the amount of butter in the batter.

What is the difference between homemade yeast donuts with and without yeast? ›

Yeast doughnuts, as the name clearly spells out, are made from dough leavened with yeast (think brioche), whereas cake doughnuts are traditionally made from a kind of cake batter that uses a chemical leavener (i.e. baking powder or baking soda).

Is Krispy Kreme making a vegan donut? ›

SAME GREAT ORIGINAL GLAZED TASTE and 100% vegan

The Krispy Kreme Original Glazed Vegan doughnut will bring melt-in-your-mouth joy to anyone who leads a vegan lifestyle.

What is a vegan donut made of? ›

Flour: we use all-purpose flour to make our vegan donuts. Plant milk: you can use soy milk, oat milk, almond milk, or any other milk. Sugar: white or brown sugar will work. Oil: we use sunflower seed oil to replace butter in this dough.

Can I use yeast instead of baking powder for donuts? ›

There are doughnuts that use yeast to get a rise and donuts that use baking powder and baking soda to get a rise. These are just different recipes for making doughnuts.

Will yeast dough rise without sugar? ›

You do not need sugar to activate the yeast. This is a half-true old wives tale leftover from when yeast wasn't preserved as well as it is now. A pinch of sugar will make yeast bubble up, thus proving that the yeast is still active and hasn't expired.

Are donuts better with yeast or without? ›

The texture of yeast doughnuts is lighter and fluffier. And that's all due to the yeast-risen dough. Flour gives strength to the dough, sugar adds a touch of sweetness and eggs, milk and melted butter give the doughnuts structure, moisture and flavor.

What is not vegan in donuts? ›

Traditional donuts use eggs, milk, butter, and lard. Vegan donuts use sustainable ingredients as alternatives to replace these ingredients. This means that you will not find any animal food or ingredients present in your donuts including cheese and honey.

What oil does Krispy Kreme use? ›

We use vegetable shortening (palm, soybean, and/or cottonseed and canola oil) for zero gram of trans fat per one serving of doughnut. All monoglycerides and diglycerides are vegetable based. Enzymes are also present. The lecithin we use is soy-based.

What are the ingredients in vegan Krispy Kreme donuts? ›

Vegan Krispy Kreme Doughnut Base Ingredients (U.K.): doughnut [wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), water, sugar, palm oil, yeast, salt, emulsifier (mono and diglycerides of fatty acids), raising agents (monocalcium phosphate), preservative (calcium propionate), stabilisers ( ...

Can vegans eat yeast? ›

Yes, yeast is absolutely vegan! Veganism means excluding the consumption of animal products, and yeast is a type of fungi. If you have no qualms about eating mushrooms, then you can absolutely get on board with yeast.

What is a good egg substitute for donuts? ›

Both pureed pumpkin and sweet potato are good egg substitutes in muffins, doughnuts, and quick breads. These purees act as both a binder while keeping baked goods moist. Just like applesauce, use 1/4 cup of puree per egg you're replacing.

Are vegan doughnuts healthier? ›

Even if you're not a full-time vegan, there are many benefits to opting for vegan donuts over “regular” donuts. Many times, vegan donuts contain fewer calories than regular donuts, as they're not loaded with butter, milk, and cream. For those looking to watch their weight, vegan donuts can be a great option.

What does yeast do to dough? ›

Yeast has two roles in bread, one main function and a secondary function. The primary function of yeast in bread is as a leavening agent. This means it gives rise to the bread and creates a more open and airy texture. The secondary function of yeast in bread is to add strength to the dough.

What does yeast do to pastries? ›

How Is Yeast Used in Baking? When combined with liquid and sugar, yeast makes dough rise. Yeast, while also providing flavor, creates carbon dioxide in the dough. This stretches and expands it.

What does yeast do for your batter? ›

Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda). Yeast also adds many of the distinctive flavors and aromas we associate with bread.

Why is my yeast donuts not rising? ›

6 Reasons Why Your Dough Didn't Rise
  • 6 Reasons Why Your Dough Didn't Rise: ...
  • The yeast was old. ...
  • You didn't test your yeast before using it. ...
  • The liquid was too hot, or not hot enough. ...
  • The yeast touched salt. ...
  • The dough didn't rise in a warm place. ...
  • You didn't grease your bowl or plastic wrap before rising.

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