Vegan Glazed Doughnuts

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Vegan Glazed Doughnuts

Vegan glazed doughnuts – these egg and dairy free fried ring doughnuts are incredibly light and fluffy. Topped with a vanilla glaze they are so moreish and very similar to a Krispy Kreme.

Vegan glazed doughnuts have been on my to-make list for a while now; the recipe took a bit of testing to get right but I am happy to say that I think I’ve nailed it!

These doughnuts (or donuts depending on how you like to spell it) are feather light and fluffy, soft and totally delicious! The amazing texture is due to using the tangzhong method to make the dough. This may sound complicated but it is actually incredibly simple.

Vegan glazed doughnuts - these egg and dairy free fried ring doughnuts are incredibly light and fluffy. Topped with a vanilla glaze they are so moreish and very similar to a Krispy Kreme.

Course: Breakfast, Dessert, Snack
Cuisine: American, Vegan
Keyword: Doughnuts
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Resting Time: 10 Hours
Total Time: 45 Minutes
Servings: 22 Doughnuts
Author: Domestic Gothess

Ingredients
Tangzhong:
•                   20 g (2 Tbsp + 2 tsp) plain (all-purpose) flour
•              120 ml (1/2 cup) unsweetened non-dairy milk (soy is best but any other will work)

Dough:
•                   150 g (1 1/4 cups) plain (all-purpose) flour
•                   150 g (1 1/4 cups) white bread flour
•                   50 g (1/4 cup) caster sugar
•                   1/2 tsp salt
•                   7 g (2 tsp) fast action/instant yeast
•             50 g (1.75 oz) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
•           100 ml (1/3 cup + 1 Tbsp) unsweetened non-dairy milk (soy is best but any other will work)
•                  2 Tbsp cornflour (cornstarch) mixed with 3 Tbsp water
•                   all of the tangzhong
•                   vegetable oil for frying

Glaze:
•                   60 g (1/4 cup) vegan butter
•                   250 g (2 cups) icing (powdered) sugar sifted
•                   2 tsp vanilla extract
•                   2-4 Tbsp warm non-dairy milk

Instructions
1.          Start the day before you want to fry the doughnuts. To make the tangzhong, place the flour in a small pan and gradually whisk in the milk, making sure that there are no lumps.
2.             Place over a medium heat and cook, whisking constantly, until it has thickened to a wallpaper paste-like consistency. Remove from the heat, scrape into a bowl and cover with clingfilm directly on the surface, set aside to cool.


Full Recipe: Click Here

Created: BANKHEALTHY

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