Serves a Crowd

The Bestest Vegan Donut

August  2, 2020
0 Ratings
Author Notes

1 1/4 cup oat milk, warmed to about 110°F
1 (7 gram) packet active dry yeast
1 teaspoon organic cane sugar
3/4 cup organic cane sugar
7 tablespoons vegan butter, at room temperature
1 teaspoon vanilla extract
3/4 teaspoon sea salt
3 1/2 cups all-purpose flour + 1/2 cup of glutinous rice flour mix

Add yeast and 1 tsp of sugar to warmed oat milk, stir gently, let stand until yeast activates (bubbles will begin to form).

In a mixer bowl with dough hook, combine all ingredients starting with the vanilla, sugar and butter, mix until combined. Then add half of the flour mix, and half of the liquid yeast mixture, mix well in mixer. Add remaining flour mix and liquid, mix well for about 5 minutes, if you find the dough to be dry add a tiny bit of oat milk to moisten. Once mixed, let dough stand for 45 minutes.

After 45 minutes punch dough down as it will have (should have) risen to double its size. Roll out dough to about 1 inch thickness, use a donut cutter or glass to cut out shape. Allow donuts to rise again for another 45 minutes lightly covered with plastic or a cloth (or in the oven with light on). The donuts to rise double in size again, at this point they are ready for frying.

Use Canola and Coconut oil mix (0.25 part coconut oil for every 1 part Canola oil) for frying at 365°F (use thermometer), for 1 min 20 sec on each side. Set on a cooling rack. Add your favourite topping.

Simple Topping ideas:
Sugar and cinnamon
Icing sugar
CORINA CLARIN

  • Prep time 2 hours 30 minutes
  • Cook time 5 minutes
  • Makes 12
Ingredients
  • 1 1/4 cups Oat Milk, warmed to 110°F
  • 1 packet Yeast
  • 1 teaspoon Cane sugar (or regular sugar works)
  • 3/4 cup Cane sugar (or regular sugar works)
  • 7 tablespoons Vegan Butter
  • 1 teaspoon Vanilla extract
  • 3 3/4 cups All purpose Flour
  • 1/4 cup Glutinous Rice Flour
  • 5 cups Canola Oil (or more for frying)
  • 1 cup Coconut Oil (or more for frying)
In This Recipe
Directions
  1. Add yeast and 1 tsp of sugar to warmed oat milk, stir gently, let stand until yeast activates (bubbles will begin to form).
  2. In a mixer bowl with dough hook, combine all ingredients starting with the vanilla, sugar and butter, mix until combined. Then add half of the flour mix, and half of the liquid yeast mixture, mix well in mixer. Add remaining flour mix and liquid, mix well for about 5 minutes, if you find the dough to be dry add a tiny bit of oat milk to moisten. Once mixed, let dough stand for 45 minutes.
  3. After 45 minutes punch dough down as it will have (should have) risen to double its size. Roll out dough to about 1 inch thickness, use a donut cutter or glass to cut out shape. Allow donuts to rise again for another 45 minutes lightly covered with plastic or a cloth (or in the oven with light on). The donuts to rise double in size again, at this point they are ready for frying.
  4. Use Canola and Coconut oil mix (0.25 part coconut oil for every 1 part Canola oil) for frying at 365°F (use thermometer), for 1 min 20 sec on each side. Set on a cooling rack. Add your favourite topping.

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