Vegan Glazed Doughnuts

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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About the Author: uze

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