How to make vegan doughnuts without a doughnut maker
Posted on Tuesday, August 04 2015 by Emily-May Yeo in Food
Doughnuts. Sweet and fluffy with just the right amount of crunch – sometimes nothing else will hit the spot. But you don’t need to have a doughnut maker to create your own at home. Just like their ring-shaped counterparts, doughnut holes are the perfect treat for any occasion, and, as Emily-May Yeo shows us, making them yourself is easier than you might’ve thought.
Vegan Doughnut Holes
- 2 cups flour, sifted
- 1/2 cup caster sugar
- 1 tbs baking powder
- 1 tsp salt
- 1/4 olive oil
- 3/4 cup soy milk
- 1 tsp Organ egg replacement (or equivalent)
- 2 tbs water
- 1 tsp vanilla extract
- 3 cups vegetable oil for frying
- Cinnamon mixed with caster sugar
- Vanilla glaze (keeping reading for recipe)
- Peanut butter glaze (keeping reading for recipe)
Prepare the glazes before cooking the doughnuts so you can dunk them in while they’re still hot. I find this helps the glazes stick to the doughnuts better.
- Combine the sifted flour, sugar, baking powder, and salt in a large bowl.
- Make your egg replacement by mixing 1 tsp of Organ’s egg replacement with 2 tbs of water. Then add in the olive oil, soy milk, and vanilla extract.
- Fold the combined wet ingredients into the bowl of dry ingredients until combined into a sticky batter.
- Heat the vegetable oil in a saucepan until bubbles gently rise from the base. Firstly, drop about a teaspoon of batter into the oil to check that it is at the right temperature. The batter should sink to the bottom and begin rising as it cooks, once it floats to the top, roll it around in the oil until it is evenly browned. Remove from the saucepan and tear it open to check it has cooked the whole way through. If it is, you’re reading to get frying!
- Roll the batter into ping pong sized balls and cook them in the oil about 4 at a time. Each time you finish a batch, dunk them in your choice of glaze and let them rest on a wire rack until they’ve set. (If you can wait that long!)
- 1 cup caster sugar
- 1 tbs ground cinnamon
Combine both in a bowl with enough space to toss and cover 4 doughnut holes.
Vanilla Glaze/ Peanut Butter Glaze
- 1 cup icing sugar
- 1/2 tsp vanilla extract
- 2 tbs melted Nuttelex
- 1 pinch of salt
- 2 tsp soy milk
- 1 tbs hot water
- Optional: Add 1 tbs of peanut butter if you wish
Firstly, melt the Nuttelex (or your choice of other vegan “butter” spread ) then stir in the rest of the ingredients and set aside until you’re ready to dunk your fresh doughnuts!
Emily-May Yeo is a vegan baker, photographer and graphic designer. For more awesome recipes, visit her blog at foxandfire.net.
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