Ingredients
Yeasted Doughnut Dough:
- 1 cup (240 mL) dairy-free milk, heated to 110°F
- 1/2 cup (100 g) granulated sugar, divided
- 2 tsp (8 g) dry activated yeast
- 4 cups (500 g) all-purpose flour
- 1 tsp nutmeg
- ¼ tsp sea salt
- 1/4 cup (57 g) dairy-free yogurt, room temperature
- 1 tsp vanilla extract
- 1/2 cup (113 g) salted vegan butter, room temperature
- 3 cups avocado or sunflower oil (for frying)
Cinnamon Sugar Coating:
- 3 tbsp vegan butter, melted
- 3 cups granulated sugar
- 3 tbsp ground cinnamon
Instructions
- Prep: Read all instructions before starting. Grease a medium bowl with neutral cooking oil and set aside. Prepare two doughnut cutters (3-4 inches for large, about 1 inch for small) or use cookie cutters and a frosting tip as alternatives.
- Bloom the yeast: Combine warmed dairy-free milk, 1 tbsp granulated sugar, and activated yeast in a large bowl. Mix and cover, placing in a warm spot for 7-10 minutes until foamy and fragrant.
- Make the dough: In a large bowl or stand mixer with paddle attachment, mix dairy-free yogurt, remaining sugar, vanilla extract, and bloomed yeast on medium speed. Add flour, nutmeg, and sea salt until a shaggy dough forms (3-4 minutes). Add vegan butter and continue mixing; dough will look sloppy at first but will come together. Knead on high speed 5-7 minutes until soft, pliable, and passing windowpane test.
- First proof: Place dough ball in greased bowl, cover with towel, and let rise in warm area (above 80°F) for 60-120 minutes until doubled in size. Meanwhile, line two baking sheets with 5-inch parchment squares.
- Shape the dough: Flour surface, roll dough to ~1 inch thickness. Cut large doughnuts with cutter, place on parchment squares. Cut centers with smaller cutter or tip. Save doughnut holes or re-incorporate scraps to make more. Expect 8-10 large doughnuts.
- Rest: Cover doughnuts, let rise again in warm spot 30-45 minutes until nearly doubled.
- Heat oil: About 10-15 minutes before end of resting, pour oil into large saucepan. Heat to 350-365°F, maintaining temperature. Prepare cooling rack with parchment/paper towels.
- Fry the doughnuts: Transfer doughnut by edges of parchment onto slotted spoon, submerge in oil, remove parchment once released. Fry 1-2 minutes per side until golden and cooked through. Fry several at once if temperature is stable. Fry doughnut holes together for 90 seconds, stirring occasionally.
- Brush and coat: Whisk sugar and cinnamon. Brush each warm doughnut with melted vegan butter, submerge fully into cinnamon sugar mixture to coat. Return to cooling rack.
- Serve and enjoy: Serve doughnuts warm fresh from frying. Store leftovers covered at room temperature up to 3 days, refrigerated for up to 1 week, or frozen for up to 3 months.
Notes
- Use a candy thermometer to maintain oil temperature for perfect frying.
- Dough should pass the windowpane test for best texture - knead until dough can stretch thin without tearing.
- You can re-roll scraps to maximize dough usage but avoid overworking which can toughen doughnuts.
- Serve doughnuts fresh for best taste and texture.
- Leftovers can be reheated gently in a toaster oven or air fryer to refresh crispiness.
- For variation, add a splash of orange zest or cardamom to the dough for a different aroma.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Pastry
- Method: Frying
- Cuisine: American
- Diet: Vegan
