Hi friends and not-yet-friends,
Light and tender, soft and fluffy delectable vegan donuts are surprisingly easy to make.
While I will always have a soft spot for cake donuts, I have an even bigger spot for puffy
yeast donuts. That spot, of course, is in my belly.
These are dipped in a simple sugar glaze and, because I was feeling fancy, scented with
real strawberries.
As always, you can access the full recipe ingredients and instructions in the description
box below.
We start as if we're making bread. The most delicious bread. So that's half a cup of warm
water and a teaspoon of yeast.
Leave that alone to get foamy. That's the test to know that your yeast is active and
will help your dough rise.
Meanwhile, get your other ingredients together. Take care when measuring the all-purpose unbleached
flour. Fluff it up first before scooping and leveling off. If the flour is compacted and
you measure from that, you'll have too much and your dough won't be as soft as we'd like.
Or weigh the flour to be more exact.
Then I'm going to add two teaspoons of vital wheat gluten, also known as pure gluten flour.
This will help our donuts become really puffy and light. Don't worry if you don't have this
though. Your donuts will still be nice without it but it's just nicer with.
Now get a large mixing bowl and add everything but the flour mixture.
Flax seed meal adds a nice bite to the donuts. I prefer golden flax because it disappears
but if you only have brown flax, that'll do.
Add your nice foamy yeast mixture. If it's not foamy, do not pass go. Do not collect
200 dollars. I mean, your yeast is probably dead and you need new yeast to proceed.
But ours is aliiiive. We're good.
Now add coconut oil. I'm using refined coconut oil as it doesn't have any coconuty flavour
but feel free to use unrefined coconut oil if you want that flavour. Also, this would
be easier if the oil was melted to liquid form.
Whisk that all together really well.
And it's time to add the flour. A little at a time, incorparating all the dry stuff completely
before adding more. In fact, you may not use all the flour that we measured out.
We just want a soft dough that is still tacky. I ended up having about a forth cup leftover
but that's perfect because we'll use it to roll the dough later.
Knead it in the bowl or on your counter just so all the dry bitsies disappear and the dough
is smooth. Kind of. It doesn't have to be super silky or anything.
Cover the bowl up, and place it in a warm, draft free location to rise for one hour or
until it's doubled in size.
Go for a walk, read a book, catch up on the walking dead. This is your hour, there are
no rules.
Now our dough is risen and springy. Scoop around the sides of the dough and lift it
out on to your clean, lightly floured surface.
Pat it down gently and roll it out to about a centimetre thick. That's just a bit over
3/8th's of an inch. You don't have to be exact about it.
Now if you weren't able to get your dough out in a nice ball, you gently knead the sides
in to the middle and pinch on the bottom to create a nice smooth looking dough ball on
top and then roll it out. Just don't knead it too vigorously or else the rising time
for the next step will be longer. Which means a delay in donuts to your face time. Which
would be less than ideal, to say the least.
Time to cut the donuts out. I'm using the lid ring from a large mason jar for the outside
and a shot glass to cut out the middle.
If you have actual donut or cookie cutters that would work even better.
Press firmly to cut the donuts out cleanly and lay them on to a lightly floured piece
of parchment.
Don't toss the inside parts because those will become donut holes or, as we like to
call them in Canada, Tim Bits! Even if they're not from Tim's so technically these are not
tim bits. But I'm gonna call them tim bit's anyways so sue me. Except please don't sue
me, Tim Horton's.
When you've cut as many donuts as you can, you should have five donuts and five donut
holes. With the reminder, you can knead it into a ball and roll it out again for one
more donut. Remember that this one will not rise as quickly as the others.
With the leftover bits, I like to roll it thin and twist it together to make a fun little
twisted donut.
Then cover and left these rise. I'm using a piece of plastic wrap that has been floured
thoroughly on one side. I've used this same piece of wrap several times and you can do
the same as long as you don't get the piece wet at all and save it somewhere clean and
dry.
In the meantime, get your glaze together.
I'm just mixing a quarter cup of water with a cup and a bit of icing sugar. If you want
a thicker glaze, add more sugar. And feel free to add vanilla extract or flavour of
your choice.
I also have some strawberry dust here made from dried strawberries that have been blasted
in a bullet blender. If you don't have a dehydrator, I have a video for how to make strawberry
chips in your oven so check that out if you like.
About 45 minutes to an hour later, depending on the room temperature, your donuts should
be at least doubled in size.
This is where a automatic deep fryer would be super rad but I don't have one so I'm going
to heat a couple cups of canola oil in this sauce pan.
You want at least 2 inches of oil heated up to 375 degrees Farenheit or 190 Celsius. You
really want a therometer for this part. Too cold and your donuts will be really oily and
get soggy. Too hot and you'll burn 'em.
Arrange your workstation so that you can cook, drain and glaze your donuts efficiently. But
above all, safety first.
Carefully lower one donut into the oil.
Notice that the oil bubbles up so keep that in mind when you are choosing which saucepan
to use. Make sure it's deep enough.
After 30 to 45 seconds, carefully flip the donut over. And cook for another 30 seconds
or until that side is nice and golden brown as well.
Let that drain on a wire rack and continue with the next.
When you've got the hang of things, you may glaze the cooked donuts while you have one
cooking.
Simply dip into the glaze, one side or both sides.
And sprinkle on some strawberry dust if you like.
For the tim bits, as soon as you drop them in the oil, you can attempt to turn them.
Be safe and if some won't turn, just leave em. Remove them from the oil when they get
as brown as the other donuts.
And that's it. You'll need to wait at least 15, 20 minutes for the donuts to cool until
you can eat them safely. But you're probably all safety-ed out by now and I won't blame
you if you put a slightly too hot donut in your mouth. It'll probably happen. Be warned!
And there you have 'em. Delicious, light and fluffy vegan yeast donuts. Try em out and
let me know how it goes. Tell me what kind of toppings or glazes you might use in the
comments below. I'd love to hear your ideas.
Thanks so much for watching this video. Please give it a thumbs up if you liked it and subscribe
if you haven't already. I'm so excited to be back making easy vegan recipes, what I
eat videos and cookbook and recipe reviews for you after a long four months away. Thank
you to everyone who has stuck around and been so kind over the last while. I appreciate
you.
Bye for now!