cereal killer doughnuts
In case you don’t already know, I’m completely in love with doughnuts. 🍩🍩🍩 But not just any old doughnuts will do… deep-fried vegan yeast doughnuts have my heart and they are a hard thing to come by, at least within a 250 mile radius of me. 😩 Sigh. There’s this one amazing bakery in Orlando, Fl. (a three and a half hour car ride away from me and yes I may have driven up just for some doughnuts a couple of times 😳) that makes the most delicious square, deep-fried, vegan, yeast doughnuts. Unfortunately for me, I’m not the only one aware of just how amazingly delicious these doughnuts are. Nowadays there’s usually a line out the door before this small-batch bakeshop even opens up shop for the day. So the last couple times I’ve been up there I haven’t been able to get my hands on any of their coveted goodies. 😩😩 Double sigh. Given my insatiable cravings for their doughnuts and the lack of availability anywhere near me, I decided to take matters into my own hands (despite my complete disdain for deep-frying) and make some at home.
So I searched the trusty old internet for some deep-fried vegan doughnut recipes and found one that sounded easy enough and that I had all the ingredients for. I ended up giving it a try and actually thought I had done something wrong because when I went to lift my shaped dough into the deep fryer, it all started stretching out of shape and for some I ended up just rolling a quick misshapen ball between my palms and gently tossing them into the oil. Aesthetics aside, these doughnuts completely blew me away! They were literally everything I could have asked for in a doughnut. So amazing that I just had to share this recipe with you all.
|Servings||Prep Time||Cook Time||Total Time|
|12||10 mins.||15 mins.||25 mins. + rest time|
- 1 tablespoon active dry yeast
- ¼ cup warm water
- ¾ cup room temperature almond milk (plain, unsweetened)
- ½ cup cane sugar
- 3 tablespoons Earth Balance buttery spread
- ¼ cup applesauce
- 2 ½ cups All Purpose flour
- Vegetable oil (amount will vary depending on what you fry in)
- 1 ½ cups powdered sugar
- 2-3 tablespoons water
- 1 teaspoon vanilla extract
- In a large bowl to a stand mixer, combine yeast and warm water. Stir together until yeast begins to dissolve.
- Add almond milk, sugar, Earth Balance spread, applesauce and 1 cup of flour. Beat on low for 30 seconds, then increase the speed to medium and beat for another 2 minutes.
- Add the remaining flour and beat on low until flour is incorporated and a ball of dough is formed. Cover the bowl with a towel or paper towel and let rest for about an hour.
- Cover a portion of your counter in parchment paper and dust generously with flour. Pour dough onto flour coated parchment paper and roll out using a rolling pin, adding flour when needed (if dough is sticking to paper or pin). Roll until the dough is between ¼ inch and ½ inch thickness.
- Use a pizza cutter to cut the dough into 12 squares. Use an empty beer bottle, or other empty glass bottle, to cut out a hole in the center by pressing the neck of the glass into the center of each square and giving the bottle a quick twist. Gently separate the squares of dough (so they don’t stick together when they rise). Cover dough with a paper towel and let rise for another 45 minutes.
- Heat vegetable oil in a deep pot (I used a wok), over medium heat, until it reaches 350 degrees.
- Gently slide donuts, in batches (I did two at a time), into the oil. Fry for about 45 seconds to 1 minute on each side or until golden brown.
- Transfer donuts to a cooling rack lined with paper towels.
- Once donuts are cool brush with glaze or top with toppings of choice.
- To make the glaze, combine powdered sugar, vanilla, and water (a little bit at a time). Whisk together, adding water slowly as needed, until a consistency similar to Elmer’s glue is achieved.