Vegan Donut Holes

Indulge in bite-sized, sugar-coated bliss with this latest culinary creation: Vegan Donut Holes. These little nuggets of delight are a testament to the fact that good things truly come in small packages. Imagine sinking your teeth into perfectly tender and fluffy donut holes, each delicately coated with a shimmering layer of sweet, fine sugar. Whether you're an ardent vegan or simply seeking a delectable treat, this recipe is your gateway to savoring the nostalgic joy of donuts plant-based form. Here, simplicity meets scrumptiousness, and every bite-sized gem tells a story of flavor, texture, and joy! Let's learn how to make them!

This post may contain affiliate links. Read my full disclosure here.

Ingredients for Vegan Glazed Donuts

Each of these ingredients plays a critical role in creating the perfect vegan glazed donuts, from the rise and texture of the dough to the depth of flavor and overall deliciousness of the final product.

For the Donuts

Pre-Rise Ingredients

• Nondairy Milk (1 c): Nondairy milk serves as the liquid base of the donut dough. It provides moisture and helps bind the ingredients together, just like traditional dairy milk. It also adds flavor and contributes to the tender texture of the donuts. Good choices of nondairy milk are almond, soy, or oat.
• Vegan Butter (¼ c): Vegan butter is a key fat source in the recipe. It adds richness and flavor to the donuts, similar to dairy butter. The fat also contributes to the softness and structure of the dough, resulting in a melt-in-your-mouth texture.
• Active Dry Yeast (2 ¼ tsp): Yeast is the leavening agent that makes the donuts rise and become airy. It ferments the dough, creating bubbles of carbon dioxide that cause the dough to expand. This results in the characteristic fluffy texture of donuts. Active dry yeast needs to be activated in warm liquid, and it plays a crucial role in achieving the right rise and volume in the final product.
• Sugar (¼ c): Sugar serves multiple purposes in the donut recipe. It adds sweetness to the dough, contributing to the overall flavor. Sugar also feeds the yeast during the rising process, helping the dough rise properly. Additionally, sugar aids in creating a golden-brown crust when the donuts are fried.
• All-Purpose Flour (2 ¼ c): All-purpose flour is the main structure-building ingredient. It provides the gluten necessary for the dough's elasticity and strength. Proper gluten development results in a chewy yet tender texture. The amount of flour is carefully measured to achieve the desired consistency of the dough.

Post Rise Ingredients

• Salt (¼ tsp): Salt enhances the overall flavor of the donuts. It balances the sweetness and brings out the nuances of other ingredients. In baking, a small amount of salt can make a significant difference in taste. It also helps regulate the yeast's activity and strengthens the dough.
• Baking Powder and Baking Soda (¼ teaspoon each): Baking powder and baking soda are additional leavening agents that work alongside the yeast to create lift in the dough. They react with other ingredients when mixed and when exposed to heat during frying, producing carbon dioxide bubbles that expand the dough. This results in an airy and light texture.
• Canola Oil for Frying: Canola oil is used for frying the donuts. It heats to a high temperature without smoking, creating the perfect environment for the donuts to cook evenly and achieve a crisp, golden-brown exterior. Frying gives the donuts their signature crunchy outer layer while maintaining a soft interior.

For the Glaze

• Powdered Sugar (2 c): Powdered sugar, also known as confectioners' sugar or icing sugar, is the main ingredient in the donut glaze. It's finely ground sugar that dissolves easily in liquids, creating a smooth and glossy texture. Powdered sugar is essential for providing sweetness to the glaze and giving it a velvety consistency. As the glaze sets, it hardens slightly to form a delicate, appealing shell on the donuts.
• Nondairy Milk (⅓ c): Nondairy milk, such as almond, soy, oat, or coconut milk, serves as the liquid component of the glaze. It's used to thin down the powdered sugar and create the desired consistency for drizzling or dipping the donuts.
• Vanilla Extract (1 tsp): Vanilla extract is added to the glaze to enhance its flavor profile. Vanilla's sweet and aromatic notes complement the sweetness of the powdered sugar, resulting in a well-rounded taste.

Steps for Making Vegan Donut Holes (with pictures!)

Making the Dough

1. Melt the Butter: Combine nondairy milk and vegan butter in a small saucepan. Heat on the stove until butter is completely melted. Remove from heat. Check the temperature of the mixture using a candy thermometer. If is falls between 90 and 110 degrees F (32-43 C) you can proceed to the next step.
2. Activate the Yeast: Pour warmed butter mixture into a large bowl. Sprinkle the yeast into the bowl. Sprinkle the sugar over the yeast. There is no need to stir. Allow the yeast to activate for about 5 minutes. At the end of this time the mixture should have puffed up slightly and may appear frothy. If it doesn’t, your yeast is expired and you’ll need to start again.
3. Prepare the Dough: Add the flour to the bowl and stir with a wooden spoon until just-combined. Dough will be wet. Transfer the dough to a heavily floured working surface. Sprinkle a good amount of flour over the top of the dough and cover your hands as well. Knead the dough for 1-2 minutes. Place the dough back in the bowl and cover with a kitchen towel. Set the bowl in a warm place for 1 hour.
4. Knead: After an hour has elapsed, your dough should have doubled in size. If the space you are working in is cool this may take a little bit longer. Punch down the dough and return it to your heavily-floured work surface. Sprinkle the salt, baking powder and baking soda over the dough and knead in for 3 minutes. 

Preparing the Donut Holes

1. Cut Donuts: Sprinkle a baking sheet with flour and place it close to your work area. Using a rolling pin, roll out your kneaded dough until it is about ½-inch thick. Take a 1 to 1 ½ inch cutter and cut small circles into the dough. Place these dough circles onto the floured baking sheet. Re-roll any dough scraps and continue cutting until all of the dough has been used.
2. Second Rise: Cover the baking sheet with a light kitchen towel or plastic wrap (simply laid over the top not wrapped tightly) and set in a warm area for their second rise. Depending on the temperature of your work space this should take between 20 and 30 minutes. The donuts will poof up a good amount during this time.

Frying and Glazing

1. Prepare the Oil: While donuts are rising, begin to heat your oil. Fill a deep skillet with canola oil until you have a good 2-3 inches of depth. You’ll want to continue heating until the oil is about 350 degrees F (175 C). A little hotter is okay but you won’t want the temperature to dip very far below this mark. Carefully regulate as you fry.
2. Fry Donuts: Grab another baking sheet and lay paper towels inside. Place a wire cooling rack over the paper towels and set near your frying station. Check the temperature of the oil with your candy thermometer and if it falls between 350 and 360 F you are good to go! Place a few donuts carefully into the oil. If the oil is hot enough you should only need to fry for about 10-20 seconds. Stir the donut holes around in the oil continuously using a slotted spoon. This will ensure all sides get cooked as you won’t be able to flip them. They will appear lightly golden when done. Remove donuts from the oil and place on wire cooling rack. Continue until all donut holes are fried. Lightly blot with paper towels to remove excess oil.
3. Glaze Donuts: While donuts are cooling, prepare the glaze. Add all of the ingredients to a large bowl and whisk together until a smooth glaze forms. Once donuts are cool enough to handle, drop all of them into the glaze and toss gently to coat. Return donuts to wire rack after glazing. Add 1 cup of sugar to a separate bowl. Toss glazed donuts in sugar one at a time to lightly coat. Serve immediately.

Tips for Making Vegan Donut Holes

Making a Great Dough

1. Salt: Salt should be added to the dough after the first rise. Salt is important for the overall flavor of the donut but it hinders the yeast fermentation. Adding salt after the initial rise allows us to get all of the flavor we want without interfering with the work of the yeast.
2. Kneading: it's important for gluten to become active within the dough. The more you need the dough the more active the gluten becomes. This is important as it will help the donuts puff up when they fry and keep them from deflating prior to frying. Only a few minutes is necessary.

Preparing Donuts for Frying

1. Rolling and Cutting: When rolling out the dough, use a light touch to avoid compressing it. Dip your cutter in flour to prevent sticking and cut out the donuts as close together as possible to minimize dough waste.
2. Proofing: Proofing is super important when it comes to yeast leavened donuts. Once your donuts are formed you placed them aside for a second opportunity to rise. This stage will determine how airy and light your donuts become during the cooking process. Proofing is best done in a warm and slightly humid environment. See recommendations below for further tips.

Cooking and Storing

1. Frying: Prior to frying you want to make sure your oil is heat it up all of the way. This should be anywhere from 350 to 365°F. You want your donuts to sit in the oil for the shortest amount of time possible to keep their fat content low. Get everything prepped before hand to ensure a seamless transition for your donuts from oil to cooling rack. Check and maintain oil temperature throughout the process.
2. Storing: Do not store your donuts. It is an unfortunate truth that donuts do not keep very well. Trying to store them will only result in heartbreak. Share your donuts to ensure that they are eaten the day they are made.

How to Effectively Proof Vegan Donut Holes

Proofing occurs after you have already cut out your donuts and placed them on a baking sheet. To clarify, this is your donuts second and final chance to rise. This must be done in a warm and humid environment. If not, the cool, dry air will surround your donuts and dry out the top creating a skin that makes it difficult for the donuts to rise.

If your kitchen is warm, you can simply place a light kitchen towel or a sheet of plastic wrap over the top of your cut donuts and leave them out during this time. When it is cold, I would recommend creating your own proofing drawer-like space if you do not already have one.

To accomplish this, place a 9 x 13" baking dish on the bottom rack of your oven. Concurrently, place the baking sheet with your cut donuts on the shelf above this baking dish. Boil 1-2 cups of water in a kettle on the stove and pour the water into the 9 x 13" baking dish and close the oven door. To sum up, this will create a nice, lightly-steamy environment for your donuts to proof in. You may want to use an aluminum dish as old, glass baking dishes can sometimes crack when they encounter boiling water.

Frequently Asked Questions

Can I use a different type of oil for frying the vegan donut holes?

Yes, you can use different oils for frying. Canola oil, vegetable oil, or peanut oil are commonly used. Choose oils with high smoke points to prevent burning. Also, it is important to always monitor the oil temperature to ensure proper frying.

Can I use any type of flour to make vegan donut holes?

I wouldn't recommend it. All purpose flour is ideal for donuts do to how it thrives during the kneading/gluten-development process. If you would like to use another type of flour, look for a strictly gluten-free recipe.

What can I use instead of sugar for coating the donut holes?

You can use alternatives like powdered coconut sugar, cinnamon-sugar mix, finely ground nuts or sprinkles for coating. These options add unique flavors and textures to your donut holes.

How can I prevent my vegan donut holes from turning out too dense?

To avoid dense donut holes, avoid over-mixing the dough and be gentle when shaping them. While kneading is super important, over-working the dough can result in a tougher texture.

Recipe Variations for Vegan Donut Holes

Here are some delicious recipe variations for vegan donut holes that will add a burst of flavor and excitement to your homemade treats:

1. Cinnamon Sugar Donut Holes: Coat the freshly fried donut holes in a mixture of cinnamon and sugar. In short, the warm, spiced coating adds a comforting and classic flavor.
2. Chocolate Glazed Donut Holes: Top the donut holes with a rich chocolate glaze made from dairy-free chocolate chips and coconut oil. You can also roll them in cocoa powder before glazing for an extra chocolatey kick.
3. Lemon Poppy Seed Donut Holes: Add lemon zest and poppy seeds to the dough for a refreshing twist. Further, roll them in a lemon-sugar mixture after frying for a tangy and aromatic coating.
4. Raspberry Jelly-Filled Donut Holes: Inject each donut hole with a dollop of raspberry jam using a pastry bag or squeeze bottle. Also dust with powdered sugar for a delightful treat.
5. Peanut Butter and Jelly Donut Holes: Combine peanut butter into the dough or use it as a filling. Roll the fried donut holes in crushed peanuts for added texture. Also drizzle with a touch of fruit jam for a PB&J-inspired delight.
6. Maple Pecan Donut Holes: Mix maple syrup into the dough for a subtle sweetness. After frying, coat the donut holes with chopped toasted pecans for a nutty crunch.
7. Coconut Lime Donut Holes: Add shredded coconut and lime zest to the dough. Also glaze the cooled donut holes with a lime-flavored icing and top with more shredded coconut.
8. Orange Creamsicle Donut Holes: Mix orange zest into the dough and glaze the cooled donut holes with a creamy orange-flavored glaze. On the whole, the zesty and creamy combination is reminiscent of a creamsicle.

How to Serve/Store Vegan Donut Holes

Serving

Here are some fun ways to enjoy these bite-sized treats! What do they all have in common? They should all be done the same day the donut holes are made.

1. On a Platter: Arrange the freshly fried and coated donut holes on a decorative platter. This simple presentation is perfect for casual gatherings and also allows guests to easily grab and enjoy.
2. Dipping Stations: Set up dipping stations with a variety of glazes, sauces, and toppings. By all means, guests can customize their donut holes by dipping them into different coatings.
3. Individual Cups: Serve donut holes in individual cups, bowls, or small dessert glasses. This adds an elegant touch and also makes it easy for guests to enjoy a portion without needing additional plates.
4. Skewers or Toothpicks: Insert small skewers or toothpicks into each donut hole for a fun and convenient serving option. Guests can pick up the skewered donuts with ease due to this cleanly method.
5. Donut Hole Tower: Stack the donut holes in a tower on a cake stand or tiered tray. This impressive display creates a focal point hence its perfection for larger gatherings.
6. With Beverages: Serve donut holes alongside coffee, tea, or hot chocolate. To explain, their bite-sized nature makes them a perfect companion to your favorite beverages.
7. Ice Cream Pairing: Pair warm donut holes with vegan ice cream for a delightful dessert duo. Furthermore, the warm-cold contrast is sure to please your taste buds.
8. Mini Dessert Shooters: Layer donut holes with vegan whipped cream and fruit in mini dessert shooters for a visually appealing and indulgent treat.

Storing

Don't. That's right. Don't store them. I know we all hate to waste food but donuts really do not have a long shelf life. They can survive for 24 hours tops. That might even be a little sketchy if I'm honest.

The best thing you can do is wait to make this recipe until you know you will have a lot of hungry people on your hands that you can feed these to. This will help you minimize waste and share a dessert/breakfast treat with others that is a true labor of love.

If you make this recipe be sure to tag @censoredbaker on Instagram!

Print

More Vegan Breakfast Desserts