Vegan Homemade Krispy Kremes

Vegan Homemade Krispy Kremes are glazed, melting, fluffy doughnuts. They are light within, gold without, and glazed over in a lustrous glaze. These donuts may be served fresh as a breakfast, brunch, or even a dessert. They weigh less compared to heavy bakery doughnuts and allow you an opportunity to make them at home. Prepping Vegan Homemade Krispy Kremes can be a complicated process, but this recipe can make it easy. You combine the dough, allow it to rise, fry it, and then roll it in glaze. That’s it. Each bite is sweet, soft, and rewarding. These doughnuts taste good fresh, but you can save them as well.

STATS

• Diet: Vegan
• Course: Dessert, Snack, Breakfast Treat
• Cuisine: American
• Prep time: 20 minutes
• Resting time: 1 hour 30 minutes
• Cooking time: 15 minutes
• Total time: 2 hours 5 minutes
• Serving size: 1 doughnut
• Yield: 12 doughnuts
• Difficulty: Medium
• Cooking method: Frying

EQUIPMENT

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or dough whisk
• Clean kitchen towel Rolling pin
• Doughnut cutter or round cutters
• Deep skillet or heavy pot for frying
• Slotted spoon
• Wire rack
• Small mixing bowl for glaze

INGREDIENTS

• Two and a half cups of all-purpose flour
• Three teaspoons of sugar
• Half a teaspoon of salt
• Two ¼ tablespoons of quick yeast
• Half a cup of warm plant milk
• One tablespoon of vegetable oil
• Two teaspoons of melted vegan butter
• One teaspoon of vanilla essence

Regarding glaze:

• One-half cup of powdered sugar
• Three teaspoons of plant milk
• Half a teaspoon of vanilla essence

INGREDIENT NOTES

Flour:

• The doughnuts are soft and fluffy, courtesy of all-purpose flour. You could substitute some of it with bread flour, which would make it chewier.

Yeast:

• Instant yeast is quicker and does not have to be dissolved. In case you have only active dry yeast, leave it in warm milk and after 5 minutes, mix.

Plant-based milk:

• Warm, although not hot, plant-based milk boosts the yeast without destroying it. Any plant milk works here.

Vegan butter:

• Gives the dough its richness and softness. They may be replaced with margarine or coconut oil.

INSTRUCTIONS

1. In a mixing bowl, mix well the sugar, grain flour, yeast & salt.
2. Mix to blend. Pour in the oil, vanilla, melted vegan butter, and warm plant milk.
3. Beat the dough if it becomes sticky.
4. Lay the mixture (dough) out on a plane surface dusted with flour.
5. Knead till elastic and smooth, 6 to 8 minutes.
6. In a basin that has been oiled, put the dough, cover it with a cloth, and let it rise for an hour, at least till it has doubled.
7. When you are punching down the mixture, roll it out to ½ inch thickness.
8. Use a cutter to cut the doughnuts.
9. Set them on a floured plate, cover, and let rest for 30 minutes.
10. Heat the oil to 350°F (175°C). Doughnuts must be individually fried for 1 to 2 minutes on each side until well browned. Using a slotted spoon, remove.
11. To allow doughnuts to cool slightly, place them on a wire rack.
12. Mix the powdered sugar, plant milk, and vanilla till smooth for the glaze.
13. After dipping each doughnut into the glaze, return them to the rack.
14. Before serving, allow the glaze to solidify.

TIPS

• Do not put in too much flour, or the doughnuts will be heavy. Keep the dough slightly sticky.
• Allow the dough to rise completely to a fluffy texture. Don’t rush this step.
• Glazing doughnuts when warm will ensure that they stick.
• You may add more cinnamon or nutmeg to the dough.

STORAGE INFORMATION

Refrigerate:

• Store the doughnuts for at least two days in a container with an airtight lid. Before serving, reheat slightly.

Freezer:

• Store plain or glazed doughnuts for no more than a month in a freezer-safe bag. Thaw them, reheat them, and then savor them.

FAQS

Can I make them gluten-free?

• Yes, yeast dough created with a flour blend that is gluten-free. There will be differences in texture, but it will remain tasty.

Do I need a doughnut cutter?

• No. Take two round cutters, one large and one small, or a glass and a bottle top.

Can I flavor the glaze?

• Yes. Mix in lemon juice, maple syrup or cocoa powder.

What oil is best for frying?

• Once more use neutral oils such as canola or sunflower. They cook without leaving any strong taste.

NUTRITIONAL INFORMATION

Calories: 210
Protein: 4 g
Carbohydrates: 34 g
Dietary Fiber: 1 g
Sugar: 15 g
Fat: 7 g
Saturated Fat: 1 g
Sodium: 170 mg
Calcium: 2% DV
Iron: 7% DV