Vegan Glazed Doughnuts

Ingredients

• 20 gplain flour
• 120 mlunsweetened non-dairy milk
• 150 gplain flour
• 150 gwhite bread flour
• 50 gcaster sugar
• 1/2 tspsalt
• 7 gfast-action or instant yeast
• 50 gvegan block butter or margarine, softened
• 100 mlunsweetened non-dairy milk
• 2 Tbsp cornflour mixed with 3 Tbsp watercornflour and water
• allof the tangzhong
• as neededvegetable oil, for frying
• 60 gvegan butter or margarine
• 250 gicing sugar, sifted
• 2 tspvanilla extract
• 2–4 Tbspwarm non-dairy milk

Instructions

1. 1

   Mix the tangzhong

   Start the day before frying. Put 20 g flour in a small pan and gradually whisk in 120 ml non-dairy milk until smooth.

2. 2

   Cook and cool

   Set the pan over medium heat and whisk constantly until the mixture thickens to a wallpaper-paste consistency. Take it off the heat, scrape it into a bowl, press cling film directly onto the surface and leave it to cool.

3. 3

   Combine dry ingredients

   Once the tangzhong is cool, mix the plain flour, bread flour, caster sugar, salt and yeast together in a stand-mixer bowl.

4. 4

   Make the dough

   Add the softened vegan butter, 100 ml non-dairy milk, cornflour-and-water mixture and all the cooled tangzhong. Mix until a shaggy dough forms and no lumps of butter remain.

5. 5

   Knead until stretchy

   Mix on high for 5–10 minutes, until the dough is smooth and stretchy. It will be soft and sticky, so resist adding flour; a thin piece should stretch enough to let light through without tearing.

6. 6

   Knead by hand

   If you do not have a stand mixer, knead on an unfloured work surface. The dough is very sticky, so this may take some time.

7. 7

   Chill overnight

   Put the kneaded dough in a lightly oiled bowl and cover it. Leave it in the fridge overnight to rise. Alternatively, let it rise at room temperature for 1–2 hours, until doubled, though the flavour will be less developed and the dough harder to roll.

8. 8

   Roll the dough

   The following day, take the dough from the fridge and punch it down. Knead briefly to release air bubbles, then roll it on a floured surface to about 1 cm thick.

9. 9

   Cut the rings

   Dip cutters in flour to prevent sticking. Use an approximately 7 cm round cutter for the doughnuts, then a 3.5 cm cutter to remove the centres.

10. 10

    Reuse the scraps

    Bring the scraps together and roll them out once more to cut more doughnuts; you can save the holes to fry or reroll them with the scraps. Avoid rolling the dough more than once, or the doughnuts may become tough. You should get about 22 doughnuts and holes.

11. 11

    Proof the doughnuts

    Spin each ring around a finger to widen its centre slightly, then place each on its own square of baking parchment on a baking sheet, spaced well apart. Put 3 or 4 doughnut holes on a parchment square, also spaced apart. Cover loosely with oiled cling film or baking parchment and leave for 30–45 minutes, until puffy.

12. 12

    Prepare the glaze

    Melt 60 g vegan butter in a pan over low heat. Put the sifted icing sugar in a wide, microwave-safe bowl and stir in the melted butter and vanilla. Gradually whisk in 2–4 Tbsp warm non-dairy milk, using enough to make a thick but pourable glaze. Set aside; if it firms up, microwave it for a few seconds to loosen it.

13. 13

    Heat the oil

    Heat vegetable oil in a deep-fat fryer or large pan to 180°C. Use a fish slice or spatula to lower a doughnut, still on its parchment square, into the oil, then remove the parchment with tongs.

14. 14

    Fry the rings

    Fry up to three doughnuts at a time for about 1 minute per side, until golden. To check they are cooked through, use a probe thermometer: the centre should reach about 100°C.

15. 15

    Drain the doughnuts

    Lift the doughnuts out with a slotted spoon and set them on a plate lined with kitchen paper to drain.

16. 16

    Fry the holes

    If frying the doughnut holes, cook only a couple at a time for about 30 seconds per side. They can be awkward to turn, so use tongs to help them cook on both sides.

17. 17

    Glaze while warm

    Dip the warm doughnuts in the glaze and place them on a wire rack set over a roasting tin or baking tray to catch drips. Glaze the holes too, or roll them in cinnamon sugar instead.

18. 18

    Let the glaze set

    Leave the glaze to set and eat the doughnuts the day they are made for the best texture. Store any leftovers in an airtight container and microwave for 10 seconds to soften before eating the following day; by the third day, they are best used for bread pudding.

What are vegan glazed doughnuts?

Ring doughnuts are a familiar American-style treat: enriched yeast dough is shaped with a hole in the centre, fried and coated with a sweet topping. This version uses plant-based milk and vegan butter instead of dairy, with a simple vanilla glaze.

The dough uses tangzhong, a cooked flour-and-milk paste, alongside a long chilled rise. Together, they help make a soft dough that is easier to shape after chilling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 3g protein, 29g carbs, 7g fat.

Most of the carbohydrates come from the flour and icing sugar, while the vegan butter and oil used for frying supply much of the fat. The flour also contributes some protein, though these doughnuts are mainly a sweet treat. To balance a serving, have it with fresh fruit and a source of protein such as unsweetened soy yoghurt.

Why make tangzhong?

The small flour-and-milk mixture is cooked until thick before it goes into the main dough. Whisk as it heats so it stays smooth, and cover its surface while cooling to stop a skin forming.

Let it cool completely before mixing it with the yeast dough ingredients. Adding it while hot could interfere with the yeast.

Handling the soft dough

Flour balance: the dough is meant to feel soft and sticky, so avoid adding extra flour during mixing. Knead until it is smooth and stretchy; a small piece should stretch thin enough to let light through.

Rolling: chill the dough overnight if possible. It is firmer and easier to cut when cold, and the recipe notes that a room-temperature rise gives less developed flavour.

Cutting and proofing

Ring shape: roll the dough to about 1 cm thick, then cut the outer circles and centres. Dip the cutters in flour to help them release cleanly.

Scraps: reroll them only once, as repeated rolling can make the doughnuts tough. Leave the cut shapes to rise for 30–45 minutes, until they look puffy, with space between them on the tray.

Frying to a golden finish

Oil temperature: bring the oil to 180°C before frying. Cook up to three rings at once for about 1 minute per side, keeping an eye on their colour.

Doneness: the doughnuts should be golden, and a probe thermometer inserted into the centre should read about 100°C. Fry the holes in smaller batches for about 30 seconds per side.

Glazing and serving

Glaze texture: add the warm non-dairy milk gradually, stopping when the mixture is thick but still pourable. If it sets while you work, a few seconds in the microwave should loosen it.

Serve the doughnuts warm or once the glaze has set. They are rich and sweet, so pair one with fresh fruit or an unsweetened drink if you want a less sugary plate.

Recipe notes & tips

• Use a vegan block butter rather than a soft spread for a dough that is easier to handle.
• Let the tangzhong cool fully before mixing it into the dough.
• Resist adding flour to the sticky dough; kneading should make it smooth and stretchy.
• Use the parchment squares to move the proofed doughnuts without squashing them.
• Fry in small batches so the rings have room to cook evenly.
• Dip the doughnuts while warm so the glaze coats them readily.

Variations

• Cinnamon holes: roll the fried doughnut holes in cinnamon sugar instead of glazing them.
• Chocolate glaze: replace part of the icing sugar with cocoa powder and adjust with warm non-dairy milk.
• Citrus glaze: add finely grated lemon or orange zest to the vanilla glaze.
• Filled doughnuts: leave out the centre cuts and fill the fried rounds with vegan jam or custard.
• Flavoured glaze: swap the vanilla extract for a little almond extract.

Common mistakes to avoid

• Adding extra flour: this can make the doughnuts dense; keep kneading the soft dough instead.
• Using warm tangzhong: it can affect the dough; wait until the paste has cooled before adding it.
• Rolling scraps repeatedly: this encourages tough doughnuts; reroll the scraps only once.
• Crowding the fryer: too many doughnuts are hard to turn evenly; fry up to three rings at a time.
• Frying before the oil is hot: the doughnuts may not cook as intended; wait until it reaches 180°C.
• Glazing cold doughnuts: the glaze may not coat as readily; dip them while still warm.

How to store

For the best texture, eat the doughnuts on the day they are made. Keep leftovers in an airtight container and microwave for 10 seconds to soften them before eating the following day; by the third day, use them for bread pudding.

Frequently asked questions