Do you really need a reason to make vegan donuts? Sometimes it’s enough to want something sweet, unapologetically unnecessary and incredibly delicious.
Every Friday, right after the last bell, Alex went to the school cafeteria and bought a donut. It cost ten Shilling, which was perfect, because ten Shilling was exactly what he could scrape together from couch cushions, jacket pockets, and forgotten pencil cases. The cafeteria lady, Mrs. Koller was always pleased to see him as one of her many Friday costumers. The donut was slightly crooked, a little greasy, and absolutely perfect.
Then Mrs. Koller retired.
In her place came a man in a loose shirt who smelled of hair gel and ambition. He didn’t smile or hummed like Mrs Koller did, but he analyzed. Soon he had noticed that kids really liked donuts. In the following week, the price went up to fifty Shilling. On that day, outrage rippled through the school.
Alex stared at the price sign like it had personally betrayed him. Fifty Shilling was robbery, it was moral failure and it was capitalism gone too far. So Alex and his friends did what any reasonable group of children would do. They started an underground black-market donut operation to flood the market.
It began in Alex's kitchen with one pot of oil and a recipe scribbled on a math worksheet. By Monday, backpacks were heavier. By Tuesday, whispers spread. And on Wednesday, kids were being pulled aside behind lockers.
“Chocolate?”
“Sugar?”
“Cinnamon glaze?”
Zippers opened. Donuts appeared. Shillings exchanged hands.
Soon it wasn’t just students. Teachers started “accidentally” stopping by during lunch. Even the vice principal once whispered, “Do you still have the cinnamon ones?” without making eye contact.
By spring, Fridays at school became unusable. People were sluggish and entire classes smelled faintly of fried dough. Someone in the district office noticed the average BMI of the school creeping upward and panicked.
A ruling eventually came down: no donuts anywhere near school grounds, not sold, not gifted. So the fifty-Shilling donuts disappeared overnight. A week later, government inspectors arrived with clipboards and very serious attire, questioning the cafeteria man. After thorough inspection of his kitchen they found a secret stash. Hidden in a locked drawer, wrapped and fresh, the greedy cafeteria man secretly sold donuts to staff for one hundred shillings. He was arrested on the spot. As they led him away, he locked eyes with Alex, who sat quietly behind his math book, smiling menacingly.
Ingredients vor Vegan Donuts
- Mehl
- Hefe
- Zucker
- Öl
- Muskat
- Pflanzenmilch
Are donuts usually vegan?
Most traditional donut recipes aren’t vegan. Many of them use butter and regular milk, and quite a few also include eggs or egg yolks in the dough. So if you’re buying donuts instead of making them at home, it’s always a good idea to check the ingredient list carefully for animal products.
That’s also why homemade donuts are such a nice option. You’re in full control of what goes into the dough, and it’s surprisingly easy to make a version that’s completely vegan without sacrificing any of that classic donut texture or flavor.
First up: Are vegan donuts healthier than regular donuts?
Besides the general health aspects of a diet that doesn’t include cholesterol, the answer is pretty clearly no. Donuts, when made the right way, are sweetened yeast dough made with white flour, dipped in sizzling oil, and usually covered in chocolate, sugar, or some variation of both. They are the treat you go for when you’ve just discovered the philosophical concept of hedonism and want to practice it in the most unapologetic way possible. And that’s completely fine. Donuts are a wonderful part of life and meant to be enjoyed, even if it’s only every now and then.
Can I bake donuts instead of frying them?
Uhh… not really. I mean, you Dose try, and you’ll probably end up with something edible, but it’s going to be closer to a sweet, soft bagel than an actual donut. If you want donuts, and if you love donuts for what they are, frying is kind of non-negotiable.
There’s just something about fried dough that can’t really be replicated in the oven. It’s the same magic that makes churros so good, or why breaded and fried things are always more exciting than their baked counterparts. Frying also helps the donuts develop that slightly crisp outside while staying soft and fluffy inside.
Another bonus is that frying makes toppings stick better. When you toss the donuts in sugar or cinnamon right after pulling them out of the hot oil, everything clings perfectly. So while baked versions might be fine as their own thing, if you’re after the real donut experience, frying is the way to go.
How long do homemade vegan donuts stay fresh?
In my experience, homemade vegan donuts stay perfect for about one day. If you want to enjoy them the next morning, they’re still absolutely edible and tasty, but they do start to dry out a bit. After two days, they become quite stiff and honestly a bit of a challenge to swallow.
It doesn’t make a huge difference whether you store them in the fridge or at room temperature on the kitchen counter. If you have the space, the fridge can help keep them from going bad for a little longer and slow down the drying slightly, but it won’t magically keep them fresh.
That said, I’d strongly recommend eating most of them on the day you make them. That’s when they’re at their absolute best. Soft, warm, and pretty much heavenly.
What toppings work best on vegan donuts?
There are lots of options when it comes to toppings. Classics like chocolate, cinnamon sugar, sugar glaze, chopped hazelnuts, or a bit of nougat always work and never disappoint. If you want to mix things up, you can swap cinnamon sugar for cardamom sugar, or add spices like nutmeg or cloves for a slightly different vibe. If you feel like going all in, spreads like Biscoff, speculoos, or other sweet nut creams such as pistachio or almond are also great choices. And honestly, you can even enjoy them without any topping at all — but if you’re already making donuts, you might as well lean into it and make them properly indulgent.
Easy Vegan Donuts That Are Soft and Fluffy
Zutaten
- 3 grams/ Hefe
- 160 ml/ ⅔ Tassen Pflanzenmilch
- 250 Gramm/ 2 cups All purpose Flour
- 40 Gramm ⅓ cup Zucker
- Prise Muskat
- ½ Lemon for the zest optional but recommended
- 40 Gramm 3 tbsp Vegane Butter
- 1 TL Salz
- Öl for frying
Glazing
- Melted Chocolate
- Cinnamon Sugar
- Sugar Glaze
- …
Anleitung
- Stir the yeast and 1 teaspoon of the sugar into the milk, then set it aside for about 10 minutes until the mixture looks foamy.
- Add the yeast mixture to a bowl along with the flour, vegan butter, lemon zest, remaining sugar, and nutmeg. Knead for a few minutes by hand or with a stand mixer until you get a soft, smooth dough. Cover and let it rise in a warm place for about 30 minutes.
- Divide the dough into six equal pieces and shape each into a ball. Let them rest for another 30 minutes. Then poke a hole into the center of each ball using your fingers or a small round cookie cutter and gently stretch it a little. The hole will shrink slightly as they fry.
- Heat enough oil in a pot so at least one donut can float freely. Medium heat works best for me, around level 6–7. Carefully lower the donuts into the hot oil and fry for about 40 seconds per side, until golden brown. Remove and drain on paper towels or a wire rack.
- While the donuts are still warm, add your toppings. Dip them into melted chocolate or toss them in cinnamon sugar until well coated. Let the topping set briefly, then enjoy while they’re fresh.
Did you make these delicious Donuts?
Bitte lass mich wissen, wie es bei dir gelaufen ist, ich bin super neugierig! Du kannst unten einen Kommentar hinterlassen und den Tag @lordsoftheplants auf Instagram mit dem Hashtag #lordsoftheplants for me to see 🙂 If you’re looking for a similar recipe with a savoury side try these Easy Vegan Bagels next!
