I’m back with a rather special recipe today: vegan chocolate glazed donuts (or doughnuts if you like it the old-fashioned way).
I have a real weakness for donuts, which is why I made it my mission to find the perfect vegan donut recipe.
I’ve made four batches of donuts the past two weeks, a different flavour each time. The proper yeast, rising and frying kind of donuts, obviously!
Crispy on the outside, light and springy on the inside, rich in flavour and dipped in the classic donut chocolate glaze. And if you’re feeling especially generous you can cover them in vegan chocolate sprinkles, too.
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- 400 g strong white bread flour
- 2 sachets (14g) of regular active dried yeast or 1 sachet (7g) of fast action dried yeast (aka fast action or quick-rise dried yeast)
- 50 g white caster sugar
- Pinch of salt
- 200 ml soy milk
- 60 g margarine
- Vegetable oil for frying
- 100 g dark chocolate
- 30 g margarine
- 1 Tbsp golden syrup
- 1 Tbsp soy milk
- Chocolate sprinkles (optional)
- Depending on the kind of yeast you are using, you might have to dissolve the yeast in the warm milk first and let it sit for about 5 minutes until the mixture starts foaming. Read the back of the yeast package and follow the instructions.
- Unless stated otherwise: Sift the bread flour into a big mixing bowl, then add the yeast, sugar and salt and stir to combine.
- Place the margarine and soy milk into a smaller bowl and pop them in the microwave on a low heat until they are a little warmer then room temperature and the margarine has fully melted.
- Pour the mixture into the mixing bowl and stir until it comes together into a dough.
- Use your fingers to knead the dough for 5-8 minutes until it’s smooth and elastic, Then form a ball and cover the mixing bowl with a damp tea towel and let it rise for about 1 hour until doubled in size.
- Dust your working surface with flour and roll out the dough to about 1.5 cm. Use donut or cookie cutters to cut out donut shapes and place them onto a lined baking sheet.
- Again, cover them with a damp tea towel and let them rise for another 30-45 minutes.
- Heat the vegetable oil in a large frying pan, deep enough so the donuts will be half covered.
- Fry the donuts for about 3 minutes on each side until they turn golden brown. Use a spatula to flip them.
- You don’t want the oil to be too hot to avoid the donuts from burning on the outside before they are fully cooked on the inside.
- Cut one open to check if the inside is cooked. The donut should be ready to eat but in case it still is a little doughy inside, you can bake them for 5 minutes in the oven at 150˚C.
- For the chocolate glaze melt the chocolate over a water bath, aka Bain-marie. Once it is fully melted, add the margarine, golden syrup and soy milk and stir until well combined, smooth and creamy. Take it off the heat and dip each donut in the glaze. Place them onto a plate or cooling rack to dry. I covered half of mine in vegan chocolate sprinkles, too.
- Eat on the same day cause donuts tend to get harder fairly quickly. Enjoy!