Say hello to my very first vegan “gingerbread” doughnut! I have been wanting to make doughnuts for such a long time. I have even debated about getting a doughnut pan. (I’ll let you in on a little secret, I don’t own one of those pans! But then again, I don’t even own a stand mixer! I just do everything by hand!) So, to say that I am thrilled that these doughnuts have held their shape, is an understatement!
They are the fluffiest and cutest vegan gingerbread shaped doughnuts ever! Dusted in a cinnamon and sugar combo. Who else loves doughnuts?
These doughnuts are super easy and fun to make. Perfectly paired with a hot chocolate and watching some Christmas holiday movies with the whole family!
They smell and taste amazing. I think that these are better than the original authentic store bought cinnamon doughnut or is it a donut? However you spell it, these are both hubby and kid approved! They are simply that good! Perfectly fluffy homemade vegan doughnuts that go really well with some vegan ice-cream, well maybe, I do not know. We just ate them as is, but I have to say, that I am looking forward to making them again and filling them with either some jam, praline or even a delicious custard!
Let’s go make some doughnuts!
To make the doughnuts, place the warm milk (I used my homemade almond milk) into a bowl and sprinkle over the yeast and sugar. Stir, and cover with a tea towel and place in a warm area for approximately 10 minutes.
In a separate bowl, sift the flour and salt. And in another smaller bowl add the melted vegan butter and your vegan egg substitute.
Using a hand held mixer with dough hooks begin to knead the dough on a medium speed. Of course, if you have a stand mixer attach your dough hook and knead away on a medium speed.
Place the dough into a clean lightly oiled bowl and cover with a tea towel and place in a warm area. Due to it now being winter in Greece, I use my oven set to 30 degrees. I place the dough in there and allow it to prove or double in size. Approximate time needed is about an hour.
Once it has double in size, dust a clean working surface with a little flour and roll out to about 1 or 2 cm in thickness. Do not reuse the dough cut-offs more than 3 times as it will cause the doughnuts to not be as light and fluffy.
Using a cookie cutter, cut out desired shapes. I like to use the gingerbread man cookie cutter and a small circle shape cookie cutter to make those super cute doughnut holes!
Place the cut out dough shapes onto baking trays that have been lined with parchment paper. Cover with a tea towel and place once more in a warm area for approximately 30 minutes or until double in size.
Meanwhile heat up oil in a deep fry pan (approximately 5 cm deep) until it reaches 175 degrees celsius (347F). To test the oil, use one of the doughnut holes.
Once the doughnuts have risen and the oil is ready, gently lower the doughnuts into the pan and fry for 1- 2 minutes on each side or until golden in colour. It doesn’t take long at all.
Carefully remove them from the hot oil and place them on kitchen paper towel to drain any excess oil. Allowing them to cool slightly, about 2-3 minutes. Whilst still warm, coat them in a cinnamon and sugar mix. Enjoy!
I hope you all like them.
- Tastes amazing
- Super easy to make
- Undetectably Vegan
- Kid and Hubby approved.
If you make and enjoy this recipe, please let me know how it turned out for you! Leave a comment below and share a photo on instagram with the hashtag #schiavone360. Follow me over on Instagram, Facebook, Twitter or Pinterest to see more of my everyday recipes and wellness tips.
Vegan Gingerbread Doughnuts
- 300 ml warm unsweetened almond milk
- 14 gr dry instant yeast 2 packets
- 75 gr brown sugar
- 600 gr all purpose flour
- 100 gr dairy-free butter melted
- 2 teaspoons baking soda
- 2 tablespoons white vinegar
Place the warm milk into a small bowl and sprinkle on top, the yeast and 1 teaspoon of sugar. Gently stir until the yeast dissolves and cover the bowl with a tea-towel. Place in a warm area for 10-15 minutes or until frothy on top.
In a separate bowl, combine the flour and salt, whisk together.
In another smaller bowl, place the melted butter and egg replacement.
Combine the flour mixture, with the yeast and egg substitute. Using a hand held mixer with dough hooks on a medium speed until nice and smooth.
Place the dough into a well oiled bowl, cover with a clingwrap and leave in a warm area. Allow 1 hour for the dough to double in size.
Once the dough has doubled in size, turn out the dough onto a clean, lightly floured surface and roll out to about 2 centimeters in thickness.
Using a gingerbread (or any other cookie shape cutter) cookie cutter, cut out doughnut shapes and place on a baking tray that has been lined with parchment paper. Allow space between the shapes and the dough will double in size. Cover with a tea-towel and place in a warm area to allow the doughnuts to rest and double in size, again. Approximately 30 hour.
Heat oil in a deep frying pan to approximately 170 degrees. Gently place a few doughnuts into the hot oil and cook one side first until golden brown and then turn the doughnut over and cook the other side.
Remove the doughnuts and place onto kitchen paper towel to drain off any excess oil.
Whilst they are still warm dredge them in a mixture of cinnamon and sugar to coat both sides.