This recipe for basic vegan baked doughnuts is so good! These homemade donuts (American slang spelling) taste just like store bought doughnuts. The flavor holds up and stays fresh until they are gone. You can refrigerate them for a few days, too. These doughnuts are delicious, light, and non-greasy – doughnuts that everyone will love.
I adore the new doughnut pans that are for sale everywhere. After I bought my pans, I researched a lot of recipes, because who wants to make bad doughnuts? Just reading a recipe from It Doesn’t Taste Like Chicken, I knew it would be good. I changed the recipe slightly (the baking soda and baking powder amounts) and doubled it to make a dozen doughnuts. Adding the nutmeg from the It Doesn’t Taste Like Chicken recipe really gives you that great classic doughnut flavor you’re looking for. These doughnuts only have two tablespoons of butter per a half dozen. As a result, even when they’ve been refrigerated, they are not greasy or oily. Hubs and I ate ours cold for two days after making them. That’s a HUGE win in doughnut world!
This recipe makes a full dozen doughnuts, but can easily be halved.
To get the batter into the doughnut pans, you must first move the batter from the mixing bowl into a large freezer bag or pastry bag. This transfer is messy, so I have a couple of tips: 1) keep the bag open as wide as you can while filling to keep the batter off of the bag sides and 2) use a one-cup measuring cup to move as much batter at once as you can. Once the batter is in the freezer bag, just snip about a 1/4-inch hole in the corner of the bag to pipe the batter through. I filled each doughnut mold nearly all the way (see photo in recipe instructions). Then I used the handle of a spoon (a chopstick would work) to smooth the batter out somewhat before baking.
For cooling the doughnuts, remove them from the pans to the cooling rack and place them upside down to let the bottoms release some steam. After five minutes, turn them over and let them cool right side up for 10 more minutes. If the doughnuts are warm when you glaze them, the glaze will be thinned by any heat and will run right off of the doughnuts. Many people glaze the donuts by dipping the tops into the bowl of glaze. But, I used my 1/4 teaspoon measuring spoon and carefully poured the glaze around the tops, spreading the glaze out with the bottom of the spoon as I went along. I used a few spoonfuls for each doughnut. This way I had more control over how much glaze and runoff there was. If you are going to add a topping, such as nuts or sprinkles, use the dipping method and make the glaze a little thicker.
When making the glaze, always add a small amount of the plant based milk at first, then stir completely. You will need less milk than you might imagine. If you do end up making it too thin, just add more powdered sugar. Refrigerate any extra glaze. Just stir to use, or microwave only a few seconds to warm it a bit. Adding a little cocoa powder, or replacing some of the milk with maple syrup will give you flavored glazes. While the glaze is still wet, sprinkle nuts, cereal or . . . *sprinkles* on the doughnut tops. Get creative with your glaze and topping combos, like the fancy donut shops!
You might also enjoy these breakfast sweets: