Soft, fluffy, and perfectly coated in a sweet glaze, these classic vegan donuts are your plant-based answer to a traditional donut shop favorite. Whether you’re celebrating a special morning or just craving a treat, these donuts are the ultimate indulgence without any eggs or dairy.
Vegan donuts topped with a shiny glaze
Over the years, I’ve shared plenty of breakfast ideas—from Banana Oatmeal Breakfast Cookies to Strawberry Coconut Overnight Oats—but today, we’re diving into something a little more decadent. These vegan donuts bring all the nostalgia of classic donuts with a soft, melt-in-your-mouth texture and a lightly crisp exterior. They’re fun, comforting, and a little bit magical in every bite.
Because these are yeast-based donuts, they do require a bit of patience, but I promise the reward is worth every minute. There’s nothing quite like biting into a warm, freshly fried and glazed vegan donut, straight from your own kitchen.
Classic vegan donuts with sugar glaze
Should You Bake or Fry Your Donuts?
When it comes to yeast donuts, frying is the way to go. Deep frying creates that perfect balance: a slightly crisp outside and soft, airy inside.
I understand that frying can seem intimidating, but it’s simpler than it looks. As long as you monitor the oil temperature, your donuts won’t absorb excess oil. The hot oil sears the surface, forming a barrier that keeps your donuts light and tender. If the oil isn’t hot enough, the donuts will soak up oil and lose their delicate texture.
Overhead view of vegan donut ingredients
Key Ingredients You’ll Need
Here’s what you’ll need to create your vegan donuts. For exact amounts and instructions, scroll down to the full recipe card at the bottom.
For the Tangzhong:
- All-purpose flour
- Soy milk (or any plant-based milk)
- Water
For the Donuts:
- All-purpose flour
- Brown sugar
- Instant yeast (important: don’t substitute with other types)
- Sea salt
- Warm plant-based milk (soy milk is ideal)
- Melted vegan butter
- Vanilla or almond extract
- Oil for frying (peanut oil works great)
For the Glaze:
- Confectioners’ sugar, sifted to remove lumps
- Plant-based milk
- Vanilla or almond extract
Special Equipment:
- Candy/deep-fry thermometer
- Heavy, deep skillet
- Donut cutters or round biscuit cutters
Making Your Vegan Donuts
Like Japanese milk bread and vegan cinnamon rolls, this donut recipe starts with a tangzhong, a cooked mixture of flour, plant milk, and water.
Step 1: Make the Tangzhong
In a small saucepan, whisk together the flour, plant-based milk, and water. Heat over medium-high while stirring constantly until it thickens to a pudding-like texture, usually within 1–2 minutes. Once thickened, transfer it to a small bowl and chill in the fridge for 10 minutes while you prep the rest of your ingredients.
Step 2: Prepare the Dough
In a large bowl or stand mixer, whisk together the flour, sugar, yeast, and salt. In a separate bowl, combine the tangzhong, warm plant-based milk, melted vegan butter, and extract.
Pour the wet ingredients into the dry, then knead either by hand or with a dough hook until a soft, slightly sticky dough forms. Cover with a kitchen towel and let it rest for 10 minutes.
After resting, knead for an additional 6–8 minutes. If kneading by hand, you can do it directly in the bowl. Add up to 2 tablespoons of flour if the dough is too sticky, but don’t overdo it—too much flour will make your donuts dense.
Step 3: First Rise
Transfer the dough to a lightly greased bowl. Cover with a towel and place in a warm, draft-free area. Let it rise for about 2 hours, or until doubled in size.
Step 4: Shape the Donuts
Gently punch down the dough, then transfer to a floured surface. Roll or pat it into a rectangle about 1/4 to 1/2 inch thick—thin enough for lightness but thick enough to stay soft.
Use donut cutters, biscuit cutters, or even the edge of a cup to cut the dough. Re-roll scraps for additional donuts. Donut holes can be fried separately and make perfect test pieces for oil temperature.
Step 5: Second Rise
Place cut donuts on parchment paper, cover with lightly greased plastic wrap, and let rise again until doubled in size (about 45 minutes to 1 hour).
Step 6: Frying the Donuts
Heat oil in a deep, heavy skillet to 350°F (180°C). Place a baking sheet lined with paper towels nearby for draining.
Carefully slide each donut into the hot oil using a lightly floured spatula or bench scraper. Fry 2–3 donuts at a time, giving them space to float freely. Fry until golden brown on the bottom, about 1 minute, then flip to cook the other side. Remove with a slotted spoon and let excess oil drain on the paper towels.
Pro Tips for Frying:
- Keep the oil at a consistent temperature—too cool and donuts will be greasy; too hot and they’ll brown too fast.
- Use chopsticks to gently handle the donuts if you prefer more control.
- Donut holes fry faster than full donuts, so keep an eye on them.
Step 7: Glazing
Place a wire cooling rack over a foil-lined baking sheet for easy cleanup.
Whisk together sifted confectioners’ sugar, warm plant-based milk, and vanilla or almond extract until smooth.
While donuts are still warm (not piping hot), dip them into the glaze. Coat evenly and let the excess drip off on the wire rack. If you also fried the donut holes, toss them in the glaze at this stage.
Vegan glazed donuts on a wire rack
Variations to Try
- Colored Glaze: Let glaze cool slightly and stir in natural food coloring.
- Chocolate Glaze: Add cocoa powder to the glaze for a chocolatey twist.
- Sprinkles: Add vegan-friendly sprinkles for a festive touch.
- Filled Donuts: Cool donuts completely, then use a piping bag to fill with vegan jam, custard, or whipped cream.
These variations make your donuts fun, creative, and perfect for sharing.
Storage
These donuts are best enjoyed fresh, but can be stored in an airtight container for up to 1 day. Avoid freezing, as yeast donuts lose their texture when thawed. If you want a freezable option, try baked donuts instead.
Tips for Perfect Vegan Donuts
- Prevent sticking: Use parchment paper for easy transfer to oil.
- Monitor oil temperature: Adjust heat to maintain 350°F (180°C).
- Glazing: Warm donuts with warm glaze ensures smooth, glossy coverage.
- Kneading: Don’t overdo it—just until smooth and slightly sticky for the perfect soft texture.
Classic Vegan Donuts: Soft, Sweet, and Irresistibly Plant-Based
- Total Time: 3 hrs 40 min
Ingredients
For the Tangzhong:
2 tbsp all-purpose flour (15g)
¼ cup non-dairy milk (60mL)
2 tbsp water (30mL)
For the Donuts:
3 cups all-purpose flour (360g), plus up to 2 tbsp for kneading
¼ cup brown sugar (50g)
2 ¼ tsp instant yeast
½ tsp sea salt
¾ cup warm non-dairy milk (180mL)
⅓ cup melted vegan butter (69g)
1 tsp vanilla or almond extract
6 cups oil for frying (peanut or other high-heat oil)
For the Glaze:
2 cups sifted confectioners’ sugar
¼ cup warm non-dairy milk
1 tsp vanilla or almond extract
Equipment:
Candy/deep fry thermometer
Heavy, deep skillet
Donut or biscuit cutters
Instructions
Tangzhong:
- Whisk flour, milk, and water in a small pan.
- Heat over medium-high, stirring until thickened (1–2 minutes).
- Chill in the fridge for 10 minutes.
Dough:
- Mix flour, sugar, yeast, and salt in a large bowl.
- Whisk tangzhong, milk, melted butter, and extract separately.
- Combine wet and dry ingredients; knead until soft and slightly sticky. Cover and rest 10 minutes.
- Knead 6–8 more minutes, adding up to 2 tbsp flour if needed.
- Transfer to a greased bowl; cover and rise 2 hours.
Shaping & Second Rise:
- Punch down dough and roll to ¼–½ inch thickness.
- Cut donuts; re-roll scraps.
- Place on parchment, cover, and rise 45–60 minutes.
Frying:
- Heat oil to 350°F (180°C).
- Fry donuts 1 minute per side until golden. Drain on paper towels.
Glazing:
- Mix sugar, milk, and extract until smooth.
- Dip warm donuts and holes; let excess drip on a wire rack.
Notes
- Best eaten fresh; store in an airtight container up to 1 day.
- Don’t freeze for best texture.
- Tangzhong helps keep donuts soft and tender.
- Prep Time: 20 min
- Cook Time: 20 min
