Directions

1. Bring soy milk, oil, maple syrup or agave, and sugar to a boil in a small sauce pan.
2. Once boiling, remove from heat and let cool until lukewarm or 110 degrees F (30 minutes)
3. Once cooled, stir in yeast and let set for 5-10 minutes.
4. In a large bowl, add 4 cups of flour and salt, then add to wet mixture and stir, mixing well, then covering with a towel and letting rise in a warm place for 1 hour.
5. Once doubled in size, add the remaining 1/2 cup of flour, (or until the dough is no longer incredibly sticky). Mix well and then let the dough sit for about 10 minutes.
6. On a floured surface make about 2-inch balls and place them on a lightly greased cookie sheet, leaving room for expansion.
7. Preheat oven to 350 degrees F and cover with light towel while warming.
8. Once preheated, bake for 10-11 minutes, being careful not to over bake as you don’t want the bottoms too brown.
9. Prepare glaze and streusel while baking. Once donuts are done, let them cool slightly and then dunk in glaze and cover with streusel. I put the streusel on both top and bottom, and would recommend it for best flavor.
10. Serve immediately for best result, or store in air-tight container for up to 2 days.

Notes

*Add more maple syrup or agave to achieve a sweeter donut, but I didn’t want mine to be overboard.
*For the streusel, you want a crumbly texture but not too dry or buttery. Add brown sugar and flour accordingly until you achieve your desired texture.
*Poking a hole in the middle of the donuts is optional for a more ‘traditional’ appearance, but I opted to not.
*Questions about substitutions, equipment, or troubleshooting? Check out our minimalist baker’s Recipe FAQ page.
*Adapted from namely marley.
*Nutrition information is a rough estimate for 1 of 12 donuts with glaze and streusel topping.

Recipe from: https://minimalistbaker.com/espresso-glazed-vegan-donuts-no-pan-required/