- 1 .25 oz packet active dry yeast (about 2 1/4 teaspoons)
- 3/4 cup unsweetened plant milk or lukewarm water
- 1/3 cup white sugar
- ½ teaspoon vanilla extract
- 4 tablespoons 1/2 stick vegan butter, softened
- zest of 1 small orange optional
- 1 tablespoon brandy optional
- 2 ½ cups all-purpose flour (more as needed)
- 1 teaspoon salt
- 1 cup jam or jelly
- 1 quart vegetable oil for frying
- powdered sugar for dusting
Sprinkle yeast over lukewarm milk or water and allow to proof for about 5 minutes, until foamy. (Do this in the bowl of a stand mixer, or in a large mixing bowl if you’re working by hand.)
Add in sugar, vanilla, softened butter, orange zest, and brandy and whisk to roughly combine. Then add in flour and salt.
By stand mixer: Mix with the paddle attachment until everything comes together in a shaggy dough.
By hand: Stir with a wooden spoon or spatula until dough comes together in a shaggy ball.
Stand mixer: Switch to the dough hook attachment and knead for 5-8 minutes. The dough should clear the sides of the bowl.
By hand: Turn dough out on a lightly floured surface. Knead 8-10 minutes.
For both: The dough should become smooth and elastic. It shouldn’t be excessively sticky or wet or stick to your hands too much when kneading. If needed, sprinkle on extra flour 1-2 tablespoons at a time, and knead to incorporate, until you achieve the correct texture.
Transfer to a lightly oiled bowl and cover with a damp, clean kitchen towel. Allow to rise in a warm place until at least doubled in size. This usually takes around an hour, but it will vary based on the temperature of your kitchen. If it’s very cold, it could take up to 2 hours.
Punch down the dough and turn it out onto a lightly floured surface. You can divide the dough into roughly 15 portions and roll it into balls, OR you can roll the dough out to 1” thickness and use a biscuit cutter to portion them out.
Transfer shaped donuts to a lightly floured surface and allow to rise for an additional 30-40 minutes, until very puffy and roughly doubled in size.
Heat 1” oil in a heavy-bottomed skillet to ~350°F. Fry donuts for 2-3 minutes on each side, until golden brown. Make sure to monitor the oil temperature and adjust the stove as needed. Transfer to a paper towel-lined plate, or to a wire cooling rack placed on top of a cookie sheet, to allow excess oil to drip off.
Allow the donuts to cool slightly while filling the pastry bag with jam. Poke a hole in the side or top of each donut, then pipe about a tablespoon of jam into each one.
Use a fine mesh sieve to dust lightly with powdered sugar.
Recipe by Sarah’s Vegan Kitchen