Vanilla Glazed Vegan Yeast Doughnuts [Vegan]

• Vegan

• Refrigerated

  • 1 3/16 cup Almond milk

• Baking & Spices

  • 3 tbsp Active dry yeast
  • 2 1/4 cups All-purpose flour
  • 2 tbsp Granulated sugar
  • 2 tbsp Potato starch
  • 1 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 4 tsp Vanilla

• Oils & Vinegars

  • 4 tbsp Coconut oil
  • 1 Olive oil

Found on onegreenplanet.org

Description

Ingredients

• 3 tablespoons active dry yeast
• 1 cup almond milk, heated until warm
• 2¼ cups all-purpose flour
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons potato starch
• 4 tablespoons coconut oil, melted
• Olive oil, for frying
• 1½ cups powdered sugar
• 3 tablespoons almond milk
• 1 tablespoon vanilla extract

Directions

• In a small bowl, dissolve 2 tablespoons of the yeast in ¾ cup of the milk. Add ¾ cup of the flour and stir to create a paste. Cover and let rest for 30 minutes. In a large bowl, stir together the remaining milk and yeast. Add the yeast paste and sugar, salt, vanilla, and potato starch. Mix until smooth. Add ½ cup of remaining flour and melted coconut oil, until the mixture becomes incorporated. Add rest of flour in ½ cup increments until dough is smooth and not too sticky. If dough is still too sticky, add a little more flour and stir again. Cover the dough with plastic wrap and refrigerate for at least 1 hour. After dough has chilled, roll out on a floured surface to ½ inch thick. Cut out doughnuts with a doughnut or cookie cutter, 3 inches in diameter with 1 inch holes. Keep rerolling and cutting the dough until all has been used. (I actually used a biscuit cutter and a shot glass for the holes). Place the doughnuts on a lined baking sheet, cover with plastic wrap and allow to rise for 15 minutes. After doughnuts has risen, heat a large pan over medium high heat with at least 2 inches of olive oil, for frying. Once oil has become hot enough (test with a small piece of dough, making sure it sizzles, but doesn’t start popping/smoking, when it’s dropped in), fry all the doughnuts until golden on both sides, about 1-2 minutes per side. When removed from the oil, place them on a stack of paper towels to drain off excess oil. When all the doughnuts have been made, allow to drain and make the glaze. To make the glaze: Whisk together the powered sugar, almond milk and vanilla extract. Dip each doughnut in the glaze and allow to harden on a parchment lined cookie sheet.
• In a small bowl, dissolve 2 tablespoons of the yeast in ¾ cup of the milk. Add ¾ cup of the flour and stir to create a paste. Cover and let rest for 30 minutes.
• In a large bowl, stir together the remaining milk and yeast. Add the yeast paste and sugar, salt, vanilla, and potato starch. Mix until smooth. Add ½ cup of remaining flour and melted coconut oil, until the mixture becomes incorporated. Add rest of flour in ½ cup increments until dough is smooth and not too sticky. If dough is still too sticky, add a little more flour and stir again. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
• After dough has chilled, roll out on a floured surface to ½ inch thick. Cut out doughnuts with a doughnut or cookie cutter, 3 inches in diameter with 1 inch holes. Keep rerolling and cutting the dough until all has been used. (I actually used a biscuit cutter and a shot glass for the holes). Place the doughnuts on a lined baking sheet, cover with plastic wrap and allow to rise for 15 minutes.
• After doughnuts has risen, heat a large pan over medium high heat with at least 2 inches of olive oil, for frying. Once oil has become hot enough (test with a small piece of dough, making sure it sizzles, but doesn’t start popping/smoking, when it’s dropped in), fry all the doughnuts until golden on both sides, about 1-2 minutes per side. When removed from the oil, place them on a stack of paper towels to drain off excess oil. When all the doughnuts have been made, allow to drain and make the glaze.
• To make the glaze: Whisk together the powered sugar, almond milk and vanilla extract. Dip each doughnut in the glaze and allow to harden on a parchment lined cookie sheet.