Ingredients
Method
- Activate the yeast by combining warm plant-based milk with sugar and yeast. Let it sit for 5-10 minutes.
- Whisk together melted vegan butter, vanilla extract, aquafaba, and the remaining sugar in a large mixing bowl.
- Combine the activated yeast mixture with the wet ingredients and gradually add flour and salt until a shaggy dough forms.
- Knead the dough on a floured surface for 7-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours.
- Punch down the dough, roll it out to ½-inch thickness, and cut out donut shapes.
- Cover and let the shaped donuts rise for another 30-45 minutes.
- Heat oil to 350°F (175°C) for frying or preheat oven to 375°F (190°C) for baking.
- Fry the donuts for 1-2 minutes per side or bake for 10-15 minutes until golden.
- Drain the donuts and toss them in the cinnamon sugar mixture while warm.
Notes
For best results, proof the dough in a warm, draft-free environment. Store cooled donuts in an airtight container at room temperature for 1-2 days, or freeze uncoated donuts and coat them in cinnamon sugar after thawing.