Vegan Coconut Doughnuts Recipes

VEGAN DOUGHNUTS RECIPE BY TASTY

Steps:

• Gently melt the butter over a low-medium heat. Add milk and 2 tablespoons of sunflower oil and mix together.
• Once combined, take off the heat and set aside.
• In a separate bowl, combine the flour, half of the sugar, baking powder and salt with a fork.
• Make a well in the center and pour in the butter mixture. Combine gradually until a thick dough forms.
• Using your hands, roll dough into little flat balls and with your thumb, press a hole in the center of each doughnut. (You may need to flour your hands for this part to avoid getting sticky!)
• Heat up oil in a pan. To know when it's hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45-50 seconds the oil will be ready!
• Gently lay the doughnuts into the oil using a spatula. Fry for about 3-5 minutes on each side, until golden brown.
• Transfer the doughnuts onto some tissue paper to soak up any excess oil.
• Roll the doughnut into a bowl of the remaining half of sugar.
• Enjoy!

VEGAN MAPLE GLAZED DOUGHNUTS WITH COCONUT BACON

Steps:

• Preheat your oven to 350˚F (176˚C) and lightly grease the doughnut pan.
• In a large mixing bowl, whisk the flour, baking powder, nutmeg, cardamom, and salt until completely combined.
• Melt the vegan butter.
• In a medium sized bowl, whisk the plant-based milk (anything except coconut milk will do) and lemon juice together. Let sit for 5 minutes.
• Pour the melted butter into the milk and add the brown sugar, vanilla, maple syrup, and vegan egg and whisk until the sugar melts.
• Pour the butter and sugar mixture into the flour mixture and stir until just combined.
• The batter will be thick.
• Fill a pastry bag with the batter or spoon it into the greased doughnut pan, filling three-quarters of the way full, making sure that the batter is evenly distributed around the ring.
• Bake for approximately 10 to 12 minutes, or until the edges begin to pull away from the pan.
• Let the doughnuts cool in the pan for about 5 minutes then remove them from the pan and let them cool completely on a rack.
• FOR THE GLAZE
• In a small bowl, whisk the powdered sugar and maple syrup. Add 1 tsp of water at a time and whisk until it turns into a sticky and smooth glaze.
• Dip the tops of the completely cool doughnuts into the glaze, sprinkle with the coconut bacon chips, and place them on a parchment lined baking sheet to set.
• CLICK HERE FOR THE COCONUT BACON RECIPE

VEGAN MAPLE BACON DOUGHNUTS

Steps:

• Preheat the oven to 325.
• In a small bowl combine soy sauce, maple syrup, liquid smoke, and salt. Place coconut chips in a larger bowl and toss with maple syrup/soy sauce mixture. Lay in a single layer on a baking sheet and bake for 15-20 minutes, stirring occasionally. Keep a close eye on the coconut to prevent burning. Remove from oven and set aside to let cool while making the doughnuts.
• Turn oven up to 350 degrees. F. Spray two doughnut pans and set aside.
• In a small bowl whisk together soy milk and apple cider vinegar. Set aside to allow milk to curdle.
• In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt.
• Add brown and white sugar, sour cream, oil, and vanilla to soy milk mixture. Whisk together. Slowly pour wet ingredients into the dry. Mix together until a uniform batter has formed.
• With a piping bag, pipe the batter into prepared doughnut pans so they are about 2/3rd full, each. Bake for 12-15 minutes. Remove from oven and let cool for 10 minutes before flipping out onto cooling racks to let doughnuts completely cool.
• While doughnuts are cooling, mix together the ingredients for the glaze. Add maple syrup slowly until the glaze is pourable but still thick. Dip doughnuts into glaze and top immediately with coconut bacon.

MINI MAPLE-GLAZED DOUGHNUTS WITH COCONUT "BACON"

Steps:

• For the coconut "bacon": Preheat the oven to 350 degrees F.
• Mix together the coconut chips, soy sauce, liquid smoke and maple syrup in a medium bowl. Spread in a single layer on a parchment paper-lined baking sheet. Bake, stirring halfway through, until the coconut is golden brown, 8 to 10 minutes. Set aside to cool. The "bacon" will crisp up as it cools.
• For the doughnuts: Melt the butter in a medium saucepan over medium heat. Add the almond milk and coconut oil. Remove from the heat and set aside.
• Pour the peanut or canola oil halfway up the sides of a cast-iron skillet and heat to 350 degrees F.
• Whisk together the flour, cane sugar, baking powder and salt in a medium bowl. Make a well in the center and pour the hot milk mixture in the well. Mix until a thick dough forms. Roll portions of dough into 12 balls and use your thumb to make holes in the centers.
• Fry the doughnuts, in batches, until golden brown, 3 to 5 minutes on each side. Let drain on paper towels.
• Meanwhile, make the maple glaze: Stir together the confectioners' sugar, maple syrup, maple extract and salt in a small bowl. Dip the doughnuts in the glaze and sprinkle with the coconut "bacon" before serving.

VEGAN COCONUT DOUGHNUTS

Steps:

• Whisk together the soy milk, agave, oil and yeast. Add the flour and salt and beat on low with an electric mixer until the dough just comes together. Turn up to medium and beat 3 minutes more. Cover and let rise in a warm place, 45 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Spread some flaked coconut on a baking sheet and toast in the oven until golden brown, about 6 minutes. Set aside to cool.
• Fold the dough and continue to let it rise until it doubles in size, about 45 minutes. Lightly grease several baking sheets. Tear off a 1-ounce piece of dough and roll it into a ball; poke a hole in the center with your finger and stretch it out a little. Place on one of the greased baking sheets and continue with the remaining dough. Let rise until puffy, about 20 minutes.
• For the glaze: Stir together the coconut milk, sugar, and vanilla bean in a large pot and heat over medium heat until thick.
• Meanwhile, bring several inches oil to 350 degrees F in a large Dutch oven. Fry several doughnuts at a time until golden brown, 2 to 3 minutes per side. Transfer to a rack. Dip one side of each warm doughnut in the glaze, then sprinkle with toasted coconut. Serve immediately.