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vegan cinnamon donuts
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5 from 10 votes

Vegan Cinnamon Donuts

Super light classic vegan cinnamon donuts. Perfect for with a cup of coffee or, go crazy, a scoop of ice cream!
Prep Time15 minutes
Cook Time20 minutes
Proofing Time1 hour 40 minutes
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American, English
Keyword: classic vegan donuts, donuts, doughnuts, vegan donuts
Servings: 9 donuts
Calories: 209kcal
Author: Richard Makin

Equipment

  • stand mixer

Ingredients

For the Cinnamon Sugar

  • 150 g granulated sugar
  • 1 tablespoon ground cinnamon

For the Donuts

  • ½ teaspoon psyllium husk powder
  • 8 teaspoon water
  • 120 ml oat milk
  • 30 g caster sugar
  • 1 teaspoon quick yeast
  • 160 g strong white bread flour
  • 70 g plain white flour (plus extra for dusting)
  • ½ teaspoon fine sea salt
  • 30 g coconut oil (make sure it's deoderised or "refined")
  • vegetable oil for frying

Instructions

To Make the Cinnamon Sugar

  • In a medium bowl, combine the granulated sugar and the ground cinnamon. Mix well and set aside.

To Make the Donuts

  • In a small bowl combine the psyllium husk powder and the water. Mix well and set aside to thicken.
  • In a separate small microwaveable bowl, place the oat milk and caster sugar. Mix well then place in the microwave for 10-30 seconds to take the chill off the milk. The milk should be no more than body temperature.
  • Add the yeast to the milk mixture and mix well. Set aside for 10 minutes to allow the yeast on the surface to become frothy.
  • Meanwhile, in the bowl of a stand mixer, combine the flours and the salt. To the bowl of yeast/milk mixture, add the coconut oil and mix to combine. Pour the wet ingredients into the dry and finally add the thickened psyllium husks. Using the paddle attachment, beat the mixture on medium speed until it comes together as a rough shaggy dough.
  • Change the attachment for the dough hook and knead the mixture on medium speed for around a minute or until the dough looks smooth. Remove the dough and place in a lightly oiled medium sized bowl. Cover with a damp kitchen towel and leave to proof for one hour or until the dough has nearly doubled in size.
  • Once the first proof is over, very lightly dust a clean work surface with flour. Turn out the dough and gently push out any larger air bubbles with your fingertips. Using a rolling pin, roll out the dough into a sheet around ¾cm thick. Use a circular cookie cutter around 6-7cm wide to cut out the donuts. Use a much smaller circle (I use the large end of a piping nozzle) to cut out the centre. You should get small 9 donuts.
  • Note: Don't twist the cutters as you push down. This prevents even rising and you'll end up with wonky donuts.
  • Place each donut on a small square of parchment paper and carefully transfer to a deep baking tray. Cover with cling film or a damp kitchen towel. Don't discard the remaining dough: use the piping nozzle to cut out more donut holes or "timbits". Cover the donut holes too and allow everything to proof for a further 40 minutes.
  • Once 40 minutes are up, add around 2-3 inches of vegetable oil to a deep, heavy-bottomed saucepan (I use a cast-iron dutch oven) and place over medium heat. Using a probe or candy thermometer bring the oil temperature to 180c.
  • Working one donut at a time, gently lift the donut from the baking tray (along with the baking parchment) and carefully slide it into the oil. The parchment will float off and can be removed with tongs immediately. Fry the donut for around a minute before flipping and frying the other side. Remove from the oil with a spider or slotted spoon and lay on a baking tray lined with kitchen roll to absorb any excess oil.
  • While the donut is still warm, dunk it into the cinnamon sugar, flip and dunk again. Set aside and repeat the whole process with the remaining donuts and donut holes.

Nutrition

Calories: 209kcal | Carbohydrates: 41g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Sodium: 137mg | Potassium: 33mg | Fiber: 1g | Sugar: 21g | Vitamin A: 28IU | Calcium: 32mg | Iron: 1mg