These vegan brioche doughnuts rise a mile high and have a vanilla glaze that crunches between your teeth before you bite into the soft, fluffy, tender donut. Imagine all the soft, tender deliciousness of a vegan brioche condensed into a lush, luscious dessert. Soy-free, nut-free recipe.
Sometimes you just need to eat a doughnut. Not a whole wheat donut. Or a baked donut. Not one made with no fat or with avocados or sweet potatoes or beets. I am talking here about a real, melt-in-the-mouth, beautifully glazed donut that dares you to eat it if you are woman enough. Or man enough.
For those of you who are, I have the best vegan brioche donuts ever. With a dreamy vanilla glaze.
This donut is the stuff of your dreams. And mine. It has the soft, tender texture and buttery flavor of a brioche. And the glaze! Creamy, smooth, and luscious, this vanilla glaze crunches slightly between your teeth before you bite into the delicate, perfect crumb.
I first made these doughnuts about three years back--and shared them with you--after becoming a little obsessed with a brioche donut recipe featured in The Washington Post (not vegan). I just had to have one, asap. But there isn't always time to make your vegan brioche donut and eat it too. So the newspaper clip with the recipe sat at my elbow while I worked at my computer at home. During an occasional break I would look, dewy-eyed, at the lovely, square beauties in the photographs, and my passion for them would be reignited.
It took me some trial and error to come up with a perfect vegan version of those donuts, but I did hit the jackpot. And I have since dared to make them quite a few times, because I have a 12-year-old around who is only too willing to prise them off my clutching hands and into his mouth. 😉
Even if you don't have one of those around, try 'em. At least once. It's like eating a soft, sweet, fluffy cloud, and you'll be a changed person.
What we love about these vegan donuts
- They are perfect--exactly as donuts are meant to be. Fluffy, tender and melt-in-the-mouth.
- They are easy to make and quite foolproof. Be sure to follow directions.
- The vanilla glaze adds so much oomph and flavor and texture. You can flavor the glaze with lemon zest or cinnamon as well, for flavored donuts!
- They are a fun recipe to make with your kids. Jay usually helps me cut out the donuts and the parchment sheets.
- They need just a handful of ingredients that are likely already in your pantry.
How to make the best vegan brioche donuts
- In the Post's kitchen, the doughnut was loaded with butter and eggs. I've used vegan butter and olive oil at different times to make the recipe, and both work fine, although I'm partial to the version with the butter. There's a subtle flavor improvement, I think, with the butter.
- Instead of the eggs, I have used either aquafaba--chickpea brine--or applesauce. Again, both work. The aquafaba is a trick I'd adapted from my Vegan Olive Oil Brioche with Aquafaba and if you can use that, great. I think it makes the donuts a little lighter. I do usually use applesauce though because the aquafaba doesn't always agree with Desi, for some reason.
- The dough will be a little tacky when you first make it, and that's fine.
- You need to start your donuts the day before you plan to make them, or at least early in the day if you want them the same day. That's because you will need to let the dough proof for 4-16 hours. The long proofing time will help the flavor of the donuts develop. If doing a short proof, do it at room temperature. For the longer time, refrigerate the dough.
- After you've cut out your donuts, let each rise on a square of parchment paper. That way you won't deflate the donut when you lift it off the baking sheet, where it was rising, and into the frying pan. The parchment paper will float loose in the oil and you can just remove it with a pair of tongs.
- These donuts rise a mile high, which gives you that wonderful, airy texture. I cut them square, like the ones in the Post recipe, because I think their height does better with a square cut. Unfortunately I didn't have a square cookie cutter for the holes, so I ended up using a round cutter for those, which created a geometrically interesting--albeit rather cute--look. I think.
- You should fry the donuts at a lower temperature than you may be used to when you deep-fry: around 325 degrees Fahrenheit. That will ensure the doughnut cooks through without overbrowning. Try and use a deep-fry or candy thermometer to keep the oil at the right temperature.
- You will need a lot of vanilla in this recipe--for the donuts and again for the scrumptious glaze. I also used a vanilla bean, but it's not necessary at all. Just use more extract. I know it's expensive, but these are so worth it.
- Dip the donuts in the glaze as soon as they are cool enough to handle, about three to four minutes after they come out of the frying pan. Use a pair of tongs--gently--if you aren't comfortable handling the donuts. Then set them out on a rack for the glaze to thicken and cling to the donuts.
More vegan dessert recipes
- Baked Vegan Apple Pie Donuts (wholegrain)
- Vegan Mawa Cake
- Vegan Brownies
- Vegan White Chocolate Raspberry Cake
- Vegan Chocolate Chip Cookies
Vegan Brioche Donuts
The best vegan donuts you ever ate! These vegan brioche doughnuts rise a mile high and have a vanilla glaze that crunches between your teeth before you bite into the soft, fluffy, tender donut. Soy-free, nut-free recipe.
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Servings: 16 3-inch donuts and 16 donut holes
Calories: 193kcal
Ingredients
- ½ cup nondairy milk (I used almond)
- 1 tbsp active dry yeast
- 1 tbsp warm water
- 2 ¼ cups unbleached all purpose flour
- ¼ cup sugar
- 1 teaspoon kosher salt or sea salt or pink salt
- 3 teaspoon pure vanilla extract
- Scrapings of half a vanilla bean (optional)
- 2 tablespoon applesauce (or aquafaba)
- 8 tablespoon vegan butter (or extra virgin olive oil)
- Vegetable oil (for deep frying)
For the glaze:
- 2 ½ cups confectioners' sugar
- ¼ cup hot tap water
- ¼ cup pure vanilla extract
- 1 teaspoon salt
- Scrapings of remaining half of vanilla bean (optional)
Instructions
Make the doughnuts:
- Place the warm milk in a bowl and whisk in the yeast. Add the warm water and let it stand five minutes or until the yeast starts to bubble and rise.
- In the bowl of a stand mixer, add the flour, sugar, and salt. Whisk using the paddle attachment. Then add the yeast-milk mixture, vanilla extract and bean scrapings, if using, and applesauce or aquafaba. Whisk until the dough forms.
- Add the olive oil in three batches, letting it incorporate into the dough each time before adding more.
- After the oil is thoroughly incorporated, swap out the paddle attachment for a dough hook.
- Knead the dough on medium speed for 10 minutes or until the dough forms a ball. It may still be a bit sticky and some dough may stick to the bottom.
- Scrape out all of the dough into a large greased bowl. Let the dough stand, covered, for about 30 minutes, then turn it over once so the top is smooth. Lightly oil the top, then cover the dough with an oiled plastic wrap so the wrap is directly touching the surface of the dough. Refrigerate for four to 16 hours (overnight is fine). The long proofing time helps the flavor develop.
- Remove the dough to a floured surface. Shape it to some evenness with your hands. Then, using a floured rolling pin, roll it into a rectangle about 9 by 10 inches. Cover with a light towel. Let the dough relax for 10 minutes.
- Meanwhile, cut out 18 five-inch square pieces of parchment paper a couple of inches wider than the width of your donut cutter. Place them on a baking sheet one beside the other, and spray lightly with cooking spray. This makes it much easier to transfer the risen doughnuts to the hot oil without deflating them.
- Then, using a doughnut cutter, cut out doughnuts and doughnut holes. Roll up the scraps and cut out more. Place each doughnut on a square of parchment paper, and put the doughnut holes on another sheet of parchment paper. Each square should accommodate three to four doughnut holes. Leave some room between the holes and the doughnuts because they will rise.
- Cover the doughnuts with a light towel and let them rise in a warm place. In warm temperatures, they should double in size in no more than an hour. It might take up to three hours in a cooler place.
- Heat oil for frying in a wok or a large dutch oven. If you have a frying thermometer or a candy thermometer, use it to ensure that your oil reaches the optimal temperature for frying: 325 degrees.
- While the oil is heating, make the glaze. Place all ingredients in a bowl large enough to dip the doughnuts, then whisk until very smooth. Cover and set aside while you fry the doughnuts.
- Fry the doughnuts and the holes, without crowding them. Do this by picking up the parchment paper and putting the whole thing in the frying pan, to avoid deflating the donut. The paper will float free almost immediately, at which point just remove it with a pair of tongs. Fry them for a minute on each side, flipping over twice, for four minutes total.
- Place the fried donuts on a rack with a cookie sheet under them. Let them cool for a couple of minutes, then dip each doughnut and doughnut hole in the glaze, turning over once. Place back on the rack. Eat the doughnuts as soon as the glaze is set.
Recipe notes
- You can also freeze refrigerate half the dough if you want to make fewer doughnuts. Halve and freeze right after the dough comes out of the refrigerator, after the long rise.
Nutrition
Serving: 1doughnut | Calories: 193kcal | Carbohydrates: 22g | Fat: 10g | Saturated Fat: 3g | Sodium: 156mg | Potassium: 4mg | Sugar: 21g | Calcium: 9mg | Iron: 0.1mg
Tried this recipe?Please leave a comment and recipe rating below!
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Dr Janet Dawson
When bread or baking rises it’s called proving (from the verb to prove) and not proofing which sounds like making it impermeable to water. Otherwise, the recipe sounds perfect.
Jana S Tweedy
Actually it is 'proofing'. I'm a pastry chef and this is correct in this situation.
Brandi A Edinger
Same. Pastry Chef of 16 yrs here ✌️ it's definitely PROOFING
I
Sydney
Hi there! Recipe looks great! Going to try it. Quick question…do you suggest using quick rise yeast or just regular? Thank you.
Vaishali
Hi Sydney, I use active dry yeast. If you use instant yeast just reduce the quantity by 25 percent.
Jen
Excellent! Fluffy and delicious - though I did make one change -- substituted one flax egg (1 TBSP ground flax seed+3 TBSP water) for aquafaba/applesauce. I find those two things make donuts a bit gummy. I think the slow rise really does make a difference for bringing out that delicious brioche taste! Thanks for the great recipe!
Vaishali
So happy you enjoyed them. I am dying to make these again soon! 🙂
Kimorah
Hi!
I’m eager to try, could this be made with bread flour? If so, how would I have to alter the recipe? Thanks!
Vaishali
Bread flour is high gluten which wouldn't be ideal so I won't recommend it. If that's all you have, though, you can try replacing about 1/2 cup of the flour with cornstarch, which might cut through the gluten a bit and give you a more tender doughnut.
Ania Bilinska
Umm wow, what a clear and simple, just wonderful recipe. It was so much easier to achieve the perfect donut flavor and consistency than I ever expected. This recipe is Pretty much flawless. Great job. I’m all out of vanilla but I can’t wait to make another batch and play with the flavors!
Elaine
Can you bake these?
Gerald Douglass
I'm not a Baker. Where can l purchase?
Kenneisha
Could you use butter flavored coconut oil in place of butter/olive oil?
Vaishali
Yes!
Melissa Jose
Delicious donuts i ever seen in my life. I will make it for my hubby. i really like it.
Thanks For Sharing!!
Raj
Have you tried to make these with sourdough starter? I really want to make them but have no yeast
Vaishali
Hi Raj, great question, and although I haven’t made these with sourdough I can certainly try and guide you. Use half a cup of fed starter — fed at least 12 hours before making the dough— instead of the yeast. You will likely not need the nondairy milk. Proof for eight hours at room temperature and then proceed with step 7. The second rise might also need a bit longer. If you do this be sure to let me know how they turn out!
Mateo Hooper
Have you tried making these gluten free?
Stephanie L
How will they turn out differently if I use apple sauce instead of aqua faba? It unfortunately makes me vomit - which sucks because it works out so well!!
Vaishali
Applesauce works perfectly--leave out the aquafaba.
Chloe
These may be the most delicious treats I’ve ever eaten. I’ve been itching for some donuts since being vegan and these did not disappoint! If you’re on the fence, totally make them.
Vaishali
Thanks for the feedback, Chloe!
Stephanie
Does the glaze really have 1/4 cup of vanilla extract. That seems intense.
Vaishali
Hi Stephanie, yes! It does seem a lot, but you are using it for 16 donuts and 16 donut holes, and you need it for the great flavor.
Lulu
Great donuts. Made for a kid with allergies in my class. Only problem is that it takes like 4 hours minimum without the 12 hour resting. THIS RECIPE TAKES SOOO MUCH LONGER THAN 49 MINUTES!!!
Diane Jay
Best Donuts EVER! Thank you. I love using aquafaba in recipes. I first thought that cutting the paper was so weird, but what a terrific frying tip! Yes, I will subscribe. You are amazing!!!
Tara
Idk why, but my dough didn't rise
Vaishali
Your yeast could be old or inactive. Be sure to proof it before using to make sure the doughnuts will rise.
francesca
How thick should the frying oil be?
Amarthya
Oh my Gods!!!!