Grammy's Kitchen · Donuts · Espresso Glazed Vegan Donuts (No Pan Require
One of 65 donuts recipes we measured
from minimalistbaker.com
It ranks #64 of 65 for greasiness among the donuts recipes we compared. 20 cooks on minimalistbaker.com rate it 3.1★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 54% |
| egg | 0% | 26% |
| liquid | 0% | 62% |
| leavener | 43% | 2% |
| salt | 1% | 1% |
| sweetener | 211% | 104% |
| fat | 23% | 24% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 416 g | 2 cups soymilk ((I used light vanilla)) |
| 73 g | 1/3 cup oil |
| 107 g | 1/3 cup maple syrup or agave* |
| 100 g | 1/2 cup sugar |
| 227 g | 1 package active dry yeast |
| 6 g | 1 tsp salt |
| 510 g | 4 - 4 1/2 cups flour ((give or take)) |
| 1 shot quality espresso or strong coffee ((1 shot equals 2-3 Tbsp)) | |
| 800 g | 4 cups powdered sugar |
| 50 g | 3-4 Tbsp vegan butter |
| 106 g | 1/2 cup brown sugar |
| 19 g | 2-3 Tbsp flour |
Method: 10 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I came across your recipe wanting a more or less vegan donut, but for sure a baked one. I made some substitutions and modifications to this recipe, mostly to match what I had in the cupboard. I did the following: used dairy milk instead of the plant-based one,” — a cook, 5.0★
“I hhad a really hard time trying to get the glaze on the doughnuts (it was super thick glaze) without crushing the soft, delicate doughnuts... Ended up adding hot water to thin the glaze out, and just drizzling it over the doughnuts, and it worked better for” — a cook, 4.0★