These baked vegan yeast doughnuts are the yeasted version of my very popular baked vegan doughnuts recipe on my blog. If you are craving a yeasted version, instead of a cake donut, you will love this recipe, plus no doughnut pan required.
This recipe needs a little bit more prep time, but these soft, light and fluffy doughnuts are worth the extra time.
Need ideas for great vegan doughnut glazes, click the image below.
Baked Vegan Yeast Doughnuts
If you are craving a delicious vegan yeasted doughnut, this recipe for my baked vegan yeast doughnuts is the one for you. No doughnut pan required!
Servings: 6 doughnuts
Ingredients
- 220 g all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 20 ml warm water
- 4 g instant yeast
- 100 ml warm soy milk
- 2 tablespoons vegan butter
- 1 teaspoon vanilla paste
Instructions
- Mix the warm water with the yeast and set aside for 10 minutes
- Mix all the dry ingredients in a medium bowl.
- Place the soy milk and vegan butter in a small sauce pan on medium heat until butter is melted and the milk is lukewarm. Add the vanilla paste and mix the warm milk with the yeast.
- Add the warm liquid to the flour and mix with a wooden spoon.
- Place the dough on a flat surface and knead until soft and smooth (about 6 mins)
- Then place the dough back into a clean, oiled bowl, cover with plastic wrap and let rest in a warm location for one hour.
- Gently roll the dough out into a 1 cm thick rectangle. Cut out six doughnuts. You can use a doughnut cutter or I used a coffee mug and then a shot glass to cut the inner circle.
- Place the doughnuts on a parchment paper lined baking tray, cover with a towel and let rest for another hour. I placed the shot glasses back into the doughnut holes, so that they keep the round form during the second proof.
- Preheat oven to 350F
- Bake doughnuts for 10 minutes and the little small hole cutouts for 8 minutes.
- Transfer the doughnuts onto a wire rack and let cool down.
- Glaze them with one of my delicious vegan glazes.
DID YOU MAKE THIS RECIPE? I HOPE YOU LOVE IT.
Please let me know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #littleswissbaker.
I am making these donuts right now. Something missing from recipe – doesn’t indicate when to add yeast mixture – I went ahead and mixed it in with milk and butter mixture before adding to flour. I just realized that also missing when to add vanilla, so I completely forgot to add this ingredient! Oh well, we’ll see how they turn out after baking.
Thank you.
Hi Anna, thank you for your feedback. I apologies for the mistake, I just fixed the recipe. I hope they still turned out great.
Read the recipe thru before making is my advice to you
Could you please add about how to use fast action dry yeast? I tried that and it barely rose. I wonder if it’s bevause of leaving it in the warm water for 10 minutes before use? Should I have just added it immediately?
Hi Emma, I always activate the fast action dry yeast by adding warm liquid to the yeast and let it stand for 10 minutes. It’s important that the liquid is not too hot (between 120 – 130F / 50 -55C). Too hot and it will kill the yeast. With fast action dry yeast, I know you can add it also directly to the dry ingredients. Just follow the instructions on the yeast.
I tried again just now following my yeast type’s instructions and still didn’t give me much rise. I use this same stuff for bread without fail so the water is definitely the right temp. I just made loads of mini doughnuts instead
How much do i need if i want to make just 2
Hi Pudah, thanks for visiting my site. The recipe yields for 6 doughnuts. I would make half the recipe if you want 2 to 3 doughnuts. I haven’t tried frying these doughnuts but I think these will turn out great. Let me know.
yesss Yesss YESSSS! Fabio these look divine! NEVER came across a VEGAN YEAST BAKED DONUT ever! There are TONS of baked vegan donuts out there but the yeasted donuts are always fried! Whomp whomp! Soooo excited to have found your recipe, SO glad you created it! Cant wait to try it out! Yum! They look so pretty too 😄😄
🙂
Hi Fabio,
I can’t wait to make these doghnuts. What kind/brand of vegan butter did you use?
I’ve used Smart Balance for frosting in the past and it was a disaster. Could I use coconut oil as well?
Hi Eunice, usually I am using Earth Balance or the vegan Becel
Hi.Fabio!
What happens to the final outcome if I substitute soy milk with say…tice milk or almond milk? Thanks.
Hi Liza, I usually use soy or almond milk in my recipes. Both work fine. I have no experience using rice milk. Let me know.
Can you use coconut oil instead of vegan butter?
Hello Esther. Coconut oil should work as well, but I haven’t tried it.
How sticky should the dough be?
Hi Joe, the dough shouldn’t be sticky at all.
Glad to find this recipe!! Going to try this this week! I miss yeast donuts- but don’t love frying them at home.:/
How important is the vanilla paste? I can never seem to find it , and end up defaulting to powder or extract here.:/
Hi Tina, Vanilla Extract works fine here as well.
I have been making yeast rolls for years, and had a big flop with this recipe. after 3 hours still no rise, and my yeast is good. I may give it another try tomorrow, but will leave out the baking powder, which seems very odd in a yeast bassed recipe.
Hello,can I make them as mini doughnuts? 🙂 XD
Came out tasting like bread not sure what went wrong
Hi there. Made these and would like to offer a name ammendment for the recipe from “baked vegan yeast donuts” to “fluffy bagels”. They’re good (especially topped with a maple cream), but in the timeless words from Episode V of the Star Wars pantheon, “These are not the nuts you’re looking for.”