If you want a copycat recipe that makes vegan Krispy Kreme donuts, here is the one that you've been looking for. They're made from a soft and pillowy fried yeast dough, which is dipped into a thin glaze to decorate.
They're super easy to make and totally delectable. If you love your donuts to be light and slightly crispy on the outside, you're going to fall in love with these golden brown beauties.
Here in the U.K, we are very fortunate to have quite a few vegan options when we go to Krispy Kreme but I'm totally aware that most places in the world haven't received this amazing plant-based experience yet. In the meantime, enjoy this recipe - you don't have to miss out!
Why You Will Love these Donuts
- Amazing Glaze - I love the glaze on these donuts as it isn't too thick. In fact, it's quite thin. I attempted to imitate the glaze on my vegan cinnamon rolls and vegan blueberry banana cake recipes. It's thick enough so that a nice layer of glaze is formed but at the same time it doesn't dominate the texture of the donut at all either.
- The Best Texture - These donuts are the softest in texture. This comes from allowing them to rise in a warm place until the dough becomes super puffy and airy. The consistency of the donuts when combined with the glaze is not easily beaten for sure!
- They're Yeast Donuts - In my opinion, these types of donuts are in a league of their own due to them being so light and fluffy, as well as them having a crispier exterior. You may associate them with the big chains such as, Dunkin, Tim Hortons and Krispy Kreme.
- Allergy Friendly & Plant Based - This vegan Krispy Kreme style donuts recipe is entirely vegan and dairy free.
- Warm water - For optimal donuts, make sure that the water isn't too hot or else it will kill the yeast. You want it to be lukewarm as this is the best.
- Fresh yeast - You can also use fast action instant yeast for this recipe if that's all you can find. Fresh yeast can be hard to get hold of in some places these days. However, I've found that using fresh yeast always gives me the best results.
- Vital wheat gluten - This is by far the most important ingredient. Adding it to the flour mixture increases the gluten content and therefore, the texture improves drastically.
- Canola oil - Not only is this a neutral tasting oil, but it also has a high smoke point too which is always great for frying.
- Powdered sugar - Make sure that the powdered sugar that you choose to use is vegan as not all of them are. Some companies use bone char during production. I use the Tate & Lyle Powdered sugar in many of my cake recipes such as, my vegan ginger cake, vegan chocolate orange cake and vegan snickerdoodle cake because theirs is fully vegan.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you'd like to add that 'little extra something' to the recipe, you can fill these donuts. However, make sure that you don't cut out the center of the donuts if you decide to proceed with this. Use a baking syringe to add things such as, jelly (jam), peanut butter, Biscoff and melted chocolate to the middle of the donuts.
- You can use instant yeast or fast action yeast this recipe if you prefer. Although, the results from this option tend to be slightly inferior, I totally understand that not everybody can get hold of fresh yeast. It is still best to mix the fast action yeast into warm water like the fresh yeast for the sake of the water to flour ratio staying correct.
How To Make Vegan Yeast Donuts
For the full method, please refer to the recipe card at the bottom of this post.
1: Combine the yeast, water and sugar. If you use fresh yeast instead of instant, wait for it to proof. Pour into the stand mixer.
2: Mix together the two flours.
3: Add the flour mixture to the wet and make the dough inside the mixer.
4: Let the dough rise.
5: Line two regular baking tins with parchment paper.
6: Roll out the risen dough.
7: Cut out the donuts.
8: Let the donuts rise for a second time.
9: Make the donut glaze.
10: Fry the risen donuts on both sides until golden brown.
11: Glaze the donuts and serve.
Proofing the yeast - If you are using fast action instant yeast for this recipe, you can simply mix with the warm water and sugar. There is no need to be waiting around for any chemical reactions. Of course, if you are using ordinary yeast, you need to wait. Make sure that you don't buy dry active yeast as this is different.
Fry at the correct temperature - These donuts will cook quick. In fact they need less than a minute on each side, so make sure that you fry them at 180 Celsius (356F) so that they don't burn. This temperature will give them a golden brown colour.
I advise that you eat these donuts warm as soon as you've made them as this is when they are the softest. If you can't eat them straight away or on the same day, cover them with plastic wrap and store at room temperature for up to 24 hours.
I suggest that you eat these donuts the day that they are made for the best texture. If you'd like to freeze them, let them cool then place them in the freezer on a baking tray until solid. Then place the frozen donuts into freezer bags and store for 1-2 months. Let them defrost at room temperature, then warm them up in the microwave for 10 seconds.
Ordinary Krispy Kreme donuts aren't vegan but they have released a few vegan variations here in the UK such as, a vegan version of the original glazed.
Vegan and non-vegan donuts share many ingredients such as flour, yeast and sugar. My recipe omits the dairy milk, eggs and butter that non-vegan donuts may contain.
Regular yeast donuts are not vegan but they can easily be made plant-based with a few substitutions.
Homemade yeast donuts are made without preservatives so they don't tend to last very long. Before you know it, they've gone a little stale and they're not as enjoyable. These are definitely best eaten on the day that they're made but if you happen to have any leftover from the previous day or two, warm them up for 10 seconds in the microwave and they will soften.
More Easy Vegan Recipes
If you tried this Copycat Vegan Krispy Kreme Style Donuts Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Krispy Kreme Style Glazed Donuts (Yeast)
For the donuts:
- 190 ml warm water 43 Celsius or 110 Fahrenheit
- 10 g fresh yeast or 1 teaspoon instant fast action yeast
- 35 g granulated sugar
- 320 g all-purpose flour
- 2.5 teaspoons vital wheat gluten
- 1 teaspoon salt
- 1 litre canola oil rapeseed, for frying
For the glaze:
- 150 g powdered sugar sifted
- Water to taste
Make the donut dough:
- In a bowl, mix the fresh or yeast or instant fast action yeast with the warm water and sugar. Stir until the sugar dissolves. If you used fresh yeast, let it sit for 5 minutes or until the mixture becomes foamy.
- In a large mixing bowl, combine your all-purpose flour and the vital wheat gluten.
- To a stand mixer with the dough hook attachment, pour in the wet, foamy mixture. Switch it onto a low speed. Gradually add in the flour mixture a quarter cup at a time. Once the flour begins to combine, pour in the salt. You may not use all the flour. Add just enough to form a soft dough that is a little sticky but not sticking to the stand mixer bowl.
- Let the dough continue to knead inside the stand mixer on a medium-low speed for another 5 minutes.
Let the dough rise:
- Take the dough out from the stand mixer. Sprinkle a little extra flour onto the dough and place it into a large bowl. Cover for 1 hour with a kitchen towel or plastic wrap and place in a warm place to rise. The dough will double in size.
- Line two regular baking trays with parchment paper and dust them with some flour. Set aside.
Cut out the dough:
- Remove the risen dough from the bowl and place it onto a lightly floured flat surface. Carefully, roll out the donut dough so that it is about 1cm in thickness.
- Use a round cookie cutter to cut out the donuts. Also use a small cutter to remove the centres. I used an 8.5cm diameter cookie cutter and a 2cm cookie cutter. Re-roll the dough when there is no more space to cut them out. Repeat until all of the dough has been used.
- Very gently, place each of the cut donuts onto the prepared baking trays at least 1cm apart. Cover them once again with a clean kitchen towel or plastic wrap and place them back in a warm location for another hour. They will double in size again.
Make the glaze:
- As the donuts finish their second rise, make you glaze. Add water to the powdered sugar one teaspoon at a time until you achieve the consistency that you want.
Fry the donuts:
- Prepare a large wire rack lined with paper towels.
- Pour the canola oil into a large saucepan, wok or deep fryer. Use a thermometer to keep track of the temperature. Aim for 180 Celsius (356 Fahrenheit) for a golden-brown colour.
- Use a slotted spoon to slowly lower each donut (one at a time) into the hot oil. Fry the donuts for roughly 45 seconds on the first side then flip and cook for a further 45 seconds on the other side. They should be golden.
- Use metal tongs to remove the donuts, then place them onto the prepared wire rack to drain.
Glaze your donuts while they are warm:
- Dip your warm donuts into the glaze on both sides. Let them cool for 10 minutes and enjoy.
- If you are using fast action instant yeast for this recipe, you can simply mix with the warm water and sugar. There is no need to be waiting around for any chemical reactions. Of course, if you are using ordinary yeast, you need to wait. Make sure that you don't buy dry active yeast as this is different.
- These donuts will cook quick. In fact they need less than a minute on each side, so make sure that you fry them at 180 Celsius (356F) so that they don't burn. This temperature will give them a golden brown colour.