Vegan Krispy Kreme Style Glazed Donuts (Yeast)

5 from 2 votes

My copycat version of vegan Krispy Kreme donuts are so soft just like the original. They're dipped into a smooth glaze and served warm.

Prep Time2 15

Cook Time5

Total Time2 20

Course: Dessert

Cuisine: Vegan Krispy Kreme Donuts

Diet: Vegan

Servings: Donuts

Calories: 240kcal

Author: DJ

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.

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.

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.

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.

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.

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.