February 2, 2012

Krispy Dream Donuts



These are one of the most amazing desserts I have ever made. I don't mean to toot my own horn - well - maybe I do...just this once. The first time I made these, my family and I ate them all before I could take a picture. I knew the next time I made these I had to take some pictures quickly before they were gobbled up. These are so close to the real thing! Even my non-vegan parents thought so!

I know my way around a Krispy Kream doughnut. When my family and I went on a family vacation to Las Vegas when I was 15 there was a Krispy Kream restaurant right in our hotel! What do you think I had every morning for breakfast? Also - I remember when Krispy Kreams were first sold in my small hometown in Wisconsin! It was such a huge deal when one of the local gas stations started carrying fresh Krispy Kreams! Every Sunday morning my Mom or Dad would drive to the gas station to get us all donuts for breakfast! So much fun!

While they are delicious, I must say you probably shouldn't be eating these every day. Fried dough covered in sugar and sprinkles is only acceptable to eat once and a while. There - now that I've said that I'm going to make some more. I wish I could send a batch to every one of you!

 *Makes about 24 doughnuts*

Doughnut Ingredients:
  • 1 1/2 tbsp dry yeast
  • 1/4 cup water
  • 1 1/2 cups warm non-dairy milk (I used So Delicious Unsweetened Coconut Milk)
  • 1/2 cup sugar
  • 1 tsp salt
  • 1/2 cup applesauce
  • 1/3 cup vegetable shortening
  • 5 cups all purpose flour
  • vegetable oil (for frying)

In a large bowl, dissolve the yeast in the 1/4 cup water.

Add the milk, sugar, salt, applesauce, shortening, and 2 cups of flour. Beat on low for 30 seconds - scraping the sides of the bowl as you go. Increase the speed to medium and beat for another 2 minutes.

Stir in the remaining 3 cups of flour and combine thoroughly. Cover the bowl with a towel and allow the dough to rise for 45 minutes to an hour. When the dough has increased in size and when poked - the indentation remains - it's ready!

Dump the dough out onto a lightly floured surface and lightly coat with flour. Gently roll the dough to 1/2 inch thickness.

Cut the dough into strips and form them into the classic doughnut shape. Sometimes the strips will have to be cut in half so the doughnuts aren't too big!

Once you're done forming all the doughnuts - cover them and allow them to rise until they've doubled in size. It will usually take 30-40 minutes.

Heat the vegetable oil in a deep pot until it reaches 350 degrees F.

Carefully slide the doughnuts into the oil one at a time. Don't over crowd them! Fry on each side until golden brown - about 1 minute on each side.

Place the doughnuts on a cooling rack lined with paper towels to allow them to drain and cool.

Glaze Ingredients:
  • 1/3 cup shortening
  • 2 cups powdered sugar
  • 1 1/2 tsp vanilla
  • 6 tbsp hot water

Place all the ingredients in a bowl and mix until everything is well combined.

After the donuts have cooled - dip them in the glaze or brush the glaze on with a pastry brush. Set the doughnuts back on the cooling rack and allow the glaze to set.

Sprinkle with sprinkles and enjoy!

57 comments:

  1. And pinned! Damn those look good!

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  2. Yes! I never deep fry anything, but this makes me want to get a fryer the next trip into town! :)

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  3. These look really good! However, I would love to have a good baked vegan donut recipe that tastes good enough that my non-vegan family would eat them. I've tried a couple that just don't quite cut it.....

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  4. They will be mine, oh yes, they will be mine.

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  5. Saw this on pinterest. Looks yummy! Thanks for sharing!

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  6. Sue - I know what you mean! I'm going to look for a donut pan today!!

    Thanks Abbie and Erica!!

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  7. can i use earth balance for the shortening? they look SO GOOOD!!!!

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  8. aaron and brittany - I'm sure you could. Using Earth Balance is going to give them a bit of a saltier taste though (since earth balance has added salt!) Maybe omit the salt in the recipe if you decide to use earth balance!

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  9. thanks so much! giving it a try right now. Is there no "knead for 5-8 minutes" type thing in this recipe?

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  10. Haha! Nope - no kneading for 5-8 minutes!!

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  11. Sorry for all the stupid questions, but how dark should they be when you fry them? i've never fried anything before :)

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  12. I'm so glad you liked them!! Sorry I didn't get to your other question right away! I'm sure you figured it out though ;)

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  13. Yup! the trick is that my oil was a little too hot. They were lightly golden by 45 sec. Once i turned it down and cooked for 60? WOW.

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  14. My weekend is scheduled around getting to try these. I can't wait!

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  15. Is the yeast 1 1/2 tsp or tblsp?

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  16. I made these and they were amazing! My non-vegan housemate couldn't tell they were vegan, and said they were some of the best doughnuts he's ever had. I don't have a mixer or a rolling pin but had no trouble with the dough. Actually we were so impressed with how the dough turned out that we're already planning all the other things we could use it for. I put good quality unsweetened cocoa powder in my frosting and topped with chocolate sprinkles. If you are looking for the perfect (vegan) doughnut recipe, look no further!!

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    1. Thanks so much Emily! I love these donuts...and I'm glad to see your non-vegan housemate did as well! I've been meaning to re-make these some time soon with chocolate frosting. I haven't made these since I posted this recipe! Thanks for the inspiration!

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    2. I want to make these into a plain cinnamon doughnut. If you have any suggestions as how best to go about it, I'd love to know =]

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    3. After glazing - I would roll them in a bowl of cinnamon and sugar!

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    4. Pretty much what I was thinking. Thanks Matthew!!

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  17. Making them for my son who is 2. It will be interesting since i have celiacs and am vegan. I love to cook. Thank you for this happy holidays

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    1. Are you using an all purpose gluten free flour then? I hope it turns out well for you! Happy Holidays!

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  18. Hello! What is the difference between shortening and vegetable shortening in this recipe? Is shortening supposed to be specifically a vegan brand? Which do you recommend?

    These look awesome!

    Thank you!

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    1. There's no difference! I usually use either the Spectrum brand or Earth Balance brand of shortening! They're all vegetable oil based and non-hydrogenated!

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  19. Just made these! They were awesome, thanks for sharing your recipe.

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  20. Wow these look incredible yet another one of your recipes I'll have to try. Matthew, my only question is can I use coconut oil instead of the shortening? crossing fingers here!

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    1. Thank you so much! I haven't tried using coconut oil in this recipe in place of shortening, but it shouldn't be a problem! The shortening I use is pure palm oil (from South America - not from orangutan habitat FYI).

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  21. Thanks for the quick reply. Oooh the only shortening I knew of was Earth Balance which I do not eat. I may have to try this with Palm oil or the coconut oil. Once I do I will definitely let you know how it works out! Thanks again!

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    1. The brand of shortening I usually use is the Spectrum brand.

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    2. Matthew...thank you for the awesome recipe. I made these today with whole wheat flour and I subbed coconut sugar in the icing. They were delish!

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    3. I'm so glad you liked them Nancy! I've really got to make these again soon!

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  22. Just pinned and I WILL be making these...thanks so much!!!!! My husband is a Krispy Kreme fanatic!!! We have them here and he loves when the Hot Light is on...OMG....

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    1. You're very welcome Debbie! I hope you and your husband love them as much as my family and I did. They taste just like Krispy Kreme!!

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  23. Wow, these doughnuts were amazing! Thank you so much for this post, Matthew!

    I made these this morning for my husband for Father's Day because he's been missing doughnuts since we became vegans two years ago.

    I followed your recipe exactly, only I used quick-rising yeast (Fleischmann's RapidRise) so that the first rise only had to be 10 minutes instead of 45-60. We were hungry! They came out fluffy/chewy (the perfect texture) and were exactly the right sweetness. We loved everything about them.

    Thanks again,
    KW

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    1. Thank you!! I'm so glad you guys liked them!!

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  24. What kind of vegetable oil do you use for frying?Thanks!

    -Rebecca

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    1. Hey Rebecca! I usually use organic canola or safflower for frying.

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  25. Thanks! and..Could one do circle cut outs with these instead of cutting strips?
    Thanks!
    -Rebecca

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    1. I'm sure you could do circle cut outs! Whatever is easiest for you!!

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  26. Hi Matt,
    I was wondering if it would be a problem to freeze the dough for a few days and then make them. Thanks for the recipe

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    1. Hey Adam. I've never tried freezing the dough, but I don't think it should be a problem. Make sure the dough is completely thawed before frying though!

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  27. would these work baked in the oven? fried foods don't sit well after I eat them :(

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    1. I've never tried baking this recipe! I don't see why it couldn't work. If you try it - let me know how it turns out!

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  28. Tried these this morning... I did not have applesauce, so I used a flax "egg" (1 tbsp. milled flax to 1/4 cup warm water). and it turned out great! Oh, I halved the recipe, so if you make the full recipe above, use two flax eggs!

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    1. Great!! I'm so glad the flax egg worked for you!

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  29. Can you take out the applsauce and just add more sugar?

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    1. Hey Anna! Unfortunately you can't do that. The applesauce is in the recipe to add moisture - not sweetness.

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  30. Has anyone tried making these gluten free? I think I am this Saturday morning...Here's hoping they come out!

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  31. Can you use soy milk instead of coconut? Will the texture be different? :)

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