Vegan Glazed Donuts

Total time2 hr 20 min

Prep time30 min

Cook time20 min

There's nothing quite like a warm, pillowy donut fresh from the fryer, and this recipe delivers that classic bakery texture at home. A simple yeasted dough gets a slow rise for maximum lightness, then it's rolled, cut into rings, and proofed once more before hitting hot oil until each side turns deep golden brown. The interior stays soft and airy with just the right amount of chew, while a sweet vanilla glaze sets into a thin, glossy shell on top. Dipping them while they're still warm is the move — the glaze melts slightly into the surface and firms up into that signature crackly finish. Flour, sugar, and vanilla do the heavy lifting here, giving these donuts their tender crumb and cozy flavor. This one's a genuinely satisfying option to add to a vegan baking lineup.

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Ingredients

12 servings

For the dough

¼ cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct Food Lion Active Dry Yeast
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1 tsp granulated sugar, for proofing
¾ cup whole milk, warmed to about 100°f (38°c)
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
3 tbsp granulated sugar
3 tbsp unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp vanilla extract
½ tsp fine salt
3 cups all-purpose flour, plus more for dusting

For frying

4 cups neutral oil (such as canola oil or vegetable oil), for frying

For the glaze

2 cups powdered sugar, sifted
¼ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ tsp vanilla extract
1 pinch fine salt

Instructions

1
Combine the warm water, yeast, and 1 tsp granulated sugar in the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant — if the mixture does not foam, the yeast is not active; start over with fresh yeast.
2
Add the warmed milk, 3 tbsp granulated sugar, melted butter, vanilla extract, and salt to the yeast mixture. Stir to combine.

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