How long does s'mores doughnuts [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make s'mores doughnuts [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make s'mores doughnuts [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is s'mores doughnuts [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does s'mores doughnuts [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

20.6K Views 14 years ago

S’mores Doughnuts
[Vegan]

Name: S’mores Doughnuts [Vegan]
Yield: 8 donuts servings
Cuisine: NO info

DR By: Danny Macdonald: Blogger, Boy and The Rabbit

Author Bio

Danny Macdonald is a university student who’d rather be nose deep in a cookbook than... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

S’mores Doughnuts [Vegan]

8 donuts

Dairy Free

These doughnuts are pure nostalgia. In a ring. With gooey topping. They might be most appropriate waking up after a day of hiking, with a rustic hand thrown mug, and loafers, and a red plaid scarf, and a firepit outside the cobweb cornered window. Yes, the imagery is vivid, but... Read More

Ingredients You Need for S’mores Doughnuts [Vegan]

Donuts

1 1/2 tsp active dry yeast
2 tb warm water
1/4 tsp organic sugar
1 cup unbleached organic pastry flour
1/2 cup graham flour
1/4 cup ground flax meal
1/4 cup organic brown sugar
1 tsp baking soda
1/2 cup vegan margarine, melted
1/4 cup water
1 tsp vanilla extract
3/4 tsp nutmeg

Ingredients- Frosting

5 ounces vegan chocolate, coarsely chopped
1 tb coconut oil
Suzanne’s Ricemellow Creme

Order with Instacart Download Our App

How to Prepare S’mores Doughnuts [Vegan]

Donuts

In small bowl, combine yeast and warm water. Stir and let sit for about 3 minutes. Sprinkle 1/4 tsp sugar over mixture and mix. Let sit for another few minutes until creamy and foamy.
In a large bowl, sift together pastry flour, graham flour, flax meal, brown sugar, and baking soda. Make a well in the center, then add margarine, water, vanilla, and nutmeg. Mix with a spoon until combined.
Place dough in a greased bowl with a damp towel over it. Let rise for 30 minutes in a warm, dry location (I used my oven, set to 170 degrees). After 30 minutes, punch dough down. Let rise another 30 minutes.
Roll dough out on large board, using powdered sugar to coat both sides to prevent sticking. Cut large round with a biscuit cutter, and use a smaller cutter to make the center holes. Bake for 14 minutes at 350 degrees, until outsides are just lightly browned. Let cool before frosting.