Making glazed, vegan doughnuts is not as difficult as one would imagine. This is a great recipe to use up the last of a bottle of wine, or as a great alternative to a piece of cake for dessert.
Raspberry White Wine Glazed Doughnuts [Vegan]
15 -18 plain glazed donuts
- 1 package yeast
- 1 cup lukewarm almond milk
- ½ cup soy milk plus 1 tablespoon cornstarch
- 3 tablespoons non-hydrogenated vegetable shortening
- 3 tablespoons non-hydrogenated margarine
- ½ cup sugar
- 2 tablespoons brown sugar
- 4 cups flour
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- At least 1 quart oil for frying
- 1/3 cup fresh raspberries
- 2 teaspoons cornstarch
- ½ cup white wine
- 3 cups powdered sugar
- In a stand mixer equipped with a dough hook, or large mixing bowl, combine ½ cup of the warm almond milk with the package of yeast. Let sit.
- In a small bowl, dissolve the cornstarch in the almond milk, then microwave until thick like pudding. This can also be done in a saucepan on the stovetop over medium heat. Remove from heat.
- Stir in the shortening and margarine and melt. Add the sugar, brown sugar, and the remaining ½ cup almond milk, then stir in everything completely. Add this mixture to the yeast mixture in your bowl and stir gently.
- Add half the flour, salt, and nutmeg to the bowl and mix with the dough hook or a wooden spoon. Add the rest of the flour, one cup at a time. If the dough is excessively wet or sticky, gradually add a bit more flour until the dough starts to hold together. Begin kneading. If you are using a dough hook, knead until the dough lifts from the sides of the mixing bowl and starts to form a ball. Similarly, if you are kneading by hand, knead just until the dough is smooth. You don’t want to over knead, as it will make the donuts tough and bready. Place the dough in a greased bowl, cover with a towel, and let rise for an hour.
- After the hour is up, the dough should have doubled in size. Don’t punch it down. Flour your workspace, lightly pat your dough with flour, and roll it out to about ¾-inch thick. Using either a donut cutter, or a cookie cutter or wine glass that measures about 3 inches in diameter, cut out your donuts. If you’re not using a donut cutter, make the holes by sticking your finger through the center and twirling it around until the hole is a bit larger than it should be. Or you could use a small cookie cutter or something that measures ½-inch in diameter, but the other way is more fun. Take your scrap dough and either roll it out again gently and make more donuts (they wont be as pretty as the other ones), or roll it into balls to make donut holes! Cover your donuts with a towel and let rise again for at 30-45 minutes.
- Pour the oil in a stovetop dutch oven or your frying apparatus of choice, and heat the oil to 365°F over medium heat. When your donuts are done rising, test the oil by putting a small piece of dough in it. If the dough bubbles and rises, your oil is ready!
- Cook your donuts, three at a time and one minute on each side, until nice and golden, then transfer to a cooling rack with a cookie sheet below it to catch any oil drips. Repeat until all your donuts are fried.
- While they’re still warm, dunk in the glaze, recipe as follows, and return to the cooling rack.
- Stir together the raspberries and cornstarch in a saucepan.
- Add a splash of white wine and turn on the heat to medium-high.
- Smash the raspberries as you cook them, and keep stirring until the raspberries become saucy and the mixture begins to thicken.
- Remove from heat and stir in the ½ cup white wine.
- Pour the mixture through a sifter or cheesecloth and return to the saucepan. Skip this step if you don’t mind raspberry seeds in the glaze.
- Heat the raspberry wine mixture, then whisk in the powdered sugar until dissolved. Turn off the heat but keep warm.
- Glaze your donuts!