Amazing Vegan Apple Cider Donuts
These amazing vegan apple cider donuts taste like the ones you get from Pumpkin Patches in the Fall.
Servings: 20 or more donuts depending on size
Calories: 188kcal
Ingredients
Donuts
- ½ cup applesauce
- 3 ½ cup all purpose flour
- ¾ cup white sugar
- ¼ cup brown sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup + 2 TB plant milk
- 2 teaspoon apple cider vinegar
- ¼ cup Earth Balance Vegan Butter melted
- 1 teaspoon vanilla extract
Others
- Cinnamon and sugar for coating
- Oil for frying
Instructions
- Start by making your vegan buttermilk by taking your half cup milk and 2 teaspoon apple cider vinegar. Mix and let sit while you get the rest of the donuts ready.
- Take a stand mixer, place all dry ingredients into the bowl, and mix. Then add all your wet ingredients, including the vegan buttermilk and extra 2 TB plant milk. Mix until combined. This can be done by hand as well. If your dough is too sticky then add flour at 1 TB at a time until it's easier to work with.
- Take a Silpat and put it on your counter, then take the part of the dough to add flour as needed to keep it from sticking. Then take a sheet of plastic wrap and place it over the dough roll it out to the desired thickness about ½ inch to ¾ inch. Then take a donut cutter or a large cup and cut a hole in the middle. Set aside on a Silpat and repeat until you are ready to fry. If your dough is too sticky, you can use some flour to help coat it.
- Make your cinnamon and sugar mixture for when the donuts are done cooking—about 1 cup of sugar to 1-2 TB Cinnamon.
- Take a heavy pan and fill it part way up with oil. Take a thermometer and let the oil come to 375 degrees on medium heat. You will have to cook the donuts in batches. Cook each donut side for about 45 seconds to 1 minute until golden brown. Remove from oil and put them on a paper bag to soak up extra oil. Once it's cool enough to handle 30 seconds to 1 minute, you can toss the donut in the cinnamon and sugar mix. Best eaten when fresh.
Notes
Storing- These are best to store at room temperature in an airtight container on the counter for up to 4 days. Donuts are best eaten on the same day.
Freezing- You can, but they don't taste great after freezing. If you still want to freeze them, you can take a cookie sheet, line it with parchment paper, and place the donuts on it to freeze. Then, put your frozen donuts in a freezer-safe container or freezer gallon Ziploc bag.To defrost, remove however many donuts you want to eat and place them on the counter until it comes to room temperature.
Baking- I have never tried that with this particular recipe. So I can't say for sure. You can always try it. You would want a donut pan and a piping bag or plastic bag with a hole cut into it to pipe the donut batter into the donut pan. I would bake them at 400 degrees F for 8-12 minutes.
Expert Tips and Tricks
- If you want to try baking these, I haven't ever tried it with this particular recipe. So I can't say for sure. You can always try it. You would want a donut pan and a piping bag or plastic bag with a hole cut into it to pipe the donut batter into the donut pan. I would bake them at 400 degrees F for 8-12 minutes.
- If the dough is too sticky, be sure to use a large piece of plastic wrap to cover the dough and then roll out the dough on top of the plastic wrap. This helps it not stick. You can also add more flour if needed.
- Do not over or under-bake. The first you cook will take longer to cook, but as you go, they will start cooking quicker.
- You must use a candy thermometer to measure the oil temperatures; otherwise, you will have undercooked or overcooked donuts.
- You can use the middle cut of the donut for donut holes. I typically like to cook those first to test how the oil cooks the dough.
Nutrition
Serving: 1donut | Calories: 188kcal | Carbohydrates: 37g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 195mg | Fiber: 2g | Sugar: 18g