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Doughnuts:
- 2 cups plus 2 tablespoons all-purpose flour, 270g
- ¼ cup granulated sugar, 50g
- 2 teaspoons instant yeast, 7g
- ½ teaspoon salt, 3g
- ¾ cup warm almond milk, or any plant-based milk – 180ml
- 4 tablespoons vegan butter, melted – 56g
- 1 teaspoon vanilla extract, 5g
Glaze:
- 1 cup powdered sugar, 120g
- 2 tbsp almond milk, or any plant-based milk – 30ml
- ½ teaspoon vanilla extract, 2g
- Topping of your choice, optional, like Vegan sprinkles, cinnamon sugar, or crushed nuts
Prepare the Dough
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In a large bowl, combine flour, sugar, yeast, and salt.
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Add warm almond milk, melted vegan butter, and vanilla extract. Mix until a soft dough forms.
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Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
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Place the dough in a lightly greased bowl, cover with a kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.
Shape the Dough
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Once risen, punch down the dough and roll it out on a floured surface to about ½-inch thickness.
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Use a donut cutter or a round cookie cutter (and a smaller cutter for the center) to cut out doughnuts.
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Place donuts and donut holes on a baking sheet lined with parchment paper. Cover and let rise for another 20-30 minutes.
Air Fry the Donuts
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Preheat your air fryer to 350°F (175°C).
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Lightly spray or brush the donuts with oil. (I used avocado oil, but any cooking oil will work)
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Depending on the size of your air fryer, cook 3–5 donuts at a time, leaving space between them, for 5-6 minutes until golden brown.
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Remove and let cool slightly on a wire rack.
Glaze the Donuts
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In a bowl, whisk powdered sugar, almond milk, and vanilla extract until smooth.
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Dip each donut into the glaze, allowing excess to drip off.
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Place on a rack, sprinkle with toppings if desired, and let the glaze set for about 10–15 minutes.
- Room temperature: Air fryer donuts are best enjoyed fresh the day they are made. If you have leftovers, store them in an airtight container at room temperature for 1-2 days.
- Freezer: To freeze doughnuts, wrap each one individually in plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. When you’re ready to eat them, thaw at room temperature for a few hours.
Calories: 102kcal, Carbohydrates: 19g, Protein: 2g, Fat: 2g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Sodium: 92mg, Potassium: 30mg, Fiber: 1g, Sugar: 9g, Vitamin A: 107IU, Vitamin C: 0.004mg, Calcium: 18mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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