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Vegan Brioche Donuts

These Vegan Brioche Donuts are buttery, sweet, and everything you want a donut to be. Surprisingly easy to make and delicious to eat.
Prep Time30 minutes
Active Time30 minutes
Proofing Time16 hours
Total Time17 hours
Course: Bread, Dessert, Donuts
Cuisine: American
Keyword: Brioche, Butter, donuts, Frying, Milk, Sugar
Yield: 2 dozen

Equipment

  • 1 Stand Mixer
  • Parchment paper

Materials

  • 480 g (4 cups) bread flour, plus more for sprinkling
  • 50 g (1/4 cup) granulated sugar
  • 2 tsp salt
  • 7 g (2 1/4 tsp or 1 packet) instant yeast
  • 240 g (1 cup) non-dairy milk or water
  • 107 g (1/2 cup) aquafaba
  • 113 g (1/2 or 1 stick) vegan butter
  • neutral oil for frying

Instructions

  • Measure out your vegan butter and leave it at room temperature to get soft.
  • In the bowl of a stand mixer, whisk together the flour, sugar, salt, and yeast.
  • In a saucepan, add the milk (or water) and heat to about 110°F or to warm, but not scalding. A temperature too hot could kill your yeast. Add in aquafaba.
  • Add it to your flour mixture and with a dough hook mix on medium speed until a a dough forms. If too dry, add some more milk or if too wet, add some flour.
  • In portions, slowly add sections of vegan butter, so it combines in the dough. Don't add too much at a time because the dough won't grab onto the dough hook and it won't mix properly. Only a tsp at a time is enough. Wait for it to mix into the dough, then add a little bit more.
  • Once the dough is done, cover the bowl let proof in a warm place for 1-2 hours. Punch down and then put in the fridge overnight.
  • Put on a lightly floured work surface and roll out until about 3/4" thick. Cut with a 3" round cutter or biscuit cutter.
  • Cut out little squares out of parchment paper of 4" by 4" and place each dough circle on them. This will make it easier to transfer to the frying oil.
  • Let it proof in a warm place for 30 minutes-2 hours until swollen in size.
  • In a heavy bottomed pot, heat 2 inches of oil to 360-375°F. Using a slotted spoon or spider, place the dough with the parchment into the oil. Remove the parchment square with tongs.
  • Fry donuts 2-3 at a time. Not too much because it can overcrowd the pot and make the temperature drop drastically.
  • Fry on each side a few minutes until golden brown with a white ring in the middle.
  • Let cool and then use as you want. Fill it with vegan pastry cream, jam, or chocolate. Coat in powdered sugar or a lemon glaze or chocolate glaze. Let cool before filling.
  • I did my donuts Boston cream style and filled with pastry cream and chocolate glaze on top.

Notes

  • My recipe for Vegan Pastry Cream is here