How long do these last?

These are best when they are freshly fried as they will be warm, crispy, and at their softest texture. I recommend eating them as soon as possible, and within the first day, of making them. As donut holes are a lot smaller than regular donuts they get stale faster. If you have any leftovers store them in an airtight container at room temperature for up to 2 days. When you’re ready to eat them pop them in the air fryer or oven for a couple of minutes until they are warmed through. This will bring back some of that fluffy texture.

Can I make these with regular milk and butter?

Yes! If you aren’t vegan or don’t have plant-based ingredients at home you can definitely use regular milk and butter. The results will be almost exactly the same!

Why are my vegan donuts so dense?

There are a couple of possible reasons for dense donuts: The yeast was dead/too old The plant-based milk was too hot and killed the yeast The donuts weren’t proofed for long enough

Why are my vegan donuts so oily?

There are a couple of main reasons for oily donuts: The oil wasn’t hot enough when frying, which means the donuts sit in the dough for longer and become oilier The donuts were over proofed causing them to absorb more oil when being fried

Can I glaze these instead?

You definitely can make these glazed donuts! Just combine powdered sugar and a splash of lemon juice or water, keeping adding liquid until the glaze becomes a pourable consistency. To glaze the donuts put them on a wire rack and pour over the glaze! Give them some time to set before you enjoy them!

Can I make these in the air fryer?

While you can air fry these keep in mind that this will make the donut holes much drier. Frying the donuts allows them to keep in a lot of moisture, while baking does the opposite and draws it out. If you do bake them I recommend coating them in a glaze instead of cinnamon sugar to bring back some of that moisture.

Vegan Donut Holes Recipe | Catherine Desserts

Vegan Donut Holes

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Soft and fluffy vegan donuts rolled in cinnamon sugar and dipped in your sauce of choice. The perfect bite-sized treat!

Author: Catherine Zhang
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 20-30 donut holes 1x
Category: Donut
Method: Easy
Cuisine: American

Ingredients

Units Scale

Dough

200g All purpose flour (1 2/3 cup)
125ml Plant-based milk (1/2 cup)
13g Granulated sugar (1 tbsp)
4 g Instant yeast (2 tsp)
Pinch of salt
22g Plant-based butter (1 1/2 tbsp)

Cinnamon Sugar

100g Granulated sugar (1/2 cup)
1 tsp Ground cinnamon

To Serve

Biscoff, melted (optional)
Vegan chocolate melted (optional)

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Instructions

Combine the flour, sugar, instant yeast, and salt in the bowl of a stand mixer fitted with a dough hook
Add the lukewarm milk to the dry ingredients and mix until smooth
Add the butter and mix on medium speed until smooth and elastic, it will take up to 15 mins
Place the dough in a large oiled bowl and cover with plastic wrap
Place in a warm place for 60 mins, or until doubled in size
Remove from the bowl and roll the dough into a 1 inch/2.5 cm thick round
Using a small round cookie cutter cut out the donut holes
Place the cutout circles on a baking sheet lined with parchment paper and cover it with a piece of plastic wrap
Allow the donut holes to proof for 30 minutes, or until almost doubled in size
Bring a deep-fryer or heavy-bottomed pot of neutral frying oil to 300F/150C
Carefully transfer 6-8 donut holes to the oil and fry for 1-2 mins per side, or until golden brown
Remove from the oil and drain on a cooling rack or paper towel
Repeat with the remaining donuts
Combine the sugar and cinnamon in a shallow dish
Add the drained donuts to the sugar and roll to coat
Melt your desired serving sauce of choice; either biscoff or chocolate and enjoy!

Find it online: https://zhangcatherine.com/vegan-donut-holes/