No-Knead Baked Vegan Glazed Donut Holes

Hello everyone,

Welcome to……..

Baking and cooking are extremely therapeutic for me. I feel totally relaxed and in my element. My creativity flows because there are just so many things you can make. So, today I present a recipe that I’ve been trying out and finally I’ve gotten it just right. My oldest is not a huge sweets lover but when it come to donuts……she’s a professional at recognizing a great donut! Since this recipe has her OFFICIAL STAMP of APPROVAL it’s time to share.

Now onto the recipe……..

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

Ingredients:

For the Donut Dough:
3 3/4 C organic all-purpose flour
1/2 tsp sea salt
1/4 C organic cane sugar
2 tsp active dried yeast
6 Tbsp organic vegetable shortening
1 C organic almond milk
1 C organic unsweetened applesauce
1 Tbsp organic vanilla extract

For the Glaze:

2 3/4 C organic powdered sugar (DIY recipe here)
1 Tbsp organic vanilla extract
10-12 Tbsp water ( add a few Tbsp at a time until you reach your desired consistency)

Method:

In a large bowl add your flour, then add the yeast on one side of the bowl, then add the salt on the opposing side of the bowl from your yeast ( * I recently learned that placing your salt directly on top of the yeast, deactivates the yeast.) and now add the sugar on another side of the bowl. Now mix the flour and yeast side together, followed by the salt side, then the sugar side and finally, you can mix everything together until everything is evenly incorporated.
In a large measuring cup that can hold 2 or more cups warm your almond milk and set aside. Next, melt your shortening. Pour your melted shortening in with your milk, followed by your applesauce and vanilla extract. Mix everything together until it is nice and smooth.
Pour your milk mixture into flour mixture. Stir to combine ( you can do this by hand or with a hand mixer…..just don’t over mix.) Once your dough had formed cover it with plastic wrap and allow it to rise for 1-2 hours ( it should be doubled in size and have lots of bubbles and gluten strands.) * You can make this dough ahead of time it will keep in the refrigerator for up to 3 days.
Preheat your oven to 375, next line a baking sheet or 2 with parchment and fill a large oven safe pot half way with water.
Turn your dough out onto a lightly floured surface and roll it out about a 1/2″ thick. Using a shot glass or small circular object cut out your donut holes and place them on your baking tray.
Place your pot on the bottom oven rack and your donut holes on the top rack and bake for 15 minutes. ( The pot of water will create a bit of a steaming effect to keep your donuts from drying out while baking.)
Make your glaze while the donuts holes are baking. As soon as the donut holes are done dip them into the glaze and set on another tray to allow the glaze to set. Repeat until all donut holes are made.