Here’s a delicious recipe for vegan fried dounts, inspired from Italian filled bombiloni that are light, fluffy, and perfect for any occasion!

Vegan Fried Donuts Recipe

Ingredients

For the Dough:

- 2 cups all-purpose flour

- 1/4 cup sugar

- 1/2 tsp salt

- 1 packet (2 1/4 tsp) active dry yeast

- 1/2 cup almond milk (or any plant-based milk, warmed)

- 1/4 cup vegetable oil

- 1 tsp vanilla extract

- Zest of 1 lemon (optional)

For Frying:

- Vegetable oil (for frying)

For Coating:

- Granulated sugar (for dusting) or melted dark chocolate,

Instructions

1. Mix Dry Ingredients:

In a large bowl, whisk together the flour, sugar, and salt.

2. Combine Ingredients:

Add the activated yeast, vegetable oil, vanilla extract, and lemon zest (if using) to the dry ingredients. Mix until a soft dough forms.

3. Knead the Dough:

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.

4. First Rise:

Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

5. Shape the donuts:

Once risen, punch down the dough and roll it out to about 1/2-inch thickness. Cut out circles (about 2-3 inches in diameter) using a cookie cutter or glass.

6. Second Rise:

Place the donuts on a floured surface, cover them, and let them rise for another 30-45 minutes.

7. Fry the donuts:

Heat vegetable oil in a deep frying pan to about 350°F (175°C). Carefully add a few bomboloni at a time, frying for about 2-3 minutes on each side until golden brown.

8. Drain and Coat:

Remove the donuts from the oil and place them on paper towels to drain excess oil. While still warm, roll them in granulated sugar to coat or melted chocolat to coat.

9. Serve:

Let them cool slightly before serving. Enjoy your delicious vegan bomboloni!

Tips

- Experiment with different fillings to find your favorite.

- Serve warm for the best taste and texture!

Chocolate Donuts

Nutrition

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