Vegan Banana Bread Fried Donuts

These donuts are soft, fluffy, and taste like your favorite banana bread in donut form! The dough is enriched with banana, and the final donuts are coated in cinnamon-sugar. These are super easy to make and super delicious, they just require some time and patience while the yeast rises.

Yield: 12 donuts
Preparation: 20 min. prep + 1 hr. 30 min. rising time
Cook time: 4 min.


Vegan Banana Bread Fried Donuts
2 tsp. active dry yeast
1/2 c. almond milk, heated to 105F
1/4 tsp. salt
320g all-purpose flour (~2 3/4 c.)
1/4 c. vegan butter, cut into 8 pieces
1 medium banana
1 tbsp. + 1 tsp. granulated sugar

Frying
3 c. vegetable oil

Coating
100g granulated sugar (1/2 c.)
1/2 tsp. ground cinnamon

Instructions

Banana Bread Donuts
Place the milk into a heat-safe liquid measuring cup and microwave for ~30 seconds. Check the temperature of the milk to make sure it is around 105F (40C). If the milk is too hot, wait for it to cool before proceeding to the next step to avoid killing the yeast.

Add 1 tsp. granulated sugar and the yeast to the heated milk, and stir until combined. Leave the mixture for 5-10 minutes, until the mixture begins to foam.

In the bowl of a stand mixer fitted with the dough hook attachment, add in the flour, remaining sugar (1 tbsp.), and salt. Mash the banana and add to the flour mixture.

Once the yeast-milk mixture begins to foam, add it to the flour mixture. Begin to mix the dough together on low speed until it comes together. Increase the speed to medium and let it knead for 3 minutes.

With the mixer still running, begin to slowly add in the vegan butter. Add in one of the eight pieces of butter and let combine for 30 seconds before adding the next piece. Repeat until you have no butter left. This process should take 4 minutes. Let the dough continue to knead for 3 minutes after the butter has been fully incorporated.

The dough will look slightly wet and sticky, but should still be easy to work with. If not, add in flour 1 tbsp. at a time until it the dough is workable. Take the dough out of the mixing bowl and spray the bowl with a nonstick cooking spray, or coat with more vegan butter. Form the dough into a tight ball and place back into the mixing bowl. Cover the bowl with a towel and leave the dough to rise in a warm area until doubled in size, approximately 1 hour.

Once the dough has doubled in size, punch it down in the bowl to release excess air. Divide the dough evenly into 12 pieces. If using a scale, the donuts should be around 50g each. Roll each piece into a tight ball, and place onto parchment paper. Place a towel lightly over the dough, and leave to rise until doubled in size again, approximately 30 minutes.

Frying
In a medium sized saucepan on medium heat, add approximately 3 c. of vegetable oil, or enough to have at least 3 in. of oil in the pan. Wait until the oil reaches approximately 325F (162C) to begin frying.

Add in 3 donuts at a time, cooking them for about 1-2 minutes on each side. To ensure the donuts are fully cooked, I recommend checking there temperature. They should reach an internal temperature of 185F (85C). Repeat until all donuts are done cooking.

Coating
In a medium-sized bowl, whisk together the granulated sugar and cinnamon. Once the donuts are cool enough to handle, toss them in the mixture so that they are evenly coated with the cinnamon-sugar. Serve and enjoy!


Storage
These donuts will be best consumed on the day they are made, however, will last in an airtight container at room temperature for 2 days. I recommend heating them in the microwave for 5-10 seconds before eating!

If you make this recipe I would love to see! Tag me on Instagram @doughlights and use #doughlights. Thanks for stopping by!

Snickerdoodle Salted Caramel Filled Donuts (Small Batch)

Yield: 6 donuts
Preparation: 2 hrs (includes rising time)
Cook time: 2 min.


Dough
1 tsp. active dry yeast
1/3 c. whole milk, heated to 100F (38C)
1/2 tsp. granulated sugar
210g 1 3/4 c. all purpose flour
1/8 tsp. salt
2 tbsp. salted butter, melted and slightly cooled
1 egg, room temperature
2 tbsp. granulated sugar
1/4 tsp. vanilla

Frying
Neutral oil such as vegetable oil

Coating
50g 1/4 c. granulated sugar
1 tbsp. ground cinnamon

Filling
4 oz. cream cheese, room temperature
4 oz. salted caramel sauce, room temperature
1/2 c. powdered sugar

Instructions

Dough
Combine the warm milk with the dry yeast and 1/2 tsp. granulated sugar. Mix together and set aside for 5-10 minutes, until the mixture starts to foam. If the mixture is not foaming, the yeast may be dead and you should not continue forward with those ingredients. Instead, try again with a new batch of milk, yeast, and sugar.

For this next part you can either use a stand mixer or your hands for kneading the dough. I prefer to knead by hand as it is much easier with the smaller amount of dough.

If by hand: Whisk together the melted butter, egg, and yeast mixture. In a medium sized bowl, whisk together the flour, salt, and remaining sugar. Add the liquid ingredients to the dry ingredients, stirring until combined. Turn the dough out onto a lightly floured surface and knead by hand for 5 minutes. You will know the dough is done when the dough bounces back after being lightly pushed.

If by mixer: Whisk together the melted butter, egg, and yeast mixture. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, salt, and remaining sugar. Add the liquid ingredients to the dry ingredients. Knead the mixture for 3-5 minutes. You will know the dough is done when the dough bounces back after being lightly pushed.

Lightly spray the bowl used for combining ingredients with nonstick cooking spray. Form the dough into a ball and place in the bowl, covering the top with a towel. Leave to rise in a warm place until the dough has doubled in size, approximately 1 hour.

When the dough has doubled in size, punch it down to release the built up air. Then, divide the dough into 6 equal-sized pieces. (Optional: Scale – I used a scale for this part to make sure they were exactly the same, and each came out to about 65g.) Form each dough piece into a ball and leave to rise in a warm place until doubled in size, approximately 30 minutes.

Add about 3 inches of oil to a medium-sized saucepan. Heat the oil to 325F (165C). Depending on the size of the pan, carefully lower the donuts into the oil 2 to 3 at a time. Fry for about 1 minute on each side before removing from the oil. Repeat until finished with all 6 donuts. Let the donuts slightly cool before moving on to the next part.

Coating
Prior to coating, make a hole in the side of each donuts for them to be filled later on. In a small bowl, whisk together the granulated sugar and ground cinnamon. Roll each donut in the cinnamon sugar.

Filling
Using a stand mixer or hand mixer, beat the cream cheese until it is smooth. Then, beat in the salted caramel sauce until completely combined with the cream cheese. Add in the powdered sugar and mix until combined.

Transfer the filling to a piping bag or ziploc bag (cut the tip of the bag prior to filling). Place the tip into the hole of the donut that was made earlier and fill each donut using an equal amount of filling. Serve and enjoy!


Storage
These donuts are best enjoyed warm and fresh. However, they will keep in an airtight container in the fridge for 1-2 days. Enjoy!

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights