Homemade Glazed Doughnuts

Homemade Glazed Doughnuts

Making these homemade glazed doughnuts is easier than you think. Only 2 hours (plus) of your time, you will achieve delicious glazed doughnuts! Additionally, it tastes like doughnuts from your favourite bakery in the comfort of your home. Using Japanese Confectionary Vegan Low-Calorie Mix, it is free from the 27 allergens, suitable for all to enjoy!

Using the same doughnut dough, you can create many different frostings to your own liking! Be creative in your own ways!

For dough:
  • 1 1/4 cup unflavoured non-dairy milk (warm up to 43 degrees Celsius)
  • 7 gram active dry yeast
  • 1/4 cup and 1 teaspoon sugar (separate)
  • 6 tablespoon vegan butter
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 4 cups of Japanese Confectionary Vegan Mix (more if needed)
  • canola or vegetable oil (3 cups at least)
For Glaze:
  • 3 cups powdered sugar
  • 1/2 cup unflavoured non-dairy milk
  • 2 teaspoon vanilla extract

Whisk the milk, yeast, and 1 teaspoon of sugar together in a small bowl. Set it aside for 10 minutes, until frothy. In a large mixing bowl, beat the butter and remaining sugar together with an electric mixer at high speed until creamy. Also, add in the vanilla and salt and beat for 1 minute or until creamy. Begin to add the yeast mixture into the butter mixture. Beat in a bit at a time at low speed. Additionally, be careful to avoid splashing.

Begin adding flour about 1/2 cup at a time, beating each time. Switch to a spoon when the dough becomes too thick for the mixer to handle. Continue to add until a soft dough forms. Transfer the dough to a lightly flour work surface. Knead until smooth and elastic, about 5 minutes. Transfer the dough to a lightly oiled mixing bowl and cover it with a damp towel. Place the bowl in a warm spot to rise for an hour. Lightly punch the dough down and then transfer to a lightly flour surface. 

Roll the dough to about 1/2 inch thick. You can use a dough cutter or biscuit cutter into doughnut shapes. Transfer the doughnuts to a parchment-lined baking sheet. Cover with a damp tea towel and place at a warm spot to rise until puffy.

Fill up oil in a large pot over medium-high heat. Add a few doughnuts to the oil, be careful not to splash. Also, avoid crowding the pot. Let the doughnuts cook for 1 – 2 minutes, flip and cook 1 – 2 minutes more, until golden brown on both sides. Use tongs to remove the doughnuts from the pot. Transfer them on a paper towel to drain and cool. 


Whisk all the ingredients together in a small bowl. Add more powdered sugar if it seems too thin, more milk if it is too thick. You want it to be somewhat runny, however thick enough to coat the doughnuts.


! Happy Trying !



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