Baked Yeast Donuts

"Fluffy, chewy, tender morsels of sugary gluten heaven. Baked instead of fried but still dangerously addictive, these vegan donuts will become your new breakfast favorite."
-- @ellielikescooking
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  • Recipe Card
Prep time 30mins
Cook time 15mins
Serves or Makes: 5 donuts

Recipe Card


  • 1/2 cup bread flour
  • 1/2 cup all purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon instant yeast
  • 1/2 cup plant-based milk, room temperature
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons plant-based milk


  • Step 1

    Whisk together flours, sugar, salt, and yeast in a large bowl. Add coconut oil and 1/2 cup milk. Mix with a wooden spoon until a dough starts to form.

  • Step 2

    Flour your work surface and turn out the dough onto the surface. It will be sticky so flour your hands, too. Knead the dough until it forms a smooth dough, adding flour as needed. The dough will stick to your hands at first, but as you continue kneading it should get less sticky. This usually takes around 10 minutes.

  • Step 3

    Form the dough into a ball and place in a big, greased bowl. Cover with saran wrap or a towel and place in a slightly warm area (usually in the oven with the light on will work, or some ovens also have a bread proof setting). Leave the dough to proof until it doubles in size, about 1-2 hours depending on the climate. To test if it has proofed correctly, push down in the center of the dough with two fingers. If the indentation stays, it is done proofing. If the indentation disappears, continue to proof and check every 5 minutes.

  • Step 4

    After the dough has proofed, punch down the dough with your fist and transfer to your work surface (floured if needed to prevent sticking). Knead briefly for 1 minute, then roll out into width of about 1/2″.

  • Step 5

    Cut out donut shapes, and re-shape/roll dough out as needed. You should be able to make 10 mini donuts, or 5 normal sized.

  • Step 6

    Place donuts on a baking tray lined with parchment paper. Cover with saran wrap and place in warm area again for about 30 minutes, or until doubled in size. To test if it has proofed correctly, touch the side of the dough lightly with your fingertip. If the indentation stays, it is ready for the oven. If the indentation disappears, place back in the warm area and continue to proof, checking every 5 minutes.

  • Step 7

    Preheat oven to 350°F. Brush the tops of the donuts with remaining milk. Bake for about 15 minutes. They should start to brown on top and bottom (be careful not to burn them).

  • Step 8

    Once they have baked, remove the donuts to a cooling rack and let them cool for a few minutes. When they are no longer hot but warm enough to handle, you may add your toppings/glazes. I opted for a cinnamon/sugar mixture, powdered sugar, regular glaze, and chocolate glaze.

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