Servings: 24 donuts  Time: Prep: 20 minutes, Cook: 25 minutes, Rise: 30 minutes

Equipment

• Candy thermometer
• Large pot for frying
• Slotted spoon
• Chopstick or wooden skewer
• Piping bag
• 2-inch circular cookie cutter

Ingredients

Donuts

• ½ cup + 2 Tbsp non-dairy milk (at room temp)
• ½ cup + 1 tsp non-dairy butter, melted (then cooled to room temp)
• 2 chia eggs (2 Tbsp ground chia, 6 Tbsp water)
• 4 cups + 5 Tbsp all-purpose flour
• ¼ cup sugar
• 1 tsp salt
• 3 Tbsp aquafaba (the liquid from a can of chickpeas)
• 2 tsp dry active yeast
• 1 Tbsp vanilla extract
• 6 Tbsp water, divided in half
• 5 cups vegetable oil (approximate) for frying

For Serving

• Fillings as desired—jellies, jams, chocolate spreads, etc.
• Powdered sugar for dusting on top

Directions

1. Set your non-dairy milk out to warm to room temperature. Melt your butter in a small saucepan and then allow to cool to room temperature. Set both aside.

2. Make your chia eggs by mixing the water and chia together and setting aside for at least 5 minutes

3. Sift and whisk together the flour, sugar, and salt in a large bowl.

4. Place the 3 Tbsp of aquafaba in a bowl and mix with a hand mixer on high speed until it turns white and stiff peaks form (approximately 5-7 minutes). It can take longer depending on the shape of your bowl and how easily the mixer can beat the aquafaba.

5. Sprinkle the yeast over 3tbsp of slightly warm water. Let it sit for 5 mins or until the yeast starts to react. Sprinkling a little bit of sugar in the mixture can help the reaction occur.

6. Add the yeast mixture, chia eggs, additional 3 Tbsp of water, milk, butter, and vanilla extract to the dry ingredients. Mix until a dough begins to form. When the mixture begins to look dough-like, add the aquafaba. If the aquafaba has gotten foamy and no longer holds stiff peaks, beat again until the peaks form and then add to the dough.

7. Once a soft dough forms, knead by hand in the bowl or on a lightly floured surface for 10-15 minutes. Be generous in using flour on your hands, but the dough should remain slightly tacky.

8. After kneading, return the dough to the bowl, cover and let rise until doubled in size. This will take approximately 30 minutes; however, the time can vary a lot depending on the temperature of your kitchen and many other factors. Try to find a warm spot in your kitchen or home to place your dough, and it can speed up the process.

9. After rising, divide the dough in half. Recover the second half of the dough.

10. Roll out the dough with a rolling pin to about 1/4 inch thick and use a circle cookie cutter to make donuts. Set them aside. Reroll dough as needed.

11. Repeat with other half of the dough.

12. Use extra dough to make donut holes by rolling into small balls.

13. Heat the oil in a large pot. The amount of oil will depend on the size of your pot, but you’ll want at least 2.5 inches of oil.

14. Heat the oil between 320-360° F. It’s important to stay below 360 and above 320 while frying the donuts, so you’ll need to keep rechecking the oil temperature throughout and readjusting the dial.

15. Place 2-3 donuts in at a time (depending on the size of your pot).

16. Fry on one side until light golden brown, then flip and repeat. Remove donuts from oil and place on paper towel lined plates. Repeat with all donuts and donut holes.

17. Transfer donuts to a wire rack to cool. Once completely cooled, you can fill with your choice of fillings using a piping bag.

18. To fill the donuts, you’ll first want to pierce through with a chopstick or skewer to the center or about 3/4 of the way through (be careful not to poke to the other side). Use the piping bag to fill the donuts.

19. Dust with powdered sugar and serve.

Notes

• The donuts are best served immediately, but can also be stored in an airtight container overnight for the next day. I would recommend waiting to dust with sugar until you’re ready to serve them.
• I filled mine with raspberry jelly and cookie butter, but anything goes!