Breakfast this Sunday was the best I’ve had in a really long time. I mean, I knew this gluten-free diet would be hard, but I didn’t know so many things would come across my computer screen…But my day was totally made this Sunday and this is why. My friends, I would like to present to you the unofficialVegan & Gluten-Free Krispie Kreme Donut Holes Copycat Recipe. Love it, because, my lovelies, it’s for real and it’s that good.
I spend like half my life now on Pinterest…its like a relaxing hobby I can do when I’m out. There’s no way to color when you’re sitting in the car waiting for a drive-thru or killing time in a line at the DMV. But Pinterest? Yup. So, I’m hunting around the other day for cool things to pin and I found this awesome recipe for Copycat Krispie Kreme Donuts on one of my favorite blogs, DinnerThenDessert. I kind of fell in love a little, but it was all like a “normal” recipe. For “normal” people. Not for me. I was sad in a tiny little corner of myself…I really wanted those donuts. But I couldn’t resist. So, I modified the recipe and this was the awesome result. I love these donut holes. Because, my lovelies, it’s for real and it’s that good.
I would like to present to you the unofficial Vegan & Gluten-Free Krispie Kreme Donut Holes Copycat Recipe. Love it, because, my lovelies, it's for real and it's that good.
2 packages, about 4½ teaspoons total active dry yeast
4½ cups gluten-free flour blend, I used Bob's Redmill All Purpose
1 cup aquafaba, yus, bean juice
1¼ cups sugar
8 tablespoons coconut oil
2 teaspoons vanilla extract
1½ teaspoons salt
4 cups vegetable oil for frying
Glaze
2½ cups powdered sugar
¼ cup coconut milk
¼ cup heavy corn syrup
Instructions
Start the day before you want to have these awesome donuts.
Stir the water and yeast together in a medium bowl and set aside for 10 minutes.
Whisk in a cup of the flour (ish) until it's smooth.
Cover the bowl with plastic wrap and a kitchen towel, then leave in a warm place for 45 minutes to rise or until it gets bubbly (which is hard to see through the towel, but check on it at like the 30 minute mark, then again every 5-ish minutes or so).
Combine the coconut oil and sugar in your stand mixer until thoroughly combined.
Place the aquafaba in the coconut oil and sugar mixture and mix well.
Add in the vanilla and salt. Mix well, too. Heh.
Now, you're going to want to swap your whisk for the paddle on your stand mixer.
Add the yeast mixture to the sugar mixture along with the rest of the flour, while your stand mixer is running. Allow to run until the flour is fully mixed in and the dough pulls away from the sides of the bowl.
Place the dough in a large greased bowl covering with plastic wrap and a towel again.
Let it rise in a warm place for approximately 1 hour (you can do 2, but there's not going to be much difference, honestly).
Remove the dough from the bowl and place in a zippered baggie, forcing all the air out before closing.
Refrigerate overnight.
Break off pieces of the dough, rolling them into 1/2-inch thick balls.
Cover with a damp paper towel and allow the donut holes to rest for 30-45 mins.
Heat the frying oil to a point where a tiny bit of dough placed in the center of the pan causes it to bubble and fry nicely..
Carefully fry the doughnut holes on each side for 90 seconds.
Place in a bowl over a paper towel to drain until all of the donut holes are cooked.
Make the glaze by putting all the ingredients together in a small bowl and whisking together until the mixture is smooth.
Dip each donut hole in the glaze and place on a wire rack to allow the glaze to harden.
Be careful as you stuff them in your face, because you might stuff too many and then you have to do a trip to the hospital...it's just a thing.
Get the recipe that inspired it all at: DinnerThenDessert!
Are you in? Gonna make you some awesomeVegan & Gluten-Free Krispie Kreme Donut Holes? Lemme know how they turned-out. I need to hear from you…I need to know if you love them as much as I did…Heh.
Be sure to pin this recipe, so you can get back to it pronto, when you want more of this delectable greatness!
What is this? With the vegan Krispy Kreme doughnuts, at least, the ingredient list is quite long. The doughnut itself contains a wheat flour base, made from wheat flour, calcium carbonate iron, niacin and thiamin.Water, dextrose, palm oil, yeast, salt and wheat gluten are next on the list.
Gluten is present in all of our products since one of our main ingredients is wheat flour and not suitable for a Gluten-free diet. Do your doughnuts contain nuts? Please be aware that some of our products do contain nuts. These are clearly labelled in store and on our website.
The secret to Krispy Kreme doughnuts is of course the sweet glaze, and this is achieved by bathing the doughnuts in a glaze of icing sugar, vanilla extract and milk, for a thicker glaze increase the quantity of icing sugar by a few spoons.
A batch of original glazed starts with Krispy Kreme doughnut mix, water and yeast, the same single-cell fungi used to make bread rise. The yeast is what makes the original glazed so light -- it puffs the dough up with air, so it's not dense like a cake doughnut (more on this later).
Vegans no longer have to miss out on Krispy Kremes
Krispy Kreme is one of the world's most famous doughnut brands, selling its treats on a global scale. The brand was relatively late to the vegan market, with the Krispy Kreme Original Glazed Vegan arriving in 2021 as its first animal-product-free doughnut.
We use vegetable shortening (palm, soybean, and/or cottonseed and canola oil) for zero gram of trans fat per one serving of doughnut. All monoglycerides and diglycerides are vegetable based. Enzymes are also present. The lecithin we use is soy-based.
Krispy Kreme said it sends its unsold doughnuts to be recycled into "animal feed" but recently it had changed its processes and now takes waste directly to Portbury Docks for recycling. "Initially, due to the security protocols at the docks, we were unable to gain access this weekend," the spokesperson said.
As with all gluten-free foods, the doughnuts would have to be prepared separately from the other products because of the risk of cross-contamination. Otherwise, anyone with celiac disease or some other type of gluten intolerance could get sick.
Even more of an issue is the fact that the Cake Batter Donut has less than one gram of fiber, meaning there's nothing to help your body break down the carbohydrates it's taking in.
See, Krispy Kreme makes (and fries) their doughnuts-in-house, and that's a big reason why they're so dang good, especially compared to competitors who simply bake their pre-made doughnuts in an oven.
Join today to get your free doughnut and become a part of the most rewarding program in the history of doughnuts. It's the sweetest way to free treats, where you can earn rewards in as little as one visit.
In truth, though, many donuts with holes don't actually have any dough cut out of them to make their shape. Instead, special machines spray dough into a fryer in a circular pattern. The donut holes you buy at the bakery or grocery store are usually made out of dough simply cut into small squares!
All of Krispy Kreme's donuts are made with wheat flour, meaning they don't have gluten-free donuts. Moreover, they warn that because they use wheat flour in their primary product all the other items can come in contact with gluten and other allergens.
Flour: we use all-purpose flour to make our vegan donuts. Plant milk: you can use soy milk, oat milk, almond milk, or any other milk. Sugar: white or brown sugar will work. Oil: we use sunflower seed oil to replace butter in this dough.
Traditional donuts use eggs, milk, butter, and lard. Vegan donuts use sustainable ingredients as alternatives to replace these ingredients. This means that you will not find any animal food or ingredients present in your donuts including cheese and honey.
Most of our Core Range Doughnuts are doughnuts are suitable for vegetarians who follow an ovo-lacto vegetarian diet. This excludes our Strawberry Sprinkles doughnut, which been deemed as not suitable for vegetarians due to the food coloring used in processing.
Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
