Doughnut holes

Vegan Doughnut Holes (makes ~24–30 holes)

Ingredients

Dry

1. 2 cups (250 g) all-purpose flour
2. 1/4 cup (50 g) granulated sugar
3. 2 tsp baking powder
4. 1/2 tsp baking soda
5. 1/2 tsp salt
6. 1 tsp ground nutmeg (optional)
7. 1 tsp ground cinnamon (optional)

Wet

1. 1 cup (240 ml) plant milk (soy/oat/almond)
2. 1/4 cup (60 ml) neutral oil (or melted vegan butter)
3. 1 tbsp apple cider vinegar (or lemon juice)
4. 1 tsp vanilla extract

“Buttermilk” setup

1. 1 tbsp (optional) extra lemon juice if needed (but usually not)

Frying

1. Neutral oil (enough for frying, ~3–5 cm / 1–2 in deep)

Coating (choose one)

1. Sugar-cinnamon:1/2 cup (100 g) sugar + 1–2 tsp cinnamon
2. Glaze:1 cup (120 g) powdered sugar
3. 1–2 tbsp plant milk
4. 1/2 tsp vanilla
5. pinch of salt

Detailed recipe

1) Prep (10 minutes)

1. Heat oil in a deep pot or fryer to 175°C / 350°F.
2. Line a tray with paper towels (for draining).

2) Mix wet + “buttermilk” (1 minute)

1. In a bowl, combine plant milk + apple cider vinegar.
2. Let sit 2 minutes until slightly thickened.

3) Mix dry (2 minutes)

1. Whisk flour, sugar, baking powder, baking soda, salt (and spices if using) in a large bowl.

4) Combine (3–4 minutes)

1. Add the wet mixture, plus oil and vanilla, to the dry ingredients.
2. Stir just until you get a thick, sticky dough.
3. If too dry: add plant milk 1 tsp at a time.
4. If too wet: add flour 1 tbsp at a time.

5) Shape holes (5–8 minutes)

1. Lightly oil your hands (or dust lightly with flour).
2. Scoop and roll into balls about 2.5–3 cm wide.
3. Place on the tray while you finish shaping.

6) Fry (6–10 minutes total)

1. Fry in batches—don’t overcrowd.
2. Fry each side until golden, about 1.5–2 minutes total per batch side (roughly).
3. Remove and drain on paper towels for 30–60 seconds.

7) Coat (2–3 minutes)

1. Sugar-cinnamon method: toss warm doughnut holes in the sugar/cinnamon mix.
2. Glaze method: cool 5–10 minutes, then dip/ drizzle.

Best served within a few hours (still good later, but softer when cooled).

Nutritional value (estimate)

Because oil absorption depends on frying time and temperature, nutrition is approximate.

Per doughnut hole (assuming ~26 holes total)

Calories: ~90–115 kcal

Protein: ~1.5–2.5 g

Carbs: ~14–18 g

Fat: ~3–6 g

Fiber: ~0.3–0.8 g

Sugar (if sugar-coated): ~5–9 g

Sodium: ~60–150 mg (depends on salt used)

Whole batch (approx.)

Multiply the per-hole numbers by 26 to estimate total