Vegan Classic Apple Cider Donuts

Step 1

Whisk 3 cups (420g) flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice together. Set aside.

Step 2

In a large mixing bowl or a stand mixer beat together the vegan butter and sugar until light and fluffy. Add the prepared vegan egg replacer (equivalent to two eggs) and beat to mix together. Add the boiled apple cider, apple butter, and vanilla extract and beat to combine. It may look a bit split at this point but that's ok.

Step 3

Add the dry mixture to the creamed butter in 3 parts, beating to mix between each addition. Once it's all been added and mixed together, check the consistency. If the dough is very sticky add more flour, up to 1/2 cup (70g) extra until it's soft and lightly tacky but not wet feeling.

Step 4

Cover the dough and refrigerate for 45 minutes to 1 hour.

Step 5

Prepare to deep fry. In a large pot add 2" of oil suitable for deep frying. Turn the heat on low and warm the oil to 350 ºF.

Step 6

Roll the donut dough out on a lightly floured counter or a lightly floured large piece of parchment paper to 1/4" thick. Cut the dough into donut shapes with a donut cutter or two round cutters, one about 3" and the other about 1". Collect the scraps and the holes and gently knead to recombine. Roll these out and cut, repeating until you've made as many donuts as you can, plus a few donut holes.

Step 7

Fry the donuts in the oil until they are a dark golden, about 2 1/2 - 3 minutes, flipping halfway through. You can check for doneness by inserting a probe thermometer into the donuts and they should read at or over 185 ºF.

Step 8

Transfer the donuts to a paper towel lined plate to drain.

Step 9

If coating with cinnamon sugar: whisk together the sugar and spices in a bowl, and dip the donuts in while they are still warm.If coating in maple glaze: Whisk together the glaze ingredients in a bowl starting with no added milk. Add the plant milk in increments of 1 or 2 teaspoons until you have a thick and spreadable glaze. Dip one side of the donuts into the glaze once the donuts have cooled. Set on a plate or tray to catch any drips and let the glaze dry to the touch.