Golden Milk Donuts is a very fine thing. I love donuts more than anything and when they have such a great color and golden-yellow glow, then it is over me. My favorite thing to do then is to have a hot cup of coffee with it, my favorite armchair and a nice fire in the fireplace. The weather here in Bavaria leaves much to be desired and I find that this bright color of the donuts help over the sleet showers quite well. Turmeric not only colors the donuts super nice, but is also very healthy. Let’s get started together.
Vegan Golden Milk Donuts
Only a few tools are needed to make the donuts. A donut mold, a piping bag (or freezer bag), and a baking bowl.
For the dough we need plant milk, applesauce, raw cane sugar, dry yeast, margarine or baking oil, spelt flour (or alternatively my gluten-free flour blend), almond flour, baking powder, bourbon vanilla, turmeric and a pinch of salt.
The only thing missing is the stunning topping of powdered sugar, turmeric and plant milk. This is stirred together super fast and makes the donuts extra fine.
TIP: I top the donuts with fine shredded coconut. This is absolutely optional. Instead of shredded coconut, you can use pistachios or other chopped nuts.
Make simple vegan donuts yourself
If you’re in the mood for a different donut recipe today, I have the following suggestions for you:
Perfect! The donuts take just 30 minutes, including prep time, and clearly captivate with their rich, golden-yellow color.
The Golden Milk Donuts are:
- Perfectly sweet
Well, are you ready for these sweet, golden-yellow donuts? I wish you a lot of fun while baking and of course about a positive review at the bottom of this page. If you post a picture, feel free to use the hashtag #veganevibes.
Golden Milk Donuts (30 minutes)
FOR THE DONUTS:
- 125 ml Plant milk I use oat milk
- 3,5 g Dry yeast
- 50 g Raw cane sugar alternatively coconut blossom sugar
- 82 g Applesauce unsweetened
- 4 g Baking powder I take tartar baking powder
- 30 ml Frying and baking oil or another high-heat oil
- 115 g fine spelt flour or gluten-free flour mixture
- 14 g Almond flour alternatively coconut flour or more flour
- ½ tbspn Turmeric
- ½ tbspn Bourbon vanilla ground
- A pinch of sea salt
- ½ tbspn Cinnamon optional
- ¼ tbspn Ginger powder optional
- A pinch of black pepper optional
- Coconut shavings
- Grease donut mold and set aside.
- FOR THE DONUTS : Pour the almond milk into a large bowl and stir in the yeast. Add sugar and stir again until everything is combined.125 ml Plant milk, 3,5 g Dry yeast, 50 g Raw cane sugar
- NOTE: Turmeric is strongly coloring. Syringe nozzle and hands may be discolored. If necessary, work with gloves and protect clothing.
- Add applesauce, baking powder, oil, flour, almond flour, turmeric, vanilla and sea salt (and other optional spices of choice) and stir well until a uniform dough is formed.82 g Applesauce, 4 g Baking powder, 30 ml Frying and baking oil, 14 g Almond flour, ½ tbspn Turmeric, ½ tbspn Bourbon vanilla ground, A pinch of sea salt, 115 g fine spelt flour
- Pour into a piping nozzle and pipe six even donuts into the mold. Alternatively, take a freezer bag and cut off a small corner (but only in an emergency due to the plastic issue). It is best to use a reusable piping nozzle (or piping bag).
- Preheat the oven to 175 degrees convection (195 degrees top-bottom heat). Put in the oven and bake for 20 minutes.
- The donuts are ready when they have turned a light golden brown color. Remove from the oven and let cool briefly.
- FOR THE SUGAR GLAZE : Put powdered sugar, vegetable milk and turmeric in a small bowl and stir until everything is combined. Add more plant milk if needed to make the frosting a bit runnier. Be careful not to overdose or it will become too liquid.1 tbspn Turmeric, 100 g Powdered sugar, 30 ml Plant milk
- Remove the donuts from the mold and dip them in the frosting. Sprinkle with shredded coconut and enjoy!Coconut shavings
- Store leftovers in an airtight box in the refrigerator for up to 5 days.