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!
Ingredient Information: The only animal by-products used in our doughnuts are eggs (whites and yolks) and dairy products (including milk, butter, yogurt, whey, nonfat milk and nonfat whey).
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.
Here's a list of ingredients for Krispy Kreme's Original Glazed Donut, taken from their website: Doughnut: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine 190 Mononitrate, Riboflavin, Folic Acid), Water, Palm Oil, Soybean Oil, Sugar.
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.
Starting with one of the earliest donut makers, Krispy Kreme's Cake Batter donut really takes the cake in terms of calories, sugar content, and carbohydrate counts. 1 donut contains 350 calories, plus 180 calories from fat. It has 18 grams of total fat and 8 grams of saturated fat.
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).
Like most doughnuts, Krispy Kremes are fried (cooked in oil). Frying cooks the dough rapidly from the outside in to give the doughnuts their distinctive crispy texture. The conveyer belt carries the doughnuts through a vegetable oil bath heated to between 355 and 360 degrees Fahrenheit (about 180 C).
Whilst traditional donuts are not vegan due to containing eggs, milk and butter, non-traditional versions such as those offered by popular bakeries and vegan brands are!
According to an allergen and ingredient guide on the Dunkin' website, every doughnut on its limited-time and permanent menus includes at least eggs, milk, soy and wheat, meaning none are vegan or gluten-free.
If your pals are all going to Krispy Kreme and you don't want to come away empty-handed, there are some vegan drinks available on the menu. If you're in the mood for something super sweet and refreshing, go for one of the chain's frozen chillers. Iced Coffee (Ask for no milk.)
This is an answer with two parts; generally, no, the vast majority of Krispy Kreme doughnuts aren't suitable for vegans as they contain dairy and egg. However, for any plant-based Krispy Kreme fans, they have just released a vegan version of their classic glazed doughnuts in time for Veganuary 2021!
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.
Our delicious Naked Oven Chips Crinkle Cut are gluten-free, vegan and flavoursome – perfect for every kind of chip-lover! Made using only potatoes and sunflower oil. Simply oven-bake your crinkle cut chips from frozen or pop them into the air fryer until golden and crispy!
Krispy Kreme® Doughnuts Jelly Beans Mix 1 oz Flip Top Box
The content in this mix is random. You are not guaranteed to receive any specific proportion of colors and/or flavors. All Jelly Belly beans are OU Kosher, gluten-free, peanut-free, dairy-free, fat-free, and vegetarian-friendly.
One thing to be aware of is that although Doughnut Time's vegan donuts do not contain milk or egg, they do pre warn customers with allergies that both milk and egg ingredients are present in their kitchens, so it's something to be cautious of when ordering.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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