Buckle up, you are in for a treat today! I am sharing a recipe for these gorgeous, fluffy, and super delicious Snickers Glazed Donuts! They are definitely drool-worthy, and all vegan of course!
I have never really been an expert when it comes to baking donuts. But we have to admit, donuts make some pretty heart-warming Instagram photos! They just look so delicious. I do not know what it is, but they taste amazing as well whenever I have eaten one anywhere – I mean every single time. Therefore, I have had to give baking donuts in my own kitchen a go more often.
If you love snickers, like I do, you are going to want to keep reading!
These Snickers donuts start with a quite simple donuts recipe that consist of 9 ingredients – dry yeast, plant milk, white flour, vanilla extract, tapioca starch, crunchy peanut butter, vegan butter, sugar, and salt. Crunchy peanut butter is the special ingredient in the dough here. By adding peanut butter to the dough you can get nice tiny peanut pieces all thought the donuts!
On the top we have two different kinds of glazes forming the Snickers glaze for these donuts. A chocolate one, and a peanut butter caramel one. The chocolate one consist of dark chocolate, plant milk, and vanilla extract. And the peanut butter caramel glaze consist of crunchy peanut butter, agave syrup, malted coconut oil, icing sugar, vanilla extract, and salt. Delicious! Using crunchy peanut butter in this recipe – in the glaze, and in the dough – is a two-in-one solution. You get the peanut pieces, as well as the base for the caramel resembling a Snicker bar.
Snickers Glazed Donuts
- 11 grams (~1 tbsp and 1 tsp) dry yeast
- 1 cup plant-milk
- 2 1/4 cup white flour
- 1 tsp vanilla extract
- 3 tbsp tapioca starch (potato starch will do as well)
- 2 tbsp crunchy peanut butter
- 4 tbsp vegan butter
- 2 tbsp sugar
- 1/2 tsp salt
The Snickers Glaze
- 75 grams dark chocolate
- 1 1/2 tbsp plant-milk
- 1/2 tsp vanilla extract
Peanut Caramel Glaze
- 3 tbsp crunchy peanut butter
- 2 tbsp agave syrup
- 2 tbsp melted coconut oil
- 3 tbsp icing sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- Dissolve the dry yeast into 1 cup of plant-milk of your choice. Add 1 cup of flour and mix everything together until smooth.
- Let the mixture rest in a warm place with a plastic wrap on top of it for 30 minutes.
- Mix 1 tsp of vanilla extract, 2 tbsp of crunchy peanut butter, and 3 tbsp of tapioca starch to the rested mixture.
- Now mix sugar, and salt to the mixture. Then add 1 cup of flour to the mixture, and mix.
- Melt the vegan butter, and add that to the mixture. Add the rest of the flour (~1/4 cup)
- Rest in a warm place, covered, for 30 minutes.
- After the rest, move the mixture into the refrigerator for an hour at least ( you can leave it there for few hours as well if you want to).
- Preheat the oven to 350°F (175°C).
- When you start making your donuts, you can either use a donuts pan, or roll the dough into an about 1/2 inch thickness and use circle cookie cutter to make your donuts – bigger one to cut the outer circle, and a smaller one for the hole in the middle, and bake on a pan covered with baking paper. I used a donuts pan which makes quite small donuts so this recipe made 17 donuts.
- Proof in a warm place for 30 minutes.
- Bake the donuts for 15 minutes minutes depending on the size of the donuts. Check and bake for extra 5 minutes if not ready.
- Remove the donuts from the oven.
- Whist the donuts are cooling down, start making the two glazes.
- Melt 75 grams of chocolate with the 2 tbsp of plant milk in a water bath on the stove – meaning you need a pan with water on it, and another pan, or a bowl with the chocolate, and the milk on it, to but on top of the pan with water. Mix everything together until smooth. Add the vanilla extract and mix.
- Set the chocolate glaze aside.
- Mix all of the ingredients for the peanut butter glaze together in a bowl. Add more icing sugar if needed.
- When the donuts have cool down, glaze the donuts. I personally made two different versions of the glaze on the donuts. First being that I just swirled one side of the donuts in the peanut butter glaze and made some stripes from the chocolate one. The other type was that I swirled one side of the donuts in the peanut butter glaze, and then swirled it n the chocolate glaze.
- Refrigerate for ~15 minutes for that the glaze sets.
Be sure to let me know if you make these! You can find on Instagram, Twitter, and Pinterest @emilylainpelto.