Plantain Donuts

Soft, fluffy plantain donuts get a quick pretzel-style dip, then a thin, crackly glaze that melts right in and sets glossy. They’re nostalgic, elevated, and completely plant-based — the kind of treat that feels special without being complicated.

Fair warning: left alone, these babies will disappear QUICK. Coffee, tea, good company… highly recommended.

These donuts strike the perfect balance of pillowy and soft on the inside with a delicate crunch when freshly warm. As they cool, that crunch fades, leaving them tender, airy, and just as delicious… need that crunch the next day? Throw it in the oven.

Serving Size: About 5–6 donuts

Frying Time: 45–60 seconds per side

Oil Heat: Medium to medium-high

Total Time: About 2 hours (including rises)

Ingredients:

Plantain Base:

• 1 burro banana or 1/2 regular plantain

• 1 tablespoon plant milk

Dough

• ⅜ cup warm plant milk

• 1⅛ teaspoons active dry yeast

• 2 tablespoons organic cane sugar

• 2 tablespoons vegan butter, melted

• ½ teaspoon vanilla extract

• ¼ teaspoon salt

• 1½ to 1¾ cups all-purpose organic non-bleached flour

Pretzel Bath

• 2 cups water

• 2½ tablespoons baking soda

Glaze

• 1 cup organic powdered sugar

• 2–2½ tablespoons plant milk

• ¼ teaspoon vanilla extract

• Tiny pinch of salt

Frying

• Neutral oil (avocado, high oleic safflower)

Directions:

Plantain Base

• Steam or boil the plantain until very soft, about 5–7 minutes. Blend with the plant milk until completely smooth and set aside.

Dough

• In a large bowl, combine the warm plant milk and sugar. Sprinkle the yeast on top and let sit for 5–10 minutes until foamy.

• Stir in the plantain purée, melted vegan butter, vanilla, and salt.

• Gradually fold in the flour until a soft, slightly sticky dough forms.

• Knead gently until smooth and elastic, about 5–6 minutes.

• Transfer to a lightly oiled bowl, cover, and let rise until doubled, 1–1½ hours.

Shaping

• Roll dough out to about ½-inch thick and cut into donut shapes.

• Place on parchment, cover loosely, and let rise again for 30–40 minutes until puffy.

Pretzel Bath

• Bring the water and baking soda to a gentle simmer.

• Dip each donut for 30 seconds per side, then remove with a slotted spoon and rest briefly on parchment.

Glaze

• Whisk together the powdered sugar, plant milk, vanilla, and salt until thin and smooth.

• Dip donuts while still warm and let the glaze melt in and set glossy.

Frying

• Heat oil over medium to medium-high heat.

• Fry donuts for 45–60 seconds per side until puffed and golden.

• Transfer to a rack to drain briefly.

Flavor Play

Finish with a few flakes of flaky salt for a true pretzel-donut moment.