• 4 cups all-purpose flour
• ⅓ cup sugar
• 1 ½ teaspoons salt
• 1 ½ tablespoons softened vegan butter
• 1 cup water
• ½ cup alt-milk (like almond or soy; coconut might impart a “coconutty” taste here)
• 1 tablespoon dry active yeast
• 1 cup vegan butter (room temperature yields the “butter” too soft here; give vegan butter from a tub a few minutes on the counter before working with it, while the sticks need about 20 minutes on the counter, soft enough to work with)
• 2-3 cups oil for frying
• ½ cup Tofutti Better Than Cream Cheese
• 2 tablespoons blackberry jam
• ½ cup powdered sugar
• ¼ juice (juice of 1/4 lemon)
• 1 zest (zest of 1/4 lemon)

1. In a small microwave-safe bowl, gently heat the milk and water for a few seconds in the microwave until it is lukewarm (not hot!). Whisk in the dry active yeast and let the mixture stand for about 5 minutes, or until small bubbles begin to form on the surface, indicating the yeast is active.
2. In the bowl of a stand mixer, combine the flour, sugar, salt, 1 1/2 tablespoons of softened vegan butter, and the activated yeast mixture. Using the paddle attachment, mix on low speed until the ingredients are just combined, typically taking about 30 seconds to a minute. Scrape down the sides of the bowl with a spatula, then mix again for another minute until a soft dough forms. Remove the dough from the bowl, gently form it into a ball, and place it in a lightly greased bowl. Cover the bowl with a damp, clean towel or plastic wrap and place it in a warm spot to rise. Allow it to rise until it has doubled in size, which usually takes about 45 minutes to an hour. Once risen, gently punch down the dough, then wrap it tightly in plastic wrap and chill in the refrigerator for at least one hour.
3. Meanwhile, prepare your vegan butter block. Place the remaining 1 cup of vegan butter between two sheets of wax or parchment paper. Using a rolling pin, flatten and shape the butter into an 8-by-8-inch square. If the vegan butter becomes too soft during this process, place it in the freezer for 10-15 minutes to firm up slightly, making it easier to handle.
4. On a lightly floured surface, roll out the chilled dough into a 12-by-12-inch square. Carefully place the prepared 8-by-8-inch vegan butter square diagonally on top of the dough square, so that the corners of the butter align with the middle of each side of the dough.
5. Fold each corner of the dough over the butter block, bringing them to meet in the center. Pinch the edges of the dough together firmly to seal the seams completely, ensuring the vegan butter block is fully enclosed within the dough. This creates a neat package ready for the lamination process.
6. If the dough or vegan butter feels overly soft or mushy at this point, place the enclosed dough on a plate, cover it with plastic wrap, and chill it in the freezer for about 15-20 minutes to firm up. Once adequately chilled, roll out the dough into a long 20-by-8-inch rectangle on a lightly floured surface. Gently brush off any excess flour from the surface of the dough. Fold the dough into thirds, as you would a letter, creating three distinct layers.
7. After folding, cover the dough securely with plastic wrap and chill it in the refrigerator for 45 minutes. Then, transfer it to the freezer for an additional 15 minutes. This chilling process is crucial for maintaining the integrity of the butter layers. Repeat this folding, chilling, and freezer process two more times, for a total of three full turns. Each turn creates more delicate layers, which is essential for that signature flaky texture.
8. After the dough’s final fold, chilling, and freezing, roll it out onto a lightly floured surface into a 6-by-18-inch rectangle. Using a dough cutter or pizza cutter, cut the rectangle into three 6-by-6-inch squares. Carefully stack these three squares on top of each other. If the vegan butter is feeling too soft or “mushy” at this stage, return the stacked dough to the freezer for a quick chill (about 10-15 minutes). Once firm, roll out the stacked squares into a final 6-by-8-inch rectangle. Trust in this repetitive folding, rolling, stacking, and chilling; it is precisely what creates the numerous deliciously flaky layers that define these incredible vegan flaky donuts!
9. Finally, use donut ring cutters (a 3-inch diameter circle for the donut and a 1-inch diameter mold for the “hole”) to cut 12 donut shapes from the prepared dough. Place the cut donuts on a baking sheet lined with parchment paper or wax paper. Loosely cover the donuts with plastic wrap and let them rise in a warm place for approximately 30 minutes. After this final rise, transfer the baking sheet to the freezer and chill the donuts for about 10 to 15 minutes. This helps them hold their shape during frying.
10. While the donuts are chilling, prepare your frying oil, filling, and glaze. Preheat 2-3 cups of oil in a large pot or a very large cast-iron skillet (ensure the oil is at least 2 inches deep) to 350ºF (175ºC). For the filling: in a blender, food processor, or by hand using a whisk, mix together the Tofutti Better Than Cream Cheese and blackberry jam until the mixture is exceptionally smooth and creamy. Transfer this luscious filling into a piping bag fitted with a long, thin pastry tip, or use a culinary injector if preferred. For the glaze: in a small bowl, whisk together all the glaze ingredients—powdered sugar, fresh lemon juice, and finely grated lemon zest—until smooth. Cover the glaze with plastic wrap and set it aside until needed.
11. Once your dough has completed its final rise and chill, and your oil has reached the precise temperature of 350ºF (175ºC), carefully begin frying the donuts in small batches. It’s crucial not to overcrowd the pot, as this can lower the oil temperature and result in greasy donuts. Fry for about 1-2 minutes per side, or until they are golden brown and cooked through. Using tongs, carefully remove the fried donuts and place them on a plate lined with paper towels to drain any excess oil and cool slightly before filling and glazing.
12. Once the vegan flaky donuts have cooled enough to handle, it’s time for the delicious filling. Insert your long, thin piping tip or injector into the side of each donut. Gently squeeze a small amount of the blackberry cream cheese filling into the donut. Repeat this process three more times, inserting the tip at different regular intervals around the donut’s circumference to ensure it is evenly filled. Continue this with all remaining flaky donuts. Finally, glaze your finished vegan flaky donuts: either artfully drizzle the lemon glaze over the filled pastries with a fork, or for a more substantial coating, dip the tops of the donuts directly into a bowl of the glaze. Allow any excess glaze to drip off, then place them on a cooling rack to set. Now, the best part: devour your incredible homemade vegan flaky donuts!

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.