Ask a Vegan Baker

Hello,

I've been working on making better vegan yeast (raised) doughnuts. I've made probably 10 dozen batches so far but I feel like they are still missing something. My goal is a traditional melt in your mouth sweet fluffy glazed doughnut, like Long's Doughnuts does here in Indianapolis but vegan. The recipe I've settled on to perfect is as follows:

1 1/2 T yeast
1/4 C warm water
1 1/2 C warm soy milk
1/2 C sugar
1 t salt
1/2 C applesauce
1/3 C shortening (palm oil)
5 C white all purpose flour

Combine yeast and water to proof, add remaining ingredients except flour and combine, then add in flour gradually while mixing, knead until smooth and shiny. Rise covered 45 minutes, roll out to 1/2", cut with doughnut cutter, rise 45 minutes, fry in 2" of shortening at 350F 60 seconds per side until light golden brown. Remove from oil on cooling rack to cool.

They are coming out pretty good but not great and they get significantly worse the older they are, by the next day they are downright soggy and chewy. To improve I'd like to experiment with alternative an egg replacer, perhaps xanthan gum or lecithin. The applesauce retains moisture but doesn't do much for structure, would xanthan gum let me knead the dough less and still have structure to get a good rise? That may make them less chewy and more dissolve-in-to-nothing-but-fatty-sugar like a good doughnut should. What role do eggs place in a traditional doughnut recipe?

Do you have any thoughts or suggestions on how to make vegan doughnuts better? Thanks!