These Galaxy Donuts came from a weekend project that started with a craving for something whimsical and ended with a platter of sparkling, swirled treats that made everyone at the table grin. I first made them for a cousin’s birthday, thinking the glaze might be fussy or too sweet. Instead, the dough turned out pillowy and tender, and the galaxy glaze took just minutes to swirl into streaks of deep blue, pink, and gold. By the time the glaze set, the kitchen looked like a tiny nebula, and it felt like we had created something magical together. What makes these donuts so memorable is the contrast: a rich, soft interior that pulls apart in feathery strands, hugged by a barely crisp exterior if you fry, or a soft, sweet bun texture if you bake. The glaze is simple and silky, thin enough to sweep over the surface yet thick enough to show off the marbled colors. It is the kind of treat that invites play, because each donut turns out one-of-a-kind, like its own little galaxy.

Ingredients

• All-purpose flour: Choose an unbleached brand with 10 to 11 percent protein for a tender crumb and good structure. Scoop and level for accuracy or weigh if you prefer consistency.
• Granulated sugar: A moderate amount sweetens the dough and supports browning during frying or baking. Superfine sugar dissolves quickly if you have it, but standard works perfectly.
• Instant dry yeast: Reliable and fast-acting, instant yeast mixes directly into dry ingredients. Check the date; fresh yeast ensures a strong, even rise.
• Dairy-free margarine: Softened, not melted, for a richer dough without dairy. Look for a brand with at least 60 percent vegetable oil and no hidden milk solids.
• Egg: Adds richness and elasticity to the dough, improving tenderness and color. Use a large egg at room temperature for even mixing.
• Soy milk: Unsweetened soy milk keeps the donuts dairy-free and helps create a soft, enriched crumb. Warm to about 100°F to aid yeast activity.
• Water: Warm water hydrates the dough and balances richness from margarine and egg. Keep it around 100°F so it complements the soy milk temperature.
• Fine sea salt: Just enough to strengthen the dough and sharpen the overall flavor without making it salty.
• Powdered sugar: For a silky glaze that sets with a glossy finish. Sift if lumpy for a smooth, streak-free shine.
• Gel food coloring: Blue, red, and yellow create cosmic tones. Gel colors are concentrated, so a few drops deliver bold swirls without thinning the glaze.
• Neutral oil for frying: Canola or peanut oil works best. You will need enough to reach 2 inches in a heavy pot for safe, even frying.

Instructions

Mix the Dough: In a large bowl, whisk flour, sugar, salt, and instant yeast. Add egg, warm soy milk, warm water, and softened margarine. Stir with a sturdy spoon until a shaggy dough forms. Scrape down the sides so no dry patches remain. The dough should feel slightly tacky but cohesive; add 1 to 2 teaspoons flour only if extremely sticky. Knead Until Smooth: Turn the dough onto a lightly floured surface. Knead using a push-fold-turn motion for 8 to 10 minutes until smooth, elastic, and bouncy. The dough will pass the windowpane test: a thin, translucent stretch without tearing. If using a stand mixer, knead on medium-low for 6 to 7 minutes. First Rise: Shape into a ball, place in a lightly greased bowl, and cover snugly. Let rise at room temperature until doubled, about 1.5 to 2 hours. It is ready when a gentle fingertip dent springs back slowly, leaving a slight impression. Roll and Cut: Turn the dough onto a lightly floured surface and roll to about 1/3 inch thickness. Cut donuts with a 3-inch cutter and punch the centers with a small cap or 1-inch cutter. Re-roll scraps once to avoid toughness. Place on parchment-lined sheets, cover lightly, and rest 20 minutes while you heat oil. Fry or Bake: For frying, heat 2 inches of oil to 350°F in a heavy pot. Fry 2 to 3 at a time, about 45 to 60 seconds per side, until golden. Drain on a wire rack. For baking, preheat oven to 390°F. Bake 12 to 15 minutes until lightly golden with a soft bun texture. Make the Galaxy Glaze: In a shallow bowl, whisk powdered sugar with soy milk until smooth and pourable (think light syrup). Divide into small bowls and tint with gel colors; leave one bowl white. Drizzle colors back into a clean shallow bowl and swirl gently with a toothpick to marble. Glaze and Set: When donuts are completely cool, dip the tops into the marbled glaze, lift, and let excess drip back. Set on a rack to dry 10 to 15 minutes until the glaze is glossy and lightly firm to the touch. Repeat swirling as needed to refresh the pattern.

Storage Tips

For the best texture, store unglazed donuts in an airtight container at room temperature for up to 24 hours. If already glazed, keep them uncovered for 20 minutes to set, then place in a single layer in a paper towel-lined container and leave the lid slightly ajar to preserve the finish without trapping moisture; enjoy within 1 day. For longer storage, freeze unglazed donuts: cool completely, wrap each in plastic, then place in a freezer bag for up to 2 months. Thaw at room temperature, then refresh in a 300°F oven for 5 to 7 minutes. Glaze right before serving. Leftover glaze can be refrigerated up to 1 week; whisk with a splash of soy milk to loosen before swirling again.

Ingredient Substitutions

Prefer dairy? You can swap dairy-free margarine for unsalted butter in equal measure, though the donuts will no longer be dairy-free. If soy milk is not your favorite, use oat or almond milk 1:1. For yeast, active dry can replace instant: use the same amount and dissolve it in part of the warm water with a pinch of sugar until foamy before mixing. No donut cutter? Use a 3-inch cookie cutter or glass and a 1-inch cutter for the hole. If you want a thicker glaze, reduce soy milk to 1 tablespoon plus 1 teaspoon per cup of powdered sugar, then thin gradually to your preferred flow.

Serving Suggestions

Serve these donuts on a white platter to let the galaxy colors shine, or arrange them in a ring for a festive centerpiece. Sprinkle a pinch of edible glitter while the glaze is tacky for a star-dusted finish. For parties, set up a DIY glaze station with bowls of colored glaze and a stack of toothpicks for swirling. Pair with cold brew, hot chocolate, or a simple vanilla milkshake. For brunch, add fresh fruit like strawberries and blueberries to echo the jewel tones of the glaze and balance sweetness with a fresh, juicy bite.

Cultural Background

Raised donuts are a classic of American baking, rooted in enriched dough traditions that traveled through Europe and evolved stateside with the introduction of baking science and commercial yeast. The modern ring shape dates to the 19th century, but what we love today is the playfulness: glazes and toppings that tell a story. The galaxy trend emerged from cake and macaron art, celebrating cosmic colors and mesmerizing marbling. Translating that to donuts makes sense; their smooth surface is the perfect canvas, and the quick-dip method captures movement like a painted streak across the sky.

Seasonal Adaptations

For winter holidays, swirl navy, silver, and a touch of white for a frost-kissed look. In spring, use pastel pink, lilac, and pale blue with lighter marbling. Summer calls for bolder saturation: cobalt, magenta, and a drop of gold. For autumn events, bring in deep plum and amber. You can also flavor the glaze with extracts: 1/4 teaspoon vanilla paste for classic warmth, 1/8 teaspoon almond for bakery nostalgia, or a few drops of orange oil for a citrus lift. Just add flavor before coloring to keep the consistency predictable.

Meal Prep Tips

If you are planning ahead, make the dough the night before. After kneading, let it rest 20 minutes, then refrigerate covered for a slow overnight rise. The next morning, roll, cut, and proof for 30 to 40 minutes at room temperature while you heat the oil or oven. You can also freeze cut, unrisen donuts on a sheet until firm, then store in freezer bags up to 1 month. Thaw on parchment, covered, for 60 to 75 minutes before frying or baking. Mix the glaze shortly before serving to keep colors vibrant and give yourself time for that satisfying dip-and-swoop moment.

There is such joy in watching those glossy swirls set and catching everyone’s surprise at how light each bite is. Make a batch, choose your colors, and let the glaze tell its own starry story on every donut you dip.