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Boston Creme Donuts [Vegan]

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These cute, sweet, hearty donuts are actually air fried, which makes them fat-free. Made with homemade sprinkles and shaped in romantic hearts, these are the perfect treat with someone you love.

Boston Creme Donuts [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

680

Serves

12

Cook Time

5

Ingredients

For the Dough:

  • Soy milk 3/4 cup warmed to 65°F
  • Dry yeast 1 tablespoon
  • Flax meal 1 tablespoon
  • Hot water 3 tablespoons
  • Vegan granulated sugar 1 tablespoon
  • All purpose flour 2 1/2 cup
  • Baking powder 1/2 teaspoon
  • Salt ¼ teaspoon
  • Nutmeg ground 1/8 teaspoon *optional
  • Cardamom 1/8 teaspoon *optional
  • Vegan butter or coconut oil 4 tablespoons
  • Peanut or your favorite vegetable frying oil approximately 2 1/2 cups

For the Custard:

  • Soy milk 1 1/2 cups
  • Granulated sugar 1/4 cup + 1 tablespoon
  • Cornstarch 4 tablespoons or flour 6 tablespoons
  • Vanilla extract 1 teaspoons
  • Turmeric *for color tiny pinch
  • Vegan butter 1 tablespoon

For the Glaze:

  • 4 tablespoons coconut oil
  • 5 tablespoons cocoa powder
  • 1 1/2 tablespoons agave

For the Sprinkles:

  • Confectioner’s sugar 1 1/2 cup
  • Salt pinch
  • Vanilla extract 1 teaspoon
  • Aquafaba or water 1 tablespoon
  • Color as needed

Preparation

For the Dough:

  1. Sprinkle the dry yeast over the warm milk and allow to proof for about 5 minutes until slightly frothy
  2. Melt the earth balance and then get the flax meal combined with the hot water and let it stand to thicken for 5 – 10 minutes
  3. In a mixer fitted with a dough hook attachment combine all the ingredients including the frothed yeast/milk mixture EXCEPT FOR OIL~ the oil is for frying the donuts!
  4. Mix on low speed until everything is incorporated for about 30 seconds
  5. Scrape the bottom and sides of the bowl to help it along and mix on low to medium for 8 more minutes on medium speed.
  6. Place the dough into a lightly oiled bowl and set in a warm spot, covered for 30 minutes
  7. After 30 minutes, fold the dough over onto itself and continue the rest for another 30 minutes.
  8. Turn the dough out onto a lightly floured surface and roll it to ¼” – ½” thick
  9. Cut dough with a 3″ heart shaped cookie cutter
  10. It is not great to re-roll this dough so I like to take the scraps and twist them up to make crullers.
  11. Transfer the donuts to a parchment lined sheet pan and allow them to rest for 30-45 minutes and then heat the frying oil.
  12. In a large, deep heavy bottom sauce pot heat 3 cups of frying oil to approximately 360°F (190°c)
  13. Fry the donuts for approximately 2 minutes on each side using a metal or wooden utensil to do the flipping.
  14. Be very careful working with hot oil it is very dangerous if it spills or splatters on your skin.
  15. Remove the donuts to a cooling rack or a sheet pan lined with paper towels to absorb the excess oil.
  16. For the air fryer method brush the donuts lightly with oil and then fry at 400°F for 10 minutes or until golden

For the Custard:

  1. Combine all the ingredients except for the vanilla extract and butter in a medium sauce pot over medium to high heat and bring to a boil stirring occasionally
  2. Once it starts to bubble be sure to stir constantly to avoid burning on the bottom, and let it boil on low heat for about 30 seconds.
  3. Add the vanilla extract and the vegan butter and stir to melt the butter
  4. Pour into a shallow dish and cover with plastic wrap to avoid forming a skin, then refrigerate until cold

For the Glaze:

  1. Combine all ingredients together in a small sauce pot and heat on low stirring constantly until melted

For the Sprinkles:

  1. Combine all the ingredients together and stir to form a stiff dough, add color as desired
  2. Fill the donuts as shown in the video

Notes

Like any yeast pastry, donuts will stale quickly so they are best eaten the day they are made.
I found the fat fried donuts to still be soft after 1 day but the air fried donuts were heavy and bread-like on the 2nd day, more than when they were fresh.

 

AUTHOR & RECIPE DETAILS


photo

Vegan recipes from a professional baker that will make everyone the best bakers they can be. My name is Gretchen Price and I am a professional pastry chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen's Bakery.com as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs. GoVEG!


 

 

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