These homemade doughnuts or home-made pastries filled with homemade custard and topped with chocolate are a treat for any vegan or any lover of sweets. In this recipe you will find how to prepare an elastic and fluffy dough for doughnuts and a rich pastry cream, perfect for filling other desserts and sweets.

Berlinas (Custard-Filled Doughnuts) [Vegan]

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Ingredients

For the Dough:

  • 1 1/4 cup wheat flour
  • 1 tablespoon Of ground flax seeds
  • 2 teaspoons wheat gluten (optional)
  • 1 teaspoon instant baker's yeast
  • 1/2 teaspoon of baking powder
  • 2 tablespoons sugar
  • 3 tablespoons of melted coconut oil
  • 1 teaspoon vanilla essence
  • 1/2 cup of warm water

For the Filling:

  • 1 cup of soy milk
  • 1/4 cup flour
  • 1/4 cup of sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla essence

For Coating:

  • 1/2 chocolate bar
  • 1 teaspoon of coconut oil
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Preparation

  1. For the custard, mix all the ingredients in a saucepan and cook over medium-high heat, stirring continuously until the mixture thickens and bubbles begin to appear. Lower the heat to medium and continue cooking for another 2 minutes stirring occasionally. Let the cream cool in the fridge while we continue with the preparation.
  2. To prepare the dough, mix in a bowl the flour, ground flax seeds, wheat gluten (optional, to give more elasticity to the dough), baking instant yeast, baking powder and sugar. Mix well and add the melted coconut oil, the vanilla essence and little by little the warm water, kneading until you obtain a soft and sticky dough. Form a ball of dough and let it rest in a warm place for an hour or until it doubles its size.
  3. After the resting, on a floured surface knead the dough for several minutes and let it rest another 15 minutes before preparing the doughnuts.
  4. Stretch the dough with the roller to a 1/4-inch thickness. Cut circles of the same size with a cookie mold or a glass. Collect the dough cuttings and repeat the step until you run out of dough.
  5. Heat a pan with plenty of oil and fry the circles of dough 30-40 seconds on both sides until golden brown. Let the donuts cool.
  6. To fill the doughnuts, remove the pastry cream from the fridge and stir it well. With a toothpick, make a hole in the side of each donut and move the toothpick a little inside to make enough space for the cream.
  7. Pour the cream into a pastry syringe and fill the donuts through the hole you had made. You can also fill the donuts with a pastry bag, you just need to make a bigger hole to introduce it.
  8. For the coating, melt the chocolate with coconut oil in a bain-marie or in the microwave. Submerge each donut in the melted chocolate and let them cool until the chocolate solidifies.
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