Fluffy donuts, filled with sweet vegan vanilla custard, coated with chocolate – how does that sound?

Boston Cream Doughnut [Vegan]

Serves

6

Cooking Time

30

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Ingredients

For Frying:

  • 34 ounces Oil

For the Donuts:

  • 1 cup lukewarm Water
  • 7 g Instant Dry Yeast
  • 3 1/3 ounces Coconut Oil melted
  • 1/4 cup Sugar
  • 3 cup Flour
  • 2 tablespoons Wheat Gluten (optional)
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt

For the Vanilla Custard Filling:

  • 2 cup plant-based Milk
  • 1/2 cup Flour
  • 1/2 cup Sugar
  • 1/2 cup Oil
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Juice

For the Chocolate Glaze:

  • 10 1/2 ounces Dark Chocolate chopped
  • 1 tablespoon Coconut Oil
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Preparation

For the Donuts:

  1. Mix the dry ingredients in a bowl, the wet ingredients in a second separate bowl.
  2. Now mix together the wet and dry ingredients. Knead by hand or electric kneading machine for 5 minutes.
  3. Form a ball, coat a big bowl with oil and put the ball in it.
  4. Cover it with some plastic wrap, put it in a warm place and let it rise for 1-2 hours, until doubled in size.
  5. When the dough has risen, take it out, place it on a flat surface and gently punch it down.
  6. Now, roll it out, about 1/2 inches. Don't roll it out for too long other wise the donuts will take longer to rise in the hot oil.
  7. Cut out the Donuts. Use a regular big cup.
  8. Place the cut out donuts on a baking tray that is covered with parchment paper that has been coated with flour.
  9. Cover them with plastic wrap, place them in a warm spot and let them rise for another hour.

To Fry the Donuts:

  1. Pour oil into a medium heavy bottom pot and heat it up. Use a candy thermometer to regulate the temperature.
  2. Bring to 345°F. Not higher, not lower.
  3. When the oil is hot enough, add 2 donuts at a time.
  4. Fry each side for about 30-40 seconds.
  5. When golden brown, take them out and put them on paper towels, to absorb the excess oil.
  6. Let them cool down completely.

To Prepare the Vanilla Custard:

  1. In a medium pot on medium/high heat, combine all the ingredients for the custard. Constantly stir with a whisker.
  2. When it starts to boil, reduce heat to low and continue to stir until you have a pudding like consistency.
  3. When done, take off the stove and set aside. Take some plastic wrap and place on the surface of the custard. This will prevent the custard to form a skin.
  4. Let it cool down completely.
  5. When cooled down, take an electric hand blender and blend the custard to turn it into a smooth paste. Set aside for now.

To Fill the Donuts:

  1. Take the end of a tablespoon and push it into one side of the donut. See picture above for reference. Carefully move the spoon around to form a hole inside of the donut. Repeat with the remaining donuts.
  2. Fill a piping bag with the vanilla custard and fill each donut with as much custard as possible. They will probably spill the excess custard out, just clean it up with a knife.

Prepare the Chocolate Glaze:

  1. Take a small/medium pot and fill it with about 1 inch of water. Place a bowl in the water and add the chopped chocolate to it.
  2. Bring the water to a light boil.
  3. Stir from time to time until the chocolate has melted.
  4. Add the coconut oil and combine well.
  5. Take off the stove and let it cool down for about 5 minutes.
  6. Now take the donuts and dunk the top of them in the chocolate.
  7. Place them on a cooling rack and put in the fridge until the chocolate is firm.
  8. DONE!
  9. Store them in an airtight container in the fridge and eat within 4 days.
  10. Enjoy!
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