Classic Cream-Filled Doughnuts
[Vegan]

To Make the Dough:

1. Combine the yeast, the water and a small spoonful of the sugar. Stir this and leave it for about 5 minutes until a foam forms.
2. Meanwhile, melt the butter and let cool a bit.
3. Mix the sugar, vanilla, and salt with the butter and then add that to the yeast.
4. Add in the flour gradually.
5. When it becomes too hard to mix, start kneading on your worktop for about 10 minutes. If the dough is a bit too sticky, add more flour a bit at the time.
6. Place the dough in a bowl, cover it with a tea-towel and leave it to rise for about 45 minutes to an hour in a warm place.

To Make the Cream:

1. Whisk together the flour and a little less than half of the milk in a saucepan (not on the heat yet) until it's completely smooth.
2. When it's smooth, place the saucepan on a medium heat and add in the remaining milk, the sugar, the butter, and the lemon juice. Whisk this regularly as the pastry cream thickens.
3. Take the pan off the heat and whisk in the vanilla.
4. Transfer the cream to a bowl, cover it tightly with the plastic wrap, and cool it in the refrigerator.

To Make the Remonce:

1. Mix everything together. The remonce does not need to be completely smooth, but try to make sure any lumps present aren’t too out of control.

To Make the Frosting:

1. Whisk together the powdered sugar and cocoa powder and then add in the water. Start with 2 tablespoons. If it’s too thick to mix, add another spoonful little by little until it comes together. The finished icing needs to be on the thicker side so it doesn’t run off the fastelavnsboller too much.