I made doughnuts a few weeks ago. I thought it wasn’t possible to make vegan ones, but it was. I’m both happy and scared. Scared because I’m now addicted. And, happy, well… Same reason. And then when my vegan vanilla custard happened, I had to do this. I just had to. And I’m so glad I did.
Custard Creme Filled Doughnuts [Vegan]
For the Doughnut Dough:
- 4.5 ounces of margarine
- 2 cups of spelt or white flour
- 1 ounce raw cane sugar
- 10 ounces almond milk
- 3.3 ounces vegan yogurt
- 2 teaspoons of dry yeast
- 2 teaspoons of baking powder
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cardamom
- 1/2 teaspoon of sea salt
For the Vegan Custard:
- 6 2/3 ounces of almond milk
- 1 ounce filtered water
- 1 ounce cane sugar
- 3 tablespoons of corn starch
- 1 tablespoon of spelt flour
- 1 teaspoon of vanilla bean paste
- 1 pinch of sea salt
- 1 tiny pinch of turmeric for color (optional!)
For the Custard Creme Filling:
- 1 cup powdered sugar
- 2 2/3 ounces of vanilla custard
- 1 ounce vegan butter/margarine
- 1 tablespoon of almond milk
For the Chocolate Glaze:
- 3.5 ounces dark chocolate
- 1 - 1 1/4 cups of powdered sugar
- 1 3/4 ounces water
- 1 teaspoon of vanilla bean paste
- 1/4 teaspoon of sea salt
To Make the Custard:
- Heat up the almond milk in a saucepan on the stove. Do not bring to a boil.
- Combine filtered water, cane sugar, corn starch, spelt flour and sea salt in a bowl. Mix really well and make sure there are no lumps. Add half of the warm almond milk to the bowl and combine. Now pour it all back into the saucepan to combine with the remaining almond milk.
- Keep the saucepan on a medium heat and cook the custard until thick and wonderful. Stir constantly with a whisk to ensure that the custard doesn’t burn.
- When you’re happy with the thickness, remove from the heat and add in the vanilla and the tiny pinch of turmeric.
To Make the Creme Filling:
- Cream the butter and milk with a whisk. Add the powdered sugar and whisk until completely smooth and fluffy. Add the custard a few tablespoons at a time. You may need a little more or a little less depending on altitude, weather, ingredients and all of that. The creme should be thick.
To Make the Doughnuts:
- Warm the almond milk to a temperature that feels comfortable when you stick a finger into it. Sprinkle the yeast over it along with the cane sugar. Give it a quick whisk and let it sit for 10 minutes to activate.
- Melt the margarine and whisk it together with the yogurt. Add the baking powder, sea salt, nutmeg and cardamom and give it a stir.
- Combine the yeast mixture with the yogurt mixture. Sift in the flour, mix, and then turn the dough out onto your work surface with a dusting of flour. Knead for about 10 minutes adding more flour as needed.
- Cover the dough with cling film and leave to rise in a warm spot for 1 hour.
- Punch down the dough, knead for 2 minutes and roll out to about 1 centimeter or about half an inch in thickness.
- Place the doughnuts on a floured baking tray, cover with cling film and leave to rise for 1 hour.
- Heat up a pot of flavor neutral oil to about a medium heat (my stove was set to 3 out of 6). Drop a bit of dough into the oil to test if it’s the right temperature. Lots of bubbles should form around the dough, but it shouldn’t smoke and the dough shouldn’t brown in less than 10 seconds.
- Fry the doughnuts one at a time; 20-30 seconds on each side. Place on kitchen paper to get rid of some of the excess oil. Leave to cool completely.
To Make the Chocolate Glaze:
- Whisk together water and powdered sugar. Add vanilla and sea salt. Melt the chocolate, leave to cool down a bit and then mix with the icing.
- Insert a toothpick into the side of the doughnuts and wiggle it around to make room for the creme filling.
- With a small tip on a pastry bag, fill the doughnuts with the creme. Go slow and don’t worry about not filling up the whole thing perfectly; when you take a bite out of the doughnut, the filling will move around in there and life will be beautiful.
- Now dip the doughnuts into the chocolate glaze, let drip off and leave to harden.