Dairy-Free Bavarian Cream Donut
Indulge in the ultimate dairy-free delight with these fluffy Bavarian Cream Donuts, a vegan twist on a classic treat! Featuring a golden, tender dough made with almond milk, a chickpea flour egg substitute, and vegan butter, these donuts are perfectly airy yet hearty. Each bite unveils a luscious dairy-free Bavarian cream filling crafted from coconut cream, powdered sugar, and cornstarch, delivering a velvety, melt-in-your-mouth texture. Fried to perfection and dusted with powdered sugar, these donuts balance rich, creamy indulgence with a light, satisfying sweetness. Perfect for breakfast, dessert, or anytime cravings, this recipe showcases how plant-based baking can be next-level delicious.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 0.5 cups Granulated sugar
- 1 teaspoon Salt
- 1 cup Almond milk
- 1 cup Vegan butter
- 3 tablespoons Chickpea flour
- 3 tablespoons Water
- 1.5 teaspoons Vanilla extract
- for frying Vegetable oil
- 1 cup Coconut cream
- 0.25 cup Cornstarch
- 0.25 cup Powdered sugar
Instructions
In a small saucepan, heat the almond milk and vegan butter over medium heat until the butter melts. Allow it to cool until lukewarm.
In a large bowl, mix the flour, yeast, granulated sugar, and salt together.
In a separate small bowl, whisk together the chickpea flour and water to create a chickpea egg substitute.
Add the lukewarm almond milk mixture and the chickpea egg to the flour mixture. Stir until the dough begins to come together.
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Meanwhile, prepare the dairy-free Bavarian cream. In a medium saucepan, combine the coconut cream, cornstarch, and powdered sugar. Cook over medium heat, whisking constantly until the mixture thickens and starts to bubble.
Remove from heat and stir in the vanilla extract. Let the cream cool, then transfer it to a piping bag with a round tip.
Once the dough has risen, punch it down and roll it out to about 1/2 inch thick.
Using a round cutter, cut out circles of dough and place them on a parchment-lined baking sheet. Cover with a damp cloth and let rise for an additional 30 minutes.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the donuts in batches, about 1-2 minutes per side, until golden brown. Drain on a wire rack or paper towels.
Once the donuts are cool enough to handle, use the piping bag to fill each donut with the Bavarian cream.
Dust the filled donuts with powdered sugar before serving.
Nutrition Facts
Calories |
5611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.4 g | 407% | |
| Saturated Fat | 163.6 g | 818% | |
| Polyunsaturated Fat | 61.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4051 mg | 176% | |
| Total Carbohydrate | 628.5 g | 229% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 274.2 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 477 mg | 37% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
