Dairy-Free Boston Creme Donut
Indulge in the ultimate treat with these Dairy-Free Boston Creme Donuts, a delightful twist on the classic dessert. Perfectly fluffy and golden baked donuts are filled with a luscious dairy-free vanilla pastry cream and topped with a rich chocolate glaze for the ideal balance of sweetness and decadence. Made with almond milk, coconut oil, and dairy-free chocolate chips, this recipe caters to both lactose-intolerant and plant-based eaters without compromising on flavor or texture. With just an hour of prep and a quick bake, these donuts are a show-stopping addition to breakfast spreads, dessert tables, or anytime indulgence. Whether for special occasions or everyday cravings, these dairy-free delights promise to impress with their creamy filling and glossy chocolate finish.
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Recipe Information
Ingredients
- 1 cup Unsweetened almond milk
- 2.25 teaspoons Active dry yeast
- 1 cup Granulated sugar
- 4 cups All-purpose flour
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.25 cup, melted Coconut oil
- 3 tablespoons Cornstarch
- 2 teaspoons Vanilla extract
- 1 cup Semi-sweet dairy-free chocolate chips
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Water
Instructions
In a small bowl, warm the almond milk to about 110°F (43°C). Stir in the yeast and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center, add the eggs, melted coconut oil, and the yeast mixture. Mix until the dough comes together.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until doubled in size.
While the dough is rising, prepare the dairy-free pastry cream. In a saucepan, whisk together 2 cups of almond milk, cornstarch, and 1/2 cup sugar. Heat over medium until it starts to thicken, stirring constantly.
Remove from heat, stir in 1 teaspoon of vanilla extract, and let it cool. Cover with plastic wrap, pressing it onto the surface of the cream to prevent a skin from forming.
Once the dough has risen, roll it out to about 1/2 inch thick on a floured surface. Cut out 3-inch rounds using a donut cutter or a glass.
Place the donut rounds on a parchment-lined baking sheet, cover with a cloth, and let them rise for another 30 minutes.
Preheat oven to 375°F (190°C). Bake the donuts for 10-12 minutes until pale golden brown.
To make the chocolate glaze, melt the chocolate chips in a microwave or double boiler with the olive oil and 1 teaspoon of vanilla extract. Stir until smooth.
Fill a piping bag with the cooled pastry cream and use a small round tip to fill each donut by poking a hole in the side.
Once filled, dip the top of each donut into the chocolate glaze. Allow the glaze to set before serving.
Nutrition Facts
Calories |
4690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1484 mg | 65% | |
| Total Carbohydrate | 722.4 g | 263% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 298.5 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 709 mg | 55% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 1699 mg | 36% | |
*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.
