Dairy-Free Custard Donuts
Indulge in these irresistibly fluffy and golden Dairy-Free Custard Donuts, a plant-based twist on a classic favorite. Crafted with creamy almond milk, rich coconut oil, and an easy egg substitute, these donuts are a perfect treat for those following a dairy-free lifestyle. The velvety, golden custard filling—enhanced with a hint of optional turmeric for a vibrant hue—is entirely dairy-free and incredibly luscious. Each donut is fried to perfection, achieving a crisp exterior that gives way to a soft, pillowy inside. Whether dusted with powdered sugar or enjoyed as-is, these homemade delights make an impressive dessert or snack option that’s sure to wow every guest. Perfect for vegans or anyone seeking a delectable dairy-free indulgence!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 cup Sugar
- 1.5 cups Unsweetened almond milk
- 0.5 cup Coconut oil
- 2 servings Egg substitute
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 3 tablespoons Cornstarch
- 0.5 cup Water
- 0.25 teaspoon Turmeric (for color, optional)
- 4 cups Vegetable oil
Instructions
In a small bowl, warm the almond milk to around 110°F. Stir in the yeast and a teaspoon of sugar. Set aside for 10 minutes until it becomes frothy.
In a large mixing bowl, combine 4 cups of flour, 1/2 cup of sugar, salt, and mix well.
Add the milk and yeast mixture, melted coconut oil, egg substitute, and vanilla extract to the dry ingredients. Mix until a soft dough forms. If sticky, slowly add more flour until manageable.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
While the dough is rising, make the dairy-free custard. In a small saucepan, combine the remaining 1/2 cup of sugar, cornstarch, water, and turmeric (if using). Whisk continuously over medium heat until the mixture thickens and is smooth. Allow it to cool completely.
Punch down the risen dough and turn it onto a floured surface. Roll it out to about 1/2 inch thickness and cut out rounds using a 3-inch cookie cutter.
Place the rounds on a baking sheet lined with parchment paper, cover lightly with a towel, and let them rise for another 30 minutes until slightly puffy.
Heat vegetable oil in a large pot to 350°F (180°C). Fry the donuts in batches, 2-3 minutes on each side until golden brown. Make sure not to overcrowd the pot.
Transfer donuts to a wire rack to drain excess oil. Let them cool slightly.
Once cool, use a piping bag fitted with a nozzle to fill each donut with the prepared custard.
Dust with powdered sugar if desired, and serve warm. Enjoy your dairy-free custard donuts!
Nutrition Facts
Calories |
11034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 957.6 g | 1228% | |
| Saturated Fat | 213.1 g | 1066% | |
| Polyunsaturated Fat | 540.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2268 mg | 99% | |
| Total Carbohydrate | 599.2 g | 218% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 206.5 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 910 mg | 70% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 1377 mg | 29% | |
*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.
