Vegan Bavarian Cream Donut
Indulge in the ultimate plant-based treat with these fluffy and decadent Vegan Bavarian Cream Donuts! This dairy-free twist on a classic pairs tender, golden-fried dough with a luscious, velvety custard filling made from rich coconut milk, aquafaba, and a touch of turmeric for that signature creamy hue. Perfectly dusted with powdered sugar, these donuts are made entirely from scratch, featuring a simple yeast-raised dough and an irresistibly smooth cream that’s every bit as indulgent as the original. Whether you’re serving them at brunch, a gathering, or simply treating yourself, these donuts are a show-stopping vegan dessert. Easy to customize, completely egg and dairy-free, and utterly delicious, this recipe is a must-try for any plant-based sweets lover.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 cup Sugar
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk
- 0.25 cup Vegan butter
- 1.5 teaspoons Vanilla extract
- 6 tablespoons Aquafaba (liquid from canned chickpeas)
- 1 cup Coconut milk (full fat)
- 3 tablespoons Cornstarch
- 0.25 teaspoon Turmeric
- 1 cup Powdered sugar
- 4 cups Oil for frying
Instructions
In a small saucepan over low heat, melt the vegan butter and add almond milk until just warm, not boiling.
In a large mixing bowl, combine flour, instant yeast, 1/4 cup sugar, and salt.
Add the warm almond mixture, vanilla extract, and 4 tablespoons of aquafaba to the dry ingredients, mixing until a dough forms.
Knead the dough on a floured surface for about 5-8 minutes until smooth and elastic, then place it in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, prepare the Bavarian cream: In a saucepan, combine the coconut milk, remaining 3/4 cup sugar, cornstarch, turmeric, and 2 tablespoons of aquafaba.
Cook over medium heat, whisking frequently, until thick and creamy, about 5-7 minutes. Remove from heat and add 1 teaspoon of vanilla extract. Let it cool completely.
Once the dough has risen, punch it down and roll it out on a floured surface to 1/2 inch thickness. Use a donut cutter or a glass to cut out circles.
Cover the donut cut-outs with a clean towel and let them rise for another 30 minutes.
Heat the oil in a deep fryer or large pot to 350°F (175°C).
Carefully fry the donuts in batches, about 1-2 minutes on each side until golden brown. Remove and drain on paper towels.
Once donuts are cool enough to handle, poke a small hole in the side of each donut with a skewer.
Fill a piping bag with the cooled Bavarian cream and fill each donut through the hole until full.
Dust the donuts with powdered sugar before serving.
Nutrition Facts
Calories |
11611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1055.4 g | 1353% | |
| Saturated Fat | 214.5 g | 1072% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1737 mg | 76% | |
| Total Carbohydrate | 590.0 g | 215% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 325.6 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 510 mg | 39% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1158 mg | 25% | |
*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.
