Vegan Boston Creme Donut
Indulge in the delightfully decadent Vegan Boston Creme Donut—an irresistible twist on the classic treat that’s entirely plant-based! Featuring a soft, fluffy donut made from enriched yeast dough, this recipe is filled with a velvety homemade vanilla cream crafted from soy milk and maple syrup, then topped with a luscious vegan chocolate glaze. Perfect for satisfying your sweet tooth, these donuts are fried to golden perfection and deliver all the flavor and texture of the traditional dessert with none of the dairy or eggs. Whether you’re serving them at brunch, sharing with friends, or treating yourself to a midday snack, these mouthwatering donuts are sure to impress. Ready in under two hours, this recipe is your go-to for creating bakery-style vegan magic in your own kitchen!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 0.5 teaspoon Salt
- 0.75 cup Unsweetened almond milk
- 3 tablespoons Vegan butter
- 1 teaspoon Vanilla extract
- 1 cup Vegan chocolate chips
- 2 tablespoons Coconut oil
- 1.5 cups Soy milk (for filling)
- 3 tablespoons Cornstarch
- 3 tablespoons Maple syrup
- 0.125 teaspoon Turmeric (optional for color)
Instructions
Start by preparing the dough. Warm the almond milk until lukewarm and dissolve the yeast in it.
In a large bowl, mix the flour, sugar, and salt. Add the yeast mixture, melted vegan butter, and vanilla extract. Knead until a soft dough forms.
Cover the dough and let it rise in a warm place for 1 hour or until it doubles in size.
While the dough rises, prepare the filling. In a saucepan, combine soy milk and cornstarch, stirring until smooth. Heat it over medium heat, whisking constantly until it thickens.
Remove from heat and add maple syrup, vanilla extract, and a pinch of turmeric for color. Let it cool completely.
Once the dough has risen, roll it out on a floured surface to about 1/2 inch thick. Cut out donuts using a 3-inch donut cutter or similar-sized cutter.
Place the donuts on a parchment-lined baking sheet. Cover and let them rise again for about 20-30 minutes.
Preheat oil in a deep fryer or large pot to 350°F (175°C) and fry each donut until golden brown, about 1-2 minutes per side. Drain on paper towels.
Use a piping bag to fill the cooled donuts with the vanilla cream filling.
Prepare the chocolate glaze by melting vegan chocolate chips with coconut oil in a double boiler or microwave.
Dip the top of each donut in the chocolate glaze and place on a wire rack to set.
Allow the glaze to set before serving. Enjoy your vegan Boston creme donuts!
Nutrition Facts
Calories |
3196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1754 mg | 76% | |
| Total Carbohydrate | 439.4 g | 160% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 195.8 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 803 mg | 62% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1730 mg | 37% | |
*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.
