Vegan Custard Donuts
Indulge in the ultimate plant-based treat with these irresistible Vegan Custard Donuts! Perfectly soft and airy, these golden donuts are deep-fried to perfection and piped full of a luscious vegan custard made from silken tofu, vanilla bean paste, and a hint of turmeric for a creamy, egg-free twist. This recipe masterfully combines traditional donut-making techniques with a dairy-free and egg-free approach, featuring a flaxseed “egg” and almond milk to achieve that ideal fluffy texture. Whether you’re catering to a vegan crowd or simply looking to elevate your dessert game, these donuts are bound to steal the show. Top them with a dusting of powdered sugar for a finishing touch, and enjoy a sweet treat that’s as beautiful as it is delicious. Perfect for brunch, special occasions, or simply because—you deserve it!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 packet Active dry yeast
- 0.75 cup Sugar
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk
- 0.5 cup Vegan butter
- 2 tablespoons Ground flaxseeds
- 6 tablespoons Water
- 3 cups Vegetable oil
- 1 teaspoon Vanilla bean paste
- 3 tablespoons Cornstarch
- 0.25 teaspoon Turmeric
- 0.5 cup Silken tofu
- 0.5 cup Powdered sugar
Instructions
In a small bowl, mix the ground flaxseeds with 6 tablespoons of water to make a flax egg. Let it sit for about 10 minutes until it becomes gelatinous.
In a small saucepan, gently warm the almond milk and melt the vegan butter. Ensure it's warm but not hot, then add the sugar and yeast. Let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Pour the yeast mixture into the bowl, add the flax egg, and mix until a dough forms.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Place it in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the vegan custard. In a blender, combine the silken tofu, powdered sugar, vanilla bean paste, cornstarch, and a pinch of turmeric. Blend until smooth and creamy.
Transfer the custard mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens to the consistency of pudding. Remove from heat and let it cool.
Once the dough has risen, roll it out to about 1/2-inch thickness on a lightly floured surface. Use a round cutter to cut out donut shapes.
Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C). Fry the donuts in batches for about 1 to 2 minutes on each side until golden brown. Remove from oil and drain on paper towels.
Once the donuts are cool enough to handle, fill a piping bag fitted with a small round tip with the vegan custard. Insert the tip into the side of each donut and fill with custard.
Dust the filled donuts with powdered sugar before serving.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 33.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 17.8 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 67 mg | 1% | |
*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.
