Vegan Boston Cream Doughnuts are a delectable and dairy-free twist on the classic Boston cream doughnuts. These treats feature soft and fluffy doughnut rounds filled with a luscious vegan vanilla custard and topped with a glossy chocolate glaze. You won’t believe they’re vegan! Here’s how to make them.
Recipe: Vegan Boston Cream Doughnuts
Ingredients:
For the Doughnuts:
- 2 1/4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup unsweetened almond milk (or your preferred plant-based milk), warmed to about 110°F
- 1/4 cup granulated sugar
- 1/4 cup vegan butter, softened
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Vegan Custard:
- 1 cup canned coconut milk
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
For the Chocolate Glaze:
- 1/2 cup vegan chocolate chips
- 2 tbsp coconut oil
Nutrition Facts
(12 Doughnuts):
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 6g
- Sodium: 115mg
- Total Carbohydrates: 31g
- Dietary Fiber: 2g
- Sugars: 11g
- Protein: 3g
Servings:
This recipe makes approximately 12 Doughnuts.
Instructions:
1. Make the Dough:
- In a small bowl, combine the warm almond milk and a pinch of sugar. Sprinkle the yeast over the milk, and let it sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, combine the yeast mixture, softened vegan butter, applesauce, sugar, vanilla extract, and salt. Stir to combine.
- Gradually add the flour, mixing until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for about 1 hour, or until it has doubled in size.
2. Shape and Fry:
- Roll the dough out to about 1/2-inch thickness and cut out doughnut rounds using a doughnut cutter or a round cookie cutter. Place the doughnuts on a baking sheet lined with parchment paper.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the doughnuts for about 2-3 minutes on each side, or until they are golden brown. Drain on paper towels.
3. Make the Vegan Custard:
- In a saucepan, whisk together the coconut milk, sugar, cornstarch, and vanilla extract. Heat over medium heat, stirring constantly until the mixture thickens into custard. Remove from heat.
4. Fill the Doughnuts:
- Use a pastry bag or a plastic bag with a corner snipped off to pipe the custard into each doughnut. You can also cut a small slit in each doughnut and spoon the custard inside.
5. Prepare the Chocolate Glaze:
- In a microwave-safe bowl, melt the vegan chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
6. Glaze the Doughnuts:
- Dip the tops of each doughnut into the chocolate glaze. Allow the glaze to set for a few minutes.
7. Enjoy:
- Your Doughnuts are ready to enjoy! Serve them fresh for the best taste and texture.
