Vegan Custard Donuts
These vegan custard donuts are simply the best! They are soft & fluffy, and filled with creamy vanilla-flavored coconut custard, that's ultra rich and satisfying. Perfect for anyone craving homemade donuts or a custard-filled sweet treat!
Ingredients
- 4 ¾ cups self-raising flour (600g)
- 2 sachets active dry yeast (14g)
- ¼ cup caster sugar (50g)
- 1 cup lukewarm plant milk (250 ml) e.g. soya milk, oat milk, coconut milk or almond milk
- ¾ cup sweetened condensed coconut milk (200 ml)
- 5 tablespoon vegan butter (80g) melted
- 2 tablespoon flaxseeds mixed with 4 tablespoon water
- ½ teaspoon fine salt
- 1 teaspoon vanilla extract
For Coating:
- ½ cup caster sugar (100g)
- 1 teaspoon ground cinnamon
For Filling:
- 1 tin Nature's Charm Coconut Custard (400 ml / 13.5 oz)
Instructions
- In a small bowl, mix 2 tablespoons of flaxseeds with 4 tablespoons of water. Let it sit for about 10 minutes until it thickens. This will act as an egg substitute.
- In a separate bowl or jug, combine 250ml of lukewarm plant milk, 1 tablespoon of sugar, and 2 sachets (14g) of active dry yeast. Stir gently, cover, and let it rest in a warm spot for 10 minutes until the mixture becomes frothy. This step ensures the yeast is active.
- In a large bowl, sift the self-raising flour and ½ teaspoon of fine salt. Mix them together evenly.
- In a separate bowl, whisk together the thickened flaxseed mixture, sweetened condensed coconut milk, melted vegan butter, and vanilla extract until smooth.
- Make a well in the center of the dry ingredients. Pour in the activated yeast mixture and the wet ingredients. Mix everything together until a soft dough forms. If the dough is sticky, add a little flour, one tablespoon at a time.
- Transfer the dough to a lightly floured surface. Knead it for about 5 minutes until it becomes smooth and elastic. This step helps develop the dough's structure for fluffy donuts.
- Place the dough in a greased bowl and cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it doubles in size.
- Once the dough has risen, punch it down to remove air. Roll it out on a floured surface to about 1-inch thickness. Use a 3-inch round cutter to cut out donut shapes. Place the cut dough on parchment-lined baking sheets.
- Cover the shaped dough with a clean kitchen towel and let it rise for another 30 minutes. This step gives the donuts their light and airy texture.
- In a deep fryer or heavy-bottomed pot, heat vegetable oil to 180°C (350°F). Use a thermometer to ensure the oil stays at the right temperature. Too hot will burn the donuts; too cool will make them greasy.
- Carefully fry 2-3 donuts at a time, turning them occasionally with a slotted spoon. Fry for about 2 minutes on each side, or until they are golden brown. Remove the donuts and place them on paper towels to drain excess oil and let them cool on a wire rack.
- While the donuts are still warm, roll them in a mixture of 100g caster sugar and 1 teaspoon of ground cinnamon. This gives them a sweet, flavorful coating.
- Once the donuts have completely cooled, fill a piping bag fitted with a long tip with coconut custard. Insert the tip into the side of each donut and fill until you feel resistance or the custard begins to ooze slightly.
- Serve the donuts fresh and enjoy them with your favorite drink. Store leftovers in an airtight container at room temperature to keep them soft.
Notes
- Serve the donuts fresh for the best texture and flavor. They pair well with coffee, tea, or even a glass of plant-based milk!
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To maintain their softness, reheat briefly in the microwave (10-15 seconds) or in a low oven.
- Use a thermometer to monitor the oil temperature for frying. Consistent heat ensures donuts cook evenly without becoming greasy.
- Allow the dough to rise in a warm, draft-free spot to ensure it doubles properly. If your kitchen is cool, an oven with the light on can provide a good environment.
- For even cooking, avoid crowding the fryer or pot. Fry only 2-3 donuts at a time to maintain the oil temperature.
- When rolling out the dough, aim for an even thickness to ensure all donuts cook uniformly.
- If you don’t have a piping bag for the custard filling, a zip-top bag with a small corner cut off can work as an alternative.