Introduction and Story

Vegan  cream  donuts are a mouthwatering treat that can rival any traditional cream-filled donut. Imagine a lazy Sunday morning, the sun is just peeking through the curtains, and the scent of freshly made donuts fills the air. These donuts are fluffy, perfectly sweetened, and generously filled with a creamy vanilla custard. They are a nostalgic indulgence, bringing back memories of trips to the local bakery, but made with compassion and plant-based ingredients. Perfect for breakfast, dessert, or a special treat, these donuts are sure to delight anyone who tries them.

Important Considerations

  1. Yeast Activation: Properly activate the yeast to ensure the dough rises well and results in fluffy donuts.
  2. Dough Consistency: The dough should be soft and slightly sticky; avoid adding too much flour.
  3. Frying Temperature: Maintain the correct oil temperature to ensure the donuts cook evenly and don’t absorb too much oil.
  4. Filling Technique: Use a piping bag with a long nozzle to easily fill the donuts with cream.

Tips and Tricks

  1. Proper Yeast Proofing: Ensure the yeast is foamy and active before mixing it into the dough.
  2. Kneading: Knead the dough until it’s smooth and elastic to develop gluten for a better texture.
  3. Oil Temperature: Use a thermometer to maintain the oil temperature at around 350°F (175°C).
  4. Resting Dough: Allow the dough to rise in a warm, draft-free area for the best results.

Ingredients

For the Donuts:

  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm water (about 110°F or 45°C)
  • 1/4 cup granulated sugar
  • 1/2 cup unsweetened almond milk, warmed
  • 1/4 cup vegan butter, melted
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • Vegetable oil, for frying

For the Cream Filling:

  • 1 cup full-fat coconut milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon vanilla extract
  • Pinch of turmeric (optional, for color)

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons almond milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Dough:
    • In a small bowl, mix the warm water, yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until frothy.
    • In a large bowl, combine the remaining sugar, warm almond milk, melted vegan butter, and vanilla extract.
    • Add the yeast mixture to the wet ingredients and stir to combine.
    • Gradually add the flour and salt, mixing until a soft dough forms.
    • Turn the dough out onto a floured surface and knead for about 5-7 minutes, until smooth and elastic.
    • Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
  2. Make the Cream Filling:
    • In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and turmeric (if using) until smooth.
    • Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
    • Remove from heat and stir in the vanilla extract.
    • Transfer the cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cool.
  3. Shape and Fry the Donuts:
    • Once the dough has risen, turn it out onto a floured surface and roll it out to about 1/2-inch thickness.
    • Use a donut cutter or a large and small round cutter to cut out donut shapes. Re-roll scraps as needed.
    • Place the donuts on a baking sheet lined with parchment paper, cover with a cloth, and let rise for another 30 minutes.
    • Heat the oil in a deep fryer or large pot to 350°F (175°C).
    • Fry the donuts in batches, about 1-2 minutes per side, until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
  4. Fill the Donuts:
    • Once the donuts are cool enough to handle, use a piping bag with a long nozzle to fill each donut with the prepared cream filling.
  5. Glaze the Donuts:
    • In a small bowl, whisk together the powdered sugar, almond milk, and vanilla extract until smooth.
    • Dip the tops of the filled donuts into the glaze and place them on a wire rack to set.

Storage Methods

  • Room Temperature: Store the donuts in an airtight container at room temperature for up to 2 days.
  • Refrigeration: For longer storage, keep them in the refrigerator for up to 5 days. Allow to come to room temperature before serving.
  • Freezing: Freeze unglazed and unfrosted donuts in an airtight container for up to 2 months. Thaw at room temperature and glaze before serving.

Variations

  1. Chocolate Glaze: Add 2 tablespoons of cocoa powder to the glaze for a chocolate version.
  2. Fruit Filling: Replace the vanilla cream with a fruit compote or jam for a fruity twist.
  3. Spiced Donuts: Add spices like cinnamon or nutmeg to the dough for a warm, spiced flavor.

Benefits of Ingredients

  • Coconut Milk: Provides healthy fats and gives a creamy texture to the filling.
  • Almond Milk: Low in calories and rich in vitamins D and E, it’s a nutritious plant-based milk alternative.
  • Vegan Butter: Made from plant oils, it provides the necessary fat for the dough without any animal products.
  • Turmeric: Adds a natural yellow color to the cream and has anti-inflammatory properties.
  • Active Dry Yeast: Helps the dough rise, making the donuts light and fluffy.

By following this recipe, you can create delicious Vegan Cream Donuts that are sure to impress. These donuts offer a wonderful balance of textures and flavors, combining a fluffy exterior with a creamy, sweet filling. They are a testament to how indulgent and delightful vegan baking can be, making them a perfect treat for any occasion.