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Vegan Crème Brûlée Donuts

Updated: Apr 9


Vegan Crème Brûlée Donuts
The most delicious, sweet and satisfying vegan creme brulee donsut I've ever had in my life. Yes, you heard me right. They've got a sweet crunch on the outside and filled with rich vanilla custard on the inside.


What are Vegan Crème Brûlée Donuts?

Vegan Crème Brûlée are just like normal donuts, the only difference is that they're filled with vanilla custard and covered in melted sugar (caramel), which gives them the same crunch as crème brûlée. They're sweeter and more satisfying to eat compared to a regular donut. If you want to try a fun recipe I recommend this one. It's so satisfying making your own custard and then filling your donuts with it. To top it off you cover them with caramel, which is just the most satisfying thing ever. Apart from eating it of course.



Vegan Crème Brûlée Donuts

How To Store Vegan Crème Brûlée Donuts

To ensure your Vegan Crème Brûlée Donuts stay fresh and delicious for longer, follow these simple storage tips:

Cool completely: Allow the donuts to cool completely at room temperature before storing.

Airtight Container: Cover the donuts tightly with plastic wrap, aluminum foil or use an airtight container to protect them from drying out and absorbing any unwanted odors in the refrigerator.

Refrigerator: Store the donuts in the refrigerator for up to 3 days to maintain its texture and flavor. The donuts will keep the moisture for longer if it's stored at room temp but then it won't last as long. It's also worth menitoning that they dry out quite quickly so make sure you eat them fast or freeze them.

Freezer: For longer storage, tightly wrap the donuts in plastic wrap or place it in an airtight container and freeze for up to 2-3 months. Put the donuts in the refrigerator overnight before eating.


By following these storage guidelines, you can extend the 'shelf life' of your Vegan Crème Brûlée Donuts and enjoy its deliciousness for as long as possible.



Vegan Crème Brûlée Donuts




Prep-Time: 10 mins

Baking Time: 25 mins

Amount: 1 cake


INGREDIENTS


Donuts:

550g self-raising flour

7g instant yeast

70g white sugar a dash of salt

300ml plant-based milk

2 tbsp vanilla extract

65g plant-based butter (softened or melted)


Custard:

4 cups of vanilla soy milk (I used Alpro)

150g cornstarch

3 tbsp vanilla extract

A drop of yellow food coloring


Sugar Glaze:

100g white sugar

50ml water


  1. Add all the dry ingredients to a large mixing bowl, then slowly incorporate the wet ingredients while mixing on medium speed. Mix for about 10 minutes. To check if the dough is ready, perform the windowpane test by stretching a small amount. If it stretches without tearing, it's ready. If not, continue kneading until it passes the test. Let it rise for an hour or until doubled in size.

  2. While the dough is rising, you can make the custard. Combine all the custard ingredients in a pot and cook over medium heat while whisking. Cook until the custard thickens to your desired consistency. Transfer the custard to a bowl and cover it with clingfilm to prevent a skin from forming. Chill it in the fridge.

  3. Roll out the dough and use a donut cutter (without the hole in the middle) to cut the donuts. Alternatively, use a glass to cut them and let them rest until doubled in size. This recipe should yield between 6-9 donuts, depending on the size of your cutter.

  4. Once the donuts have risen, prepare the oil by heating 1 litre in a pot until it reaches 160 degrees Celsius. Fry 1 or 2 donuts at a time for about 3 minutes per side until golden brown. Drain excess oil by placing the fried donuts on tissue paper.

  5. Now, it's time for the fun part. Use a chopstick to poke a hole in each donut to create space for the custard filling. Transfer the custard to a piping bag and carefully fill each donut. Take your time to avoid any spills.

  6. Once all the donuts are filled, combine all the ingredients for the sugar glaze in a small pot and cook until thickened. Be attentive as it can burn quickly. Test the readiness of the glaze by dropping a bit into cold water. If it forms a crunchy texture, it's ready. Avoid stirring the sugar mix and let it thicken naturally.

  7. Using tongs, dip the top of each donut into the sugar glaze and place them on a tray. Work one by one until all donuts are coated. The glaze should harden within minutes.

  8. Your donuts are now ready to enjoy. Grab them with both hands and savor the crunchy exterior and creamy custard filling. Pair them with a hot cup of tea or your favorite coffee.


Vegan Crème Brûlée Donuts


 

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