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
- Yeast Activation: Properly activate the yeast to ensure the dough rises well and results in fluffy donuts.
- Dough Consistency: The dough should be soft and slightly sticky; avoid adding too much flour.
- Frying Temperature: Maintain the correct oil temperature to ensure the donuts cook evenly and don’t absorb too much oil.
- Filling Technique: Use a piping bag with a long nozzle to easily fill the donuts with cream.
Tips and Tricks
- Proper Yeast Proofing: Ensure the yeast is foamy and active before mixing it into the dough.
- Kneading: Knead the dough until it’s smooth and elastic to develop gluten for a better texture.
- Oil Temperature: Use a thermometer to maintain the oil temperature at around 350°F (175°C).
- 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
