These cute, sweet, hearty donuts are actually air fried, which makes them fat-free. Made with homemade sprinkles and shaped in romantic hearts, these are the perfect treat with someone you love.
Boston Creme Donuts [Vegan]
Calories
680Serves
12Cook Time
5Ingredients
For the Dough:
- Soy milk 3/4 cup warmed to 65°F
- Dry yeast 1 tablespoon
- Flax meal 1 tablespoon
- Hot water 3 tablespoons
- Vegan granulated sugar 1 tablespoon
- All purpose flour 2 1/2 cup
- Baking powder 1/2 teaspoon
- Salt ¼ teaspoon
- Nutmeg ground 1/8 teaspoon *optional
- Cardamom 1/8 teaspoon *optional
- Vegan butter or coconut oil 4 tablespoons
- Peanut or your favorite vegetable frying oil approximately 2 1/2 cups
For the Custard:
- Soy milk 1 1/2 cups
- Granulated sugar 1/4 cup + 1 tablespoon
- Cornstarch 4 tablespoons or flour 6 tablespoons
- Vanilla extract 1 teaspoons
- Turmeric *for color tiny pinch
- Vegan butter 1 tablespoon
For the Glaze:
- 4 tablespoons coconut oil
- 5 tablespoons cocoa powder
- 1 1/2 tablespoons agave
For the Sprinkles:
- Confectioner’s sugar 1 1/2 cup
- Salt pinch
- Vanilla extract 1 teaspoon
- Aquafaba or water 1 tablespoon
- Color as needed
Preparation
For the Dough:
- Sprinkle the dry yeast over the warm milk and allow to proof for about 5 minutes until slightly frothy
- Melt the earth balance and then get the flax meal combined with the hot water and let it stand to thicken for 5 – 10 minutes
- In a mixer fitted with a dough hook attachment combine all the ingredients including the frothed yeast/milk mixture EXCEPT FOR OIL~ the oil is for frying the donuts!
- Mix on low speed until everything is incorporated for about 30 seconds
- Scrape the bottom and sides of the bowl to help it along and mix on low to medium for 8 more minutes on medium speed.
- Place the dough into a lightly oiled bowl and set in a warm spot, covered for 30 minutes
- After 30 minutes, fold the dough over onto itself and continue the rest for another 30 minutes.
- Turn the dough out onto a lightly floured surface and roll it to ¼” – ½” thick
- Cut dough with a 3″ heart shaped cookie cutter
- It is not great to re-roll this dough so I like to take the scraps and twist them up to make crullers.
- Transfer the donuts to a parchment lined sheet pan and allow them to rest for 30-45 minutes and then heat the frying oil.
- In a large, deep heavy bottom sauce pot heat 3 cups of frying oil to approximately 360°F (190°c)
- Fry the donuts for approximately 2 minutes on each side using a metal or wooden utensil to do the flipping.
- Be very careful working with hot oil it is very dangerous if it spills or splatters on your skin.
- Remove the donuts to a cooling rack or a sheet pan lined with paper towels to absorb the excess oil.
- For the air fryer method brush the donuts lightly with oil and then fry at 400°F for 10 minutes or until golden
For the Custard:
- Combine all the ingredients except for the vanilla extract and butter in a medium sauce pot over medium to high heat and bring to a boil stirring occasionally
- Once it starts to bubble be sure to stir constantly to avoid burning on the bottom, and let it boil on low heat for about 30 seconds.
- Add the vanilla extract and the vegan butter and stir to melt the butter
- Pour into a shallow dish and cover with plastic wrap to avoid forming a skin, then refrigerate until cold
For the Glaze:
- Combine all ingredients together in a small sauce pot and heat on low stirring constantly until melted
For the Sprinkles:
- Combine all the ingredients together and stir to form a stiff dough, add color as desired
- Fill the donuts as shown in the video
Nutritional Information
Per Serving: Calories: 680 | Carbs: 44 g | Fat: 56 g | Protein: 3 g | Sodium: 12 mg | Sugar: 21 g
Notes
Like any yeast pastry, donuts will stale quickly so they are best eaten the day they are made.
I found the fat fried donuts to still be soft after 1 day but the air fried donuts were heavy and bread-like on the 2nd day, more than when they were fresh.
AUTHOR & RECIPE DETAILS
Vegan recipes from a professional baker that will make everyone the best bakers they can be. My name is Gretchen Price and I am a professional pastry chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen's Bakery.com as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs. GoVEG!
https://www.onegreenplanet.org/vegan-recipe/boston-creme-donuts/