All right, I am jumping right in to prepare a vegan Boston Cream Doughnut. No alcohol yet. I just want to master the basics. Read this entire recipe, including the section at the very end, “Putting It All Together” BEFORE beginning your baking adventure!
My doughnut recipe is as follows:
This Crispy and Creamy Doughnut Recipe was the inspiration for my adapted vegan doughnut recipe below.
- 1 (.25 ounce) envelope active dry yeast
- 2 tablespoons warm water (105-115° F)
- 3/4 cup lukewarm soymilk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons Ener-G Egg Replacer dissolved in 2 tablespoons water
- 2 tablespoons plus 2 teaspoons shortening
- 2 1/2 cups all-purpose flour
- 1 quart vegetable oil for frying
- Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
- In a large bowl, mix together the yeast mixture, soy milk, sugar, salt, Ener-G egg replacer, shortening, and 1 cup of the flour. Mix for a few minutes at low speed. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl and cover. Set in a warm place to rise until double. The dough is ready when you touch it and the indention remains (the “dimple test”).
- Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
- Heat oil in a deep-fryer or large heavy skillet to 350 ° F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil and drain on a wire rack. Dip doughnuts into the glaze (recipe below) while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
Vegan Cream Filling for the Doughnuts
I used the Vegan Pastry Cream recipe from The Joy of Vegan Baking as my inspiration for the recipe, changing a few ingredients and steps to create a richer flavor.
- ¼ cup lukewarm soy or almond milk (rice milk is too thin for this recipe)
- 2 tablespoons all purpose flour
- ¼ cup cornstarch
- 1/3 cup granulated sugar
- 1 1/3 cup nondairy, nonartificial cream (I use original flavored Silk creamer. If you can’t find a natural cream, don’t use an artificially-flavored kind – just use nondairy milk)
- 2 teaspoons vanilla extract
- 2 tablespoons nondairy butter (I use Earth Balance)
1. Using a handheld mixer or the paddle attachment on a stand-alone mixer, mix the flour, cornstarch, and lukewarm nondairy milk on high speed until creamy, about two minutes. Set aside.
2. In a medium-size saucepan, bring the sugar and nondairy cream just to a boil. Pour about 1/3 of the sugar-cream mixture into the flour mixture and stir to thoroughly combine.
3. Pour this mixture back into the saucepan that contains the remaining sugar and milk. Return the saucepan to the stove and stir constantly over medium-high heat. Your spoon should always touch the bottom of the pan – run it constantly around the bottom edges of the pan as well.
4. Once the pastry cream mixture begins to bubble, whisk/stir vigorously for another 30 seconds.
5. Remove the cream from the heat, pour it into a clean stainless steel bowl, and stir.
6. Once the mixture has cooled to about 110° F, stir in the vanilla and 2 tablespoons of nondairy butter.
If you are not using the pastry cream immediately, cover it with plastic wrap as soon as it cools to room temperature. The plastic wrap must be in direct contact with the cream to prevent a skin from forming on top.
Vegan Chocolate Glaze
- 2/3 cup (or 4 ounces) semi-sweet dark chocolate
- 3 tablespoons unsalted, non-dairy butter (I use Earth Balance)
- 1 cup confectioners’ sugar
- 1 teaspoons vanilla
- 2 tablespoons nondairy milk or cream
1. Warm the chocolate over a double boiler until it melts. Do NOT melt over direct heat or the cocoa solids and cocoa butter will separate from each other. Do not let any water come into contact with the chocolate or the chocolate will seize up.
2. Stir in the 3 tablespoons nondairy butter until it melts. This should take less than a minute.
3. Remove the chocolate-butter mixture from the heat and stir in the confectioners’ sugar.
4. Add the 1 teaspoon of vanilla (or 1 tablespoon of your favorite alcohol).
5. If the consistency of the glaze is too thick, stir in the nondairy milk or cream. You may choose to substitute the milk/cream with your choice of alcohol.
PUTTING IT ALL TOGETHER
Take out your piping/ pastry bag, snip the end point off, insert a plain pastry tip into it (I use tip #801 – you can experiment, but use a plain tip), and fill it with your pastry cream. You may do this using a spatula. To see how to fill a bag and hold it, watch this video.
Insert the pastry tip into the bottom or side of the donut and squeeze gently until it feels like it’s filled. How to measure this? I recommend doing it either by weight (if you know how a filled Boston cream doughnut should feel in your hand) OR by experimenting with one doughnut (cut it open to make sure you filled it properly).
My notes and pictures on this baking adventure will follow!