Vegan donut recipe with a smooth chocolate creme filling, gently dusted in sugar. Super easy to make and even easier to eat!
I have a debate in my head, surrounding this vegan donut recipe. It comes down to the age-old debate: filled or ring donuts!
Up until recently I was 100% a ring donut fan. Simple, glazed, ring donuts. But since I worked out how to make creme pat, particularly chocolate creme pat, I’ve been converted. There’s something about biting into the soft, delicate dough to find a super smooth, indulgent filling inside. Add to that the bittersweet vibes of dark chocolate and you’re sailing!
Donut shop HEAVEN!
My inspiration for this vegan donut recipe comes from my latest USA road trip with my husband. We drove around California, stopping at everywhere with good vegan options (which is a LOT in California).
One of my favourite spots was SLODOCO in San Luis Obispo. They were SUPER vegan friendly and oh good lord their donuts were FIIINE! We wanted to swing back round on our return trip but ran out of time and we were DEVASTATED!
So as soon as we came home, I got straight onto developing this recipe!
Creme pat, creme WHAT??
Creme pat, also known as crème pâtissière also known as pastry cream is a very thick kind of custard which is used in lots of french patisserie. You can find it in custard tarts, danish pastries and, of course, donuts!
It’s usually very much off brand for vegans, since it contains milk, butter AND EGGS, but not mine! My variety is completely plant-based, making these vegan chocolate creme donuts a delicious animal-free treat.
The creme pat in this recipe is flavoured with cocoa, so it has a beautiful velvety chocolate flavour. If, however, you’d like to try a simple vanilla custard donut, just leave out the cocoa and you’ll be on the right track!
How do I make the dough!?
The full recipe for this dough is below, but here is the process for this vegan donut recipe in a little more details. It’s useful to talk through the important bits of the dough so you know when to have a coffee and watch netflix!
1. Activate the yeast
We’re using dried yeast for this recipe, so make sure you activate it before you add it to the rest of your ingredients. For this, we warm the plant milk, aquafaba, and coconut oil to around 30c. If you don’t have a thermometer, just make sure it feels slightly cooler than body temperature. Sprinkle the yeast over and leave until it’s nice and bubbly for a few minutes.
2. Thicken the psyllium husks
The psyllium husks act as our egg and keep everything bound together. It also makes the dough feel much more like an “enriched” dough, which is traditionally made with egg yolk. To thicken the husks (or husk powder) just mix it with water and set aside. It’ll turn into a jelly-like texture.
3. Knead everything together
I like to use a stand mixer for this, fitted with the dough hook. You can do this with a silicone spatula and kneading by hand if you like but it’ll take longer.
4. Prove the dough
Cover the dough up and allow it to prove at room temperature until it’s doubled in size. This should take an hour but it’s best to OVERPROVE at this stage than underprove.
5. Roll out and cut out and prove
Once proved, roll out the dough to about 1/2 an inch thick (don’t worry, it’ll rise a lot!) and use a cookie cutter to cut out the dough. I use a 3 inch circle. Place the circles of dough on squares of baking paper then place in a deep baking tin. Cover with cling film and allow to prove again for around 45 mins. The donuts should be big and should jiggle when you shake the tin.
6. Fry the donuts
Once completely proved, the donuts can be fried in any neutral vegetable oil. Heat it to around 185c and plop the donuts in one at a time! Fry for around 30 seconds on each side and HEY PRESTO! You’ve got a donut! Drain on kitchen paper and repeat until you’ve used all your dough up!