Vegan Custard Filled Mini Doughnuts

To conclude cinnamon week, I made these beauties for our lazy Sunday afternoon. Filled with a velvety smooth vegan custard, these mini doughnuts are an easy-to-make addition to the treat repertoire.

Custard filled vegan mini doughnuts

Ingredients – Doughnuts

  • 300g plain flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 50g caster sugar
  • 55g margarine
  • 140ml hazelnut milk
  • 1.5 litres sunflower oil

Ingredients – Custard filling

  • 15g margarine
  • 20g plain flour
  • 45g D8 Made Cinnamon date butter
  • 70g hazelnut milk
  • 2 tbsp coconut sugar for dusting
  • 2 tsp cinnamon for dusting

Method

  • Mix the margarine, hazelnut milk and 2 tablespoons of the sunflower oil in a small pan over a medium heat.
  • Sift the flour and baking powder and add the salt and sugar into a bowl.
  • Make a well in the middle and add the milk mixture to the centre.
  • Little by little, bring the mix together with a fork until it forms a sticky dough and divide into 20 – 24 equal sized balls.
  • Bring the rest of the sunflower oil to heat and use a small piece of bread to test the heat – if it sizzles the oil is hot enough.
  • Carefully lower each dough ball into the oil and cook for 5 min or until golden brown, cooking 5 – 6 doughnuts at a time.
  • Use a 4″ skimmer spoon to remove each doughnut and place in a bowl layered with paper towels to drain the oil and allow to cool.
  • Meanwhile, to make the custard, melt the margarine in a small pan.
  • Once melted, remove from the heat, add the flour and mix well.
  • Still off the heat, add 75% the hazelnut milk bit by bit ensuring that the mixture is smooth.
  • Return to the heat, add the cinnamon date butter and mix to form a smooth mixture.
  • Add the remainder of the milk then allow to cool for 5 minutes.
  • Transfer the custard to a piping bag.
  • Mix the coconut sugar and cinnamon on a flat plate.
  • Once cooled, roll each doughnut in the coconut sugar & cinnamon mix and prepare to fill.
  • To fill the doughnuts, make a hole in the centre of the doughnut using a skewer and turn it gently 360 degrees to create a cavity.
  • Using the piping bag, fill each doughnut until a portion of the custard settles on the hole of each doughnut.
  • Finally, do your best not to eat all of them in one sitting.
Cinnamon doughnuts
Cinnamon custard doughnuts

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