For this recipe you”ll need:
For the donuts
•100ml vegan milk (I used soy milk) •45gr vegan butter •1 egg replacement powder (2tsp powder+2tbsp water) •1tbsp sugar •200gr all purpose flour •4gr instant yeast •pinch of salt •sunflower oil for frying+greasing •90gr dark chocolate
For the custard
•100ml vegan milk (I used rice milk) •2tbsp vegan butter •35ml vegan cream (the kind you use to make whipped cream) •1/2tsp vanilla extract •1/2tsp lemon juice •25gr granulated sugar •3tbsp cornstarch+3tbsp water
To make the donuts mix the milk, melted butter, egg replacer and sugar in a bowl. Then add the flour, instant yeast and the salt and mix until a dough forms. I started mixing with a spoon, then I switched to a hand mixer and lastly I kneaded the dough for a minute or so with my hands just to incorporate everything. Form a ball of the dough with your hands and grab a clean bowl. Grease the bowl with a bit of sunflower oil, add the dough ball and add a bit of oil on the dough as well to prevent it from drying out. Cover the bowl with a towel and let it rise in a warm spot for 2 hours until doubled in size.
In the meantime make the custard. Add all the custard ingredients to a pan and heat on low until it thickens while stirring. I mixed my cornstarch with the water before adding it to the rest of the ingredients to prevent lumps in the custard. After a few minutes you”ll see the custard thickening. Turn of the heat and put the custard in a bowl. I strained my custard before adding it to a bowl to prevent lumps. Then add a bit of plastic foil on top of the custard (make sure its touching the surface of the custard) to prevent a crust forming on top. If you don’t have plastic foil, a piece of parchement paper works as well. Put the custard in the fridge until we need it again. You could also make this the night before, it keeps well in the fridge for a couple of days.
Once the dough has doubled in size, remove it from the bowl and roll it out with a rolling pin to about 1cm thick. Then cut out your round donut shapes with a cookie cutter (or anything round you have, a jar lid works just as well) and put each donut on a bit of parchement paper so it will be easier to move around without damaging the donut. Once you’ve got all your donuts, cover them again with a towel and let them rise for another hour. They will rise a lot during this hour!
When the donuts are done rising, we’re going to fry them. Heat up some sunflower oil in a pan to 190°C (375°F). If you don’t own a thermometer you can test if the oil is hot enough by adding a bit of leftover dough to the oil. If the oil starts to bubble a lot and the piece of dough quickly rises to the surface, you know the oil is hot enough. Fry each donut one by one for a few minutes on each side until golden brown. Let the donuts leak out on a bit of kitchen paper towel once fried and let them cool of completely before adding the custard.
Take the custard out of the fridge once the donuts have cooled completely and mix it to make it smooth again. Then add it to a piping bag lined with a piping nozzle. Grab something to poke a hole in the donuts (I used a metal straw) and wiggle it around a bit to make room for the custard. Then fill the donuts with the custard. Lastly melt the chocolate and dip the donuts in the chocolate. Put them in the fridge to let the chocolate set and they are done!