I made doughnuts a few weeks ago. I thought it wasn’t possible to make vegan ones, but it was. I’m both happy and scared. Scared because I’m now addicted. And, happy, well… Same reason.
And then when my vegan vanilla custard happened, I had to do this. I just had to. And I’m so glad I did.
What you’ll need;
• Doughnut dough
• Custard creme filling
• Chocolate glaze
Custard creme filling;
• 250 grams of powdered sugar
• 75 grams of vanilla custard
• 25 grams of vegan butter/margarine
• 1 tablespoon of almond milk
Cream the butter and milk with a whisk. Add the powdered sugar and whisk until completely smooth and fluffy. Add the custard a few tablespoons at a time. You may need a little more or a little less depending on altitude, weather, ingredients and all of that. The creme should be thick.
The chocolate glaze;
• 100 grams of dark chocolate
• 250-300 grams of powdered sugar
• 50 milliliters of water
• 1 teaspoon of vanilla bean paste
• 1/4 teaspoon of sea salt
Whisk together water and powdered sugar. Add vanilla and sea salt. Melt the chocolate, leave to cool down a bit and then mix with the icing.
• Follow the directions for the doughnut dough. Of course minus the hole in the middle.
• When fried, leave to cool completely.
• Insert a toothpick into the side of the doughnuts and wiggle it around to make room for the creme filling.
• With a small tip on a pastry bag, fill the doughnuts with the creme. Go slow and don’t worry about not filling up the whole thing perfectly; when you take a bite out of the doughnut, the filling will move around in there and life will be beautiful.
• Now dip the doughnuts into the chocolate glaze, let drip off and leave to harden.