• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gretchen's Vegan Bakery
  • Home
  • Recipes
    • Cake Recipes
    • Cupcakes
    • Icings and Fillings
    • Cookies
    • Cheesecake
    • Layer Cakes
    • Brownies and Bars
    • Pies and Tarts
    • No Bake Desserts
    • Holiday Baking
  • Baking 101
  • Layer Cakes
  • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Cream Filled Powdered Donuts

February 20, 2022 By Gretchen 3 Comments

To Tangzhong? Or not to Tangzhong?

That is the question!

If you have not yet heard of this Japanese method for transforming yeast bread recipes into the softest, fluffiest clouds of goodness

You are in for a treat!

Cream Filled Powdered Donuts are the testing ground for this new Tangzhong method

Cream Filled Powdered Donuts

Admittedly I was very skeptical about this from the start

But by the end of this process I was definitely sold on Tangzhong!

Watch the video below you will see first hand the super spongy and fluffy outcome of these donuts just from adding this special trick to your dough!

Stuffed and bursting with creamy vanilla bean custard these donuts are going to become your new obsession!

 

Cream Filled Powdered Donuts

This donut dough happens to be a baked recipe which for me is a major win!

A straight dough mixing method with the Tangzhong flare

Which is merely a roux that is cooked from a portion of the flour and milk from the recipe

Then added back to the dough with the rest of the ingredients

Believe me, the addition of this roux miraculously takes this dough to the next level!

The result was truly amazing!

Cream Filled Powdered Donuts

Notes for Success:

You will notice I am using EnerG Egg Replacer for this baked donut dough recipe

Although I don’t really love to rely on a proprietary blend egg replacer in my recipes nowadays because I understand that not everyone can get this product

If that is you,  I would recommend replacing the 4 teaspoons  of EnerG Egg with 3 teaspoons of cornstarch, an extra ½ teaspoon of baking powder

Just be really careful when measuring cornstarch with teaspoons because we all have the tendency to OVER- MEASURE which for an ingredient like cornstarch, it will literally ruin a recipe!

3 Teaspoons of cornstarch will weigh 8g so please use a scale if you have one

So the moral of the story is:

I really love the way this recipe comes out as written (with the EnerG Egg) but if you can’t get it or don’t want to buy it.

The substitution is definitely a solution, but not as good as the original version!

Cream Filled Powdered Donuts

CLICK HERE TO WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE DONUTS & THE TANGZHONG METHOD!

Cream Filled Powdered Donuts

For more donut recipes click the links below!

Apple Cider Donuts
Caramel Turtle Donuts
Caramel Turtle Donuts
Vegan Oreo Cookies and Cream Donut
Oreo Donuts

Vegan Apple Cider Donuts

Caramel Turtle Donuts

Vegan Oreo Cookies and Cream Donuts

Cream Filled Powdered Donuts
 
Print
Prep time
3 hours
Bake time
18 mins
Total time
3 hours 18 mins
 
The flour listed below is a range from 4-5 cups. Depending on the conditions in your kitchen/geographic location will determine how much flour you will need to use, see video tutorial for a more in depth explanation and visual for how the dough should look.
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go. Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure, so while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results. I cannot tell you how many times people have complained that their custard is like rubber and they don't know why!
This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
Serves: 9 Donuts
Ingredients
  • For the Donut Dough:
  • All Purpose Flour 4-5 cups *see note above (500g-625g)
  • Sugar ½ cup (100g)
  • Dry Yeast 1½ Tablespoons (15g)
  • EnerG Egg Replacer *see notes in text of blog post for alternative ingredients 4 teaspoons (6.5g)
  • Baking Powder 1 teaspoon (3g)
  • Salt 1 teaspoon (6g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Plant Milk *I use soy milk 2 Cups + 2 Tbs (500ml)
  • Vegan Butter 6 Tablespoons (85g)
  • For the vanilla Bean Custard:
  • Plant Milk *I use soy milk 2 cups (475ml)
  • Sugar ½ cup (100g)
  • Cornstarch * see note above 4 Tablespoons (32g)
  • Vegan Butter 2 Tablespoons (28g)
  • Vanilla Bean Paste 2 teaspoons (10ml)
  • Aquafaba for brushing the donuts dough approximately ¼ cup
  • Confectioner Sugar approximately 2 cups for coating the donuts
Instructions
  1. For the Donut Dough, first prepare the Tangzhong by taking out ½ cup of the flour and combining it with ⅔ cup (160g) of the plant milk in a small sauce pot
  2. Whisk it smooth over a medium heat stirring constantly until it reaches 150°F on an instant read thermometer.
  3. Scrape out the roux into a small bowl and let cool to lukewarm to the touch.
  4. Combine the room temperature plant milk with the dry yeast & a pinch of sugar in a small bowl and whisk together, let stand for 5 minutes to prove the yeast
  5. In the work bowl of your electric stand mixer with a dough hook attachment combine all the ingredients including the cooled roux, the proved yeast/milk mixture and the softened vegan butter and mix on low speed to form a shaggy dough.
  6. Once the dough comes together increase the speed to medium and mix for 4 minutes.
  7. Add flour as needed to make a soft pliable dough rather than a sticky blob.
  8. The dough should clear the sides of the bowl but not be tough **watch video tutorial for more information and explanation on how the dough should look.
  9. Decrease the speed back to low and mix for another 5 minutes
  10. Transfer the dough to a lightly oiled bowl, cover and rise in a warm spot for about 1 hour or until almost double in size.
  11. Meanwhile prepare the custard by combining the sugar & cornstarch together in a small bowl with a whisk, then add to a heavy bottom medium sauce pot with the plant milk
  12. Bring to a full boil whisking constantly to avoid scorching the bottom, then remove from the heat and add the vegan butter & vanilla bean paste
  13. Transfer to a bowl and cool in the refrigerator while you finish the donuts.
  14. Once the dough has risen to double, turn out onto a lightly floured surface and roll to ½" thickness.
  15. Cut donuts with a 3.5" cookie or biscuit cutter and transfer to a sheet pan lined with parchment paper.
  16. Re-roll the dough scraps gently and you should get 9-10 donuts total out of this recipe
  17. Brush the donuts with aquafaba and then cover lightly and rise again in a warm spot.
  18. Once the donuts have risen again to almost double preheat the oven to 350°F and bake immediately for approximately 18-20 minutes or until lightly golden brown and no longer raw in the middle.
  19. Cool slightly (they should still be warm) and then plunge each donut into a powdered sugar
  20. With a skewer or something similar, hollow out the centers of each donut and then fill with the cooled vanilla bean custard
Notes
Custard filled donuts will stay fresh for up to 2 days at room temperature, however I am not sure I would want to leave them filled with custard at room temperature.

I left mine on the counter for 1 whole day 24 hours, and they were still good and the custard did not go bad, but I am not sure I would feel comfortable leaving them out longer than that.

Yeast products will get stale before they go bad because there are no preservatives to keep them fresh for several days.
3.5.3251

 

 

 

 

 

Filed Under: All Recipes, Muffins and Breakfast, Yeast Breads

Previous Post: « Vegan Chocolate Mint Fudge
Next Post: Pralines and Cream Cake »

Reader Interactions

Comments

  1. Natasha Fiorelli

    May 27, 2021 at 7:29 pm

    Hi
    I’m wondering whether I can make them with gluten free flour and Xanthan gum. They may not be lovely and light like yours but may be passable.

    Reply
  2. Danielle

    May 30, 2021 at 7:55 pm

    Thank you Gretchen again! For the EnerG Egg replacer, could I replace it with linseed meal and water, diminishing the soya milk by the same quantity? And could I use oat milk instead of soya? I make my own, so good, and this is what I always use in pretty much everything. Thank you for your advices.

    Reply
  3. Martha

    February 27, 2022 at 4:19 am

    interesting. I am an avid sourdough bread baker and learned of the TANGZHONG method about six months ago. Last week, I learned that I could get that same result by using oatmeal porridge in my dough which brings moisture into the bread. I love learning new things and you have shared so many tips through all the years I have followed you (since Crumb Boss days). Love all your recipes that I have made. Keep the creations coming.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

My New Book

Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a real bakery since I sold mine in late 2014, and since mid 2016 I make nothing but the best vegan recipes! Read More…

Categories

  • All Recipes
  • Baking 101
  • Brownies and Bars
  • Cake Decorating
  • Cake Recipes
  • Cheesecake
  • Classic Cakes Veganized
  • Cobblers
  • Cookies
  • Crisps & Casseroles
  • Cupcakes
  • Donuts
  • Holiday Baking
  • How to Cook Vegan for Beginners
  • Ice Cream
  • Icings and Fillings
  • Individual Desserts
  • Layer Cakes
  • Miniatures
  • Mousse Recipes
  • Muffins and Breakfast
  • No Bake Desserts
  • Pies and Tarts
  • Plant Based Egg Recipes
  • Top 5 Pumpkin Recipes
  • Yeast Breads

Brownies and Bars

Vegan Fudge Brownies

1 Hour Brownies ~ Vegan ~ Fudgy

Butterscotch Banana Blondies ~ Vegan

Banana Blondies

Death by Peanut Butter Fudge Brownie Cheesecake ~ Vegan

Death by Peanut Butter Fudge Brownie Cheesecake

Cherry Blondies

Cherry Blondies

See More →

Cake Recipes

Easy Mango Loaf Cake

Easy Mango Loaf Cake Recipe

No Bake Meltaway Cake

No Bake Meltaway Cake

Banana Cupcakes with Cream Cheese Frosting

Banana Cupcakes with Cream Cheese Frosting

Mango Cake

Mango Cake

See More →

CUPCAKES

Banana Cupcakes with Cream Cheese Frosting

Banana Cupcakes with Cream Cheese Frosting

Cassata Cupcakes

Cassata Cupcakes

Fudge & Peanut Butter Stuffed Cupcakes

Fudge & Peanut Butter Stuffed Cupcakes

Valentine's Day Cupcakes

Valentine’s Day Cupcakes

See More →

LAYER CAKES

No Bake Meltaway Cake

No Bake Meltaway Cake

Mango Cake

Mango Cake

Girl Scout Samoa Cake

Girl Scout Samoa Cake

Cinnamon Bun Cake

Cinnamon Bun Cake

See More →

CHEESECAKE

26 Vegan Cheesecake Recipes

26 Vegan Cheesecake Recipes

Vegan Chocolate Cheesecake

Death by Peanut Butter Fudge Brownie Cheesecake ~ Vegan

Death by Peanut Butter Fudge Brownie Cheesecake

Italian Cheesecake Recipe ~ Vegan

Italian Cheesecake Recipe ~ Vegan

See More →

COOKIES

Alphabet Letter Cake

Alphabet Letter Cake

Thin Mints Recipe

Vegan Thin Mints

Red Velvet Cookies ~ No Dye

Red Velvet Cookies No Dye ~ Vegan

No Ordinary Oatmeal Cookie

No Ordinary Oatmeal Cookie

See More →

Copyright © 2022 Gretchen's Vegan Bakery on the Foodie Pro Theme