Vegan Cookies and Cream Donuts

Vegan Cookies and Cream Donuts

Filled to the brim with luscious cookie crunch buttercream

Whether you are team Krispy or team Dunkin’

Either way I know you are going to love this version of a perfect bakery style fried and yeast raised donut!

RE: Oreos

There is much debate and decision making as to whether you want to accept Oreos as being vegan
Here in the USA the sugar used to make these cookies is processed through animal bone char.

So if you want to be sure you are 100% ethically vegan here

 make your own Oreo Cookies using my recipe for Copy Cat Vegan Oreos!

OR Just use a Vegan Sandwich cookie instead! Like Newman’s O’s 

WATCH THE VIDEO FOR HOW TO MAKE VEGAN COOKIES AND CREAM DONUTS

Not affiliated with any of the products or companies linked below

Notes for Success:

For a super fluffy donut try your hand at the Tangzhong Method for making dough!

This recipe was formulated using flax meal as the egg replacer however you can use your favorite egg replacer here with no problems!
Often times I use Bob’s Red Mill instead 1 Tbs mixed in with the dry ingredients, but be sure still to include the water!

Having the right tools for this recipe is essential to make it all go smoothly AND SAFELY!

Using a Spider for fishing out the donuts from the hot frying oil is a great tool for the job!

A heavy bottom frying pan is the #1 most important thing to have when cooking oil to high temperatures!

Instant read thermometer to know how hot your oil is 

Cookies and Cream Donuts

Traditional yeast raised and fried donut stuffed with cookies and cream buttercream!

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings 8

Ingredients

  

1x2x3x

• ¾ cup Plant Milk warm to 115℉ (180ml)
• 1 Tbs Dry Yeast (6g)
• 1 Tbs Flax Meal (8g)
• 3 Tbs Hot Water (45ml)
• 1 Tbs Granulated Sugar (14g)
• 2½ cup All Purpose Flour (312g)
• ½ teaspoon Baking Powder
• ¼ teaspoon Salt
• ⅛ teaspoon Nutmeg
• 4 Tbs Vegan Butter (56g)

For the Frying

• 3 cup Your favorite vegetable oil for frying

For the Filling

• ½ Recipe Buttercream
• 1½ cup crushed cookies

For the Icing

• 1 cup Confectioner's Sugar (120g)
• 2 Tbs Plant Milk (30ml)

Instructions

 

• First make the donut dough: Sprinkle the dry yeast over the warm milk with a pinch of sugar & allow to prove for about 5 minutes until slightly frothy
• Melt the vegan butter then get the flax meal combined with the hot water & let it stand to thicken for 5 minutes
• In a mixer fitted with a dough hook attachment combine all the donut ingredients including the yeast/milk mixture & the semi soft vegan butter
• Mix on low speed until everything is incorporated for about 30 seconds, then scrape the bottom & sides of the bowl to help it along & mix on low to medium for 8 more minutes
• Place the dough into a lightly oiled bowl & set in a warm spot, covered for 30 minutes
• After 30 minutes, fold the dough over onto itself 4 times from the corners stretching gently to form gluten & then continue the rest for another 30 minutes.
• Meanwhile prepare the buttercream according to the recipe on that post & add the 1 cup crushed cookies at the last stage of mixing~ reserve at room temperature (the other 1/4 cup is for dipping the finished donuts at the end)
• Once the dough has almost doubled in size & is nice & fluffy & puffy turn it out onto a lightly floured surface & roll it to ¼" - ½" thick
• Cut the donut dough out with a 3 or 4" biscuit cutter & place each one on a parchment lined sheet pan and allow them to rest & rise some more for 30 minutes~ Only then will you begin heating the frying oil

  It is not great to re-roll this dough so I like to take the scraps and twist them up to make crullers.
• In a large, deep heavy bottom sauce pot heat 3 cups of frying oil to approximately 375°F (190°c)
• Fry the donuts for approximately 1 minute on each side using a metal or wooden utensil to do the flipping. Be very careful working with hot oil~it is very dangerous if it spills or splatters on your skin.
• Remove the donuts with a slotted metal spider utensil or spatula to a cooling rack or a sheet pan lined with paper towels to absorb the excess oil.
• Fill the cooled donuts with the cookie buttercream then ice in confectioner's sugar glaze & dip in crushed cookies

Video

Notes

Storage Donuts are best eaten warm or at room temperature & on the day they are made, they go stale quickly as all yeast products do.

You can freeze fried un-decorated & unfilled donuts in an airtight bag or container for up to 1 month, thaw out & warm in the microwave or conventional oven, then decorate as you wish

Tried this recipe?Let us know how it was!