Cream Filled Powdered Donuts
Try the Tangzhong method for making super soft & fluffy yeast dough recipes with this baked ~ not fried! recipe for custard filled 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)
- Baking Powder 1 teaspoon (3g)
- Salt 1 teaspoon (6g)
- Vanilla Extract 2 teaspoons (10ml)
- Plant Milk 2 Cups + 2 Tbs (500ml)
- Vegan Butter 6 Tablespoons (85g)
For the vanilla Bean Custard:
- Plant Milk 2 cups (475ml)
- Sugar ½ cup (100g)
- Cornstarch 4 Tablespoons *see note (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
- For the Donut Dough, first prepare the Tangzhong by taking out ½ cup of the flour & combining it with 2/3 cup (160g) of the plant milk in a small sauce pot
- Whisk it smooth over a medium heat stirring constantly until it reaches 150°F on an instant read thermometer.
- Transfer to a small bowl to cool to lukewarm to the touch.
- Combine the room temperature plant milk with the dry yeast & a pinch of sugar in a small bowl & whisk together, let stand for 5 minutes to prove the yeast
- In the work bowl of your electric stand mixer with a dough hook attachment combine all the rest of the ingredients including the cooled tangzhong, the proved yeast/milk mixture & the softened vegan butter. Mix on low speed to form a shaggy dough.
- Once the dough comes together increase the speed to medium & mix for 4 minutes.
- Add flour as needed to make a soft pliable dough rather than a sticky blob.
- 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.
- Decrease the speed back to low & mix for another 5 minutes
- Transfer the dough to a lightly oiled bowl, cover & rise in a warm spot for about 1 hour or until almost double in size.
- 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
- Bring to a full boil whisking constantly to avoid scorching the bottom, then remove from the heat & add the vegan butter & vanilla bean paste, whisk to melt the butter
- Transfer to a bowl and cool in the refrigerator while you finish the donuts.
- Once the dough has risen to double, turn out onto a lightly floured surface & roll to 1/2" thickness.
- Cut donuts with a 3.5" cookie or biscuit cutter & transfer to a sheet pan lined with parchment paper.
- Re-roll the dough scraps gently (you should get 9-10 donuts total out of this recipe)
- Brush the donuts with aquafaba & then cover lightly and rise again in a warm spot.
- Once the donuts have risen again to almost double preheat the oven to 350°F & bake immediately for approximately 18-20 minutes or until lightly golden brown and no longer raw in the middle.
- Cool slightly (they should still be warm) & then plunge each donut into the powdered sugar
- With a skewer or something similar, hollow out the centers of each donut & then fill with the cooled vanilla bean custard
Video
Notes
Storage Custard filled donuts will stay fresh for up to 1 day at room temperature, however I am not sure I would want to leave out on the counter filled with custard at room temperature for longer than that!
Yeast products will get stale before they go bad because there are no preservatives to keep them fresh for several days.
You will notice I am using EnerG Egg Replacer for this baked donut dough recipe
Substitute with 2 teaspoons of cornstarch plus an extra ½ teaspoon of baking powder if you do not have the EnerG brand
For the custard: 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
The flour listed in the recipe is a range from 4-5 cups
Depending on the conditions in your kitchen will determine how much flour you will need to use
Tried this recipe?Let us know how it was!