• Angelica Larsson

Vanilla & Cinnamon doughnuts | Vegan

Uppdaterat: 10 mars 2021

Hello my lovelies! There has been a lot of nostalgia following through my creative fingers this month and it's been fun sitting down and think back on life before today. I do have to admit that this recipe is inspired by doughnuts that could be bought at the grocery store nearby my older brother's current residence. I have a fantastic family and when I was in need of a place to stay he took me in and that to this day means the world to me.

When I would make my way back home I would often swing by the grocery store and very often I would grab a few cinnamon doughnuts, they definitely became my guilty pleasure and here we are with my recreation of them, soft, creamy and cinnamony.



Makes around 8-12 doughnuts.


What you need for doughnuts:


12 dl (4.8 cups) flour

4 dl (1.6 cups) vegan milk

1 dl (0.4 cups) sugar

75g butter

10g yeast

4 tbsp nut butter

1 tbsp finger warm water

1 tsp salt

1 litre oil for frying


What you need for custard cream filling:


3 1/4 dl (1.4 cup) vegan milk

2 dl (0.8 cup) aquafaba

1 dl (0.4 cup) sugar

4-5 tbsp cornstarch

1/2 tsp vanilla essence

1 tsp vanilla bean

A pinch of Salt


What you need for coating:


1 1/2 (0.6 cups) dl sugar

2 tbsp cinnamon


Let's begin with making the custard, in a pot add sugar, cornstarch and whisk together as it will make it easier for the cornstarch to dissolve. Now add a little bit of the milk while stirring making sure the cornstarch is well incorporated.


On medium low heat add the remaining milk, vanilla (sliced and de-beaned), aquafaba and salt while stirring constantly it will begin to thicken up like a custard and at this point you can set it aside to cool and then pop it into the fridge. (You can do this the day before.)


In a bowl add the yeast and the finger warm water and allow to sit while we heat up the butter on the stove. Once the butter has melted add the milk and take it off the heat before pouring it onto the yeast mixture make sure the milk is finger warm.


Add in the milk, sugar, salt, nut butter and half the flour in the bowl and mix until combined and then add the remaining flour and knead for about 10-15 minutes using an kitchen machine.


Once the kneading is done cover the bowl with a towel and allow to double in size for an hour and let your custard cool down.


Pour out the dough onto a floured flat surface and roll it out so it's about 1 cm thick. Using a cookie cutter cut out circles, rinse and repeat until you run out of dough. Now allow the doughnuts to rise under a towel for 10 minutes and while they are rising begin with heating up the oil in a pan low and large enough for frying the doughnuts. The heat should be around 180℃ (355℉)


Gently add the doughnuts into the oil and allow to fry for 1 minute on each side and place the doughnuts on a paper towel to help soak up the excess oil.


Once the doughnuts are cool it's time to fill them up with our custard using an piping bag.


Take out the custard and to help smoothen the custard once more use a whisk breaking up any lumps making it smooth and easy to work with, fill the pipping bag the doughnuts are usually hollow in the centre which makes them easy to fill up which is great!


In a bowl add sugar, cinnamon and give it a quick whisk. Coat the doughnuts in the sugar mixture on both sides and now they are ready to serve!

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