Dairy-Free Custard Donuts
Indulge in the ultimate dairy-free dessert experience with these irresistibly fluffy Dairy-Free Custard Donuts! Perfectly golden and lightly crisp on the outside, these homemade donuts are filled with a smooth, creamy custard made from almond milk and a touch of turmeric for that classic golden hue. The yeast-leavened dough, enriched with coconut oil and egg substitute, yields a pillowy texture that rivals traditional donuts—without the dairy. Each donut is fried to perfection and piped with a luscious plant-based filling that’s sure to satisfy your sweet tooth. Ideal for those with dairy allergies or anyone seeking a vegan-friendly treat, these donuts are easy to make and perfect for any occasion. Dust them with powdered sugar for an elegant finish, and enjoy them warm for the ultimate comfort dessert!
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Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 cup Sugar
- 1.5 cups Unsweetened almond milk
- 0.5 cup Coconut oil
- 2 servings Egg substitute
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 3 tablespoons Cornstarch
- 0.5 cup Water
- 0.25 teaspoon Turmeric (for color, optional)
- 4 cups Vegetable oil
Directions
Step 1
In a small bowl, warm the almond milk to around 110°F. Stir in the yeast and a teaspoon of sugar. Set aside for 10 minutes until it becomes frothy.
Step 2
In a large mixing bowl, combine 4 cups of flour, 1/2 cup of sugar, salt, and mix well.
Step 3
Add the milk and yeast mixture, melted coconut oil, egg substitute, and vanilla extract to the dry ingredients. Mix until a soft dough forms. If sticky, slowly add more flour until manageable.
Step 4
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Step 5
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Step 6
While the dough is rising, make the dairy-free custard. In a small saucepan, combine the remaining 1/2 cup of sugar, cornstarch, water, and turmeric (if using). Whisk continuously over medium heat until the mixture thickens and is smooth. Allow it to cool completely.
Step 7
Punch down the risen dough and turn it onto a floured surface. Roll it out to about 1/2 inch thickness and cut out rounds using a 3-inch cookie cutter.
Step 8
Place the rounds on a baking sheet lined with parchment paper, cover lightly with a towel, and let them rise for another 30 minutes until slightly puffy.
Step 9
Heat vegetable oil in a large pot to 350°F (180°C). Fry the donuts in batches, 2-3 minutes on each side until golden brown. Make sure not to overcrowd the pot.
Step 10
Transfer donuts to a wire rack to drain excess oil. Let them cool slightly.
Step 11
Once cool, use a piping bag fitted with a nozzle to fill each donut with the prepared custard.
Step 12
Dust with powdered sugar if desired, and serve warm. Enjoy your dairy-free custard donuts!
Nutrition Facts
| Serving size | (2482.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 11034.2 |
| Total Fat 957.6g | 0% |
| Saturated Fat 213.1g | 0% |
| Polyunsaturated Fat 540.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2267.6mg | 0% |
| Total Carbohydrate 599.2g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 206.5g | |
| Protein 81.6g | 0% |
| Vitamin D 304.6IU | 0% |
| Calcium 909.8mg | 0% |
| Iron 29.5mg | 0% |
| Potassium 1377.2mg | 0% |
Source of Calories