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VEGAN CREAM FILLED DONUTS!
Donuts
1/2 cup warm water
1/2 teaspoon vanilla extract
(1 packet) instant yeast
4 vegan “egg replacement” (I used bobs red mill)
1/3 cup cane sugar
3 cups all-purpose flour
1/4 teaspoon salt
4 tablespoons vegan butter, softened
1/4 cup cashew milk or any nut milk of choice
Maple Cream filling
1 cup cashew milk
1/4 cup all-purpose flour
1/4 cup sugar
2 tbsp pure maple syrup
1 tbsp coconut oil
1 tsp vanilla extract
1 tsp corn starch
Directions
For the dough : In a large bowl combine the water, vanilla, yeast, vegan egg replacement (follow the directions on the package) , and cane sugar, mx to combine. Gradually add in only 2 1/2 cups flour then salt, mixing with a wooden spoon then add the softened vegan butter and cashew milk and continue to mix until a smooth sticky dough forms. you then will as the last 1/2 cup of flour. Best to use hands, kneed for about 5 minutes. Place the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 hour.
For the cream:
1.Begin by combing 4 tbsp of of the cashew milk with 1 tsp of corn starch in a sauce pan until corn starch is dissolved. Then add the 3/4 cup left of cashew milk and the remaining ingredients. Whisk together to combine and heat over medium high heat while stirring until the mixture becomes thick and bubbly. Lower the heat to medium low and continue stirring for a minute while the mixture thickens a bit more, then remove from heat.
2. Let cool for 15 minutes, then pour into a container and place in fridge for 1 hour
Bringing it all together:
1.On a lightly floured work surface, roll the dough out to about 1/2-inch thickness. Using a round cookie cutter, cut out 6 rounds from the dough, with the remaining dough, form an extra donut. Place on a baking sheet line with parchment paper, spacing far apart. Cover with a dish towel and let rise until puffy, about 30 minutes.ya
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