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Homemade Crème Brûlée Donuts

Homemade Crème Brûlée Donuts

Delight in these Homemade Crème Brûlée Donuts, featuring a soft, fluffy texture and a rich vegan crème brûlée custard filling, crowned with a crackly caramelized sugar shell.
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 donuts servings
Course: Dessert
Cuisine: French
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 ½ cups all-purpose flour (unbleached, organic preferred)
  • ¼ cup organic cane sugar
  • 2 ¼ teaspoons active dry yeast
  • ½ teaspoon fine sea salt
  • 1 cup warm plant-based milk
  • ¼ cup vegan butter, melted
  • 1 flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water)
  • 1 teaspoon pure vanilla extract
  • 1 cup raw cashews, soaked and drained
  • 1 ½ cups plant-based milk
  • ½ cup organic cane sugar for filling
  • ¼ cup cornstarch
  • 1 teaspoon pure vanilla extract
  • Pinch of turmeric (optional)
  • Pinch of fine sea salt
  • ½ cup organic cane sugar for topping
  • High-heat neutral oil for frying or cooking spray for baking

Method
 

  1. Activate the yeast by combining warm milk, sugar, and yeast in a small bowl. Let it sit until foamy.
  2. In a large bowl, whisk together flour, remaining sugar, and salt.
  3. In another bowl, mix melted vegan butter, flax egg, and vanilla extract.
  4. Combine the wet and dry ingredients to form a shaggy dough.
  5. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
  6. Place the dough in a greased bowl, cover it, and let it rise for 1-1.5 hours until doubled.
  7. Prepare the crème brûlée filling by blending cashews, plant milk, sugar, cornstarch, and seasonings until smooth.
  8. Cook the blended mixture in a saucepan over medium-low heat until thickened, then chill.
  9. Roll out the dough to ½ inch thickness and cut into donut shapes. Let them rise again for 30-45 minutes.
  10. Fry donuts in hot oil or bake at 375°F until golden brown. Cool completely.
  11. Pipe the chilled filling into the donuts, then sprinkle sugar on top and torch it to create a crispy shell.
  12. Serve immediately.

Notes

Ensure the dough is slightly tacky for best results. Store filled donuts in the fridge for 1-2 days, torch sugar before serving.