The BEST Vegan Crème Brûlée Doughnuts – Baked doughnuts with a homemade pastry cream and caramel topping. Easy to make, no-egg, no-dairy, vegan!
Ingredients for the pastry cream
- 35g of caster sugar
- 15g of cornstarch
- 1/4 teaspoon of nutritional yeast
- Pinch of turmeric
- 250ml of dairy-free milk
- 1 teaspoon of vanilla extract/ 1 vanilla bean pod (seeds only)
- 60g of vegan butter
Ingredients for the doughnuts
- 260ml of dairy-free milk
- 14g of active dry yeast
- 60g of caster sugar
- 400g of plain flour
- 40ml of sunflower oil
- 80g of dairy-free butter
Ingredients for the sugar coating
- 200g of caster sugar
- 60ml of water
Method (pastry cream)
- Add the sugar, cornstarch, yeast and a tiny pinch of turmeric into a microwave safe bowl and give it a stir together to combine.
- Pour in the milk, vanilla and chopped butter. Place the bowl into the Panasonic combi oven, set to the microwave setting on low setting. Microwave in 30 second intervals, stirring in between. Continue until the pastry cream begins to thicken (approximately 4-5 minutes).
- Transfer the cream into a heatproof bowl or container, allow to cool slightly, then cover the top with some clingfilm. Doing this will prevent the cream from forming a skin. Use immediately or chill in the fridge in a sealed container until ready to use. The cream will thicken, so you’ll want to whisk it vigorously or smooth it using an immersion blender before using. Transfer into a piping bag fitted with a round tip nozzle.
- Pour the dairy-free milk into a saucepan, place on the hob and heat on low until warm. You don’t want the milk to be too hot or it can kill the yeast, it just needs to be warm. Sprinkle in the yeast and a teaspoon of the sugar, stir to combine then cover with a tea towel and set aside in a warm place for 5-10 minutes to activate. You’ll know the yeast is activated when it’s frothy.
- In a large mixing bowl, sift in the flour and sugar. Stir to combine.
- Melt the butter in a saucepan on the hob over low until fully melted.
- Once the yeast mixture has frothed up, pour into the dry ingredients along with the oil and melted butter.
- If you’re using a stand mixer, place the bowl on the mixer and attach a dough hook. Begin to knead the dough on a low speed until it starts to come together. You can also knead by hand on a floured work surface, but this will take longer. The dough should start to become smooth and elastic after 3-5 minutes. Once it looks like it’s coming together, turn out on a clean worktop dusting with flour and knead until smooth and elastic. It should feel soft and pillowy. Do not over knead!
- Place the dough into the greased bowl and cover with a tea towel. Place the bowl into a warm area for 1 – 2 hours or until the dough has doubled in size. After 30 minutes, check on the dough. You should start to see the dough rising. If it isn’t, place the bowl into a warmer area and wait longer.
- Once risen and doubled in size, turn out the dough onto a floured work surface. Use a rolling pin to roll the dough into a rectangle, approximately 1 – 1 & 1/2 inch thick. This dough doesn’t make too make doughnuts so try not to roll it too thin. If you roll them too thin, you risk them not puffing up in the oven. Use a cookie cutter to cut as many doughnuts out from the dough, and place onto a lined baking tray. Gather up the excess dough and repeat.
- Cover the doughnuts with a tea towel and allow to rest in a warm area for 1 – 2 hours or until risen and puffy again.
- Once the doughnuts have risen, preheat the Panasonic combi oven to the oven setting at 180ºC fan and line a baking tray with greaseproof paper. Place a few doughnuts onto the lined tray and bake a few at a time, making sure they have room to puff up and bake. Keep an eye on the doughnuts to prevent them from burning / over baking.
- Bake the doughnuts in the oven for around 8 – 10 minutes or until they are golden in colour. You can check & flip the doughnuts half way through to make sure they are evenly baked and golden. Repeat until all doughnuts are baked.
- Remove from the oven and repeat for the rest of the doughnuts.
Method (filling and coating)
- Fill a piping bag with the pastry cream. Poke a hole in the side of the doughnuts and pipe in a generous amount of cream.
- Add the sugar and water into a saucepan over a high heat, swirling the pan to ensue all the sugar dissolves evenly. Once the sugar mixture begins to bubble, reduce the heat to low /medium and heat until your ‘caramel’ turns golden in colour swirling the pan occasionally, make sure you do not stir the caramel. Once golden, remove the pan from the heat and swirl to allow the colour of the caramel to deepen slightly.
- Hot sugar syrup will burn, so be very careful and make sure it doesn’t get on your skin! Dip the top of each doughnut into the caramel syrup. Wear a heat proof glove for extra protection on your hands. Lift the doughnut from the caramel and tilt it away from your fingers, to allow any excess caramel to drip off. Place the doughnut aside to cool, and repeat for the other doughnuts. If you find the caramel in the pot is going a little hard, return it to the heat for a few seconds until it becomes liquid again.
- Tuck in and enjoy!!
To store: Store the doughnuts in an air tight, sealed container at room temperature. Best enjoyed on day of making but can be stored overnight.
Be VERY careful! The caramel syrup is EXTREMELY HOT. Make sure it doesn’t spit or get on your skin. You can use a heat protective glove or use kitchen tongues to help lower the doughnuts into the caramel.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Doughnuts
- Method: Baking
- Cuisine: French
Keywords: baked doughnuts, creme brulee, crème brûlée, vegan doughnuts