Deliciously cute vegan snowmen doughnuts are perfect for the Christmas season. Great to prepare with your kids and enjoy over the Holidays. On top of that, these adorable snowman doughnuts are vegan, easy to make and filled with creamy custard.
Vegan Snowman Doughnuts
I can’t believe Christmas is only in a month away. What better treat to enjoy than some delicious custard filled, fluffy doughnuts!
I absolutely love this time of year. As soon as Halloween ends, my Christmas tree is up, the gingerbread lattes are flowing and festive films are on the TV. I also love being creative in the kitchen, baking up lots of delicious festive treats, such as cakes, cupcakes and of course… DOUGHNUTS!
Why you’ll love these snowman doughnuts:
- Vegan friendly – This recipe doesn’t contain any animal derived ingredients.
- Easy to make.
- Flax-egg makes the doughnuts chewy and is the perfect egg-replacer.
- Filled with creamy custard.
- Topped with a sweet vanilla icing.
- Pretzel ‘arms’ add saltiness and crunch.
- Great for Christmas.
- Sweet and cozy.
- Fun for everyone, including kids to make and decorate.
- Perfect for Christmas gatherings / parties.
- They look adorable.
- The flavour is delicious, full of vanilla!
What makes these the BEST vegan doughnuts?
This is one of those recipes where I want everyone in the entire world to take a bite out of these scrumptious little pumpkins and bathe in their warming glory. It’s a little piece of heaven in each bite.
- The TEXTURE : They’re so soft and pillowy but remain really moist and tender, it’s unreal! This is due to the fact that these doughnuts are made with sunflower oil instead of butter. Vanilla is also added to the dough to further that divine moist texture.
- This recipe is egg-free : This recipe contains the best egg replacer for doughnuts which is ground flaxseed. Ground flaxseed is the ultimate egg replacer in doughnuts as it replicates the gelatinous texture of an egg resulting in a super chewy and soft doughnut.
- The dough takes minutes to make : The only waiting time really is allowing the dough to prove, that’s about it. I am so proud of my doughnut recipe as even though it takes time for it to prove and rise.. it is worth every second. You’ll end up with a delicious vanilla snowman doughnut that’s perfectly soft and sweet, perfect for a cozy Christmas movie marathon.
- Creamy custard: You can either make your own homemade vegan custard (I have an amazing recipe in my Award Winning Baking Book, or to make things easier, you could use store bought.
How to make Vegan Snowman Doughnuts:
When you think of doughnuts, you may think they’re hard and technical to make. In fact, they are actually quite simple and easy. They just have a few techniques and proving time which take up most of the prep but it’s totally worth it when you take your first bite out of the snowman doughnuts – DROOL! You can find the full written ingredients and method in the recipe card at the bottom of the page.
Heat the milk and stir with the active yeast and sugar. Allow to activate and froth. In a separate bowl, mix the flour. Pour the activated yeast mixture along with the flax egg, melted butter and vanilla. Knead into a smooth dough, cover and allow to prove until doubled in size.
- Snowman shape
Chomp out the dough using a snowman shape cookie cutter. Allow to prove for a second time until puffed up.
Heat oil in a large pan, when it’s come up to temperature, lower the snowman doughnuts into the oil and fry for a couple of minutes on each side. Carefully remove and place on kitchen paper.
- Custard filling
Whip up a batch of custard, transfer into a piping bag and snip off the tip. Poke a hole in the sides of the doughnuts and pipe in the custard filling.
- Icing and decoration
Dip each doughnut into the white vanilla icing. Allow to set then pipe on the snowman details, nose, buttons and face. Poke two stick pretzels into the sides of the doughnut for the ‘arms’.
Tips for making homemade doughnuts
- Dry Ingredients – The number one reason why most recipes fail. If there’s too much flour, the doughnuts will turn out super dry and stiff. ALWAYS, if you can, measure the flour out with a set of kitchen scales in gram measurements.
- Mixing – The doughnut batter is mixed in a stand mixer with a dough hook attachment. Make sure it’s not over mixed!! If the batter is over mixed, the doughnuts may have trouble rising and they will likely turn out tough and chewy.
- Custard filling – To make sure each cavity is evenly filled, pipe in the custard using either a piping bag or a ziplock bag with the tip snipped off. This makes it easy to squeeze the custard into each doughnut section.
- Vanilla icing / glaze – Make sure the icing isn’t too runny or it won’t show on the doughnut. You want it similar texture / consistency to toothpaste. You want it thick enough that you can pipe on the nose and button detailing without it slipping off.
- Cooling – Allow the doughnuts to cool on the kitchen towel / paper before filling. If they’re too warm, the heat will melt the custard and icing and it’ll become become quite a mess.
- Use gram measurements – I cant stress this enough. To ensure perfect doughnuts, make sure to use a set of kitchen scales and gram measurements. This will result in accurate measurements and doughnuts!!! You can pick up kitchen scales from Amazon , linked here.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!Print