Mini Crème Brûlée Donuts (Egg-Free, Dairy-Free, Vegan)
Mini Crème Brûlée Donuts (Egg-Free, Dairy-Free, Vegan)
Ingredients
For the Vegan Donut Dough
- 1 cup warm plant-based milk, (105-115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/4 cup vegan butter, melted
- 4 cups vegetable oil, for frying
For the Vegan Vanilla Custard Filling
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups plant-based milk
- 1 teaspoon vanilla extract
- 2 ounces vegan cream cheese, softened
For the Caramel Topping
- 1 cup granulated sugar
- 1/4 cup water
Instructions
- 1
Prepare the Donut Dough: In a large mixing bowl, combine the warm plant-based milk, 1/4 cup granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
⏱️ 10 min
- 2
Add the all-purpose flour and salt to the yeast mixture. Mix until a shaggy dough forms, then add the melted vegan butter. Knead the dough in the bowl or on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 3
While the dough is rising, prepare the Vegan Vanilla Custard: In a medium saucepan, whisk together 1/2 cup granulated sugar and cornstarch. Gradually whisk in the plant-based milk until smooth. Heat over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Reduce heat and cook for 1 minute, continuing to whisk.
⏱️ 10 min
- 4
Remove the custard from heat and stir in the vanilla extract and softened vegan cream cheese until completely smooth. Pour the custard into a shallow dish, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours, or until thoroughly chilled and firm.
⏱️ 120 min
- 5
Once the donut dough has risen, gently punch it down. Turn the dough out onto a lightly floured surface and knead briefly for 1-2 minutes. Divide the dough into 12-16 equal pieces (about 1.5 ounces each for mini donuts). Roll each piece into a smooth ball. Place each dough ball on a 3x3 inch square of parchment paper on a baking sheet. Cover loosely and let rise for another 30-45 minutes, or until puffy.
⏱️ 45 min
- 6
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat to 350°F. Carefully transfer the proofed donut balls (still on their parchment paper squares) into the hot oil, 2-3 at a time. After about 30 seconds, use tongs to remove the parchment paper. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer the fried donuts to a wire rack set over a baking sheet to drain.
⏱️ 15 min•🌡️ 350
- 7
Once the donuts have cooled completely, transfer the chilled vegan vanilla custard to a piping bag fitted with a pointed nozzle. Insert the nozzle into the side of each donut and pipe in a generous amount of custard until the donut feels full.
⏱️ 10 min
- 8
Prepare the Caramel Topping: In a small, heavy-bottomed saucepan, combine 1 cup granulated sugar and water. Heat over medium-high heat without stirring. Swirl the pan occasionally to ensure even cooking. Cook until the sugar dissolves and the mixture turns a rich, golden-amber color. This will take about 5-8 minutes.
⏱️ 8 min
- 9
Immediately remove the caramel from the heat. Working quickly, dip the top of each custard-filled donut into the hot caramel, allowing any excess to drip off. Place the caramel-topped donuts back on the wire rack to allow the caramel to harden and cool, about 2-3 minutes.
⏱️ 2 min
- 10
Serve immediately and enjoy the crackly caramel shell and creamy interior!
Kitchen Tools
Nutrition Facts (per serving)
Mini Crème Brûlée Donuts (Egg-Free, Dairy-Free, Vegan)
Ingredients
For the Vegan Donut Dough
- 1 cup warm plant-based milk, (105-115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/4 cup vegan butter, melted
- 4 cups vegetable oil, for frying
For the Vegan Vanilla Custard Filling
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups plant-based milk
- 1 teaspoon vanilla extract
- 2 ounces vegan cream cheese, softened
For the Caramel Topping
- 1 cup granulated sugar
- 1/4 cup water
Instructions
- 1
Prepare the Donut Dough: In a large mixing bowl, combine the warm plant-based milk, 1/4 cup granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
⏱️ 10 min - 2
Add the all-purpose flour and salt to the yeast mixture. Mix until a shaggy dough forms, then add the melted vegan butter. Knead the dough in the bowl or on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 3
While the dough is rising, prepare the Vegan Vanilla Custard: In a medium saucepan, whisk together 1/2 cup granulated sugar and cornstarch. Gradually whisk in the plant-based milk until smooth. Heat over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Reduce heat and cook for 1 minute, continuing to whisk.
⏱️ 10 min - 4
Remove the custard from heat and stir in the vanilla extract and softened vegan cream cheese until completely smooth. Pour the custard into a shallow dish, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours, or until thoroughly chilled and firm.
⏱️ 120 min - 5
Once the donut dough has risen, gently punch it down. Turn the dough out onto a lightly floured surface and knead briefly for 1-2 minutes. Divide the dough into 12-16 equal pieces (about 1.5 ounces each for mini donuts). Roll each piece into a smooth ball. Place each dough ball on a 3x3 inch square of parchment paper on a baking sheet. Cover loosely and let rise for another 30-45 minutes, or until puffy.
⏱️ 45 min - 6
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat to 350°F. Carefully transfer the proofed donut balls (still on their parchment paper squares) into the hot oil, 2-3 at a time. After about 30 seconds, use tongs to remove the parchment paper. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer the fried donuts to a wire rack set over a baking sheet to drain.
⏱️ 15 min•🌡️ 350 - 7
Once the donuts have cooled completely, transfer the chilled vegan vanilla custard to a piping bag fitted with a pointed nozzle. Insert the nozzle into the side of each donut and pipe in a generous amount of custard until the donut feels full.
⏱️ 10 min - 8
Prepare the Caramel Topping: In a small, heavy-bottomed saucepan, combine 1 cup granulated sugar and water. Heat over medium-high heat without stirring. Swirl the pan occasionally to ensure even cooking. Cook until the sugar dissolves and the mixture turns a rich, golden-amber color. This will take about 5-8 minutes.
⏱️ 8 min - 9
Immediately remove the caramel from the heat. Working quickly, dip the top of each custard-filled donut into the hot caramel, allowing any excess to drip off. Place the caramel-topped donuts back on the wire rack to allow the caramel to harden and cool, about 2-3 minutes.
⏱️ 2 min - 10
Serve immediately and enjoy the crackly caramel shell and creamy interior!