VEGAN BOSTON CREAM DOUGHNUTS
These are generously filled with creamy vanilla
custard and coated in a thick layer of dairy free chocolate making this a snack
must have!
INGREDIENTS:
VANILLA
PASTRY CREAM
·
2
cup almond milk
·
1.5
cup all-purpose flour
·
1.5
cup sugar
·
4
tbsp organic canola oil
·
2
tbsp lemon juice
·
2
tsp vanilla extract
FOR
THE DOUGH
·
1
1/4 cup all purpose flour
·
1
tbsp ground flax seeds
·
2
tsp vital wheat gluten
·
3
tbsp refined coconut oil, melted
·
2
tbsp sugar
·
pinch
of vanilla extract
ACTIVATED
DRY YEAST
·
1.5
cup warm water
·
1
tsp sugar
·
2
tsp activated dry yeast
FRYING
·
32
oz organic canola oil
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DIRECTIONS:
VANILLA
PASTRY CREAM
1.
In
a small saucepan whisk together all vanilla pastry cream ingredients.
2.
Stir
mixture over medium high heat until it starts to become thick and bubbly.
3.
Once
you get it to a low boil lower the heat to low and stir continuously for a few
minutes until the mixture gets to a thick pudding like consistency then remove
from heat.
4. Let it sit off the heat until
it gets to room temperature then cover it with plastic wrap as tight as you can
get it and place it in the fridge to set while you prep to make the doughnuts.
FOR
THE DOUGH
1.
In
a stand mixer with the dough hook attached, combine the flour, flaxseeds, and
vital wheat gluten. Run it until combined.
2.
Add
in the melted coconut oil, sugar, and vanilla extract then the activated
dry yeast mixture. Run until the dough comes together.
3.
Take
the dough out of the stand mixer and knead it a few times. Shape it into a
ball, place it in a glass bowl, cover it with a cheesecloth or plastic wrap and
let it rise for 1 hour, it will double in size.
4.
When
the dough has doubled in size lightly flour your work surface and transfer the
dough onto it. The dough should be fluffy. Knead it a few time again and
it will become more elastic and bouncy. Let it sit for another 15 minutes
covered.
5.
After
15 minutes roll the dough out till it gets to about 1/2 inch thickness. Use the
top of a mason jar to cut out the doughnut shape, about 3" in diameter.
Gather any scraps you have left into a ball and roll out to cut more.
6.
Line
a baking sheet with parchment paper and dust it with flour. Place
the doughnut shaped dough on the baking sheet about 1.5 inches apart, cover
them and leave them to sit for another hour so they can double in size.
7.
When
the doughnuts have risen heat up 32 oz organic canola oil in a heavy bottomed
pot over high heat. It should be 350 degrees but if you don't have a
thermometer you can test to see if your oil is hot by sprinkling water over top
of it. If it bubbles or sizzles it's hot and ready to go. Be careful when you
do this. When I'm frying I wear glasses.
8.
Using
a slotted spoon or spatula, gently lift doughnuts one by one off the baking
sheet and carefully lower into the hot oil.
9.
I
had to cook mine for 2 minutes on each side so watch your doughnuts. Fry them
on each side until golden brown.
10. Place doughnuts on a paper
towel lined wire rack and let them sit there until cool to touch. Once cool to
touch you can add in the pastry cream and top with melted dark chocolate.
HOW
TO FILL THE DOUGHNUTS
1. Use anything that can poke a
hole into the side of the doughnuts like a chopstick. Move it around, back and
forth, up and down to create a nice big pocket for the cream.
PUTTING
IT ALL TOGETHER
1.
Because
the vanilla pastry cream has been in the fridge it will be super thick and
you'll need to blend it or whisk it back to having a more loose consistency.
2.
Fill
a piping bag with a round tip and add in the pastry cream. Generously fill each
doughnut with cream. Some will overflow and that's ok!
3. Once all doughnuts are filled
melt down the dark chocolate. Dip the tops of each doughnut into the chocolate
and place back on wire rack to set. The chocolate will hardened up in about 10
minutes. Alternatively you can place them in the fridge for 10 minutes too.
Serve with your favorite dairy free milk and Enjoy your Vegan Boston Cream
Doughnut!
Source https://neuroticmommy.com
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