Fluffy Vegan Crème Brûlée Donuts
InternationalBakingvideocomfort foodspecial occasioncreamy
Nika’s PickTOFU+
Recipe by Nikoleta · @surovadcerka
The dough ferments in the fridge for one to two days, and that slow cold rise is doing the work here. Eight hours will produce a doughnut; forty-eight produces one worth the effort. There is no version of this recipe that happens in an afternoon.
Butter goes in last and in small pieces, one addition at a time, waiting between each. Add it early or all at once and the gluten never develops — you get a heavy doughnut with no pull to it.
The frying window is narrow: 177–185 °C, fifty to sixty seconds a side. Cooler and they drink oil, hotter and the outside colours before the centre cooks. Let the oil come back up to temperature between batches rather than crowding the pot. Twelve doughnuts.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
dough
- 640 g all-purpose wheat flour
- 100 g granulated sugar
- 10 g psyllium husk
- 3 g dried yeast
- 400 g plant-based milk, room temperature
- 9 g salt
- 115 g plant-based butter
- 1 L rapeseed oil for frying
cream
- 1 L plant-based milk
- 250 g vegan whipping cream
- 180 g granulated sugar
- 1/2 tsp salt
- 1 tbsp vanilla paste or 1 vanilla bean
- 2 pinch turmeric
- 140 g cornstarch
- 100 g plant-based butter
- 4 tsp vanilla extract
caramel
- 200 g granulated sugar
- 60 g water
Contains: gluten
How to make it
Nutrition
720Calories
7 gProtein
99 gCarbs
33 gFat
3 gFiber
per serving
