Description
Indulge in the delightful world of Vegan Donuts Filled with Pistachio Pastry Cream, where elegance meets comfort in every bite. These soft and fluffy donuts are perfect for any occasion, whether it’s a special celebration or a simple weekend treat. The rich and creamy pistachio filling adds a unique twist, making these donuts not only visually appealing but also irresistibly delicious. With easy preparation steps, even novice bakers can create this gourmet delight at home. Elevate your dessert game and surprise your friends and family with these exquisite vegan treats that are sure to impress.
Ingredients
Scale
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant yeast
- ½ teaspoon salt
- 1 cup warm almond milk (or other plant-based milk)
- 3 tablespoons vegan butter, melted
- 1 teaspoon vanilla extract
- Oil for frying (if frying) or nonstick spray (if baking)
- 1 cup shelled pistachios, unsalted
- 1½ cups unsweetened almond milk (or oat milk)
- ½ cup coconut cream
- ¼ cup cornstarch
- ½ cup granulated sugar
- ¼ teaspoon turmeric (optional, for natural green color)
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup powdered sugar (for dusting)
- Crushed pistachios (optional garnish)
Instructions
- In a large bowl, whisk together flour, sugar, yeast, and salt until well combined.
- Add warm almond milk, melted vegan butter, and vanilla extract. Stir until a dough forms.
- Knead on a floured surface for 6–8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1–1 ½ hours or until doubled in size.
- Roll out the dough on a floured surface to about ½-inch thick.
- Cut into circles (2 ½–3 inches wide) using a donut cutter or two round cookie cutters. Place them on a parchment-lined tray.
- Cover and let rise again for 30–40 minutes until puffy.
- To fry: Heat oil in a deep pan to 350°F (175°C). Fry donuts 1–2 minutes per side until golden brown. Drain on paper towels.
- To bake: Preheat your oven to 375°F (190°C). Bake donuts on the lined tray for 12–14 minutes until lightly golden.
- In a blender, combine shelled pistachios with 1 cup of almond milk and blend until smooth. Strain if needed to remove solids.
- In a saucepan over medium heat, whisk together the pistachio milk, remaining almond milk, coconut cream, sugar, cornstarch, vanilla extract, salt, and turmeric if using.
- Cook while whisking constantly until thickened and creamy (about 5–7 minutes).
- Transfer the mixture to a bowl and cover with plastic wrap touching the surface to prevent skin formation; chill until firm.
- Once cooled, use a piping tip or skewer to poke a small hole in the side of each donut.
- Fill a piping bag fitted with a round tip with pistachio cream and fill each donut until slightly heavy.
- Dust with powdered sugar and garnish with crushed pistachios before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying/Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 donut (60g)
- Calories: 250
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg