This Krispy Kreme Donut Recipe is based on the chocolate glazed custard-filled doughnut and this vegan version is insanely good – literally a copycat! These doughnuts are baked rather than fried, though they can also be made in an air-fryer for that golden crispiness on the outside.
My doughnut cravings are super intense, especially around that time of the month so a batch of these around the second week of every month works a real treat. I’m planning to experiment with other flavour combinations like PBJ and white chocolate and raspberry because I KNOW these will taste amazing, so watch the doughnut space here! In the mean time, I have some Biscoff Doughnuts to keep you happy!
Why is this Good for Me?
- Dark chocolate contains flavanols which exhibit anti-inflammatory and antioxidant activity. They have the ability to inhibit free radicals, which are unstable molecules or elements that can harm our bodies. However, be aware of the sugar content in chocolate, which can vary between brands.
- Plant milk is usually fortified with minerals such as calcium so it is a good source of these as part of your everyday diet. The nutritional value of plant milks varies from one type to another – for example, soy milk is often richer in protein than most other plant milks so it may be a more suitable option for those who want to increase protein intake but would not be a good option for those who suffer with allergies or intolerances to soy.
Questions about Krispy Kreme Donut Recipe
How to make baked donuts
For the dough, add warm plant milk to yeast and leave aside for 10 minutes. Combine all dry ingredients for dough and add to the milk and yeast mixture. Mix with a wooden spoon until smooth dough has formed. Knead for around 5 minutes then allow to prove in a warm place (ideally 24℃) for 1 hour. Remove dough and place on surface dusted with flour and knead another 10 minutes. Roll out slightly then using a cookie cutter or cup, make 6 pieces round pieces (shape any leftover dough into a rough ball and cook with rest of doughnuts).Place on a baking tray lined with greaseproof paper. Dust the tops with a little flour then loosely place a piece of clingfilm on top and allow to prove for at least another hour in a warm place. Preheat oven to 180℃ and bake doughnuts for 10 minutes. Remove and allow to cool on wire rack. Cool completely before filling and glazing.
How to make Vegan Custard
For the custard, make a paste with the cornstarch and a little bit of the plant milk in a saucepan. Then add the remaining ingredients and heat for around 8 minutes on a medium heat, until the mixture thickens and coats the back of the spoon. Leave aside to cool to room temperature.
How to make Krispy Kreme Chocolate-Glazed Custard Donuts
Using a chopstick, make a hole in the doughnut and push in around ¾ of the way, moving slightly from side to side to make a little room for the custard.Use a piping bag and pipe in the custard – you can use a fork or whisk to remove any lumps from the custard which may have formed during cooling. Be careful to not pipe too quickly or in excess otherwise the doughnut will rupture. I usually stop when I see the doughnut expanding a little. Continue with each doughnut. For the chocolate glaze, add all ingredients to a saucepan or bowl and heat until chocolate has dissolved – use immediately. While the glaze is still hot, dip the doughnuts in, one by one, covering the tops and lifting back out carefully, allowing excess to drip off. All glaze to set for at least 30 minutes before eating. Eat on the day.
Krispy Kreme Donut Recipe Substitutions
- Gluten-free flour can be used instead of wheat flour, though xantham gum should be added to provide elasticity to the dough (if not already in the flour mix)
- Coconut butter can be replaced with coconut oil or vegan butter
- Flax meal can be used instead of ground chia seeds
- Cornstarch can be replaced with other starch such as tapioca flour, potato or cassava starch
- Coconut sugar can be replaced with other sweeteners including syrups
- Rapeseed oil can be replaced with any other type of oil or vegan butter.
This Krispy Kreme Donut Recipe is…
- Fluffy
- Creamy
- Chocolatey
- Refined sugar-free
- Eggless
- Dairy-free
- Vegan
- Plant-based
Shopping List
Food
- 150g plain flour
- 1 tbsp ground chia seeds
- 1 tsp yeast
- 2 ½ tbsp cornstarch
- 3 tbsp melted coconut butter or coconut oil
- 3 tbsp coconut sugar
- 2 tsp vanilla extract
- 425 ml plant milk
- 60 ml rapeseed oil
- 100g dark chocolate
- 3 tbsp maple syrup
- Pinch turmeric
Equipment
- Baking tray
- Greaseproof paper
- Saucepan
- Measuring spoons
- Measuring cups
- Wooden spoon
- Mixing bowl
More Recipes to Try…
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Krispy Kreme Donut Recipe
Ingredients
Baked doughnuts
- 150 g plain flour
- 1 tbsp ground chia seeds
- 1 tsp yeast
- 1 tbsp cornstarch
- 3 tbsp melted coconut butter
- 1 tbsp coconut sugar
- 1 tsp vanilla extract
- 125 ml plant milk
Vegan chocolate glaze
- 60 ml rapeseed oil
- 50 ml plant milk
- 100 g dark chocolate
- 1 tbsp coconut sugar
- 1 tbsp maple syrup
Vegan custard:
- 250 ml plant milk
- 1 tbsp vanilla extract
- 1 ½ tbsp cornstarch
- 2 tbsp maple syrup
- Pinch turmeric
Instructions
- For the dough, add warm plant milk to yeast and leave aside for 10 minutes.
- Combine all dry ingredients for dough and add to the milk and yeast mixture.
- Mix with a wooden spoon until smooth dough has formed.
- Knead for around 5 minutes then allow to prove in a warm place (ideally 24℃) for 1 hour.
- Remove dough and place on surface dusted with flour and knead another 10 minutes.
- Roll out slightly then using a cookie cutter or cup, make 6 pieces round pieces (shape any leftover dough into a rough ball and cook with rest of doughnuts).
- Place on a baking tray lined with greaseproof paper.
- Dust the tops with a little flour then loosely place a piece of clingfilm on top and allow to prove for at least another hour in a warm place.
- Preheat oven to 180℃ and bake doughnuts for 10 minutes.
- Remove and allow to cool on wire rack.
- Cool completely before filling and glazing.
- For the custard, make a paste with the cornstarch and a little bit of the plant milk in a saucepan.
- Then add the remaining ingredients and heat for around 8 minutes on a medium heat, until the mixture thickens and coats the back of the spoon. Leave aside to cool to room temperature.
- Using a chopstick, make a hole in the doughnut and push in around ¾ of the way, moving slightly from side to side to make a little room for the custard.
- Use a piping bag and pipe in the custard – you can use a fork or whisk to remove any lumps from the custard which may have formed during cooling. Be careful to not pipe too quickly or in excess otherwise the doughnut will rupture. I usually stop when I see the doughnut expanding a little. Continue with each doughnut.
- For the chocolate glaze, add all ingredients to a saucepan or bowl and heat until chocolate has dissolved – use immediately.
- While the glaze is still hot, dip the doughnuts in, one by one, covering the tops and lifting back out carefully, allowing excess to drip off. All glaze to set for at least 30 minutes before eating.
- Eat on the day.
Notes
- Gluten-free flour can be used instead of wheat flour, though xantham gum should be added to provide elasticity to the dough (if not already in the flour mix)
- Coconut butter can be replaced with coconut oil or vegan butter
- Flax meal can be used instead of ground chia seeds
- Cornstarch can be replaced with other starch such as tapioca flour, potato or cassava starch
- Coconut sugar can be replaced with other sweeteners including syrups
- Rapeseed oil can be replaced with any other type of oil or vegan butter
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Now this is decadent!
Oh it sure was Dorothy!