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half bitten vegan custard doughnut drizzled with glossy chocolate glaze with bite taken and custard oozing out from centre
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Krispy Kreme Donut Recipe

This Krispy Kreme Donut Recipe is based on the chocolate glazed custard-filled doughnut and this vegan version using homemade baked doughnuts is insanely good – literally a copycat!
Prep Time10 mins
Cook Time20 mins
Proving Time2 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, dairy-free, doughnuts, eggless, plant-based, vegan, vegetarian
Servings: 8 donuts
Calories: 326kcal
Author: Reena Sharma

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

Nutrition

Calories: 326kcal | Carbohydrates: 35g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 40mg | Potassium: 225mg | Fiber: 4g | Sugar: 12g | Vitamin A: 214IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 3mg