Créme brûlée donuts



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 19g active dry yeast *
  • 200ml soy milk 
  • 40g white sugar 
  • 1 1/2 tsp salt 
  • 1/4 tsp vanilla powder or 1 tsp vanilla essence
  • 200g bread flour
  • 200g all-purpose flour
  • Potato egg (ingredients below) 
  • 100g vegan butter or cubed coconut oil 
  • 1 L canola oil for frying
  • Cinnamon sugar for dusting
  • Protein egg 
  • 1 tsp potato protein or corn starch 
  • 1/8 tsp xanthan gum
  • 1 1/2 tsp plant-milk
  • 2 tsp nutritional yeast

Vanilla Coconut filling

  • 400ml coconut cream
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • Pinch of salt

Brûlée sugar 

  • 1 cup sugar granulated
  • 1/4 cup water


  1. For the vanilla custard filling: Whisk ingredients well together and heat on medium heat until thickened, place in the fridge to chill, place in a piping bag with a round nozzle, and pipe the donuts.


  1. Heat the plant milk until lukewarm and then add the active yeast, and leave to bubble for a few minutes.
  2. Sift together the two flour, sugar, potato egg, vanilla seeds, and salt together.
  3. Gradually pour in the bubbly plant milk mix and then once they are mixed gradually add bits of the vegan butter while kneading or using a bread attachment kneading slowly until homogenous.
  4. Place in a bowl, cover with cling wrap and leave to rise for 30-60 minutes until double in size.
  5. Once risen, wrap up in cling wrap and refrigerate overnight.
  6. The next morning, divide the dough and save the rest to make cinnamon knots, roll the dough out 1 1/2 cm on a floured surface and press out round shapes with a cookie cutter, or a wide-rim glass.
  7. Place the donuts on a floured baking tray, leave to rise until doubled and then once risen.
  8. Heat about 500ml of canola or any other flavorless oil, add the donuts once the oil is heated to frying temperature (test with a piece of dough, it should rise to the top while frying), and fry the donuts 2-3 minutes on each side until golden brown.
  9. Once brown on both sides, scoop out with a slotted spoon, on paper towels.
  10. Once cooled press in a hole with the tip of the frosting pipe you’re going to use for the vanilla coconut cream, or make use of a straw.

Brûlée Sugar topping

  1. Here you can sprinkle on the sugar and caramelise with a blow torch, or make caramel and dip the donuts.
  2. Add the sugar and water for the caramel (brûlée) to a small saucepan over medium-high heat.
  3. Once the mixture starts bubbling, reduce the heat to medium. Heat the sugar, giving the pan a gentle swirl occasionally, until it turns golden. Take the pan off the heat and swirl the pan until the color deepens slightly.
  4. Working very carefully, dip the top of each donut into the caramel. Wear a glove for extra protection on your hands. Lift the donut from the caramel and tilt it, away from your fingers, to let the excess drip for a few seconds, then place the donut aside to let it cool.
  5. Repeat with the remaining donuts. If you find the caramel in the pot is getting too stiff, return it to the heat, swirling the pan, until it warms up and becomes less viscous.