• Charlotte ThaiThai

Vegan Creme Brulee Doughnut

Updated: Jun 8

Delicious pastry cream-filled doughnut just like Boston cream pie doughnut but with caramelized sugar on top.

Make: 8 doughnuts (3 inch by 3 inch)

Time: 3 hours



1 cup of warm soy milk

2 teaspoons of active dry yeast

1 tablespoon of ground flax seed

3 tablespoons of warm water

3 cups of all-purpose flour

pinch of salt

Pastry cream

1 1/2 cup of soy milk

1/8 teaspoon of vanilla bean powder

or 1 teaspoon of vanilla extract

1/4 cup of sugar

4 tablespoons of corn starch

4 tablespoons of soy milk

Caramelized sugar glaze

2/3 cup of sugar

1/3 cup of water


  1. In a mixing bowl, add in warm milk, yeast, and sugar. Stir and let it sit for 5 to 10 minutes

  2. In a small bowl, stir together flaxseed and warm water. Set it aside to thicken for 2 to 3 minutes.

  3. Add the flaxseed mixture to the yeast mixture, stir until everything is combined.

  4. Add half of the flour (1 1/2 cup) to the yeast mixture and stir until everything is combined.

  5. Add the rest of the flour and knead the batter until it forms a dough and not too sticky to your finger.

  6. Cover the dough and let it proof for 30 minutes to 1 hour or until it doubles its size.

  7. Transfer the dough into a dusted flour surface.

  8. Roll the dough out to 1/2 inch thick.

  9. Cut the dough into the desired size by using any cutter or glass rim covered with some flour

  10. Cover the shaped dough again to proof for another 30 minutes to 1 hour.

  11. While the dough is proofing, in a saucepan, add 1 1/2 cup of soy milk, vanilla, and sugar.

  12. Steam the milk but not to boil.

  13. While the milk is heating: In a small bowl, mix in cornstarch, 4 tablespoons of milk, and a pinch of turmeric.

  14. Add a little bit of steam milk into the cornstarch mixture, stir and pour it back the steam milk.

  15. Whisk constantly until the cream it thickens.

  16. Transfer the hot pastry cream to a bowl and cover and refrigerated immediately.

  17. Bring the oil to 350 - 375 degrees. ( You can test this by dropping a little bit of the dough and it should rise to the surface.) Tips: Do not add too many dough in one batch. This will cause the temperature of the oil to change.

  18. Make and hole in the doughnut for the cream.

  19. Pipe in the pastry to fill up the doughnut and refrigerate.

  20. In a small saucepan, add in sugar and water and bring it to boil until it turns to a golden caramel color.

  21. Dip all the doughnut to the caramelized sugar. ( If the caramelized sugar are too thick, heat it back up on the stove top)


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