Vegan Bola de Berlim

🛒 Ingredients

• #Doughnuts;
• 300 g strong white bread flour,, 50 g caster sugar,, 7 g (1 sachet) instant dried yeast
• 180 ml unsweetened plant milk (warm, oat or soy works best)
• 40 g melted vegan butter or coconut oil,, 1 tsp pure vanilla extract
• Pinch of fine salt,, Neutral oil for deep frying,, Extra caster sugar for coating
• #Vegan Custard Filling;
• 250 ml unsweetened plant milk.. 40 g caster sugar.. 2 tbsp cornstarch
• 1 tsp vanilla extract,, 1 tsp lemon zest (optional, authentic touch)
• Tiny pinch of turmeric (optional, for pale yellow colour)

👩‍🍳 Instructions

1. 1

   Make dough: In a large bowl, mix flour, sugar, yeast, and salt. Add warm plant milk, melted vegan butter, and vanilla. Mix to a soft dough, then knead for 8–10 minutes until smooth and elastic. Cover and leave to rise in a warm place for 1–1.5 hours until doubled in size.

2. 2

   Shape: Punch down the risen dough, divide into 8–10 equal pieces, roll into smooth balls, and place on a floured tray. Cover and rise again for 30–40 minutes until puffy.

3. 3

   Make filling: Whisk cornstarch, sugar, and a little cold plant milk to a smooth paste. Heat the rest of the milk with vanilla and zest until just hot. Pour into the paste while whisking, return to heat, and stir constantly until thick and smooth. Cool completely.

4. 4

   Fry: Heat oil to 170 °C (340 °F). Fry doughnuts for 2–3 minutes per side until golden and cooked through. Drain well, then roll in caster sugar while still warm.

5. 5

   Fill: Once cool enough to handle, poke a small hole in the side of each doughnut, pipe or spoon in the cold custard. Serve fresh for the best texture.