Sponsored by Fazer Aito. Vegan donut holes with chocolate cream is an irresistible treat. Soft on the inside, crispy and sugary on the outside with a dreamy chocolate mousse cream…who can resist? I made the donut hole dough with Fazer Aito Oat Based Gurt, a dairy-free yogurt. And I used Aito Choco Custard and melted dark chocolate for the chocolate cream.
Vegan Donut Holes – Flavorful Treats
These donut holes taste amazing just as they are! But you can also enhance the flavor experience with fillings. I recommend cutting the donut holes in half and piping flavored cream between two dreamy layers.
We love to use Fazer Aito oat-based custards and Oat for Whipping to make desserts. They make amazing creams and fillings for baked and no-bake treats.
- Chocolate cream: Whip Fazer Aito Choco Oat Custard until it’s fluffy, add melted dark chocolate and a little sweetener. Let chill in the refrigerator until you have a mousse-like consistency, which is easy to pipe.
- Caramel cream: Whip Fazer Aito Caramel Oat Custard until it’s fluffy, add nut butter (such as cashew or peanut butter), mix and chill until you have a pipable caramel cream.
- Lemon cream: When lemon juice is mixed with Fazer Aito Vanilla Custard, the custard thickens. You can enhance the lemon flavors with lemon zest. You can also add lemon juice and lemon zest to the donut dough. I recommend using organic lemons.
- Strawberries and cream: Whip Aito Oat for Whipping until it’s fluffy, sweeten the cream. Enjoy between donut layers with fresh sliced strawberries.
Vegan Donut Holes with Chocolate Cream Recipe
- 300 g all-purpose flour
- 50 g sugar
- 11 g dry yeast
- 2 tsp ground cardamom
- 0,5 tsp salt
- 50 g dairy-free butter
- 200 ml Fazer Aito Oat Gurt
- 50 ml water
- about 1000 ml oil for frying
- about 2 tbsp sugar
- 250 ml Fazer Aito Oat Choco Custard
- 100 g dark chocolate
- sweetener such as powdered sugar, if you want the donuts sweeter
Mix together the dry ingredients: flour, sugar, dry yeast, cardamom and salt.
Melt the butter.
In a bowl, mix together the Aito Oat Gurt and water. Warm until it is 42 C / 108 F. Little by little combine the dry ingredients to the wet and knead the dough for a few minutes with your hands.
Let the dough rise in a bowl for 40 minutes.
Roll the dough into small balls and let them rise for about 15 minutes.
Warm the oil until it is 170/180 C or 350 F. Fry the donut holes for a couple of minutes per side or until the donut is golden brown all over. Place the donuts to a plate covered with a paper towel which will absorb the excess oil. Then roll the donuts in sugar and let them cool.
For the filling, melt dark chocolate in a water bath or in the microwave. Whip the Aito Oat Choco Custard until it’s fluffy. Combine the whipped custard and the melted chocolate and sweeten with powdered sugar if you want the cream sweeter.
Pipe the chocolate cream between two donut halves. Enjoy!
If you want easy baked donuts, here are two delicious recipes: