An easy recipe for Pumpkin Doughnuts (Stuffed Vegan Donuts) with vanilla cream filling. They are soft, moist, delicious and can either be baked in the oven making them healthier or deep-fried. Perfect for New Year's Eve, Carnival or any other days.
Prepare Pumpkin Purée according to this recipe preferably in the oven (or use canned pumpkin purée or another substitute, read the text above).
Heat the non-dairy milk along with the vegan butter in a pot until lukewarm. Transfer to a measuring jar. Add a tablespoon of the sugar, a tablespoon of the flour and the yeast and stir to combine. Rest in a warm place for around 10 minutes or until the yeast froths.
In a large mixing bowl combine the remaining flour, soy flour, remaining sugar, vanilla, cinnamon, and salt. Add pumpkin purée and gradually pour in the yeast mixture, and mix using a stand mixer with dough hooks (or a kitchen machine or simply knead with your hands) for about 6 to 8 minutes, or until a smooth sticky dough forms. If the dough is super sticky, add a little more flour.
Place the dough in a lightly greased bowl, cover, and place in a warm spot to rise until doubled in size, for about 1 hour.
Turn out the dough on to a floured surface and using a rolling pin roll it out to around 0.7-inch (1.5cm) thick.
Using a round cookie cutter or jar, cut out the doughnut rounds and place on a parchment-lined baking sheet, leaving space apart. Cover and let rise again until puffy, about 30 minutes.
Heat the oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
Carefully place 3 or 4 doughnuts in to the oil. Do not overcrowd the pot. Cook on one side for around 1 minute or until golden. Carefully turn over the doughnuts with a large spoon and cook the other side.
Remove the doughnuts carefully and place on a kitchen paper for a minute to drain. Repeat with remaining rounds.
Toss the doughnuts in sugar and cinnamon or just dust with powdered sugar.
Heat the oven to 350°F (175°C).
Brush the top of the Doughnuts with melted butter. Sprinkle a baking tray (or a flat baking dish) with 2-3 tbsp of water.
Bake for about 15 minutes or until risen and dark golden. Rotate tray during baking if needed to get color all over.
Vanilla Cream filling:
In a medium bowl using an electric mixer, beat whipping cream, sugar, and vanilla until light and fluffy.
In another bowl beat the non-dairy cream cheese until creamy, then fold in the whipped cream.
Fill the cream mixture to a piping bag fitted with a long filling tip. Insert the tip into the side of a doughnut and squeeze the filling inside to fill. Repeat for the remaining Doughnuts.
Doughnuts last covered in the fridge for up to 3 days, but they’re best served the day they’re made. You can reheat them in the oven for a few minutes making them soft inside again but take note that they’ll get crunchy outside.