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5 from 1 vote

Vegan Lemon Curd Doughnuts

With a sticky and tart lemon filling, these homemade Vegan Lemon Curd Doughnuts are a gorgeous treat for everyone in the family.
Course Snacks
Cuisine American
Keyword vegan doughnuts
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 55 minutes
Servings 20 doughnuts
Author Logan

Ingredients

Doughnuts

  • 250 grams spelt flour
  • 250 grams all-purpose flour
  • 130 grams golden caster sugar
  • 1 1/4 teaspoon dry active yeast
  • 1/4 teaspoon sea salt
  • 2 teaspoons egg replacer
  • 225 ml lukewarm soy or almond milk
  • 110 ml lukewarm water
  • 75 grams soften vegan butterLemon Sugar
  • 1/2 cup 125ml golden caster sugar
  • zest of two lemonsTo Cook
  • 500 ml sunflower oil or enough oil to fill a deep fryer

Instructions

  • To make the lemon sugar, combine the sugar and lemon zest in a food processor and blitz until the zest is broken down and combined.
  • Place the sugar on a plate to dry before storing in an airtight container in a cool, dry place. 
  • To make the doughnuts, combine the yeast, warm water and a small pinch of sugar in a bowl and stir to combine. Rest in a warm place for around 5 minutes or until the yeast froths. 
  • Add the warm milk to the yeast mixture.
  • In a large mixing bowl combine the flours, sugar, egg replacer and salt. 
  • Using a spoon to stir (copying a bread mixture's action) slowing pour in the yeast mixture. 
  • Add half the butter and knead in before adding the second half.
  • Dust a clean surface with flour and turn out the dough. Knead the dough for around 4 minutes. If the dough is super sticky, add more flour a small amount at a time (around 1 tablespoon). I added around 3 extra tablespoons.
  • Form the dough in to a ball and place in a lightly greased bowl covered with clingfilm. Place in a warm spot to rise for 1 hour.
  • Turn out the dough on to a floured surface and using a rolling pin roll it out to around 1.5cm. 
  • Line a large baking tray with baking paper. 
  • Using a small round cookie cutter or glass, cut out the doughnut rounds and place them on the baking tray. Cover loosely with cling film and set aside for 20 minutes. 
  • Meanwhile, heat the oil in a heavy-bottomed pot or deep fryer to 170 degrees C. 
  • Before frying, place kitchen paper on a plate or board to drain the doughnuts immediately after cooking. 
  • In a mixing bowl add a good amount of the lemon sugar to toss the doughnut in. 
  • Have another plate ready to receive the doughnuts. 
  • Carefully place 3 or 4 doughnuts in to the oil. 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 the kitchen paper for a minute. 
  • Toss the doughnuts in the lemon sugar and pop on a plate.
  • Repeat with remaining rounds.
  • If you are filling your doughnuts, fill a piping bag with your lemon curd or jam filling. 
  • Using the end of a teaspoon, make a small hole in the back side of each doughnut.
  • Fill each hold with filing before serving. 

Notes

This dough is sticky. Don't be tempted to add too much flour or you'll end up with dry doughnuts. As long as you can handle the dough, it is fine. I use a dough scraper during kneading to help peel the dough from the counter. 
I invested a few dollars on a candy thermometer, perfect for testing oil temperature. 
Yes You Can Vegan Egg Replacer with organic chia worked great in this recipe. I didn't mix it with water but simply popped the chia mixture straight in. I don't work for or endorse this company, I just used their product and it worked a treat. 
NOTE: THESE LITTLE GUYS ARE BEST ENJOYED ON THE DAY YOU MAKE THEM. WITH NO PRESERVATIVES, THEY DON'T HAVE A LONG SHELF LIFE.