Baked Vegan Boston Creme Donuts

Dear Turkey,

Someone thought that I

Couldn't make these, so I had

To prove they were wrong

Baked Vegan Boston Creme Donuts

(makes 9, adapted from here)

For the dough:

Ingredients

- 1 1/4 c flour

- 1 T ground flax or chia seed (I used flax)

- 1 pkg instant yeast

- 1/2 t baking powder

- 3 T coconut oil, room temp or melted

- 2 T sugar

- dash vanilla

- dash nutmeg

- 1/2 c warm water

Instructions:

- Combine the water, yeast, and sugar, and let stand for a minute. Add everything else and knead with your hands until a ball forms, adding more flour if needed. Knead another 3 minutes or so, and cover and let rise in a warm place for at least 30 minutes.

- Cover a baking stone with parchment and make 9 balls out of the dough. Arrange them on the stone and let stand another 20-30 minutes in a warm place. 

- Bake at 350 F for 10-12 minutes, or until the bottoms are golden brown and the insides are starting to sound hollow. Cool completely.  

For the filling:

Ingredients:

- 1 c milk of your choice

- 1/4 c flour

- 2/3 c sugar, or to taste

- 2 T canola oil

- 1 T lemon juice

- 1 t vanilla

Instructions:

- Combine everything and microwave for 30-second intervals, stirring well in between, until it's thick and bubbly. Stir well and chill, covered, until it's room temperature or colder. Stir well before using. This makes quite a bit and you'll probably have some left over. 

For the glaze:

Ingredients:

- 1 c chocolate chips

- 1 T coconut oil

Instructions:

- Microwave until soft/melted and stir to combine. Cool to room temperature (though you still want it to be soft) before using. 

To assemble:

- When donuts are cool, either make a hole in the side of each one with a chopstick, push it around a bit to make some room, and pipe in the filling, or (this is what I did) core out a small square from the top with a sharp knife, scoop/smush a small cavity in the middle (being careful not to go through the bottom of the donut), deposit some filling, and replace the top piece that you cored.

- Pour/spoon/scoop the glaze on top, dollop with extra filling if you want, and let sit in a cool place until set up.

- Store for a few days at room temperature or in the freezer. 

Enjoy,

Tofu