I’ve been wanting to make donuts for FOREVEEERRRRR, but the baked kind just aren’t as good, and the fried kind are super unhealthy. I could fry them with coconut oil I know, but that would require a lot of coconut oil, and could get pretty expensive. My cousin has an air-fryer and was more than happy to let me use it!!
This is the pastry cream in the works! It looks much better when it’s done haha! Thick, creamy, and yummay!! It’s nice and quick to make, which is a bonus in my book.
Now i’m gonna be completely honest with you…my donuts did not rise like they were supposed to. Butttt, there were many reasons why that could be. I used different yeast that’s not instant, I used old wheat flour to roll them out in, which could’ve killed it. I also wasn’t completely sure the warm water was the right temperature. That being said…they still tasted great!!
I gave you guys a nice, up and close picture of these beauties! No they aren’t picture perfect bakery donuts, but they do in my book.
They do take some time, but they are worth it!! Just make sure you set aside at least 3 hours for these and read through all the instructions before you dive in. That’s a weakness of mine for sure. Getting halfway through a recipe and realizing I did something wrong.
Like I always say, please like, share, comment, pin, and give recipe tips, or suggestions!! I love hearing from you all. Find me on Pinterest and Facebook (Amy Croasmun) and Instagram (ac_unit18)
Healthy, (AIR-FRYER) Boston Creme Donuts!! (Vegan option)
Ingredients
Pastry Cream
- 1 cup Milk (or Almond Milk)
- 1/4 cup Spelt flour
- 2 tsp Pyure (or preferred sweetener)
- 1 tbsp Lemon juice
- 1 tsp Pure Vanilla Extract
Dough
- 1 & 1/4 cup Spelt flour
- 1 egg (Or flax egg)
- 2 tsp Wheat gluten (important for airiness)
- 1 tsp Instant yeast (can use active yeast, just follow instructions)
- 3 tbsp Coconut oil
- 2 tsp Pyure (or preferred sweetener)
- 1/8 tsp Pure Vanilla Extract
- 1/2 cup Warm water (105F-110F)
Chocolate Glaze
- 1 cup Moser Roth 85% Chocolate (Vegan Chocolate for vegan option)
- 1 tsp Coconut oil
Instructions
Pastry Cream
- Whisk all the pastry ingredients together in a small sauce pan on med-high heat until the mixture becomes thick. Lower the heat toe med-low, whisking for another minute, then remove from heat.
- Allow to cool for about 10 minutes, then cover with Plastic wrap. Put it right against the top of the cream to keep out air bubbles. Put in the fridge to chill.
The Donut Dough
- Mix the flour, egg, (or flax egg) wheat gluten, and, yeast in a large mixing bowl.
- Add the coconut oil, (melted) sweetener, vanilla extract, and warm water. Mix until it becomes a nice dough. If using a food processor, process a minute more. If using a mixing bow, knead on a floured surface for a minute. Cover and put in a warm location to let it rise for 1 hour.
- After it rises, knead it on a floured surface for another minute. Return to the bowl, cover, and let rise for another 15 minutes.
- Roll out the dough on a floured surface, leaving it the thickness of your finger. Cut out small circles using a glass with flour on the rim, or a ring to a mason jar. (That's what I used) Cut out as many as you can, then repeat.
- Put the donuts on cookie sheets with parchment paper, lightly floured, cover, and let rise in a warm spot again for 45-60 minutes.
- When you have about 5 minutes left, preheat your air-fryer to 360F. Place your donuts in your air-fryer pan or a small pan you have leaving them spaced apart a few inches. Air-fry for 4 minutes, then put them on a cooling rack. Yes they look more like rolls or buns but believe me...they taste BOMB.COM!!
- Continue the last step until you have air-fried all your donuts.
- Slice them in half like you would a hamburger bun. Remove your pastry filling from the fridge and spoon about a tablespoon onto each donut, them place the top back on.
- Place your chocolate and coconut oil in a microwave safe bowl and melt in the microwave in 30 second increments. Don't wanna burn your precious chocolate!! You'll want it runny.
- Pour over your donuts and place in the fridge to harden the chocolate into a nice shell. Or if you're impatient like me, eat the as soon as you're done covering them all with chocolate.
- Store in the fridge in an airtight container for up to 2 weeks. Then freeze...if there's any left!!