Easy Custard Filled Donuts
Serving size: 6
Prep Time: 15-20 minutes
Fry Time:12 minutes
FREE OF: gluten, dairy, soy, coconut, banana, seeds, lime, fish, cauliflower, peanut, hazelnut
2 1/3 cups cashew milk
1/2 cup gluten free flour
1/2 cup sugar
1/2 cup oil
1 Tbsp vanilla
1 tsp. lemon juice
Put a medium pot on medium heat
Combine all ingredients and constantly stir with a whisk (we suggest slowly adding the flour as you stir)
When it starts to boil reduce heat to low and continue to stir until it's a pudding consistency
When it reaches that consistency, let cool to warm then put plastic wrap over it so it doesn't form a film on the top, let it continue to cool all the way
Once it's completely cooled, use an electric hand mixer to smooth it out
If you seem to have any lumps, use a fine strainer to strain out all the lumps
If you are gonna make the donuts now, put the custard in a piping bag. If you're making them another day or later just store in a container in the fridge.
1 pack Canyon Bakehouse Brioche Style buns
Canola oil or oil of choice
1 cup sugar
1 chocolate bar
Fill a medium pot with canola oil and let it heat up
To test if its ready, flick some water into it and it should sizzle
Using metal tongs, drop in up to 3 brioche rolls at a time
Let them fry about 1 minute each side or until a deep golden color
Place them on a paper toweled plate
Let them cool
Once cool, use a small knife to create a hole and push it half way through the donut
Push in the round piping head then squeeze the piping bag
You should feel the donut getting a little heavier and as you start to feel it getting heavier or you feel more resistance when you squeeze then gently pull it out
Try to set them at a slight incline with the custard entry facing upward (if the donuts or custard are at all still warm it might try to slowly leak out if they're flat or set at an incline going downward)
Put sugar in a bowl and roll the donut around till it's fully coated
For chocolate, melt the chocolate in a bowl and dip the tops of the donuts in the chocolate then let cool
Story behind the recipe:
It is near impossible to find custard filled donuts, and you certainly can't get them fresh unless you're lucky enough to have an allergy friendly bakery near you. Also, making donuts from scratch is such a project and donuts are more of a lazy food, don't you think? Allergy Girl had been trying to figure out a no hassle way to make them and finally Canyon Bakehouse came to the rescue.
We partnered with Canyon Bakehouse and they released they're new Brioche Style Buns; that's when the idea hit! Save yourself all the struggle of trying to make the doughnut dough and just pick some of these up instead! They have AMAZING taste and texture, it's just as good at regular donuts! This recipe is really quick and simple. The only part that takes a little bit (not even that long) is the custard which is something you can make ahead of time if you just want to fry up some donuts really fast one day.
Don't wanna make the custard or wait for it to be done? You can even take this one step further and fill these with jam instead! Just pick up some of your favorite jam and pipe that in instead of the custard. You can coat the outside with chocolate, sugar, or powdered sugar. With jam, powdered sugar usually pairs best. You could even pipe it full of caramel if that's what you like!
If you make these, make sure to send us your pictures and we'll feature them on our Instagram! Also be sure to follow Canyon Bakehouse, they're such a great company!