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Vegan Finger Doughnuts filled with custard and jam
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Vegan Finger Doughnuts filled with Custard and Jam

These Vegan Finger Doughnuts are finished with creme mousseline and raspberry jam! Plant based treats never tasted better.
Prep Time30 mins
Cook Time30 mins
Proving time1 hr 30 mins
Total Time2 hrs 30 mins
Course: Dessert, Snack
Cuisine: British
Keyword: almond milk, black salt, caster sugar, cornflour, doughnut, jam sugar, non-dairy butter, non-dairy milk, plant milk, raspberry, strong white bread flour, vanilla paste, yeast
Servings: 8 doughnuts


  • Sugar thermometer
  • 2 piping bags
  • 1 star tipped nozzle
  • 1 writing nozzle


For the doughnuts

  • 250 grams strong white bread flour
  • 7 grams fast-action dried yeat
  • 5 grams salt
  • 100 grams caster sugar 25 grams for the dough and 75 grams for dusting
  • 150 millilitres non-dairy milk e.g. almond milk
  • 75 grams non-dairy butter

For the raspberry jam

For the vegan creme mousseline


For the doughnuts

  • Add the strong white bread flour, fast action yeast, salt and sugar to a large mixing bowl and whisk to combine.
  • Heat the milk and butter until the butter has melted and the milk is warm to the touch.
  • Pour the milk and butter over the dry ingredients and mix until a ball of dough has formed. (See note 1).
  • If using an electric mixer with dough hooks, whisk the dough on medium for 5 minutes until the dough is smooth and elastic. Alternatively, tip out the dough on to a lightly floured surface and knead by hand for 10-15 minutes until the same texture is achieved. (See note 2).
  • (Place the dough back in the bowl.) Cover the bowl with a tea towel and leave to rise in a warm place for 45 minutes or until the dough has doubled in size.
  • Once the first prove is complete, turn the dough out on to a lightly floured surface. Divide the dough into either 6 or 8 equal portions and roll them into long sausage shapes. (See note 4).
  • Place the dough on to a floured baking tray and cover with a tea towel. Leave them to prove for a second time for 30 minutes or again doubled in size.

To make the jam

  • While the dough is resting, place the raspberries and jam sugar into a saucepan with 25ml of water and place on a low heat. Stir regularly to ensure the sugar does not burn.
  • The raspberries will begin to break down and the sugar will melt. You can help the raspberries along by crushing them gently with your spoon or spatula.
  • Once the sugar has melted completely raise the temperature so the jam begins to boil. Continue to heat the jam until the temperature rises to 105C / 220F.
  • Pour the jam into a bowl and leave to cool and set.

To make the vegan creme mousselline

  • Add the plant milk to a saucepan along with the vanilla pod (cut in half) and let it simmer over a low heat for 10 minutes allowing the vanilla to infuse the milk.
  • (While keeping an eye on the milk to ensure it doesn't scorch) add the sugar and cornflour to a mixing bowl and whisk together to ensure they are well combined and their are no lumps.
  • Carefully pour a quarter of the milk into the sugar and cornflour mixture. Whisk well until it has formed a lump free paste.
  • Slowly pour the rest of milk into the paste while whisking well to ensure you have a smooth, thick custard.
  • Transfer the custard back into the pan and cook on a medium heat for 2-3 minutes, stirring constantly to ensure it doesn't scorch or create lumps.
  • The custard is ready when there are large bubbles of steam.
  • Take the custard off of the heat and beat in the butter until smooth.
  • Spoon the custard into a clean bowl, cover with clingfilm so that the clingfilm is in direct contact with the custard. (See note 3).
  • Leave the custard to cool then place into a fridge for at least an hour or until the custard has set.

To fry the doughnuts

  • Before frying get organised by having the following laid out: kitchen paper to blot excess oil, a plate with the caster sugar ready for dusting and a second plate for the sugar dusted doughnuts.
  • Fill either a deep fat fryer or saucepan half full with vegetable oil and heat slowly until it reaches 180C / 355F.
  • Carefully lower your first doughnut into the oil and fry for 3 minutes on each side, or until golden brown.
  • Once you have cooked the doughnut on both sides remove from the oil, gently remove any excess oil with a piece of kitchen roll and then roll in the sugar before leaving to cool completely.
  • Repeat this process until all of the doughnuts have been fried and sugar dusted.

To fill the doughnuts

  • Once the doughnuts are cooled they are ready to fill.
  • Cut each doughnut length-ways down the middle. The cut should be deep enough to prise both sides apart and fill with custard, but without splitting the doughnuts completely in two.
  • Place the star tipped nozzle into the first piping bag and fill with the vegan custard
  • Pipe a thick line of custard inside each doughnut.
  • Place the writing nozzle into the second piping bag and fill with the raspberry jam.
  • Pipe a thin line of jam along the top of the line of custard.


Note 1

If the dough is too dry to come together add a little extra warmed milk.

Note 2

The dough will be a little sticky but it shouldn't be too wet to handle. 

Note 3

It's important that the clingfilm touches the surface of the custard to prevent a skin forming as it cools. 

Note 4

When the doughnuts prove for the second time they tend to double in size by expanding width ways rather than length ways. To avoid very fat doughnuts, make sure that the sausages or dough are long and thin.