Boston Cream Donuts

Ingredients

• Almond milk

  Plain

  1 cup or 240g

• Margarine

  Margarine-like vegetable oil spread, 67-70% fat, tub

  5 tbsp or 70g

• Egg Replacer

  Ener-G

  29g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Wheat flour

  White, all-purpose, enriched, bleached

  1 ⅝ cup or 203g

• Yeast

  Leavening agents, baker's, active dry

  1 tsp or 4g

• Salt

  Table

  ⅛ tsp or 0.8g

• Semisweet chocolate

  Candies

  ½ cup chips (6 oz package) or 84g

• Coconut Whipping Cream

  Nature's Charm

  ⅛ cup or 38g

• Vanilla extract

  Imitation, no alcohol

  ½ tsp or 2g

• Lemon juice

  Raw

  ½ tsp or 3g

• Water

  Plain, clean water

  5 tbsp or 74g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ tbsp or 7g

Directions

1. Mix half of the milk, 3/5 of the melted butter, 2/5 of the water, 1/3 of the sugar, and the egg replacer in a bowl.
2. Add the flour, instant yeast, and the salt and mix until a dough forms.
3. Form a ball of the dough with your hands and grab a clean bowl.
4. Grease the bowl with a bit of oil, add the dough ball and add a bit of oil on the dough as well to prevent it from drying out. Cover the bowl with a towel and let it rise in a warm spot for 2 hours until doubled in size.
5. In a small bowl, mix together cornstarch and remaining water until smooth. Set aside.
6. In a saucepan, mix the corn starch mix, milk, whipping cream, vanilla extract, lemon juice, and the remaining butter, and sugar.
7. Put sauce pan on low heat and cook until it thickens, stirring regularly.
8. Turn off the heat and transfer the custard to a bowl. Cover with plastic wrap and place in the fridge.
9. Remove the dough from the bowl and roll it out with a rolling pin to about 1/2 in thick.
10. Then cut out your round donut shapes and put each donut on a bit of parchement paper so it will be easier to move around without damaging the donut.
11. Cover the donuts with a towel and let them rise for another hour.
12. Heat up the oil in a pan to 375°F.
13. Fry each donut one by one for a few minutes on each side until golden brown.
14. Let the donuts rest on a paper towel until completely cooled.
15. Mix the custard it to make it smooth again. Then add it to a piping bag with a piping nozzle.
16. Grab something to poke a hole in the donuts and wiggle it around a bit to make room for the custard.
17. Fill the donuts with the custard.
18. Melt the chocolate and dip the donuts in the chocolate.
19. Put the donuts in the fridge until the chocolate sets. Serve at room temperature.

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