Eggless Doughnuts with Turmeric Cream

Soft, fluffy eggless doughnuts filled with golden turmeric cream. A unique fusion dessert that tastes like a turmeric latte in every bite.

These eggless doughnuts are soft, pillowy, slightly golden, and filled with the most beautiful thing — a silky turmeric pastry cream that tastes like a cozy turmeric latte turned dessert.

They’re the kind of doughnuts you bite into expecting something familiar… and then pause for a second because the filling surprises you in the best way. Light, airy fried dough. Sweet sugar coating. And that warm, spiced custard inside. Honestly, it’s comfort food with a little twist. If you’re looking for a soft eggless filled doughnut recipe, this one is a keeper.

A little about them – these aren’t just regular cream-filled doughnuts. The filling is what makes them special — a homemade eggless turmeric custard cream, lightly spiced with cinnamon and vanilla. It’s inspired by a turmeric latte — warm, earthy, slightly floral, and gently sweet.

The dough itself is soft and enriched, fried until golden, then filled until each doughnut feels slightly heavy (in the best possible way).

Tips (From My Kitchen to Yours)

• Fill only when doughnuts are fully cool (otherwise it melts inside)
• Make sure your yeast is active — it changes everything
• Don’t rush the rising time
• Keep oil at medium heat so they cook evenly
• Chill the custard properly before filling

No evaporated milk? Make it at home

Its super easy to make evaporated milk at home. Evaporated milk is nothing but whole milk which is reduced to almost half. All you have to do to make 250 ml of evaporated milk is- Take 500 ml regular milk in a large heavy bottomed pan. Turn the heat on to medium -low and simmer. Stir occasionally, until the amount of milk has been reduced to half. This should take about 20 minutes.

Storage Instructions

Assemble only before serving for best texture. Best eaten fresh on the same day

Store unfilled doughnuts in an airtight container for 1–2 days

Store turmeric pastry cream separately in the fridge for up to 3 days

Love this recipe? Try some more eggless recipes –

Healthy Chocolate Digestive Cookies

Peanut Butter and Jelly (PBJ) Crumble Bars

Vegan Beetroot Brownies with Ganache

Eggless Donuts with Turmeric Cream

Recipe by thecrumbstoriesCourse: DessertCuisine: American

Servings

15

servings

Prep time

40

minutes

Cooking time

20

minutes

Resting time

4

minutes

Total time

1

hour 

10

minutes

Soft, fluffy eggless doughnuts filled with golden turmeric cream. A unique fusion dessert that tastes like a turmeric latte in every bite.

Ingredients

• Turmeric Pastry Cream

• 20 g Cornflour

• 240 ml Evaporated Milk

• 40 g Granulated Sugar

• 15 g Butter

• 1/2 tsp Vanilla Extract

• 3/4 tsp Turmeric Powder

• 1/4 tsp Cinnamon Powder

• Eggless Doughnuts

• 375 g All purpose Flour

• 30 g Butter

• 12 g Active dry Yeast

• 63 g Caster Sugar

• 200 ml Milk

• 10 ml Vanilla Extract

• 3/4 tsp Baking Powder

• 1 litre Oil (for frying)

• 50 g Caster Sugar (to coat)

Directions

• For Turmeric Pastry Cream
• Whisk Together the sugar and cornstarch in a sauce pan on medium heat.
• Add evaporated milk and whisk to combine. Bring the mixture to a boil on medium heat while whisking vigorously until it starts to thicken – this should take about 2 minutes.
• Reduce the heat to low and let the mixture boil 1 minute, still whisking.
• Remove from the heat and add the vanilla, softened butter, ground cinnamon and turmeric. Mix well.
• Strain the pastry cream through a fine mesh sieve into a bowl.
• Cover the cream with plastic wrap, directly onto the surface of the cream to prevent skin from forming.
• Let the cream cool to room temperature. Refrigerate for at least 2 hours until chilled.
• For Doughnuts
• In a bowl, add 1/2 tsp of sugar, 50 ml Warm milk and the yeast. Cover and let it sit for 5 minutes.
• In another bowl, add the flour, baking powder, remaining sugar, vanilla extract and the yeast mixture.
• Knead adding milk gradually until the mixture comes together. Add in the softened butter and continue kneading till you get a soft dough and it comes through with the window pane test.
• Once the window pane test comes through, place the dough in a greased bowl and cover with a tea towel or plastic wrap. Let it rise for 45 minutes to one hour or till about double in size.
• Punch out the air and take out the dough onto a lightly floured surface.
• Roll out the dough to about 1/2 cm thickness. With the help of a cookie cutter cut rounds and place them on a well floured tray. Let them proof for 15-20 minutes.
• Heat oil in a pan. Drop the doughnuts in it carefully, avoiding splashing the oil. Fry for about 30 seconds on each side or until golden brown.
• Place the fried doughnuts of a napkin to help get rid of excess oil.
• Once the doughnuts are cool, toss them in caster sugar one at a time to evenly coat them.
• Filling Cream
• Make a hole on the side of the doughnuts with the help of a skewer or a straw.
• Put the cream in a piping bag and fill the doughnuts through the hole.

Notes

• Evaporated milk at home – To make 250 ml of evaporated milk is- Take 500 ml regular milk in a large heavy bottomed pan. Turn the heat on to medium -low and simmer, stiring occasionally, until the amount of milk has been reduced to half. This should take about 20 minutes.
• Make sure not to over proof the doughnuts after shaping as that could lead to them deflating while frying.

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