Soft pillowy doughnuts filled with creamy TURMERIC pastry cream. These turmeric cream filled eggless Doughnuts are like a dreamy turmeric latte inside a doughnut! YUM!
These cream filled doughnuts are like a dream. Soft and pillowy doughnuts with perfectly sweet turmeric pastry cream. Perfect for a coffee break!!
These yeasty doughnuts are fried to perfection and then filled with eggless turmeric pastry cream, making this delightful treat. The doughnuts are filled with the help of a pipping bag. Eggless Pastry cream is rich and creamy, just like the pastry cream with egg yolks. These doughnuts with this are beyond delicious.
I wanted to make something that is delicious yet healthy ( in some way) and different. Adding immunity boosting turmeric and sweet cinnamon to the cream, makes them like a delicious healthy turmeric latte.
Some health benefits of Turmeric
- Powerful medicinal properties
- Contains Natural anti-inflammatory Compounds
- Increases antioxidant capacity of the body
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.
Storing the Turmeric Cream filled Eggless Doughnuts
Keep the doughnuts refrigerated. Cover the doughnuts with foil or plastic wrap. You can also keep them in an air tight container when refrigerating to prevent them from drying out. They will stay best upto 3 days.
Love this recipe?? Try some of my other eggless recipes –
- Chocolate Almond Pudding pie
- Peanut Butter and Jelly Crumble Bars
- Three Ingredient Chia pudding
- Pizza dough breadsticks
- Hokkaido Milk Bread
- Healthy Chocolate Digestive Cookies
- Breakfast Cornflakes Cookies
Eggless Donuts with Turmeric Cream
Course: DessertCuisine: American15
servings40
minutes20
minutes4
minutes1
hour10
minutesSoft pillowy doughnuts filled with creamy TURMERIC pastry cream. These turmeric cream filled eggless Doughnuts are like a dreamy turmeric latte inside a doughnut! YUM!
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
- Doughnuts
375 g All purpose Flour
30 g Butter
12.5 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.
Did you try this recipe? We’d love you to rate it below under ‘rate this recipe’ or in the comment section below. Thanks!
Waha mouth watering tasted healthy delious doughnuts forthe first time in my life….
Thank you so much! 🙂