Vegan Coffee Cream Filled Donuts Holes
If you like coffee and donuts, this may be your match made in heaven. This recipe is surprisingly easy to make, fun to make, and of course, delicious!These filled vegan doughnut holes have a strong coffee taste with a hint of almond AND they are creamy, chewy, soft, and fluffy. But don’t worry: They are sweet but not overly sugary!
- 1/4 cup plain vegan cream cheese
- 1/4 cup coconut cream, unsweetened (Chill the can upside down in the refrigerator for 1 hour. Then, tip it right side up and scrape off the very top hard layer of fat. Use ONLY the creamy fat and no liquid.)
- 1/4 cup organic powdered sugar
2 tsp Javy Coffee Concentrate
- 1/4 tsp pure vanilla extract
Tiny pinch salt
- 1 quart vegetable or canola oil, for deep-frying
- 1 can premade biscuits
- Organic powdered sugar and/or cane sugar, for rolling the donuts
Coffee Cream Filling
For the Donuts Holes
Coffee Cream Filling
Add all of the ingredients into a medium-sized mixing bowl. Then, using a handheld mixer, beat them at medium-high speed for 4 minutes. Alternatively, you could whisk this by hand; it just may take you a bit longer. The cream should be very smooth and slightly whipped in the end.
Place the coffee cream in a container and refrigerate it for a minimum of two hours to allow the cream to firm up. I prefer to let it chill overnight!
How to Deep Fry the Donuts
Once the coffee cream filling has chilled for at least two hours, you can begin frying the donuts. Fill a medium-sized saucepot with the vegetable oil and preheat it to 325 degrees Fahrenheit. You must use a thermometer to gauge the temperature accurately!
While the oil is preheating, cut each biscuit in half. Then, roll each piece into a smooth ball and pinch any open edges together. It is essential to seal the ball completely shut; otherwise, the dough will open up while deep frying.
Once the oil has reached 325 degrees Fahrenheit, carefully place 4 balls into the pot and deep fry them for 5 minutes, turning them over and around as needed to get them evenly browned.
Gently remove the donuts and place them on a paper towel-lined sheet pan. Allow the donuts to cool completely before filling them.
How to Fill and Coat the Donuts
Pour the coffee cream filling into a piping bag fitted with a long, thin piping tip. Tie the top of the piping bag shut. Alternatively, you could use a Ziploc bag instead of a piping bag and piping tip. Snip off the very end of one of the corners of the Ziploc bag and proceed.
To create a small hole in the donut, I like to use a chopstick. First, poke the stick into the donut, stopping right before it goes through the other side. Then, gently wiggle the stick around in a circular motion to create more space inside the donut for the coffee cream. Lastly, take your filled piping bag and gently place the piping tip inside of the donut, all the way to the bottom of the hole. Begin gently squeezing the filling into the donut while gradually pulling the piping bag up and out.
To coat the donuts, simply roll them in the sugar of your choice! If you use powdered sugar, sift it first, as it is often very lumpy.