Baking with yeast might seem intimidating, but don’t worry, it’s actually super simple. Yes, it takes a little longer since the dough needs to prove, but this is all hands-off time which involves no intervention from you. My advice for vegan donuts is to give them as much proving time as you can manage. If you poke your donuts before frying, your finger should leave a little indentation on the surface – this means they’re ready to fry!
The filling for these donuts is essentially a creme patissiere with pumpkin puree and spices. Very autumnal! Be careful not to overfill the donuts – the custard filling is delicious but very indulgent!
The donut dough itself is not very sweet at all, so it’s important to roll the fried donuts in spiced sugar to make sure they’re delicious inside and out!