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Vanilla cream filled mini doughnuts

Vanilla cream filled mini doughnuts

Today we’ll prepare a special sweet, a revisited version of the classic vanilla cream filled doughnuts. We’ll use spelt flour, brown sugar and plant based milk both for the dough and the cream. Moreover, these sweets are cooked in the oven. The result is a light, scented and really yummy recipe. If you like, you can also fill the doughnuts with jelly, apricot or raspberry, cherry or what you love the most. Finally, if you don’t like cooking in the oven, you can also fry the doughnuts, a little gluttony that is allowed because a good frying, if eaten not too often, is also able to stimulate the liver. You just have to follow the recipe and, instead of heating the oven, pour abundant peanut oil in a pan, heat the oil and add the doughnuts for a few minutes on each side, then drain them and remove the excess of oil with a paper towel. Then fill the doughnuts with cream.

Ingredients for about 25 mini doughnuts

Ingredients for the dough

200 grams of manitoba flour
150 grams of semi whole grain spelt flour
16 grams of fresh baker’s yeast
50 grams of whole cane sugar
160 grams of plant based milk (soy, rice)
40 grams of extra virgin olive oil
20 grams of plant based yogurt
1/2 teaspoon of grated lemon peel, from organic origin
1/2 teaspoon of vanilla powder
1 tablespoon of honey
Sea salt

Ingredients for the vanilla cream

35 grams of semi whole grain spelt flour
50 grams of whole cane sugar
500 ml of soy milk
1 teaspoon of vanilla powder
1 egg yolk

Vanilla cream

In a pot pour the cold milk and add the egg yolk. Whisk quickly. In another bowl, add the flour, the sugar and the vanilla. Pour slowly this mix to the milk and whisk. Put on very low heat and cook for 6 minutes, stir. Then turn up the heat and go on cooking until the cream will become thick, keep on stirring. Remove from the heat and let it cool down, stir from time to time in order to avoid any film on top.


Dissolve the yeast in the lukewarm milk. In a bowl mix the flours, the sugar, the lemon peel and the vanilla. Add the milk, the oil, the yogurt and the honey. Knead the dough until it becomes soft and homogenous, finally add a pinch of salt. Put the dough in a bowl covered by a cloth and let it rest in a warm place for about 1 hour. Take the dough again and create small balls with hands of 30-40 grams. Place the balls on a baking pan covered with baking paper and let rise in a warm place for about 3 hours. Bake the doughnuts in the oven at 180° for 10-11 minutes. Remove from the oven and let cool down. Then fill with the cream and serve!
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