Step 1

Whisk all the pastry cream ingredients together in a small sauce pan. Heat over medium high heat while stirring until the mixture becomes thick and bubbly. Lower the heat to medium low and continue stirring for a minute while the mixture thickens into a pudding-like consistency, then remove from heat.

Step 2

Alternatively, you can actually do this in the microwave too. Just zap it for about 2 minutes, stirring every 30 seconds so it cooks evenly and doesn't bubble over.

Step 3

When cool enough to put in the fridge, cover it with plastic wrap right against the surface, minimizing any air pockets. You can make this ahead and store in the fridge for up to 3 days.

Step 4

Combine the flour, ground flax/chia seed, vital wheat gluten, and instant yeast in a mixer, food processor, or large mixing bowl. If you'll be baking these donuts, also add baking powder for extra leavening power. Process/whisk for a few seconds.

Step 5

Add refined coconut oil, sugar, vanilla extract and, optionally, ground nutmeg. Add the warm water. Process/mix until a soft, sticky dough comes together. Process/mix a minute more, then cover and let rise in a warm location for 1 hour or until the dough doubles in size.

Step 6

If you are making this dough ahead, you can skip the first rise, cover it the dough with plastic wrap and store in the fridge for up to two days. Allow the dough to warm up to room temperature before continuing.

Step 7

Lightly flour your clean work surface and transfer the dough to it. Knead the dough for a minute; it will become more elastic and bouncy. Cover it again and let rest for 15 minutes to allow the gluten to relax and making rolling out easier.

Step 8

Roll the dough out to 1.25cm thickness (I used the width of my index finger as a guide). Use a round cutter 7cm in diameter, cut out the doughnut shapes (I used the rim of a cup for this). When you run out of dough, gather the scraps into a ball and roll out to cut more out. This recipe will make 9 x 7cm diameter rounds.

Step 9

If you are frying (or air-frying) your doughnuts, place the rounds on a parchment lined baking sheet dusted lightly with flour. Or if you don't have parchment paper, generously dust a baking sheet with flour and use that. Either way, leave room between the rounds so they can double in size without touching. If you are baking the doughnuts, place the rounds directly on a parchment lined baking sheet. Cover the rounds with plastic wrap dusted with flour (flour side down) or a damp lint-free cloth and let rise in a warm location for 45 minutes to an hour or until doubled in size.

Step 10

Heat an inch or two of a neutral flavoured oil, like canola, in a heavy bottomed pot over high heat to 175°C. See video for visual cues that the oil is hot enough.

Step 11

Use a slotted spoon or spatula to gently lift a doughnut off the baking sheet, brush off excess flour, and carefully lower into the oil oil. Cook for 45 seconds or until the bottom is golden brown. Flip and cook for 30-45 seconds longer or until that side is also golden brown. Transfer to a paper-towel lined wire rack to cool. Repeat with all the donuts, frying one or two at a time. Keep an eye on the temperature and adjust as needed to keep it at 175°C. The the oil temperature is too cool, the doughnuts will cook more slowly and be more greasy at the end. If the oil temperature is too hot, the doughnuts may puff up too much, creating a large air pocket that makes for a messy cream situation.

Step 12

Let the cooked doughnuts cool to room temperature before filling and glazing.

Step 13

Preheat oven to 175°C. When the oven reaches temperature, bake doughnuts for 10 minutes. Remove from oven immediately. The doughnuts should be just cooked through, white on top and slightly browned on the bottom.

Step 14

Transfer to a wire rack and let cool to room temperature before filling and glazing.

Step 15

Preheat air fryer for a few minutes to 182°C or according to manufacturer's instructions. Meanwhile, lightly oil the bottom of the pan and place two doughnuts in. They should fit without overlapping.

Step 16

When the air fryer is preheated, pop the pan in and air fry for 4-5 minutes. The doughnuts will come out lightly golden on top, resembling dinner buns more than deep-fried donuts. But once finished with cream and glaze, they will be excellent healthier Boston Creams!

Step 17

Transfer to a wire rack immediately and let cool to room temperature before filling and glazing.

Step 18

Use a chopstick to poke a hole into the side of each doughnut. Wiggle it around a bit to create a pocket for the cream.

Step 19

Loosen the pastry cream blending it thoroughly with an immersion blender. Or you can whisk it by hand. In that case, I recommend passing the cream through a sieve to make it super smooth.

Step 20

Fill a piping bag with a suitable tip with the pastry cream. I used a #Pipe the filling into each doughnut evenly.

Step 21

In a heat-proof bowl, microwave chocolate chips at 30 second intervals for 1 1/2 to 2 minutes or until the chocolate chips are melted. They will look shiny but may hold their shape; this is fine. Do not over heat! Alternatively, you can melt the chocolate in a double boiler. Do not let any water touch the chocolate!

Step 22

Add a teaspoon of refined coconut oil and stir until well combined and very smooth.

Step 23

Dip each doughnut into the glaze carefully, allow the excess chocolate to drip off, then place back on to the wire rack to let the chocolate set. The chocolate should set between half an hour to an hour; depending on the temperature of your kitchen. On extremely hot summer days, this can take longer so it may be better to set in the fridge for 20 minutes or so.

Step 24

These vegan Boston Cream Doughnuts are best eaten on the same day as cooking. Enjoy!