These dairy free vanilla cream doughnuts are soft, fluffy, and filled with a smooth vanilla custard. If you love bakery style doughnuts, you will really enjoy these.

The dough is light and airy, and the custard inside is rich and creamy without using any dairy. I use oat milk and plant butter to get that same classic flavor.

Making doughnuts at home might sound tricky, but this recipe is easier than you think. The steps are simple, and I will walk you through each one.

Finding good dairy free doughnuts in stores is not easy, so making them yourself is a great option. That way you know exactly what goes into them.

They taste best on the same day you make them, still a little warm and coated in sugar. Let me show you how it works.

Why This Recipe Is a Keeper

Bakery-Style Texture – The yeast-raised dough cooks up golden outside, airy inside, and satisfyingly soft.

Creamy Vanilla Center – Chilled oat milk custard gives every doughnut a smooth, generous filling with fragrant vanilla flavor.

Balanced Sweetness – The light sugar coating complements the custard without hiding the buttery dough and warm vanilla notes.

Truly Dairy-Free – Oat milk and plant butter deliver classic creamy flavor without sacrificing the doughnuts’ bakery-style quality.

Here’s What You’ll Need

For the Vanilla Custard

2 cups Extra-Creamy Oat Milk
4 Large Egg Yolks
1/2 cup Granulated Sugar
1/4 cup Cornstarch
2 tbsp Dairy-Free Plant Butter
2 tsp Pure Vanilla Extract
1/8 tsp Fine Salt

For the Doughnuts

3/4 cup Oat Milk, Warm
2 1/4 tsp Active Dry Yeast
1/4 cup Granulated Sugar
2 Large Eggs, Room Temperature
1/4 cup Melted Dairy-Free Plant Butter
3 1/2 cups All-Purpose Flour
1/2 tsp Fine Salt
3 cups Neutral Oil, For Frying
1/2 cup Granulated Sugar, For Coating

How to Make It

Step 1

Whisk the egg yolks, sugar, cornstarch, and salt in a bowl. Heat the oat milk until steaming, gradually whisk it into the yolks, and return the mixture to the saucepan.

Step 2

Cook the custard over medium heat, whisking continuously, until thick and bubbling. Cook for 1 more minute, stir in the plant butter and vanilla, then cover the surface and refrigerate until cold.

Step 3

Combine the warm oat milk, yeast, and 1 tablespoon of the doughnut sugar. Let it stand for 5 to 10 minutes until foamy, then mix in the remaining sugar, eggs, and melted plant butter.

Step 4

Add the flour and salt and knead for 8 minutes, until the dough is smooth and elastic. Cover and let it rise in a warm place for 60 to 75 minutes, until doubled.

Step 5

Roll the dough to 1/2-inch thickness and stamp out 12 rounds with a 3-inch round cutter. Place the rounds on parchment paper, cover, and let them rise for 30 to 40 minutes until puffy.

Step 6

Heat the neutral oil in a deep, heavy pot to 350 F. Fry the doughnuts in small batches for about 90 seconds per side, adjusting the heat to maintain the temperature.

Step 7

Drain the doughnuts briefly on a rack, then coat them in granulated sugar while still warm. Let them cool completely before filling.

Step 8

Make a small opening in the side of each doughnut with a piping tip. Pipe the chilled vanilla custard into the centers and serve the doughnuts the same day.

Recipe Tips

Temper the Custard Slowly

Add the steaming oat milk to the yolk mixture in a thin stream while whisking the entire time. Adding it too quickly can create small bits of cooked egg instead of a smooth custard.

Once the mixture is back in the saucepan, make sure it reaches a steady bubble before starting the final one-minute cooking time. Cornstarch needs this extra minute to thicken properly and prevent a starchy taste.

If the finished custard has any small lumps, press it through a fine-mesh sieve before chilling.

Chill the Custard Completely

Place dairy-free food wrap directly against the surface of the warm custard before refrigerating it. This prevents a firm film from forming on top.

Give the custard at least 3 hours to become fully cold and firm. Warm custard will be too loose for filling and can make the inside of the doughnuts soggy.

Whisk the cold custard briefly before placing it in the piping bag. This makes it smooth enough to pipe without making it runny.

Check the Milk Temperature

For the dough, keep the warm oat milk around 105 to 110 F. Milk that is too cool slows the rise, while milk that is too hot can keep the yeast from activating properly.

The mixture should look foamy after 5 to 10 minutes. If there is no foam, start again with fresh yeast rather than continuing with dough that may not rise.

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