Vegan Doughnut Eclairs

Plantiful Palate
2 days ago
4 min read

Fluffy, golden, and decadently coated in sugar and chocolate, these vegan doughnut eclairs are the ultimate fusion of two beloved desserts. Inspired by the classic French éclair but given the rich, fried indulgence of a traditional doughnut, this recipe brings together the best of both worlds. The result is a treat that is crisp on the outside, soft and airy on the inside, and finished with a generous drizzle of melted chocolate.

This vegan desert recipe was inspired by street markets and artisan bakeries where classic pastries get an exciting twist. Whether you're reminiscing about warm doughnuts from a local fair or the delicate charm of an éclair enjoyed in a café, this vegan version captures those nostalgic flavours in a plant-based format. Whether you're looking for vegan recipes to satisfy a sweet tooth or searching for lacto vegetarian recipes to add to your collection, this recipe guarantees a delicious, crowd-pleasing treat. Serve them with a glass of warm plant-based milk for the ultimate comforting experience.

Recipe:

Serves: 4

Preparation time: 20 minutes

Cooking time: 15 minutes

Total time: 35 minutes

Ingredients:

Doughnut Éclairs

250 ml warm plant-based milk (soya, almond, or oat)
2 tablespoons sugar
2 teaspoons active dry yeast
300 g plain flour
½ teaspoon salt
50 g vegan butter or coconut oil, melted
1 teaspoon vanilla extract
Vegetable oil (for frying)

Coating

100 g granulated sugar

Chocolate Drizzle

100 g dark vegan chocolate, melted
1 tablespoon coconut oil (for a smoother drizzle)

Method:

In a small bowl, combine warm plant-based milk, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until foamy. This step activates the yeast, ensuring your dough rises properly and creates an airy texture.
In a large mixing bowl, combine the flour and salt. Make a well in the centre and pour in the yeast mixture, melted vegan butter (or coconut oil), and vanilla extract. Stir gently until the mixture begins to form a dough, ensuring all ingredients are well incorporated.
Transfer the dough onto a lightly floured surface and knead for about 8–10 minutes until it becomes smooth, elastic, and slightly tacky. Proper kneading helps develop the gluten, which contributes to a light and fluffy interior. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size. This proofing step is crucial for achieving a soft, airy texture.
Once risen, punch down the dough gently to release excess air. Roll it out to about 2 cm thickness on a lightly floured surface and cut into rectangular éclair shapes using a sharp knife or pastry cutter. Place the cut pieces on a lined tray, cover lightly, and let them rest for 10 minutes to allow for slight proofing, which enhances their fluffiness.
Heat vegetable oil in a deep pan or heavy-bottomed pot to 180°C. Maintaining the correct oil temperature is essential for even frying, too hot, and the éclairs will burn on the outside while remaining doughy inside; too cool, and they will absorb too much oil, becoming greasy. To test if the oil is ready, drop a small piece of dough in, it should sizzle and rise to the surface within a few seconds.
Carefully lower the doughnut éclairs into the hot oil using a slotted spoon. Fry in batches to avoid overcrowding, which can lower the oil temperature. Cook for about 2–3 minutes per side, turning them gently with tongs until evenly golden brown and puffed up. Keep an eye on the colour to ensure they don't darken too quickly.
Remove the fried doughnut éclairs using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. While they are still warm, roll each one in granulated sugar to coat evenly. The warmth helps the sugar adhere perfectly, giving them that irresistible sweet crunch.
Melt the dark vegan chocolate with coconut oil over a double boiler, stirring constantly until smooth. Alternatively, microwave in short 15-second bursts, stirring in between, until fully melted. The coconut oil helps achieve a glossy, easy-to-drizzle consistency.
Drizzle the melted chocolate over the doughnut éclairs using a spoon or piping bag for a more precise finish. Let them sit for a few minutes to allow the chocolate to slightly set, then serve immediately for the best texture and flavour.

Additional Tips:

For extra light and airy éclairs, allow the dough to rise in a warm place.
If you prefer a baked version, preheat the oven to 200°C (fan 180°C), place the éclairs on a lined baking tray, and bake for 15–18 minutes until golden brown.
Air-fry at 180°C for 12–15 minutes, checking for even browning.
Add a filling of vegan pastry cream or whipped coconut cream for an extra indulgent touch.

Allergy information / alternatives:

Gluten-free: Use a gluten-free flour blend with xanthan gum.
Soy-free: Ensure the plant-based milk and vegan butter are soy-free.
Nut-free: This recipe is naturally nut-free, but check ingredient labels for allergens.
Refined sugar-free: Substitute coconut sugar for the coating and use a refined sugar-free chocolate.

Nutritional Information (per serving):

Calories: ~350 kcal
Protein: ~5 g
Fat: ~16 g
Carbohydrates: ~45 g
Sugar: ~20 g
Salt: ~0.6 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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