Pina Colada Bronuts

Vegan Pina Colada ‘Bronuts’

Makes: 7 x 80g doughnuts

Doughnut ingredients:

  • 281g plain flour
  • 142ml coconut milk
  • 112g vegan butter/Flora
  • 40g caster sugar
  • 10g dried yeast
  • 10ml vanilla essence

    Pineapple rum jam ingredients:
  • 1/4 pineapple
  • 25g caster sugar
  • 25ml water
  • 100ml white rum
  • 1/2 lime, juice and zest
  • 100g pineapple juice

    Pina colada custard ingredients:
  • 350ml fresh coconut milk
  • 150ml tinned coconut milk
  • 58g cornflour
  • 80g caster sugar
  • 1 lime, zest and juice
  • 200ml pineapple juice
  • 100ml white rum

    Rum lime icing ingredients:
  • 100g icing sugar
  • 25ml white rum
  • Sprinkling desiccated coconut
  • 1/2 lime, zest and juice

    Doughnut method:
  1. To make the doughnuts, warm the milk and add the dried yeast to it to activate it.
  2. Combine all the remaining ingredients in a mixer. Add the milk and yeast mix.
  3. Combine using a dough hook attachment, mixing until a smooth dough is formed (roughly 10-15 minutes).
  4. Set aside to prove for at least 20 minutes, until doubled in size.
  5. Spray surface with greasing spray (if you have), weigh the doughnuts at 80g each and roll into balls.
  6. Line tray with baking parchment, place the balls on the paper and lightly cover with cling film. Leave to prove in a warm area for roughly 20 minutes, until doubled in size.
  7. Once proved, fry the doughnuts at 175’C for 3 minutes each side, or until golden brown. Set aside on jay cloths to cool and allow the oil to drain.

    Custard method:
  1. To make the custard, combine both coconut milks, cornflour, sugar and lime together in a saucepan and bring to a simmer, whisking it. Cook until thickened (should take about 15 minutes).
  2. Once thick, place in a clean bowl and cover with clingfilm (ensuring it’s touching the top of the custard) and place in fridge once cool.
  3. Once completely cool, add the pineapple juice and rum, beating with a spatula until smooth.

    Jam method:
  1. To make the jam, combine all ingredients in a saucepan and simmer for 20 minutes, or until pineapple is soft. You may need to add more water if all liquid evaporates.
  2. Once pineapple is soft, blitz until smooth and leave to cool.

    Icing method:
  1. To make the icing, sift icing sugar and mix with remaining ingredients, until smooth.
  2. Toast coconut gently for two minutes.

    To fill and glaze doughnuts:
  1. Place jam and custard in the piping bag (one on each side) and fill doughnuts.
  2. To glaze, drizzle a thin layer of icing on top and sprinkle coconut over the top to finish.


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