Easy Coffee Cream Filled Vegan Donut Holes

Author Chef Summer Storm

These vegan donut holes are deep-fried biscuit dough balls filled with coffee and amaretto liqueur cream rolled in sugar. These are INCREDIBLE!

Prep Time 30 mins

Cook Time 5 mins

Rest time 2 hrs

Total Time 2 hrs 35 mins

Course Breakfast, Dinner, Snack

Cuisine American

Servings 16 donut holes

1/4 cup plain vegan cream cheese (I always use Kite Hill's)
1/4 cup coconut cream, unsweetened (Chill the can upside down in the refrigerator for 1 hour. Then, tip it right side up and scrape off the very top hard layer of fat. Use ONLY the creamy fat and no liquid.)
1/4 cup organic powdered sugar
2 tsp JAVY Liquid Coffee Concentrate
2 tsp Disaronno Originale Amaretto liqueur (You can skip this ingredient; however, I absolutely love the flavor it adds!)
1/4 tsp pure vanilla extract
Tiny pinch kosher salt

Add all of the ingredients into a medium-sized mixing bowl. Then, using a handheld mixer, beat them at medium-high speed for 4 minutes. Alternatively, you could whisk this by hand; it just may take you a bit longer. The cream should be very smooth and slightly whipped in the end.
Place the coffee cream in a container and refrigerate it for a minimum of two hours to allow the cream to firm up. I prefer to let it chill overnight!

Once the coffee cream filling has chilled for at least two hours, you can begin frying the donuts. Fill a medium-sized saucepot with the vegetable oil and preheat it to 325 degrees Fahrenheit. You must use a thermometer to gauge the temperature accurately!
While the oil is preheating, cut each biscuit in half. Then, roll each piece into a smooth ball and pinch any open edges together. It is essential to seal the ball completely shut; otherwise, the dough will open up while deep frying.
Once the oil has reached 325 degrees Fahrenheit, carefully place 4 balls into the pot and deep fry them for 5 minutes, turning them over and around as needed to get them evenly browned.
Gently remove the donuts and place them on a paper towel-lined sheet pan. Allow the donuts to cool completely before filling them.

Pour the coffee cream filling into a piping bag fitted with a long, thin piping tip. Tie the top of the piping bag shut. Alternatively, you could use a Ziploc bag instead of a piping bag and piping tip. Snip off the very end of one of the corners of the Ziploc bag and proceed.
To create a small hole in the donut, I like to use a chopstick. First, poke the stick into the donut, stopping right before it goes through the other side. Then, gently wiggle the stick around in a circular motion to create more space inside the donut for the coffee cream. Lastly, take your filled piping bag and gently place the piping tip inside of the donut, all the way to the bottom of the hole. Begin gently squeezing the filling into the donut while gradually pulling the piping bag up and out.
To coat the donuts, simply roll them in the sugar of your choice! If you use powdered sugar, sift it first, as it is often very lumpy.

Keyword biscuit donuts, biscuit dough donuts, custard filled donut, donut holes, homemade donut holes, vegan donut holes