Custard Glazed Donuts

6 serves (12 mini donuts)
20 min + 30 min Cool

Ingredients

Donut Batter:

➕ 1 1/4 cups self-raising flour
➕ 1 heaped tbsp BB Custard Filled Cinnamon Donut Protein
➕ 2 tsp baking powder
➕ 1 cup coconut sugar
➕ 1/4 cup vegan butter (melted)
➕ 500ml almond milk

Custard Glaze:

➕ 1 heaped tbsp custard powder
➕ 2 tbsp brown sugar
➕ 150ml almond milk
➕ Optional: 1 tbsp BB PP Custard Filled Cinnamon Donut

PLANT PROTEIN – CUSTARD FILLED CINNAMON DONUT

$49.95+

SAMPLE PLANT PROTEIN – CUSTARD FILLED CINNAMON DONUT

$4.95

If you’re craving donuts without the greasy aftermath, these Custard Glazed Donuts will be your new obsession. Baked to golden perfection, soft and fluffy inside, and crowned with a silky custard glaze—every bite feels like a warm hug. Made with Botanika Blends Custard Filled Cinnamon Donut protein, these treats are not just delicious, they’re sneakily nourishing too.

Perfect for brunches, parties, or a weekend baking session when you want to impress (yourself or your guests)!

How To Make It:

Preheat oven to 180°C and grease your donut trays (12 mini molds recommended).
Mix the batter: In a bowl, combine all donut ingredients and whisk until smooth and lump-free.
Pour & bake: Fill the donut trays evenly and bake for 20 minutes, or until a skewer inserted comes out clean.
Cool the donuts: Let them rest in the trays for 30 minutes before transferring to a wire rack.
Prepare the glaze: In a separate bowl, whisk custard powder, sugar, and almond milk. Microwave in 3×30 second intervals, whisking between each.
Adjust consistency: Add an extra 30–50g of milk as needed. If using protein powder, let glaze cool before adding it for a thicker texture.
Dip & set: Dip each cooled donut into the glaze. Let sit for 30 minutes to allow glaze to firm into a glossy, custard-like shell.

0 comments

FAQ – Custard Glazed Donuts

Yes—just replace self-raising flour with a gluten-free self-raising blend. The texture may be slightly different but still tasty!
Absolutely—soy, oat, or regular dairy milk can be swapped in as needed.
Store them in an airtight container at room temperature for 2 days or refrigerate for up to 4 days. Best enjoyed fresh!
Yes, but you’ll lose the cinnamon donut flavour boost. Replace with 1 extra tbsp of flour if omitting.
Definitely! If you don’t have donut molds, bake them as mini muffins instead. Just keep an eye on baking time.
You can freeze them without the glaze. Just wrap individually and freeze for up to 2 months. Glaze after thawing for best results.

Yes—just replace self-raising flour with a gluten-free self-raising blend. The texture may be slightly different but still tasty!
Store them in an airtight container at room temperature for 2 days or refrigerate for up to 4 days. Best enjoyed fresh!
Definitely! If you don’t have donut molds, bake them as mini muffins instead. Just keep an eye on baking time.

Absolutely—soy, oat, or regular dairy milk can be swapped in as needed.
Yes, but you’ll lose the cinnamon donut flavour boost. Replace with 1 extra tbsp of flour if omitting.
You can freeze them without the glaze. Just wrap individually and freeze for up to 2 months. Glaze after thawing for best results.

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