These delicious, super soft vegan jam donuts are so much better than any you will find at the grocery store.
Their pillowy light and soft exterior are covered in a golden brown crunchy sugar coating, while an irresistible mixture of sticky jam sits at their center.
I’ve made this recipe super easy to follow and will not require any fiddly equipment. I will also give you some suggestions on alternative toppings or fillers to suit your taste buds.
Let’s go ahead and make these vegan jam doughnuts!
Ingredients for vegan jam doughnuts
- 2 cups (250 g) of white bread flour
- 2 Tbsp of caster sugar
- 2 ¼ tsp of instant dry yeast
- 1/2 tsp of baking powder
- ½ tsp salt
- ½ cup (100 g) of unsweetened non-dairy milk (almond milk, soy milk or oat milk)
- 3 Tbsp of melted vegan butter
- 2 tsp of vanilla extract
- ½ cup (100 g) of caster sugar for rolling
- 10 oz (300 g) of jam (I will use raspberry jam for this recipe)
- 4 cups (1 liter) of vegetable oil for frying
Vegan jam doughnuts recipe
Add the soy milk (or other non-dairy milk) melted vegan butter, sugar, and vanilla extract to a saucepan and heat to 100 degrees F (38C). Add the dried yeast, mix around until fully dissolved, and set aside for 10 minutes.
Put the flour, salt, and baking powder into a mixing bowl. Then pour in the non-dairy milk mixture and mix together to form a sticky dough.
Knead the dough mixture until it becomes soft and stretchy – this usually takes between 8 and 10 minutes. You can add a little more flour if your dough is too wet, but be careful not to make it too dry.
Put the dough in a bowl and leave it to rise for at least two hours or until the dough has doubled in size.
Punch the risen dough to remove any air bubbles. Roll out on a lightly floured surface into 1 inch of thickness, and then divide into 8 even dough balls.
Place the dough balls on a baking tray, cover the cling film and leave to rise for another 30 – 45 minutes.
Pour the vegetable oil into a saucepan or deep fat fryer and heat to 350 degrees F (175C)
Handle the dough balls carefully as you slide them into the hot oil. Cook the doughnuts for 2 minutes on each side, until they are golden brown.
Remove the doughnuts with a slotted spoon, drain them with kitchen paper and then roll in the caster sugar, while they are still warm.
Use a knife to make a small incision in the side of each donut, and wiggle it around a bit to make the whole bigger inside.
Fill a piping bag with the raspberry jam, insert the nozzle into the hole and squeeze in a good dollop of jam inside of the donut.
Serve your homemade vegan raspberry jam doughnuts while they are still warm.
Vegan doughnuts add-ons and variations
Here are some add-on variations to jazz things up for your taste buds!
Doughnuts taste even better with a little vegan frosting on top. To make the dairy-free frosting you will need the following ingredients:
- 1/2 cup (100g) of dairy-free butter
- 1 cup (200g) of icing sugar
- 1 tsp of vanilla extract
- 1 tsp of almond milk
- A handful of raspberries to decorate
Start by creaming the dairy-free butter using an electric whisker. When the butter is nice and creamy, add the icing sugar and vanilla extract. Continue whisking until the mixture becomes fluffy. Add a little almond milk if the mixture is too creamy.
Add the dairy-free frosting to a piping bag with a large nozzle and spread it on top of each doughnut. Top with a couple of raspberries for decoration and serve.
Adding cardamom to your sugar will add a subtle spice and aroma to your vegan jam doughnuts. To make cardamom sugar, simply crush 4 pods of cardamom to powder and add to the 1/2 cup of caster sugar for rolling.
A good way to know when your dough is ready for deep frying is when it has doubled in size, and when you poke the dough, it should spring right back up.
Doughnuts are best eaten on the same day as backing, ideally when they are still warm.
Equipment needed vegan jam doughnuts
You will need the following equipment to make doughnuts: