cooking Time
0:15
serves
10
preparation Time
2:30

Jam Doughnuts

Jam doughnuts always remind me of my childhood; of a time when calorie counting was the last thing on my mind and the words 'plant' and 'based' were never uttered together. Since then, while my concern for animal cruelty and healthy living are on a slightly different level, my love of doughnuts has remained. My jam doughnuts are soft, sweet and filled with tangy jam, and are best enjoyed warm. Bake these for your next party to impress a crowd, vegan or otherwise!

Ingredients for the dough

  • 150ml warm water
  • 7g instant yeast
  • 1 tbs caster sugar
  • 165ml soy milk
  • 1 tsp apple cider vinegar 
  • 455g baker's flour
  • Pinch of salt
  • 50g caster sugar 
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • Extra flour
  • Oil, for frying

Ingredients for the finishing touches

  • 100g raspberry or strawberry jam, or as much as you need
  • 50g caster sugar 
  • 1 tsp cinnamon (optional)
Jam doughnut recipe

 

Easy Doughnut Recipe

Instructions for the dough

  • Place water, yeast and sugar into a jug and set aside for 15 minutes.
  • Next, combine milk and vinegar and set aside for 10 minutes. 
  • If using a stand mixer, fit it with the dough hook and slowly mix flour, salt, sugar and cinnamon. If using your hands, simply place ingredients into a large bowl and mix with a spatula until there are no lumps.
  • Increase speed to medium and add yeast mixture and milk mixture, alternating between each one and allowing liquid to be incorporated before adding more. Use the same method with your spatula if doing by hand. 
  • Keep beating for a further 3-5 minutes, or until mixture is well combined and not sticking to the sides of the bowl, or use your hands to knead until you get the same result.
  • Place dough into a well oiled bowl, cover with a tea towel and leave to rise for 1 hour. 
Place the dough into a well oiled bowl
  • After 1 hour the dough should've doubled in size. Place onto a floured surface and roll out until it's around 1.5cm thick. 
Let the dough rise until it has doubled in size
Roll out the dough on a floured surface
  • Using a round cookie cutter, cut dough into pieces - you should get around 10. 
  • Place onto a baking tray lined with baking paper, cover with a tea towel and leave in a warm place for 30 minutes. 
Cut dough into pieces and leave to rise for a final 30 minutes
  • Heat oil in a deep pan until it reaches approximately 120 degrees Celsius. Try to keep the oil at this temperature, and if it gets too hot just add some more oil or remove it from the heat for a moment. 
  • Fry doughnuts, turning them over to ensure both sides cook. Each side should be cooked for approximately 2 minutes, but you'll know they're ready when they are nice and brown.
  • Remove doughnuts from the oil, pat dry with some paper towels and roll in sugar and cinnamon mixture. 
  • Place the jam into a piping bag fitted with a round tip, push the tip into the doughnut and squeeze the jam all the way in. 
  • Serve warm, or store in an airtight container. Doughnuts are best eaten the day of baking. 

Did you try these already?