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These vegan jam doughnuts are soft, fluffy, and indulgent treats that surpass store-bought versions. Made with an eggless and dairy-free enriched yeast dough, they are deep-fried to achieve a light texture and classic flavor. Fill them with traditional raspberry jam or experiment with your favorite fillings!
Ingredients
- 2¼ cups (290g) white bread flour
- ¼ cup (50g) caster sugar (plus extra for rolling)
- 2¼ teaspoon (7g) instant yeast
- ½ teaspoon salt
- ¾ cup (180ml) unsweetened soy milk
- 2 tablespoon (30g) vegan butter, melted
- 1 teaspoon vanilla extract
- Oil for frying (vegetable, sunflower, or groundnut)
- Raspberry jam or filling of choice
Step-By-Step Instructions
1. Prepare the Dough
In a large bowl, mix together the bread flour, caster sugar, instant yeast, and salt. Add the soy milk, melted vegan butter, and vanilla extract. Stir to form a soft, sticky dough.
2. Knead
Transfer the dough to an unfloured surface and knead for about 10 minutes until smooth and supple. The dough should remain slightly sticky but manageable.
3. First Rise
Place the kneaded dough into a lightly oiled bowl, cover it, and let it rise in a warm place until doubled in size (approximately 1½ to 2 hours). Alternatively, refrigerate overnight for a slower rise.
4. Shape Doughnuts
Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a ball by gathering the edges and pinching them together, then rolling it smooth. Flatten each ball into a disc about 1½ – 2cm thick.
5. Second Rise
Place the dough discs on a baking sheet lined with parchment paper. Cover loosely and let them rise until puffy, about 45 minutes. They are ready when the dough springs back slowly when gently pressed.
6. Heat Oil
Heat oil in a deep fat fryer or heavy-bottomed saucepan to 170°C (340°F). Ensure there’s enough oil for the doughnuts to float without touching the bottom, but do not fill the pan more than two-thirds full.
7. Fry Doughnuts
Carefully slide the risen doughnuts into the hot oil, cooking two at a time. Fry for 2½ minutes on one side, then flip and fry for another 2½ minutes until deep golden brown. Remove with a slotted spoon and drain on paper towels.
8. Coat with Sugar
While still warm, roll each doughnut in caster sugar until evenly coated.
9. Fill with Jam
Using a skewer or small knife, make a hole in the side of each doughnut. Fill a piping bag fitted with a round nozzle with raspberry jam or your chosen filling. Insert the nozzle into the hole and pipe in the filling until the doughnut feels full.
10. Serve
Enjoy the doughnuts fresh for the best taste and texture.
Frequently Asked Questions (FAQs)
Yes! You can substitute soy milk with almond milk, oat milk, or coconut milk. However, soy milk has a higher protein content, which helps with the dough’s texture, so you may need to adjust the kneading time slightly if using another milk.
The doughnuts should be a deep golden brown on the outside and hollow-sounding when tapped. If unsure, use a thermometer to check that the internal temperature reaches 190°C (375°F) for a fully cooked center.
Make sure your yeast is fresh and active.
Allow the dough to rise fully during both proofing stages.
Avoid handling the dough too much after shaping.
Fry at the correct oil temperature (170°C / 340°F) to prevent dense, greasy doughnuts.
Yes! To bake, preheat your oven to 180°C (350°F) and place the doughnuts on a lined baking sheet. Bake for 12–15 minutes or until golden brown. The texture will be slightly different—more like a brioche bun than a fried doughnut.
Room Temperature: Store in an airtight container for up to 24 hours.
Freezing: Freeze without the filling for up to 1 month. Reheat in an oven before adding jam.
Vegan chocolate spread
Custard
Peanut butter
Lemon curd
Apple compote
Vegan cream filling
Just ensure your filling is smooth enough to be piped into the doughnuts easily!
The History of Jam Doughnuts
Jam-filled doughnuts have a long and rich history, with variations found in many cultures. In the UK, they are a bakery staple, while in Germany (“Berliner”) and Poland (“Pączki”), they are popular during celebrations like New Year’s Eve and Fat Thursday before Lent.
Why Vegan Doughnuts Are Just as Good as Traditional Ones
Vegan jam doughnuts prove that indulgence and plant-based eating can go hand in hand. With the right techniques, ingredients, and a bit of patience, you can enjoy soft, fluffy, and flavorful doughnuts without any dairy or eggs.
For more plant-based inspiration, check out this Easter Brunch Bites recipe for another fun and delicious treat!
Final Thoughts
Making your own vegan jam doughnuts at home is a rewarding experience, and with this recipe, you’ll achieve light, fluffy, and delicious results every time. Whether you enjoy them fresh, experiment with different fillings, or even try baking instead of frying, these doughnuts are a versatile treat that everyone can enjoy.
By using simple plant-based ingredients, you’re not only creating something indulgent but also proving that vegan baking can be just as satisfying as traditional methods. So, grab your favorite jam, roll up your sleeves, and enjoy the process of making these classic, sweet delights!
Happy baking!
Related Recipes
Check out this fun and delicious recipe: Easter Brunch Bites
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Vegan Jam Doughnuts
- Total Time: 2 hours 30 minutes (including rising time)
- Yield: 8 doughnuts 1x
- Diet: Vegan
Description
These vegan jam doughnuts are soft, fluffy, and indulgent treats that surpass store-bought versions. Made with an eggless and dairy-free enriched yeast dough, they are deep-fried to achieve a light texture and classic flavor. Fill them with traditional raspberry jam or experiment with your favorite fillings!
Ingredients
- 2¼ cups (290g) white bread flour
- ¼ cup (50g) caster sugar (plus extra for rolling)
- 2¼ tsp (7g) instant yeast
- ½ tsp salt
- ¾ cup (180ml) unsweetened soy milk
- 2 tbsp (30g) vegan butter, melted
- 1 tsp vanilla extract
- Oil for frying (vegetable, sunflower, or groundnut)
- Raspberry jam or filling of choice
Instructions
- In a large bowl, mix together the bread flour, caster sugar, instant yeast, and salt. Add the soy milk, melted vegan butter, and vanilla extract. Stir to form a soft, sticky dough.
- Transfer the dough to an unfloured surface and knead for about 10 minutes until smooth and supple. The dough should remain slightly sticky but manageable.
- Place the kneaded dough into a lightly oiled bowl, cover it, and let it rise in a warm place until doubled in size (approximately 1½ to 2 hours). Alternatively, refrigerate overnight for a slower rise.
- Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a ball by gathering the edges and pinching them together, then rolling it smooth. Flatten each ball into a disc about 1½ – 2cm thick.
- Place the dough discs on a baking sheet lined with parchment paper. Cover loosely and let them rise until puffy, about 45 minutes.
- Heat oil in a deep fat fryer or heavy-bottomed saucepan to 170°C (340°F). Ensure there’s enough oil for the doughnuts to float without touching the bottom.
- Carefully slide the risen doughnuts into the hot oil, cooking two at a time. Fry for 2½ minutes on one side, then flip and fry for another 2½ minutes until deep golden brown. Remove with a slotted spoon and drain on paper towels.
- While still warm, roll each doughnut in caster sugar until evenly coated.
- Using a skewer or small knife, make a hole in the side of each doughnut. Fill a piping bag fitted with a round nozzle with raspberry jam or your chosen filling. Insert the nozzle into the hole and pipe in the filling until the doughnut feels full.
- Enjoy the doughnuts fresh for the best taste and texture.
Notes
To store, keep doughnuts in an airtight container at room temperature for up to 24 hours. To freeze, store without the filling for up to 1 month and reheat before adding jam. You can bake these doughnuts at 180°C (350°F) for 12-15 minutes instead of frying, though the texture will be different.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 1 doughnut
- Calories: 280
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
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