Easy jam filled doughnuts recipe

I’m a sucker for a classic dessert.

Today I bring to you….the best vegan jam-filled doughnuts!

Delicious vegan vanilla doughnuts, filled with raspberry jam, topped with a swirl of vanilla buttercream, fresh raspberries, and goji berries.

The perfect dessert for summer!

This recipe makes for the perfect light and fluffy doughnut, which everyone will enjoy!

Who said you can’t make a classic doughnut vegan?

Happy Baking!

Preparation- 3 + 1/2 hours

Cooking time- 2-3 minutes (Per doughnut)

Makes- Approximately 20 doughnuts

Level- Medium

___________________________________________________________

Ingredients for the doughnuts

• 330ml of warm dairy-free milk 
• 14g of dry yeast
• 75g of golden caster sugar
• 600g of self-raising flour
• 1/4 teaspoon of salt
• 100g of melted dairy-free butter
• 2 egg replacers (I use Vegan Egg)

Ingredients for the filling

• Berry jam (of your choice)

Ingredients for the frosting

• 100g of dairy-free butter 
• 240g of icing sugar
• 1  teaspoon of vanilla bean paste (You can use extract)
• 1 teaspoon of dairy-free milk (if needed)

+

• Sugar (to roll)
• Berries (for decorating)

___________________________________________________________

To make the doughnuts

Step 1- Place the warm dairy-free milk into a bowl and sprinkle over the yeast and sugar, stir, cover with a tea towel then put into a warm place for around 10-15 minutes until frothy.

Step 2- In a separate bowl, combine the flour & salt and stir.

Step 3- In another separate bowl, add in the melted dairy-free butter and vegan egg substitute.

Step 4- Combine the dry mixture, yeast mixture and egg mixture into a bowl and stir.

Step 5- Mix with a hand whisk or attach a dough hook to your stand mixer and begin to knead on medium until nice and smooth.

Step 6- Pop the dough into a lightly oiled bowl, cover with a tea towel and place into a warm area (I place mine in my conservatory) and allow to prove for around 2-3 hours or until double in size.

Step 7- Once doubled, turn the dough out onto a floured surface and roll out until around 1/2 inch thick.

Step 8- Using a cookie cutter, cut out circles and place onto a lined baking tray.

Step 9- Place the cutout doughnuts back into a warm area covered with a tea towel for around 1 hour until they have doubled in size.

Step 10- Add oil into a deep pan until half – 3/4 full and bring to the boil.

Allow it to come up to 320 degrees.

You can use a deep fat fryer. 

Step 11- Once the doughnuts have risen, gently lower them into the hot oil and fry for about 2-3 minutes on each side or until puffed and golden brown in colour.

 Carefully take them out of the hot oil and place them onto kitchen paper to drain any excess oil.

Step 12- While they are still warm, coat them in golden caster sugar (optional).

Allow them to cool before filling.

Step 13- Add the berry jam into a piping bag and snip off the tip.

Step 3- Poke a hole in the side of the doughnuts and fill each doughnut.

To make the frosting

Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and vanilla.

Whizz together until fluffy & fully combined.

Add a splash of dairy-free milk if too thick.

Step 3- Add the frosting into a piping bag with a large round tip, add a swirl on top of each doughnut and top with some fresh raspberries and dried goji berries (optional).

Store in a sealed container for up to 4 days.

Best enjoyed day of making.

Make sure you follow me on my social media

Instagram- https://www.instagram.com/thelittleblogofvegan/

Facebook- https://www.facebook.com/littleblogofvegan/

Pinterest- https://www.pinterest.co.uk/blogofvegan/

Twitter- https://twitter.com/BlogofVegan

 The Little Blog Of Veganⓒ All Rights Reserved. 2021