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Looking down at three round jam doughnuts dusted with sugar, arranged in a triangle on a white surface.

Vegan Jam Doughnuts

Vegan jam doughnuts made with yeast-risen dough, filled with jam, and coated in sugar. A plant-based version of the classic fried doughnut.
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Prep Time 45 minutes
Cook Time 20 minutes
Chill Time 2 hours 45 minutes
Total Time 3 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups white bread flour 250 g
  • 2 Tbsp caster (superfine) sugar 25 g
  • 2 1/4 tsp instant yeast 7 g
  • 1/2 tsp salt
  • 1/2 cup + 2 Tbsp unsweetened non-dairy milk (such as soy) 150 ml
  • 3 Tbsp vegan butter 45 g, melted
  • 2 tsp vanilla extract
  • vegetable oil for frying
  • 1/2 cup caster sugar for rolling 100 g
  • about 10 oz jam (not chunky) 300 g

Method
 

  1. Mix Dry Ingredients:

    In a bowl, combine bread flour, sugar, yeast, and salt.

  2. Add Wet Ingredients:

    Pour in milk, melted butter, and vanilla extract; stir until a soft, sticky dough forms.

  3. Knead Dough:

    Knead on an unfloured surface for roughly 10 minutes until smooth, supple, and elastic. The dough should remain slightly sticky but not wet. If overly wet, dust with a small amount of extra flour, but avoid overdoing it to prevent dry doughnuts.

  4. First Rise:

    Transfer dough to a lightly oiled bowl, cover, and let rise until doubled—about 1 1/2 to 2 hours in a warm area or overnight in the refrigerator.

  5. Deflate Dough:

    Deflate the risen dough and knead briefly to eliminate air pockets.

  6. Divide Dough:

    Split into 8 equal portions (use a scale for precision).

  7. Shape Balls:

    On a surface dusted with flour, form each piece into a ball: pull edges to the center and pinch to seal, then flip over, cup with your hand, and roll into a smooth sphere.

  8. Flatten Discs:

    Press each ball into a disc roughly 1 1/2 to 2 cm thick. Repeat with remaining pieces. (For thicker doughnuts, omit flattening.)

  9. Second Rise:

    Arrange discs on a parchment-lined baking sheet, cover loosely, and let rise until puffy, about 45 minutes. The dough is ready when a gentle finger press leaves an impression that slowly rebounds. If it springs back quickly, extend proofing; if it collapses or fails to spring back, the dough is over-proofed—punch down, reshape, and re-proof.

  10. Preheat Oil:

    Shortly before proofing ends, preheat deep fryer to 340°F (170°C). Prepare a shallow dish with caster sugar and a plate lined with paper towels.

  11. Fry Doughnuts:

    Fry doughnuts in batches of two. Gently slide them into the hot oil; they are fragile, so handle minimally. Cook for 2 1/2 minutes (use a timer), then flip and fry another 2 1/2 minutes until deep golden brown.

  12. Drain and Sugar:

    Retrieve with a slotted spoon and drain on paper towels. While still warm, roll each doughnut in caster sugar.

  13. Pierce Doughnuts:

    Pierce the side of each doughnut with a skewer or small sharp knife, then wiggle to create an interior cavity.

  14. Fill Piping Bag:

    Fill a piping bag fitted with a medium round nozzle (or a syringe) with jam.

  15. Inject Jam:

    Insert the nozzle into the hole and inject a generous amount of jam. Serve immediately.