Jam filled baked doughnuts (no pan required)

Jam filled baked doughnuts (no pan required)

So light and fluffy

Ingredients

  • For the doughnuts

  • For the coating

  • For the filling

Directions

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Say hello to the only jam baked doughnut you’ll ever need.

These are by no means healthy. But, they are baked, which is obviously way healthier than drowned in oil. Everyone deserves a small treat once in a while..right?

The optional oozy jammy filling kind of seals the deal, in my opinion. I used seedless strawberry jam but you can fill them with lemon curd, custard or leave them plain if you want!

Step 1
Mark as Complete

Line a baking tray with baking paper.

Step 2
Mark as Complete

Place the flour, sugar, salt and yeast in mixing bowl and give it a good mix. In a separate bowl, combine the warm milk with the vegan butter until melted. Add in the egg yolks and vanilla extract and whisk until combined.

Step 3
Mark as Complete

Make a well in the flour mixture and pour in the warm milk mix. Mix to make a dough and then knead. The dough can be a bit sticky but try not to add too much flour. Cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.

Step 4
Mark as Complete

Once doubled in size, remove the dough from the bowl and knead for 30 seconds. Divide into 6-8 equally sized balls and place onto the baking tray. Leave to rise for 45 minutes, or until doubled in size.

Step 5
Mark as Complete

Pre-heat the oven to 190C. Brush the doughnuts with a third of the melted butter and bake for around 15 minutes. Remove the doughnuts form the oven, brush once again with a third of the melted butter and bake for further 10 minutes or until golden.

Step 6
Mark as Complete

Remove the donuts from the oven, brush with the remaining melted buttery spread and roll in the caster sugar to coat. Put the donuts onto a cooling rack and let them cool.

Step 7
Mark as Complete

Place the jam into an icing bag fitted with a nozzle. Make a small hole in the side or the bottom of each doughnut and pipe some filling into each one. Serve.

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Tzatziki dip (vegan)
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Vegan sweet potato and bean burger patty
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  • Serves 6
  • Medium

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Ingredients

Adjust Servings:
For the doughnuts
1 ¾ cups Plain flour
4 tbsp Golden caster sugar
1 tsp Vanilla extract
1 packet Dried yeast
3 tbsp Melted vegan spread
2 Egg yolks
2/3 cup Cashew Milk
Pinch of salt
For the coating
1/2 cup Caster sugar
6 tbsp Melted vegan spread
For the filling
5 tbsp Seedless strawberry jam
previous
Tzatziki dip (vegan)
next
Vegan sweet potato and bean burger patty

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