Jam-filled Donuts

Gorgeous vegan jam donuts I ate at a Game of Thrones party last night! (or doughnuts. But I’m gonna be real, why add an extra 3 letters when you can not 😂) These use the same recipe as the galaxy ones I made – just don’t cut a hole out of the middle, and fry them at a slightly lower temp (170* rather than 180*) to ensure they cook through without burning on the outside. Once cool, pipe some raspberry jam in using a piping bag and nozzle – I used a whole 450g jar for about 16 donuts – then dust with icing sugar and eat!

I had to make 2 batches of these yesterday because I accidentally doubled the fat in the first batch. However, this resulted in crispy cronuts (croissant/donut hybrid), which could be even more delicious depending on what you’re looking for 😛 I am 100% sure cronuts were invented when someone accidentally messed up their donuts.

 

THE STATS

Approximate cost to buy everything: $18

Will make: About 16 donuts

Time taken: 2 hours and 30 mins from setup to table

The protein, iron and calcium I’m not getting from meat? LOL


Ingredients

Donuts:
2 1/4 cups plain flour

1/2 cup caster sugar

3 teaspoons dried yeast

Pinch of salt

1 cup plant milk, warm (I used soy)

65g vegetable shortening, melted together with 35g liquid vegetable oil for a softer, buttery consistency

3 tbsp coconut yoghurt, mixed with 3 tsp cornflour and 1.5 tsp baking powder (this is my egg substitute – I used @nudiejuice coconut yoghurt)

Filling and topping:

1 x 450g jar strawberry or raspberry jam

Icing sugar, for dusting

 

Method

Sift all your dry ingredients into a nice big bowl. Make a well in the middle.

Combine all wet ingredients and stir very well, ensuring there are no yoghurt lumps left. Once smooth, pour into the dry ingredients and stir to combine.

Using your hands (batter may be a bit sticky – don’t worry) continue to bring the dough together, then knead it for 1-2 minutes or until it’s really nice and smooth. Roll into a ball.

Grease a large bowl with oil, pop your dough inside, place a damp tea towel on top, and put in a warm place for 1.5 hours or until dough is doubled in size. (I kept mine in the oven at about 35*C). Once dough has proved, punch it down (flatten it a bit, basically) then give it another quick knead.

Roll it out on a floured surface until about 1cm thick. Then, using an 8cm diameter cutter, cut donuts out. (Knead any offcuts back together with a little water if dry, then roll out again for more donuts.) In batches, deep-fry the donuts in sunflower or canola oil until golden, puffed and entirely cooked through – about a minute. Make sure you fry these at a little lower temp than unfilled donuts – at about 170*C rather than 180*C – to ensure they cook through without burning.

Drain donuts in paper towel and leave to cool.

Once cooled completely, fill a piping bag with jam and attach nozzle. Gently but firmly push the nozzle into the side of a donut whilst holding the donut in your hand. Squeeze until jam fills the donut – you should be able to feel it expand in your hand. Once filled, remove nozzle and place filled donut aside. Repeat with the rest of the donuts, then dust with icing sugar. Done!

These are best eaten within a day, any longer and you need to microwave them for 10-20 seconds to get that gorgeous melty fluffiness again. 😍😍 But so worth it – they taste like Krispy Kremes. So great, so vegan.

Enjoy!

 

This is a revised post, originally from early 2017.

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