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Vegan Jam Doughnuts

These pillowy puffs of vegan doughnut goodness are filled with sharp raspberry jam and coated with an incredible cardamom sugar!



  • In a large mixing bowl, combine the flour, baking powder and salt.

  • Pop the milk, margarine, sugar and vanilla into a saucepan over a low heat until the butter has melted and the sugar has dissolved. Leave to cool then stir in the lemon juice and yeast and set aside.

  • Pour the milk mixture into the flour mixture and stir until it comes together (this is easier with a stand mixer). Once a dough has formed, grease the sides of the bowl with a tablespoon of oil, return the dough to the bowl and cover with a clean, damp tea towel. Leave until the dough has doubled in size.

  • Knock the risen dough back to remove air bubbles and dust a clean work surface with flour. Roll the dough out until 2cm in thickness and cut out circles of dough and arrange on a baking tray lined with baking paper. (Leave space between them). Cover loosely with cling film and leave in a warm area for half an hour.

  • Fill a heavy-based saucepan halfway with oil and heat to 175C. When ready, carefully slide the doughnuts in (do 2 -3 per batch). Fry for 2 minutes on each side until golden brown and float on top of the oil.

  • Carefully remove the doughnuts and place on kitchen paper to absorb excess oil. Microwave the jam for 20 seconds, and thoroughly stir to loosen. Spoon the jam into a piping bag with a medium, round tip. Use a straw to make a small hole in the side of each doughnut until it reaches the centre.

  • Fill each doughnut with around two teaspoons worth of jam and roll in a mixture of sugar and ground cardamom until evenly coated.

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