These vegan raspberry doughnuts are SO good! They are the perfect vegan doughnuts. The dough is soft on the inside and crispy on the outside. They are stuffed with sweet raspberry jam and coated in sugar. Honestly, these are so good, you would never ever guess they were vegan. I hope you enjoy them!
These doughnuts are classic in the sense that they are fried. So these are definitely an indulgent recipe but they are so worth it. You have to use about a litre of oil in the saucepan for frying the doughnuts but this makes the doughnuts perfectly crispy and delicious!
If you fancied a different filling, you could absolutely switch this up with anything else! Any flavour of jam would work, custard would work or even nutella! All of those would be amazing so you could tweak this recipe to whatever you were craving. The ingredients you will need for this recipe are listed below, with the full quantities on the recipe card.
- Vanilla extract
- Raspberry jam
make the dough
after proving, cut into chunks
shape into doughnuts
The dough requires some time to prove. You first prove the whole dough for about an hour. Then, once you cut the dough up and make them into little balls, you prove them again for a further 40 minutes. This allows the yeast to do its thing so that the dough in the doughnuts are perfectly soft. You will place the doughnuts on to little squares of baking paper when you are doing the second proof. You will then place them in the oil to fry on the paper too- This will make your life 10x easier and less messy!
After this, you are going to roll them in sugar and fill them with raspberry jam. I think a piping bag is essential for this step!
If you fancied a different filling, you could absolutely switch this up with anything else! Any flavour of jam would work, custard would work or even nutella! All of those would be amazing so you could tweak this recipe to whatever you were craving.
- Filling - instead of using jam, you could substitute for any filling you want, as listed above.
- Flour - instead of plain white flour, you could use gluten free flour to make this gluten free. I recommend a 50/50 gluten-free flour.
You will need some basic kitchen equipment like a mixing bowl, saucepan and spoon! I also really recommend you purchasing some piping bags to put the jam in the centre. Using a piping bag makes this process painless and easy.
Store the doughnuts in an airtight container at room temperature. Good for 2-3 days, but these doughnuts are BEST when they are cooked fresh.
Roll the doughnuts in the sugar as soon as you fry them. This will make sure that the sugar completely coats the doughnuts and sticks to it. Also, purchase some piping bags for the jam filling!
Please let me know if you try this vegan raspberry doughnuts recipe. I hope you enjoy it as much as I did. This recipe should be pretty easy and straightforward but as ever, if you have any questions, pop them in the comments section below or just ask me on Instagram.
Vegan Raspberry Doughnuts
- 90 g Sugar white, granulated
- 500 g Flour plain, all-purpose
- 7 g Yeast instant, dry
- ½ teaspoon Salt
- 60 ml Vegetable oil
- 300 ml Soy milk luke warm
- 1 teaspoon Vanilla extract
For the frying and finishing
- 1 litre Vegetable oil for frying
- 200 g Sugar white, granulated - to coat the doughnuts
- 300 g Raspberry jam
- To a standing mixer, add the flour, yeast, sugar and salt. Mix using a dough hook until combined. Then, add the oil and vanilla extract. Turn the mixer on again and then gradually pour your luke warm milk into the mixer, whilst it is mixing. Keep the dough mixing on a medium speed for 10 minutes.
- After the 10 minutes, add your kneaded dough to an oiled bowl, cover (with a towel) and leave for one hour to prove.
- Once your dough has proved, take it out onto a clean surface. Divide into 14 pieces and then form the pieces into balls with your hands. Place each circular doughnut onto a small square piece of baking paper. Place them onto a tray and leave them uncovered for a further 40 minutes to prove.
- Place your 1 litre of oil into a saucepan on a medium heat. Once it is completely hot, start adding your doughnuts two at a time. Place the doughnut into the oil on the baking paper. After around 2 minutes (once the doughnut is golden brown) flip the doughnuts and fry on the other side. At this point, remove the baking paper carefully. Once golden on both sides, remove the doughnut from the oil and add them directly into the sugar- see following step.
- Place your coating sugar into a bowl/plate so it is easy to roll the doughnut around in it. As soon as you remove the doughnut from the oil, place the doughnut onto the sugar and move it around, coating all sides. Then place the doughnuts on a plate. Repeat this process of frying and sugar coating until your 14 doughnuts are cooked!
- Place your jam into a piping bag. Then, get a doughnut and make a hole in the middle of a doughnut, making some space in the centre for the jam. Then, using the piping bag, squeeze some jam into each doughnut. Don't overfill the doughnuts as the jam will spill out the edge! Repeat this process until all doughnuts are filled with jam.
- Time to eat! I hope you love these doughnuts. Let me know how you get on in the comments section below or show me on instagram!