vegan baked jam doughnuts

Vegan Baked Jam Doughnuts

40 Mins     10 Mins     Medium     5

These filled doughnuts are baked instead of fried making them lighter but just as tasty. The dough is also left to prove overnight to make it even more flavoursome.

Total time with proving = 24+ hours

Makes 12



  • 500g strong white bread flour
  • 75g golden caster sugar
  • 10g instant dry yeast*
  • 5g salt
  • grated zest of half a lemon
  • 300ml unsweetened non-dairy milk, warmed
  • 1 tsp vanilla extract
  • 100g vegan butter, softened and cubed

glaze and filling

  • 50g vegan butter
  • 100-150g caster sugar
  • 50g jam of choice

  • *if you have active dry yeast, mix the yeast with the warmed milk first and set aside for about 10 minutes or until it looks frothy. Then add to the other ingredients and mix in.


the night before

  • Add all the ingredients except butter into a mixer bowl. Using the dough hook, mix on a medium speed for about 5 mins. You can also do this by hand, but it’s a difficult dough to work with so a mixer is recommended.
  • Add in the butter gradually while mixing on low, then increase the speed and mix until the butter is fully incorporated and the dough is soft and shiny, about 5 more minutes.
  • Oil a container and place the dough in it. The dough will rise a bit so make sure there’s enough space to accommodate for this. Place in the fridge overnight.

on the day

  • The next day, take the dough out of the fridge. Line 2 baking trays. Lightly flour a surface, tip the dough onto it and roll into a log. Using a sharp dough scraper or serrated knife, slice into 12 equal sized pieces. Roll each piece into a ball, tucking the sides in with the edge of your hands. Place 6 balls on each baking tray, spaced evenly apart. Cover and leave to prove for 1-2 hours or until doubled in size.
  • Towards the end of the proving time, heat the oven to 180C/350F fan.
  • Bake the doughnuts for 10-15 minutes or until golden brown on top.
  • Once baked, leave to cool for 10 minutes. Melt the 50g of butter and brush over the doughnuts. Tip the caster sugar on a plate or bowl and coat each doughnut in sugar. Leave to cool completely.
  • Cut a deep narrow slit into the side of each doughnut using a small knife and pipe in jam or a filling of your choice.
Best eaten on the day and straight after filling, or stores for up to 2 days without filling. Freeze before filling for up to 2 months.

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