Strawberry Jam Donuts

What a delight these strawberry jam donuts are! It was the first time I made donuts the traditional way – fried. Usually, I bake my donuts because they are a bit healthier but equally indulgent. 

Frying them had been on my to-do-list for a long time, but I was so petrified that the task seemed too daunting. Imagine my surprise when the recipe turned out rather simple. I have no idea why I kept putting it off.

If you’re anything like me and not a fan of deep-frying, I say jump in without any reserve. The frying part is done in a blink of an eye. 

And in the end, you get pillowy jam donuts (or jelly doughnuts) a tad crisp on the outside and light and airy inside. Their golden crispy crust shatters in your mouth, oozing out sweet jam filling and melting away with the very first bite!

How to make strawberry jam donuts?

These vegan jam-filled, plump treats are made with a dough that proofs twice before deep-frying to give you that melt in the mouth texture.

• Begin by combining all-purpose flour, sugar, salt, and coconut oil in your stand mixer bowl. The oil has to be slightly softened. 
• In another bowl, mix warm almond milk with active dry yeast. Let it sit in the cozy nook of your kitchen for 10 to 15 minutes. 
• When the yeast is nicely bubbly and frothy, make a well in the center of your dry ingredients and pour it in.
• Combine the dry and ingredients using the hook attachment of your stand mixer. Set the speed at the lowest. Increase it to 3 or 4 as the ingredients mix.

When the dough begins to leave the bowl’s sides and form a ball, it is ready. This will take about 4 to 5 minutes.

Strawberry jam donut recipe without a stand mixer

You don’t have to have a stand mixer to make donuts. It’s easy to knead the dough by hand. Keep at it for 8 to 10 minutes. That’s what makes the donuts fluffy and light instead of a fat lump of dough in your mouth. 

It requires a little elbow grease, but that’s the only effort. I thought it was the frying that would take time, yet that went blazingly fast. 

Proof 1

The dough is very smooth, supple and elastic, and not sticky at all. So, you won’t have to flour the work surface. 

• Simply turn the dough on your prep area.
• Knead it for a couple of minutes and then place it in a lightly greased bowl.
• Cover it with a tea towel and let it rest in a draft-free, cozy alcove of the kitchen. 

In 1 to 2 hours, or when it has doubled in size, the dough is ready to be divided. 

Shaping the donuts

Turn the dough out on a lightly floured surface and knead briefly. 

• Divide the dough into 16 to 18 equal parts. I really recommend measuring each division rather than eyeballing it. You’ll make more even donuts, and it’s incredibly convenient. 
• Roll each into a ball and place them on a floured tray.

I choose to shape the donuts after dividing the dough. Another method is to roll the dough and then use a round cookie cutter to make donuts. 

Deep frying the donuts

Cover the tray containing the donut with a tea towel. In about 30 to 40 minutes, the balls will puff up and be ready for frying.

• In a deep pan, heat oil. Since I don’t have a thermometer, I used a wooden spoon (or chopstick) to test the temperature. Put one end in the oil. If it bubbles, then the oil is hot enough. 
• Lift and slidethe dough balls gently into the oil, making sure that the donuts do not deflate.
• Each side will take barely 2 minutes to fry.

Based on your pan size, you’ll be able to fry 2 or 3 donuts simultaneously. Just ensure you don’t overload the pan. 

Filling the strawberry jam donuts

Let the golden-brown donuts cool enough to be handled. Then sprinkle them with powdered sugar. 

Fill a piping bag with jam and attach a sharp-tipped icing nozzle to the bag. Pick a still warm donut and plunge the nozzle into its side. Push the jam in till it begins to ooze out.

I advise using a long nozzle for the piping bag. I didn’t have one, so the jam didn’t fill my donut all the way.

Variations of strawberry jam donut recipe

The recipe is so adaptable that you can enjoy dozens of different flavors. Make a big batch and fill them with all the things you want to try. 

• Use various jam you prefer – strawberry, raspberry, or cherry.
• Nutella is another great option.
• Orange or lemon curd or a custard filling will be sublime here.

You can also dip them in a light lemon glaze if that’s a journey your taste buds want to take. If you opt for the glaze, drizzle it on still-warm donuts. Let it set and then devour. 

What can I use instead of coconut oil?

I wanted to make vegan strawberry jam donuts, that’s why the oil. You can use regular butter as long as it is slightly softened.

What can I use instead of almond milk?

Regular milk or any kind of milk you fancy will work like a charm for the recipe.

I made 18 strawberry jam donuts. When I sat down to write the blog only 8 were left. The kids went crazy on them, and it’s not tooting my own horn when I say they were far superior to any donuts that I’ve bought. Try the recipe once, and you’ll be a convert for life!

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Print Recipe

5 from 1 vote

Strawberry Jam Donuts

Strawberry Jam Donuts – pillowy jam donuts (or jelly doughnuts) tad crisp on the outside and light and airy inside. Their crisp golden crust shatters in your mouth, oozing out sweet jam filling and melting away with the very first bite!

Prep Time3 hrs

Cook Time20 mins

Course: Dessert

Keyword: classic donuts, jelly donuts, vegan donuts

Servings: 18 Donuts

Author: Natasha Minocha

Ingredients

• 1 cup ( 250 ml) Almond milk, warm You can use any milk you prefer
• 2 tsp Dried active yeast
• 3 cups ( 425 gms All-purpose flour
• 1/4 tsp Salt
• 3 tbsp ( 50 gms) Coconut oil, slightly softened You can use regular butter
• 2 tbsp ( 30 gms) Sugar
• 1/3 cup Powdered sugar
• 1/3 cup Strawberry Jam

Instructions

• In a small bowl, combine warm almond milk and yeast. Keep aside for 10 minutes until frothy.
• Combine all-purpose flour, sugar, salt, and coconut oil in your stand mixer bowl.
• When the yeast is nicely bubbly and frothy, make a well in the center of your dry ingredients and pour it in.
• Combine the dry and wet ingredients using the hook attachment of your stand mixer. Set the speed at the lowest (1). Increase it to 3 or 4 as the ingredients mix.
• When the dough begins to leave the bowl’s sides and forms a ball, it is ready. This will take about 4 to 5 minutes.
• Bring the dough onto your work surface. Knead briefly for a minute.
• Place the dough in a greased bowl. Cover and rest the dough for 1-2 hours, or until the dough has doubled in size.
• Take the dough out of the bowl onto your work surface, knead briefly for 2-3 minutes.
• Divide the dough equally into 16-18 pieces. Roll each piece into a ball.
• I highly recommend measuring the dough balls.
• Place on a floured tray. Cover the dough balls with a kitchen towel and rest for 30-40 minutes, until puffy.
• In a deep pan, heat oil. Since I don’t have a thermometer, I used a wooden spoon (or chopstick) to test the temperature. Put one end in the oil. If it bubbles, then the oil is hot enough.
• Lift and slide the dough balls gently into the oil, making sure that the donuts do not deflate. I worked with 2-3 donuts at a time. Don't overload your pan.
• Each side will take barely 2 minutes to fry.
• Let the golden-brown donuts cool enough to be handled. Then sprinkle them with powdered sugar.
• Fill a piping bag with jam and attach a sharp-tipped icing nozzle to the bag. Pick a still warm donut and plunge the nozzle into its side. Push the jam in till it begins to ooze out.
• I advise using a long nozzle for the piping bag. I didn’t have one, so the jam didn’t fill my donut all the way.
• Serve warm. These donuts taste the best the day they are made. Store the leftovers in an airtight jar. Enjoy!