What a delight these vegan strawberry jam donuts are! Pillowy jam donuts (or jelly doughnuts) are 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 first bite!
It was the first time I made donuts the traditional way – fried. Usually, I like to bake my donuts because they are a bit healthier. 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. And the donuts were just incredibly scrumptious!
I made 18 strawberry jam-filled donuts. By the time I sat down to write the blog only 8 were left. The kids went crazy on them! Try the recipe once, and you’ll be a convert for life!
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Why You'll Love This Recipe
- These donuts are light, airy, and perfectly golden on the outside, with a soft, pillowy center that just melts in your mouth! And you won't believe they are vegan!
- That first bite, when the sweet, fruity jam oozes out? Pure joy!
- Making these strawberry donuts is easier than you think! No fancy techniques, no complicated steps—just simple ingredients coming together to make the most delightful homemade donuts.
- They are perfect for every occasion. Breakfast, snack time, dessert, or a little afternoon pick-me-up—there’s never a bad time for a soft, jam-filled donut!
Recipe Ingredients
Flour: Use all-purpose or plain flour for this recipe.
Yeast: I use active dry yeast. So it needs to be activated by mixing in with the milk We add it to the flour once it's bubbling and frothy. You can use instant yeast as well. There is no need to activate it, so you can add it directly to the flour.
Milk: Since this is a vegan donut recipe, I used almond milk in this recipe. You can switch to regular cow milk instead.
Oil: Melted coconut oil was used in this recipe. Feel free to use softened regular butter or a plant-based butter instead.
Jam: I used my favorite store-bought strawberry jam.
Please see the recipe card for full information on ingredients and quantities.
Variations Of Strawberry Jam Donut Recipe
This homemade jelly donut 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 any jam you prefer. I used storebought strawberry jam but this homemade strawberry chia jam will be just as delicious! You can also try filling the donuts with cherry jam, or homemade persimmon jam, all will be wonderful here.
- Nutella is another great option.
- Orange or lemon curd or a custard filling will be sublime here. You can even make mango-filled donuts using mango curd!
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.
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.
- Combine 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 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.
Make The Dough 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. Knead the dough for 8 to 10 minutes. That’s what makes the donuts fluffy and light instead of a 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 The Dough
The dough is very smooth, supple 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.
Shape The Donuts
Turn the dough out on a lightly floured surface and knead briefly.
- Divide the dough into 16 to 18 equal parts. I recommend using a kitchen scale to measure the dough pieces rather than eyeballing them.
- Roll each into a ball and place them on a floured tray.
Another method is to roll out the dough into a circle and then use a round cookie cutter to make donuts.
Deep Fry 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 slide the 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.
Fill 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.
Recipe FAQs
I wanted to make vegan strawberry jam donuts, that's why the coconut oil. You can use regular or plant-based butter as long as it is slightly softened.
I used almond milk in this recipe to make the strawberry donuts vegan. But feel free to use regular milk instead.
These vegan jam donuts are best eaten the same day. Any leftovers can be stored in an air-tight container for up to 2 days.
📖 Recipe
Strawberry Jam Donuts
Ingredients
- 1 cup Almond milk, warm You can use any milk you prefer
- 2 tsp Dried active yeast
- 3.5 cups All-purpose flour
- 1/4 tsp Salt
- 3 tbsp Coconut oil, slightly softened You can use regular butter
- 2 tbsp Sugar
- 1/3 cup Powdered sugar
- 1/3 cup Strawberry Jam
- Oil for frying
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!
Notes
- Use a long nozzle for the piping bag. This way you'll be able to fill the donuts with more jam.
- Feel free to use regular milk and butter instead of almond milk and coconut oil.
- These donuts are best eaten the day they are made. Store any leftovers in an air- tight container for up to 2 days.
Madhura says
Hey is it possible to bake the donuts instead of frying them. If yes how long and temperature
Natasha Minocha says
Hello Madhura, I haven't tried baking these, so I'm not sure how they will turn out. I do have baked donut recipes on the blog though, if you would like to see. xx
Neha Sharma says
Hands down the easiest filled donut recipe I've tried! I used a little more jam, they were so good!
Natasha Minocha says
Thanks so much, Neha! Extra jam is always good! xoxo