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- You don’t have to use strawberry jam but you can use any flavour jam that you fancy.
- Opt for soy-free milk to make this recipe soy-free.
Baked Jammy Doughnuts 😍
Looking for tasty vegan recipes? Check out our cookbook So Vegan In 5: sovegan.co/cookbook
Posted by So Vegan on Wednesday, 7 August 2019
Baked Jammy Doughnuts
Serves: 15 doughnuts
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Rating: 4.5/5
( 2 voted )
Ingredients
2 tbsp chia seeds- 350g / 12.3oz plain flour, plus extra for dusting
- 2 tsp fast-action dried yeast
- 1 tsp salt
- 4 tbsp caster sugar
- 150ml / 5 fl.oz plant-based milk
- 1 tbsp apple cider vinegar
- 50g / 1.7oz plant-based spread
- oil for greasing
To coat:
- caster sugar
- strawberry jam (or whatever your favourite is)
- plant-based spread
Instructions
- To create the chia egg, transfer the chia seeds to a small bowl and add 6 tbsp water. Stir to combine, then set to one side so the chia seeds absorb the water while you carry out the next steps.
- Combine the flour, yeast, 4 tbsp caster sugar and salt in a large mixing bowl, and create a well in the middle.
- In a small saucepan, gently heat the plant-based milk, apple cider vinegar and plant-based spread until fully melted. Pour the melted mixture into the dry ingredients. Then add the chia egg and stir until a dough is formed.
- Remove the dough from the bowl, dust a work surface with flour and knead for 10 minutes. Add more flour as you go if the dough is too sticky. The dough should be tacky but it shouldn't stick to your hands.
- Lightly oil the mixing bowl and add the dough back to the bowl, then cover with a tea towel. Leave to prove for 1-2 hours in a warm place until the dough has doubled in size.
- Line 2 large baking trays with baking paper.
- Remove the tea towel from the bowl and gently punch the dough to remove the air. Dust a work surface with flour and roll the dough out until it's 2cm thick. Then use a round stencil cutter or a glass to cut the dough into 7cm wide circles, and lay the circles of dough onto the baking trays (this should make 12-15 doughnuts). Make sure you leave space between each doughnut as they'll grow in size in the oven. Cover the trays with tea towels and leave to prove for a further 20 minutes.
- Preheat oven to 180°C / 356°F.
- Bake the doughnuts for 10-12 minutes. After 8 minutes we usually turn the trays around to ensure the doughnuts brown evenly but keep an eye on them and check again after 10 minutes.
- Remove the doughnuts from the oven and leave to cool for 10 minutes.
- Meanwhile add a few tablespoons of caster sugar to a bowl and melt a large tablespoon of plant-based spread in a small saucepan.
- Brush the doughnuts with the melted spread, then dunk them straight into the sugar until fully coated (add more sugar to the bowl as you go). Then, using a knife, make an incision into the side of each doughnut approximately 2/3 of the way in.
- Add half a jar of jam to a piping bag with a small nozzle and pipe the jam into the doughnuts via the incision made earlier. And there you have it, homemade baked jammy doughnuts! Best eaten fresh.
25 Comments
Is there another vegan alternative I can replace the chia egg with ?
Hello
Followed the recipe – didn’t look a think like the pictures. More of a scone.
Hi Mike, ah that’s a shame, hope they tasted good! We find that when we cut the doughnuts out with the stencil they look better if we minimise handled as much as possible. Hope this helps 🙂 Roxy
My doughnuts just came out of the oven. Incredibly fluffy and delicious! Didn’t have any vegan butter on hand, so I added oil instead which worked perfectly.
Amazing! So chuffed they came out great 🙂 Roxy
Wow, wow, and wow! Those are totally awesome! The turned out superb, and i hope my guests will love them as well later this evening!
Thank you Anna!
Looks delicious. What can I use instead of yeast?
You can’t really substitute yeast in this recipe, unless you created a cake dough using baking powder – but then that would be a completely different recipe!
Do these work w gf flour?
We haven’t tested and we don’t often use GF flour so wouldn’t really be able to confirm. But usually a blend of GF flours work best.
I followed the recipe to a T but unfortunately, they came out looking more like a scone. I used Miyoko’s vegan butter. I will definitely try again with a different vegan spread.
Hey Diana. Sorry to hear that. Lots of people have recreated this with success so maybe it’s your vegan spread like you suggest. Or maybe your yeast wasn’t active? Did the dough double in size after proving?
Just did them for Christmas day and they were PERFECT! Such a treat!
Thank you guys for this recipe, it’s so delicious…
If you follow the steps right they come out exactly as in the picture.
Suuuuuper good
Thank you Mariam!
Oh god… I’ve just realized I didn’t use the right yeast. I’m French and I have put what we are used to calling fast action yeast here, but what is in fact baking powder in English… in French the right type of yeast is called baking yeast (which is why I made the mistake)
Gotta do it all again soon
Ahh, we didn’t know this! Yes, it’s basically dried yeast. Good luck with the next go!
My donuts taste like breads. Did i wrong somewhere?
Just made these right now. Super delicious. I made my own raspberry chia seed jam and blended some freeze dried strawberries with sugar for the topping. My 3yr old is obsessed with pink and loved the pink sparkly finish.
Followed recipe to a T and donuts never turned brown and remained white as when proving. Any thoughts on what went wrong? Thx!
Was super excited to try this recipe – especially as this would have been my first chia egg. I had all the right ingredients, followed the recipe step by step, but they didn’t turn out at all as pictured. Mine are flat, doughy, and exceedingly chewy in a not so good way.
Hey SB. It sounds like your dough didn’t prove well? Did it double in size? If not, perhaps the yeast wasn’t active.
Hi there. Can I substitute aquafaba instead of the chia seeds as egg replacement? I’m keen to try them soon! Thanks for your amazing recipes, I’ve just received your book.
When you cut out your donuts, do you then re-shape the excess dough to cut out more? Or throw the extra away? Sorry, dumb question! lol. I’m not much of a bread maker. Didn’t end up with 12 donuts and I didn’t want them to be over-worked so I just threw the excess away.