February 8, 2021

Vegan Filled Donuts / Bismarck Doughnuts

This fluffy pastries have a lot of names:
filled jam donut, yeast doughnut, vegan bismarck, vegan jelly donut… but they’re always same delicious!
Learn how to make this yummy baked goods easily!
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Airy & fluffy baked goods

No matter how you call them, the donuts are absolutely delicious! On the inside fluffy and airy and on the outside covered with icing sugar. And if you bite into the doughnuts, you will find the highlight: the filling! Whether jam, chocolate or cream, childhood memories reappear immediately.
And if you ask me, you can definitely eat this delicious pastry all year round, not just at carnival or on the holidays.

Why you should make this delicacies:

vegan, lactose-free, plantbased
the preparation is easier than you think
the variations you can fill them with are endless…
your family and friends will love them
always delicious, not only at carnival
immediately brings up childhood memories
fluffy and airy with a fruity or creamy filling
if you want to reduce the fat, bake them in the oven

Deep-fried or from the oven

Traditionally, the small yeast pastries are deep-fried in oil: this makes them slightly crispy on the outside and soft, fluffy and airy on the inside. But if you don’t want to use a lot of fat and want to make them a little healthier, you can simply bake them in the oven (you can find the recipe for baked jelly donuts here)! Let’s be honest, they are very delicious, but probably a little drier than the classics from the deep fryer!

Here the doughnuts from the oven on the left and the deep-fried dougnuts on the right:

Time is key

After you’ve mixed the yeast dough and kneaded it well, the most important step for a fluffy and fluffy donut takes place: resting time. In order for the yeast dough to rise well, you should let it rest covered in a warm place. After an hour, the dough will have at least doubled in volume and you can form round donuts. And then the dough should rise again. The longer, the better. It’s best if you put them somewhere and then forget about them for 1-2 hours. The more the doughnuts rise, the airier they become!

You’re still deterred from baking donuts yourself? Don’t worry, because you should know:
1. It’s easier than you think. Most of the work is done by the yeast, the resting time and the oven.
2. No master has fallen from heaven. When you’re making donuts for the first time, don’t be a perfectionist and give yourself plenty of time and practice.

Fillings

The possibilities with which you can fill the doughnuts are probably endless! From the classic variation with apricot jam or vanilla cream to vegan chocolate cream and coconut or apple filling, everything is possible. Here you can become creative and try out things; and I’m sure you’ll be surprised how versatile these yeast doughnuts can impress your tastes!

How does the filling get into the donut?

I think most people agree: it’s not a real filled donut / bismarck without a filling! But how do I get the filling into the donut? It’s very simple: use a sharp knife to make a small hole on the side of the donut and then use a piping bag to squeeze the filling into it. A thin nozzle on the piping bag works best for this.

If you try the recipe, I would be pleased if you give me feedback and of course I am available for questions. Should you share the recipe or your homemade dish with your friends on social media, I would be very grateful if you would link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams.

Print Recipe

Vegan Filled Donuts / Bismarck Doughnuts

This fluffy yeast pastries have a lot of names:Filled Donut, Yeast Doughnut, Bismarck,… but they're always same delicious! Learn here how to make this yummy delicacies easily!

Servings: 10 donuts

Author: Lena

Ingredients

Yeast dough:

300 g flour
150 ml plantbased milk lukewarm
2 packages dry yeast or 40 g fresh yeast
40 g margarine or vegan butter melted
40 g sugar
1 tbsp vanilla sugar or vanilla extract
30 ml rum alternatively more plantbased milk
some lemon zest
1 pinch of salt

In addition:

oil for deep-frying
powdered sugar
apricot jam for filling or another filling

Instructions

If you are using fresh yeast, you should mix it with the lukewarm plantbased milk and sugar and leave it alone for 10 minutes. If you are using dry yeast, this step is not necessary.
Mix all the ingredients for the yeast dough and knead it for 10 minutes, until it becomes a smooth dough. Let the dough rise in a warm place for at least 1 hour, then the volume of the dough should be doubled.
Divide the dough into 10 pieces of 60g each and knead each piece very briefly. Then form it into a ball by dragging the dough piece on the unfloured work surface (or just form a ball with your hands). Place the balls on a floured surface, flatten slightly and leave them to rise for 1 hour or, better even longer to double them in size.
Heat the frying oil to 150 degrees Celsius or 302 degrees Fahrenheit (it shouldn't be too hot, otherwise the doughnuts will become burnt on the outside and remain raw on the inside!) and deep-fry the yeast balls for 2-3 minutes on each side, so that they become golden to brown. Then remove them from the grease and dab dry with some kitchen paper.
Fill the donuts with apricot jam or another filling: with a pointed knife, drill a small hole in the side of the doughnuts and then press the filling into the donut using a piping bag. The best way to do this is to use a pointed, thin nozzle on the piping bag. Finally sprinkle them with powdered sugar or roll in white sugar.