February 10, 2021

Vegan Baked Jelly Donuts Recipe

Baked donuts made of fluffy yeast dough with filling – but in vegan and baked in the oven, completely without frying. Indescribably delicious, not only at carnival.
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Many names, one treat

The airy pastry is very popular in USA, UK and German-speaking countries (Switzerland, Germany, Austria and South Tyrol in Italy). And although the preparation is quite similar and only sometimes the fillings differ, there are several names for the pastries:

vegan baked jelly donut
vegan baked yeast donut
filled donut
vegan bismarck
baked doughnut
bomboloni (italian)
Berliner / Krapfen (german)

Why you should try this pastries:

vegan
healthy doughnuts / healthy jelly donuts
the classic pastry for carnival
easy preparation
you can fill them with anything you want
everyone loves them
always delicious, not only at carnival
reminds of the childhood
fluffy and airy with a fruity filling
you save a lot of fat compared to the classic

Deep-fried or from the oven

Classically, the small yeast donuts are deep fried: like that they become slightly crispy on the outside and beautifully soft, fluffy and airy on the inside. In order not to use so much fat and make them healthier, they are baked in the oven! Of course you should know that they are very delicious, but probably a bit drier than the classics from the deep fryer!
If you want to bake the donuts in the deep fryer, you can find the recipe here.

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

Resting time: the longer, the better

First, knead the yeast dough well for 10 minutes, then comes the most important step for a fluffy doughnut: resting time. The yeast dough rises best covered in a warm place. After an hour, the volume of the dough should be at least doubled, and then doughnuts are formed from it. And then the dough should rise again. The longer the better. It’s best if you ‘forget’ about the doughnuts and only bake them after 1-2 hours in the oven. Because the more the doughnuts rise, the airier they become!

Fillings

The possibilities you can fill The doughnuts with are probably endless! Let your creativity run free with the different fillings. Here are some ideas:

classic with apricot jam or another jelly
with baked apple jam (you can find a sugar-free recipe here)
with vegan vanilla cream or vanilla pudding
with vegan hazelnut chocolate cream
with pistachio cream
with coconut filling
with vegan egg liqueur

How does the filling get into the donut?

Most of you probably agree: without stuffing, it’s not a real jelly donut! But how do I get the filling in the donut? There are two options:

The classic way is to drill a small hole in the side of the doughnuts with a pointed knife and then press the filling into the donut with the help of a piping bag. The best way to do this is to use a pointed, thin nozzle on the piping bag.
If you bake the donuts in the oven, there is another way to fill the pastry with jam: Instead of forming balls out of the dough, you can roll out the dough to a thickness of 1cm and cut out circles with a round cutter. In one circle you put the jam into the middle and put another circle on top. Now you have to squeeze the sides together tightly with your hands to prevent the filling from running out.

If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!

Print Recipe

Vegan Baked Jelly Donuts

Baked donuts made of fluffy yeast dough with filling – but in vegan and baked in the oven, completely without frying. Indescribably delicious, not only at carnival.

Servings: 10 donuts

Author: Lena

Ingredients

Yeast dough:

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

In addition:

jam or jelly to fill the donuts
powdered sugar

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 baking tray with parchment paper, flatten slightly and leave them to rise for 1 hour or, better even longer to double them in size.
Preheat the oven to 150 degrees Celsius or 302 degrees Fahrenheit.
Place the baking tray in the oven and bake the donuts for 15 minutes until they are golden yellow.
Fill the donuts with an 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 doughnut using a piping bag. The best way to do this is to use a sharp, thin nozzle on the piping bag. ( For another way to fill the baked donuts, see above in the post ’How does the filling get into the donut'). Finally, top with icing sugar and store in an airtight container.