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
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.