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vegan donuts

Vegan Jelly Filled Donuts

Author: Velvet & Vinegar
It is carnival time and there is one treat that should not be missing: Vegan jelly filled donuts, also called German Donuts or Berliner. Plump filled with jam, greasy fried and pulled through sugar. And let's be honest, you like to treat yourself to one of these little guys more often than just once a year during carnival time.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 12 hours
Total Time 13 hours
Course baked goods - sweet, Dessert, pastry, pie & tarts
Cuisine German, Swiss
Servings 8 pieces
Calories 1553 kcal

Equipment

  • 1 sauce pan with lid
  • 1 bowl
  • 1 food processor with dough hook
  • 1 silicone brush
  • 1 baking paper
  • 1 baking tray, rectangular
  • 1 Thermometer suitable for deep frying
  • 1 piping bag
  • 1 nozzle, round & long

Ingredients
 

Cherry Jam

  • 1 kg cherries
  • 500 g jam sugar

Vegan Jelly filled Donuts

  • 300 g wheat flour
  • 1 pinch of salt
  • 1 pack vanilla sugar approx. 8g
  • 200 ml plant milk
  • 65 g sugar
  • 10 g yeast, fresh
  • 55 g butter or margarine, vegan
  • 1 L peanut oil for frying
  • 1 jar of cherry jam* as filling
  • sugar* as a topping

Instructions
 

Cherry Jam

  • Wash cherries under running water, cut in half and pit. Remove stems if necessary.
  • Place cherries in a pan with jam sugar and cook over medium heat for 30 minutes. The sugar will gradually dissolve and the mixture should simmer gently. Skim off the foam that forms on the surface from time to time.
  • Finely puree the jam with a hand blender so that there are no pieces left.
  • Then immediately fill the still hot jam into sterilized jars and seal them immediately.

Vegan Jelly filled Donuts

  • Put wheat flour, salt and vanilla sugar in a bowl.
  • Add plant milk and sugar to a sauce pan and heat the two ingredients briefly on the stove to 37° Celsius. This is the perfect temperature for the yeast.
  • Add yeast to the plant milk-sugar mixture and dissolve in it.
  • Add the yeast-milk-sugar mixture to the flour and knead the whole thing into a smooth dough using a food processor. To do this, let the food processor knead the dough for about 5-8 minutes on medium speed. The dough is ready when it is elastic and can be easily removed without sticking from the dough hook.
  • Put the yeast dough into a bowl greased with oil. Brush the surface of the dough with a little oil to prevent it from drying out. This is really important because otherwise you won't be able to form nice doughnuts when the surface gets dry.
  • Cover the bowl with a lid and put the dough in the refrigerator overnight.
  • The next day, take the dough out of the fridge and let it get used to room temperature for a few minutes.
  • Now divide the dough into eight equal pieces (about 80-100g)*. Shape the individual pieces of dough into nice round and smooth balls using the rounding method*. Place the balls on a baking tray covered with baking paper and let them rise for another 30 minutes at room temperature.
  • In the meantime, pour the peanut oil into the sauce pan, attach a thermometer and heat the oil over medium heat to 170° Celsius. If it ever gets too hot, take the pan back off the heat, let the oil cool a bit, and put the pan back on the stove. Keep the temperature constant at 170° Celsius to a maximum of 175° Celsius.
  • Now place the first doughnut in the hot oil with the top side facing down. Put the lid on the pan and fry the doughnut in the oil for 2 to 3 minutes maximum. Monitor the temperature. Then remove the pan lid, turn the doughnut and fry on the other side for another 2-3 minutes until golden brown.
  • Lift the doughnut out of the oil and let cool on a kitchen towel or similar.
  • Repeat the last two steps until all doughnuts are deep fried. Allow all doughnuts to cool thoroughly.
  • Pour cherry jam into a piping bag fitted with a long round nozzle. Carefully prick the doughnut with the nozzle. Also carefully fill the jam into the doughnut.
  • Once all the doughnuts are filled with jam, place sugar in a bowl. Dip the top of the doughnuts in the sugar and enjoy immediately.

Notes

*The doughnuts are not gluten-free and I have not tested the recipe with a gluten-free mixture. Therefore, I can not give any information whether it works.
*If you prefer not to have fried doughnuts, you can bake the doughnuts for 10 minutes in a hot air fryer at 180°. In the half time turn the doughnuts over. The duration may vary depending on the hot air fryer, so always monitor the doughnuts well. When they are golden brown, they are done. However, the result from the hot air fryer is not comparable to deep-fried ones.
*For a less greasy version, you can also bake the vegan doughnuts in the oven. In the middle of the oven for 15 minutes with the oven preheated to 180° Celsius. Again, the baking time may vary depending on the oven. The doughnuts are ready when they are nicely browned. Again, this result is not comparable to the fried one.
*The preparation time for the cherry jam is not included here in the recipe. Also, the blender you need for the jam is not listed.
*The jam should not contain any more pieces to fill the doughnuts. Otherwise they will clog the nozzle. If necessary, pass the jam through a sieve so that any pieces remain. As an alternative to jam, you can also use Nutella, vanilla cream, caramel or any other filling.
*I prefer sugar in crystal form on my doughnuts. Who likes can alternatively use powdered sugar.
*For those who want mini doughnuts, divide the dough into 16 pieces of 40-50g each.
*There are instructions for the rounding method here. The video is German, but you will understand the method just by watching. 

Nutrition

Calories: 1553kcalCarbohydrates: 120gProtein: 6gFat: 119gSaturated Fat: 21gPolyunsaturated Fat: 38gMonounsaturated Fat: 55gTrans Fat: 0.03gSodium: 106mgPotassium: 340mgFiber: 4gSugar: 86gVitamin A: 395IUVitamin C: 9mgCalcium: 59mgIron: 2mg
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