Classic Jelly Donuts with raspberry jam | vegan

This post is also available in german/deutsch.Oh how much I (Kathrin) love these classic jelly donuts! Every New Year’s Eve and during the carnival season I look forward to it. I’m not a carnival type at all, but these donuts are booming during this time. By the way, this kind of donuts are called pancakes in Berlin. But no matter what you call them all have one thing in common. Fluffy deep-fried / baked yeast dough with delicious raspberry jam.

If you like these donuts I´m sure you will love these quark ball donuts too.

Fried or oven baked?

This is a hard question. Someone prefer the fried one and other ones the oven baked. You can choose what you prefer. I prefer the fried one. If you have the option fry on a single hotplate on the balcony. That´s what I do. Generally if I deep fry I do everything on my single hotplate on the balcony. So you don´t have the fried smell in your flat. And If you have an thermometer you can check the heat of the oil. If the oil too hot the donuts burn and it smells more.

Classic jelly donuts with raspberry jam

(12-14 donuts)
400 g spelt flour (Type630)
20 g fresh yeast or 1 packet/7g active dry yeast
40 g of sugar
65 g softened butter, vegan
200 ml oat milk
also
piping bag
sharp tip
200 g smooth raspberry jam
powdered sugar

For the dough:
Put the flour in a mixing bowl and make a small well. Crumble in the yeast and stir gently with 4 tbsp of lukewarm milk and 1 tsp of sugar with a fork. Dust some flour from the edge and leave covered for 15 minutes in a warm place.

Add all the other ingredients and mix on a medium speed, for 3 minutes or until the dough starts coming away from the sides and forms a ball. Cover and let it rise for 1-2 hours.

Knead the dough well on the lightly floured work surface. Form into a roll and cut about 14 pieces of the same size. Roll the squares into smooth, tight buns and place them on a floured baking tray, leaving a few inches between them, so they’ll have space to expand. Let it rest for 40 minutes. (double in size)

Prepare your fryer, heat the oil to 180°C. Very carefully remove the donuts from the tray, using a floured pastry scraper to help you.
Be careful not to deflate them! Fry two doughnuts at a time, about 2 minutes on each side until golden brown.
You’ll want the donuts to be golden brown on the outside and perfectly cooked in the middle.
Check regularly that the oil is at 350°F (180°C) when frying the donuts, using a thermometer.
Remove from the fryer with a slotted spoon and place on kitchen paper towel.
Or roll the dough 1.5-2 cm thick and use a cookie cutter to cut out round shapes. Cover the trays with a clean dish towel and let rise for about 40 min, or until doubled in size.

Place raspberry jam in a piping bag with a sharpener spout. Put the spout into the lukewarm donuts from the side and fill the doughnuts to the brim with jelly. Dust with powdered sugar and serve.

If you try this classic jelly donuts or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

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Classic jelly donuts with raspberry jam

These fluffy and moist classic jelly donuts with raspberry jam taste so delicious. They are vegan & you can also bake them in the oven.

Course baking, Donuts

Cuisine sweets

Keyword raspberry

Servings 12 Donuts

Author Klaraslife

Equipment

• piping bag
• sharp tip

Ingredients

• 400 g spelt flour Type630
• 20 g fresh yeast or 7g active dry yeast (see notes)
• 40 g of sugar
• 65 g softened butter vegan
• 200 ml oat milk

also

• piping bag
• sharp tip
• 200 g smooth raspberry jam
• powdered sugar

Instructions

• For the dough:
• Put the flour in a mixing bowl and make a small well. Crumble in the yeast and stir gently with 4 tbsp of lukewarm milk and 1 tsp of sugar with a fork. Dust some flour from the edge and leave covered for 15 minutes in a warm place.
• Add all the other ingredients and mix on a medium speed, for 3 minutes or until the dough starts coming away from the sides and forms a ball. Cover and let it rise for 1-2 hours.
• Knead the dough well on the lightly floured work surface. Form into a roll and cut about 14 pieces of the same size. Roll the squares into smooth, tight buns and place them on a floured baking tray, leaving a few inches between them, so they’ll have space to expand. Let it rest for 40 minutes. (double in size)
• Prepare your fryer, heat the oil to 180°C. Very carefully remove the donuts from the tray, using a floured pastry scraper to help you.
• Be careful not to deflate them! Fry two doughnuts at a time, about 2 minutes on each side until golden brown.
• You’ll want the donuts to be golden brown on the outside and perfectly cooked in the middle.
• Check regularly that the oil is at 350°F (180°C) when frying the donuts, using a thermometer.
• Remove from the fryer with a slotted spoon and place on kitchen paper towel.
• Or roll the dough 1.5-2 cm thick and use a cookie cutter to cut out round shapes. Cover the trays with a clean dish towel and let rise for about 40 min, or until doubled in size.
• Place raspberry jam in a piping bag with a sharpener spout. Put the spout into the lukewarm donuts from the side and fill the doughnuts to the brim with jelly. Dust with powdered sugar and serve.

Notes

TIPS: 

• If you use active dry yeast. Just let them sit in the lukewarm milk for 5 minutes. Then knead with the remaining ingredients.
• You can also use wheat flour.
• You can also be creative with the filling. vanilla custard, caramel sauce, chocolate apricot jam ect.
• You can also bake the donuts in the oven. Coat the donuts with a little oat or soy milk and bake at 180 ° C for 15-20 minutes. I personally prefer the fried one.

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