Tuesday, October 4, 2011

Vegan Jelly-Filled Sugar Doughnuts - Happy VeganMoFo!

VeganMoFo (Vegan Month of Food) is in October this year! For some reason, I thought I had until November to prepare myself, but here it is, already! Ready for the deliciousness? I am!

I'm starting off a few days late, but thought I'd kick things off with a recipe I've been asked for several times - my jelly-filled sugar doughnuts. These little pockets of sweetness are perhaps the very reason I have a fryer. Don't have one yourself? That's okay! You can use a deep wok to fry these babies up!

Vegan Jelly-Filled Sugar Donuts


1 c. warm water (you're looking for "baby bath water" warm - too hot, and you'll kill your yeast)
1 1/2 T. yeast
1/3 c. cane juice crystals (I use Zulka), raw sugar, or other vegan granulated sugar
1 c. vanilla soy milk
2 T. canola oil
1/2 t. vanilla

4 c. unbleached flour
1/2 t. salt

Additional flour for rolling

Organic jelly or jam for filling (I used strawberry)

Additional cane juice crystals or sugar for dusting

Several cups canola oil for frying

You'll also need:

Candy thermometer to check oil temperature


In a medium bowl, sprinkle yeast over warm water and allow to dissolve.

Add cane juice crystals or sugar, soy milk, oil, and vanilla.

Stir until cane juice or sugar crystals dissolve.

In a large bowl, combine flour and salt.

Gradually add liquid mixture to flour and salt, stirring until all liquid is incorporated, and a stiff dough forms.

Cover bowl and allow to rise for one hour.

Dump dough onto a floured surface and knead for a minute or two, then roll out into a large rectangle - about 1/2" thick.

Cut rectangle into 24 squares and place a teaspoon or so vegan jelly in the middle.

Gather the corners of each square to form a ball, with the jelly sealed inside.

Gently flatten the balls back to about 3/4". Don't worry - they'll puff back up during the frying process.

Allow doughnuts to rise for an additional 30 minutes, or until doubled in size.

In a deep fryer or wok, heat enough oil to cover the doughnuts to 350 degrees. Use your candy thermometer to check the oil temperature.

Fry donuts for one to two minutes on each side to achieve a gorgeous brown finish.

Remove from oil and drain on paper towels until cool enough to handle, then dust each in cane juice crystals or sugar. Tip: Pour sugar into a large bowl, drop doughnuts in, then flip over for a nice, even coating.

Makes 24 doughnuts. Enjoy!

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