Dairy-Free Classic Jelly Donuts
Indulge in the perfect balance of fluffy dough and sweet filling with these Dairy-Free Classic Jelly Donuts. This recipe reinvents the beloved treat, substituting unsweetened almond milk and coconut oil to create a dairy-free delight that's every bit as irresistible as the original. The soft, pillowy dough is lightly scented with vanilla and nutmeg, deep-fried to golden perfection, and generously filled with your favorite jam or jelly. A dusting of powdered sugar completes these melt-in-your-mouth donuts. Whether for a special breakfast, a festive celebration, or a sweet snack, these easy-to-make treats are sure to please. Plus, they’re perfect for anyone seeking a dairy-free indulgence without compromising on flavor.
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Recipe Information
Ingredients
- 240 ml unsweetened almond milk
- 10 g active dry yeast
- 50 g granulated sugar
- 400 g all-purpose flour
- 5 g salt
- 2 g ground nutmeg
- 50 g coconut oil
- 2 large eggs, lightly beaten
- 5 ml vanilla extract
- 200 g fruit jelly or jam of choice
- 1000 ml vegetable oil for frying
- 50 g powdered sugar for dusting
Instructions
Warm the almond milk to 37-40°C (98.6-104°F) and pour it into a large mixing bowl.
Sprinkle the active dry yeast over the warm milk and add 1 tablespoon of the sugar. Let it sit for about 5-10 minutes until foamy.
In a separate bowl, combine the flour, remaining sugar, salt, and nutmeg.
Add the coconut oil, beaten eggs, and vanilla extract to the yeast mixture. Stir until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft, sticky dough forms.
Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Once risen, punch down the dough and roll it out on a floured surface to about 1 cm thickness.
Use a round cutter to cut out circles of dough. Re-roll the scraps and continue cutting until all the dough is used.
Place the dough circles on a baking sheet lined with parchment paper, cover with a towel, and let them rise for another 30 minutes.
Heat the vegetable oil in a large, deep pan to 180°C (350°F).
Carefully fry the donuts in batches, about 2-3 minutes on each side, until golden brown. Place them on paper towels to drain excess oil.
Fill a piping bag with the fruit jelly. Use a skewer to poke a hole in each donut, and pipe approximately 1-2 tablespoons of jelly into the center.
Dust the warm donuts with powdered sugar before serving.
Nutrition Facts
Calories |
11592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1067.3 g | 1368% | |
| Saturated Fat | 188.1 g | 940% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2319 mg | 101% | |
| Total Carbohydrate | 543.4 g | 198% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 202.6 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 540 mg | 42% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 974 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
