Light and fluffy yeast donuts may be the greatest treat on the planet. These easy and delicious vegan raspberry filled donuts are always at the top of my 'to-make' list and when you try them, you'll know why that is the case.
After all the dedicated preparation in this recipe, they take just a few minutes to fry. You can then move onto the decoration and fillings. I use store-bought raspberry jelly but feel free to make your own too.
Serve these golden and crispy donuts while they're still nice and warm. Dip them into a homemade glaze or sprinkle some powdered sugar over them and enjoy the fruity raspberry jelly filling.
If you love dough-based treats which are super fresh, you should also try my vegan krispy kreme style donuts, vegan pretzel sticks and vegan danish mini pastries recipes too which are all classics around here.
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Why You Will Love These Donuts
- The Best Texture - The softness levels in these donuts is a thing of beauty. I genuinely prefer these to the ones you'll buy from an actual donut shop. Moreish is an understatement. They're pillowy on the inside and crispy on the outside which is always the best way.
- Amazing Filling - Is there anything better than a jelly-filled donut? Out of all possible fillings, it may be the best and most complimentary. Raspberry is my favorite jelly flavor so I used it for this recipe just like I did for my vegan raspberry crumble oatmeal bars and vegan pudding cake.
- They're soul-warming - When you eat these tasty treats warm it warms the soul. They're still great when they've cooled fully, but warm donuts are simply a level above.
- Allergy Friendly & Plant Based - This vegan raspberry filled donuts recipe is wholly vegan and dairy free.
Ingredient Notes
- Warm water - Water which is slightly warm will give you a much softer dough than cold water. However, make sure that the water isn't too warm or else it will kill the yeast.
- Instant yeast - This kind of yeast always gives me fantastic results in this recipe and it's really easy to use. If you only have fresh yeast then you will need to do the conversions yourself so that you use the correct amount.
- Vital wheat gluten - This isn't the same thing as the whole-wheat flour that you will find in my vegan dark chocolate digestives. Vital wheat gluten is actually almost completely gluten, with very little starch. This really helps the texture to be perfectly soft.
- Canola oil - Also known as rapeseed oil, this amazing oil has a high smoke point which makes it a great option for frying yeast donuts. It also has a mild flavor which is very convenient.
- Powdered sugar - This is for the glaze coating of the donuts. When I make vegan cake donuts, I tend to sprinkle powdered sugar on top like I would on something like my vegan banana chocolate chip muffins, but yeast donuts need to be dipped generously into a glaze.
- Raspberry jelly - This is my favorite kind of jelly to use in donuts. It always has been and it always will be!
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you don't like raspberry jelly, use a different flavor of jelly. Swap it for one that you do like such as strawberry jelly, blueberry jelly, blackberry jelly which are all tasty options. I also like dairy-free chocolate spread, peanut butter, Biscoff spread and vegan coconut whipped cream. There are so many options.
- Alternatively, you don't have to fill these donuts at all. Plain yeast donuts with a simple glaze are still a winning combination. I'm sure that many of you will opt for this and when I'm in the mood, I can certainly vouch for that opinion!
How To Make Vegan Raspberry Filled Donuts
For the full method, please refer to the recipe card at the bottom of this post.
1: Add the warm water, yeast and sugar to a stand mixer. Mix well. Let it proof if you used fresh yeast.
2: Mix the flours together.
3: Add the flours to the wet mixture. Turn on the stand mixer and let it knead until a soft dough forms.
4: Cover the dough and let it rise.
5: Remove the risen dough from the bowl.
6: Roll out the dough and cut out the donuts.
7: Cover again and let them rise a second time.
8: Make the glaze while you are waiting for the donuts to rise for the second time.
9: Transfer the donuts to the oil. It's time to fry!
10: Dip the warm donuts into the prepared glaze.
11: Fill the donuts with raspberry jelly.
Expert Tips
Don't leave out the vital wheat gluten - This amazing flour strengthens the dough and gives it elasticity. Some people like to use bread flour which has a similar effect but I love to use vital wheat gluten as it always gives the best results.
Let the dough rise twice - So that your yeast donuts are extra fluffy, let your dough rise after kneading and after cutting them out. You won't regret it!
Glaze the donuts while they are warm - It's easier to glaze donuts when they are nice and warm. It also creates a thinner, even glaze. If you don't like glaze covering your vegan donuts, you could make them into powdered sugar sprinkled donuts instead.
Recipe FAQs
This is usually due to under proofed dough. Also make sure that the gluten isn't over-worked in the stand mixer as this could also cause a dense, gummy texture.
This may be because your oil is too hot. The donuts will brown quickly and the center will not cook properly if this is the case.
I advise that you eat these on the same day that you fried them. Ideally as soon as they have cooled and have been filled. My donuts don't have preservatives like store-bought ones so they don't last long. They soon become less fluffy.
I always eat this recipe fresh so I haven't tested this for my recipe.
Of course, this is just my opinion but there is something so rewarding about the process when making yeast donuts. They take longer to make but you end up with soft, fluffy treats which are like pillows. I love cake donuts to but ultimately, they're just cake.
More Vegan Raspberry Recipes
If you tried this Vegan Raspberry Filled Donuts Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Soft Vegan Raspberry Filled Donuts
Ingredients
For the donuts:
- 190 ml warm water 43 Celsius, 110 Fahrenheit
- 10 g fresh yeast or 1 teaspoon instant fast action yeast
- 35 g granulated sugar
- 320 g all-purpose flour
- 2.5 teaspoons vital wheat gluten
- 1 teaspoon salt
- 1 litres canola oil rapeseed, for frying
For the glaze:
- 150 g powdered sugar
- Water to taste
For the filling:
- Raspberry jam jelly (to taste)
Instructions
Make the donut dough:
- In a large bowl, mix the fresh or instant fast action yeast with the warm water. If you chose the fresh yeast, let it sit for 5 minutes or until it becomes foamy.
- Next, add in the sugar. Whisk until it dissolves into the water.
- In a separate bowl, combine the all-purpose flour and the vital wheat gluten.
- Pour the wet mixture into your stand mixer bowl. Use the dough hook attachment. Mix on a low speed, gradually adding the flour mixture, a quarter cup at a time. A few moments later, when the flour begins to combine, pour in the salt. You may not use all of the flour. Just add enough to form a soft dough that is a little sticky but not sticking to the bowl.
- Continue to knead on a medium-low speed for a further 5 minutes.
Let the dough rise:
- After 5 minutes is up, sprinkle some flour onto your donut dough. Place it into a large bowl and cover with a kitchen towel. Let the dough rest in a warm location for 1 hour. It will double in size.
- Line a large baking tray or two regular baking trays with parchment paper. Dust it with flour. Set aside.
Cut out your donuts:
- Carefully take your risen dough out from the bowl and place it onto a lightly floured surface. Roll the dough out to 1cm thickness.
- Use a cookie cutter to cut out your donuts. I used a round, 8.5cm diameter cookie cutter. Re-roll the dough until you have used all of it.
Let the dough rise (again):
- Place your cut donuts onto your lined baking tray, 1cm apart. Cover again with a kitchen towel or plastic wrap. Place them in a warm location for a further 60 minutes. They will double in size again.
Make the glaze:
- While the donuts are rising again, make your glaze by adding the water 1 teaspoon at a time until it reaches a consistency that you like. I like the glaze to be quite thin.
Fry the donuts:
- When your donut dough has risen, add the canola oil to your deep fryer, large saucepan or wok. Use a thermometer to keep track of the temperature. Aim for 180 Celsius (356 Fahrenheit) for best results.
- Prepare a wire rack, and ideally, a metal slotted spoon for flipping your donuts and metal tongs for removing them from the oil.
- Use the slotted spoon to carefully lower the donuts (one at a time) into the hot oil. The donuts will take about 45 seconds for the first side to become golden brown. Flip them and cook for a further 45 seconds on the second side. Use the tongs to remove the donuts. Place them on the wire rack to drain.
Glaze your donuts while they are warm:
- Dip the drained donuts into the prepared glaze on both sides. Let them cool for 10 minutes.
Fill your donuts:
- Finally, add the raspberry jelly (jam) to a filling syringe. Fill the donuts. Alternatively, use a large skewer to make holes in the side of the donuts and use a piping bag to fill your donuts with the jelly.
Video
Notes
- If you are using fresh yeast, you will need to do the conversions yourself as I haven't tested it.
- Don't leave out the vital wheat gluten . This amazing flour strengthens the dough and gives it elasticity. Some people like to use bread flour which has a similar effect but I love to use vital wheat gluten as it always gives the best results.
- So that your yeast donuts are extra fluffy, let your dough rise after kneading and after cutting them out. You won't regret it!
- It's easier to glaze donuts when they are nice and warm. It also creates a thinner, even glaze. If you don't like glaze covering your vegan donuts, you could make them into powdered sugar sprinkled donuts instead.
Jenny says
Absolutely loved these. Will be making again.
Vegan Treats Blogger says
Awesome! Thanks.