Vegan Jam Doughnuts 🍩

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Cardamom Ground

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JustIngredients Cardamom Ground

These pillowy puffs of vegan doughnut goodness are filled with sharp raspberry jam and coated with an incredible cardamom sugar!



500g White bread flour
1/2 teaspoon Baking powder
1 teaspoon Salt
250ml Almond milk
100g Vegan margarine
40g Caster sugar
2 teaspoons Vanilla extract
1 tablespoon Lemon juice
12g Dried yeast


200g Raspberry jam


1 teaspoon Ground cardamom



In a large mixing bowl, combine the flour, baking powder and salt.

Pop the milk, margarine, sugar and vanilla into a saucepan over a low heat until the butter has melted and the sugar has dissolved. Leave to cool then stir in the lemon juice and yeast and set aside.

Pour the milk mixture into the flour mixture and stir until it comes together (this is easier with a stand mixer). Once a dough has formed, grease the sides of the bowl with a tablespoon of oil, return the dough to the bowl and cover with a clean, damp tea towel. Leave until the dough has doubled in size.

Knock the risen dough back to remove air bubbles and dust a clean work surface with flour. Roll the dough out until 2cm in thickness and cut out circles of dough and arrange on a baking tray lined with baking paper. (Leave space between them). Cover loosely with cling film and leave in a warm area for half an hour.

Fill a heavy-based saucepan halfway with oil and heat to 175C. When ready, carefully slide the doughnuts in (do 2 -3 per batch). Fry for 2 minutes on each side until golden brown and float on top of the oil.

Carefully remove the doughnuts and place on kitchen paper to absorb excess oil. Microwave the jam for 20 seconds, and thoroughly stir to loosen. Spoon the jam into a piping bag with a medium, round tip. Use a straw to make a small hole in the side of each doughnut until it reaches the centre.

Fill each doughnut with around two teaspoons worth of jam and roll in a mixture of sugar and ground cardamom until evenly coated.

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