Homemade Jelly Donut Recipes

1 tbsp caster sugar

1 cup hand-hot water

1/2 tbsp dried yeast

2 tbsps melted dairy-free spread, such as Pure

3 cups plain flour

1 tsp salt

1/2 tsp baking powder

1/2 tsp cinnamon

1/4 cup caster sugar

Seedless raspberry jam to fill

1/2 cup caster sugar, to roll in

– Mix together the 1 tbsp caster sugar, warm water and yeast. Set aside to get foamy.

– Then add the melted dairy-free spread

– Sift together the flour, salt, baking powder and cinnamon

– Stir in the 1/4 cup caster sugar

– Pour in the yeasty water mixture and bring together to form a soft dough

– Cover the bowl and let rise for an hour or two

– Roll out the dough to about 1 inch thick and cut out circles or rings with cutters.

– Place on a floured baking sheet. Cover and leave to prove for an extra 15 minutes

– Bring a pan of flavourless oil up to heat (it’s the right temperature when a piece of bread bubbles on contact)

– Deep fry 2-3 doughnuts at a time until well browned all over

– Drain on paper towels

– Roll in the sugar whilst still warm.

– To fill the jam doughnuts – once cool, make a small hole in one side and pipe in some raspberry jam.