Description
Deliciously fluffy and easy-to-make vegan air fryer doughnuts filled with luscious raspberry jam. These dairy-free treats offer the perfect soft texture and a sweet sugar coating, making them an irresistible snack or dessert. Using an air fryer ensures a light, golden crust without deep frying, ideal for a healthier homemade indulgence.
Ingredients
Doughnuts:
- 130ml dairy-free milk (soya, almond, oat, or similar)
- 7g active dry yeast
- 30g caster sugar + 1 teaspoon for yeast activation
- 200g plain flour
- 20ml sunflower oil
- 40g dairy-free butter (vegan butter or margarine, e.g., Flora Plant Block)
Filling and Coating:
- 5 tablespoons dairy-free butter
- 80g caster sugar
- 1 jar of berry jam (raspberry recommended)
Instructions
- Activate the yeast: Pour the dairy-free milk into a saucepan and warm gently on low heat until just warm (not hot). Sprinkle the yeast and 1 teaspoon caster sugar into the milk, stir gently, then cover with a tea towel. Set aside in a warm place for 5-10 minutes until frothy, indicating the yeast is activated.
- Prepare dry ingredients: In a large mixing bowl, sift together the plain flour and 30g caster sugar. Stir to combine evenly.
- Melt butter: In a small saucepan over low heat, gently melt 40g dairy-free butter until fully liquid.
- Make the dough: Once yeast mixture is frothy, pour it into the dry ingredients along with the sunflower oil and melted butter. Using a stand mixer fitted with a dough hook, knead on low speed until the dough begins to come together—about 3-5 minutes. Alternatively, knead by hand on a floured surface until the dough is smooth, elastic, soft, and pillowy. Avoid over-kneading.
- First proof: Lightly grease a bowl and place the dough inside. Cover with a tea towel and put in a warm spot (near a radiator, airing cupboard, or warm oven) for 1 to 2 hours until doubled in size. Check after 30 minutes to ensure rising; adjust location if needed.
- Shape doughnuts: Once risen, turn the dough out onto a floured surface and roll into a roughly 1-inch thick rectangle. Cut doughnuts using a cookie cutter (about 1 inch diameter). Place cut doughnuts on a lined baking tray, gather scraps, and re-roll to cut more doughnuts.
- Second proof: Cover the doughnuts lightly with a tea towel and allow to rest in a warm area for 1 to 2 hours until puffy and risen again.
- Preheat air fryer: Preheat your air fryer to 180ºC (356ºF). Grease the air fryer basket lightly with sunflower oil to prevent sticking.
- Air fry doughnuts: Place a few doughnuts in the basket, ensuring space for expansion. Air fry for 8-10 minutes until golden brown, flipping halfway through for even cooking. Repeat until all doughnuts are cooked.
- Coat doughnuts: Melt 5 tablespoons dairy-free butter in a saucepan. While doughnuts are still warm, brush or dip them in the melted butter, then roll generously in caster sugar. Place coated doughnuts on kitchen paper to drain excess.
- Fill with jam: Fill a piping bag with raspberry jam and snip off the tip. Poke a hole in each doughnut’s side and pipe in a generous amount of jam.
- Serve: Enjoy immediately for best texture and flavor.
Notes
- The doughnuts are best consumed on the day they are made, but can be stored in an airtight container for up to 24 hours.
- Use vegan butter or margarine for the dairy-free butter to keep the recipe fully vegan.
- To prove dough properly, place it in a warm environment such as next to a heater, radiator, or inside an oven preheated briefly to 50°C then turned off with door ajar.
- Soya milk is preferred for best results, but almond, oat, or other plant-based milks work well too.
- Do not roll the dough too thin to ensure the doughnuts puff up during cooking.
- Prep Time: 30 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Air Frying
- Cuisine: Vegan / Plant-Based
