Easy Vegan Jelly Donuts (3 Ways: Fried, Baked, or Air Fried)

Forget everything you thought you knew about homemade donuts. These vegan jelly donuts are unbelievably soft, pillowy, and bursting with sweet raspberry jam—and they’re surprisingly simple to make.

We’ve tested this recipe three ways, so whether you’re a fan of the classic deep-fried texture, a lighter baked treat, or the modern convenience of an air fryer, this guide has you covered. We’re breaking down every step, from activating the yeast to piping the filling, so you can confidently create bakery-quality donuts right in your own kitchen.

Why You’ll Love This Foolproof Donut Recipe

What makes this recipe stand out is its incredible versatility and simplicity. We’ve designed it to be both beginner-friendly and utterly delicious.

The dough comes together in minutes and requires only a 30-minute rise, thanks to instant yeast. We use applesauce not just as an egg replacer, but also to add moisture that keeps the donuts tender for longer.

This recipe isn’t just a set of instructions; it’s a complete guide, showing you how to achieve your ideal donut, whether that’s a decadent fried classic or a lighter, healthier-ish baked version.

A Closer Look at the Key Ingredients

Creating the perfect vegan donut starts with understanding your ingredients. Each one plays a critical role in the final texture and flavor.

• Unsweetened Soy Milk: We prefer soy milk for its higher protein content, which contributes to a richer crumb and better structure, closely mimicking traditional dairy. You can substitute with other plant milks like oat or almond, but the texture may be slightly less rich.
• Instant Yeast: This is the magic ingredient that makes these donuts possible in under an hour. Unlike active dry yeast, it doesn’t require separate proofing; you can mix it right in with the other ingredients.
• Unsweetened Applesauce: This is our secret weapon. It acts as a natural binder in place of eggs and adds a significant amount of moisture, ensuring the donuts don’t dry out. According to research from a 2018 study in Food Science and Human Wellness, fruit purees like applesauce are effective fat and egg replacers in baked goods, improving nutritional profiles without compromising texture.
• Vegan Butter: Use a good quality, block-style vegan butter for the best flavor and texture. It adds richness and tenderness to the dough. Soften it to room temperature for easy incorporation.
• All-Purpose Flour: Standard all-purpose flour provides the perfect balance of strength and tenderness for a fluffy donut.

Essential Tools for Donut Success

While you don’t need professional-grade tools, a few key pieces of equipment will make the process much smoother and guarantee better results.

• Stand Mixer (Optional but helpful): Equipped with a dough hook, a stand mixer makes kneading effortless. However, you can absolutely achieve a fantastic dough by kneading by hand.
• Deep-Fry Thermometer: This is non-negotiable for frying. Maintaining an oil temperature of 375°F is the key to donuts that are golden and crispy, not greasy. If the oil is too cool, the donuts absorb too much oil; too hot, and they burn before cooking through.
• Donut or Biscuit Cutter: A 3-inch round cutter is perfect for shaping the donuts. Don’t worry if you don’t have one—the rim of a drinking glass will also work in a pinch.
• Piping Bag and Tip: A piping bag with a medium-sized round or star tip is the cleanest way to fill the donuts without tearing them apart.

How to Make the Perfect Vegan Donut Dough Step by Step

Ready to make some magic? We’ll walk you through it. This process focuses on creating the dough, which is the foundation for all three cooking methods.

1. Activate the Yeast: Gently warm the soy milk until it feels like bathwater (around 110°F). In a large bowl or the bowl of your stand mixer, stir together the warm milk, yeast, and sugar. Let it sit for 3-5 minutes until you see a bit of foam. This tells you the yeast is alive and ready to work.
2. Combine the Ingredients: Add the applesauce, softened vegan butter, vanilla, salt, and half of the flour to the yeast mixture. Begin mixing on low speed with a dough hook (or by hand with a spoon). Once combined, gradually add the remaining flour.
3. Knead the Dough: If using a stand mixer, knead on low-medium speed for 2-3 minutes. If kneading by hand, transfer the dough to a lightly floured surface and knead for about 5 minutes. The goal is a soft, smooth, slightly tacky ball of dough. Be careful not to add too much extra flour.
4. Let it Rise: Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm, draft-free spot for 30 minutes. It should nearly double in size.
5. Shape the Donuts: Punch the dough down gently and roll it out on a floured surface to about 1/2-inch thickness. Use your cutter to cut out rounds. Place the cut donuts on a parchment-lined baking sheet and let them rest for another 15 minutes before cooking.

Choose Your Cooking Method: Fry, Bake, or Air Fry

This is where you choose your own adventure. The cooking method determines the final texture of your donut.

• Method 1: Classic Fried (The Crispiest): Heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 375°F. Carefully lower 2-3 donuts into the oil and fry for 1-2 minutes per side, until puffed and golden brown. The result is a classic donut-shop experience: a slightly crispy exterior with an incredibly light, airy, and fluffy interior.
• Method 2: Baked (The Softest): Preheat your oven to 350°F. Place the rested donuts on a baking sheet, lightly spray them with oil or brush with melted vegan butter, and bake for 10-15 minutes. They will be pale golden and puffed. The texture is softer and more cake-like, similar to a dinner roll, but absolutely delicious.
• Method 3: Air-Fried (The Quickest): Preheat your air fryer to 350°F. Place the donuts in a single layer in the basket (work in batches), spray lightly with oil, and cook for 5 minutes. Flip, and cook for another 3-5 minutes until golden. This method yields a texture that’s a hybrid of the other two—a slightly crispier exterior than baking, but still soft and light inside.

The Art of Filling and Finishing Your Donuts

The final touch! Once your donuts are cooked and have cooled for a few minutes (so you can handle them), it’s time to fill them.

1. Create an Opening: Use a small, sharp knife to cut a slit into the side of each donut, wiggling it gently to create a small pocket inside.
2. Fill the Piping Bag: Fill your piping bag with about 1 cup of seedless raspberry jelly or your filling of choice. If you’re a fan of raspberry desserts, you’ll also love our one-bowl fudgy raspberry brownies.
3. Pipe it In: Insert the tip of the piping bag deep into the donut’s pocket and gently squeeze until you feel the donut become heavy and full. You’ll use about 1 tablespoon of jelly per donut.
4. Add Toppings: For a classic finish, generously dust the filled donuts with powdered sugar. Alternatively, you can roll them in granulated sugar while they are still slightly warm.

Baker’s Tips for Perfect Vegan Donuts

Even the best recipes can present challenges. Here are some pro tips to ensure your donuts turn out perfectly every single time.

• My Dough Didn’t Rise. What Happened? This is almost always due to old yeast or incorrect milk temperature. If your milk was too hot, it could have killed the yeast. If it was too cold, the yeast might not have activated. Always check the expiration date on your yeast packet!
• Why Are My Fried Donuts Greasy? This is a temperature issue. If your oil is not hot enough (below 350°F), the dough absorbs oil instead of instantly searing and cooking. A deep-fry thermometer is your best friend here.
• How Do I Get a Uniform Shape? When rolling out the dough, try to maintain an even thickness of 1/2 inch. When you press down with your cutter, press straight down without twisting. Twisting can seal the edges and prevent a full, even puff.
• Can I Prepare the Dough in Advance? Yes. You can prepare the dough, let it go through its first rise, and then refrigerate it overnight. The next day, let it sit at room temperature for about 30-45 minutes before rolling, cutting, and cooking. According to baking experts at King Arthur Baking, this cold fermentation can even develop a more complex flavor.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions we receive about this recipe.

Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a high-quality, 1-to-1 gluten-free baking blend. We have had good results with brands like Bob’s Red Mill or King Arthur Baking’s Measure for Measure flour. Note that the texture will be slightly denser than the original. For another popular gluten-free treat, take a look at our ultimate fudgy gluten-free vegan brownies.

What’s the best jelly to use?

Seedless raspberry jam is the classic choice, but any thick jam or jelly will work! Strawberry, apricot, or even blueberry are fantastic alternatives. For a real treat, try using vegan lemon curd or a rich chocolate-hazelnut spread, similar to the decadent pastry cream in our vegan Boston Cream Pie.

How should I store leftover donuts?

Donuts are always best the day they are made. However, you can store leftovers in an airtight container at room temperature for up to 2 days. Note that fried donuts will lose their crispiness over time. Baked and air-fried donuts hold up slightly better.

Can I freeze them?

Yes. For best results, freeze the donuts before filling or topping them. Let them cool completely, then place them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before filling and finishing.

Conclusion

There’s nothing quite like the satisfaction of biting into a warm, homemade jelly donut, and this vegan recipe proves you don’t need dairy or eggs to create that magic. Whether you prefer the classic fried texture or a lighter baked or air-fried version, you’re now equipped to make them perfectly every time.

So, preheat your oil, oven, or air fryer, and get ready to enjoy the best jelly donuts you’ve ever made. Happy baking!