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Strawberry Jam Heart Doughnuts

Strawberry Jam Heart Doughnuts

A delicious doughnut can put a smile on anyone’s face, especially when they’re bursting with strawberry-flavoured goodness.


  • Pre-made brioche doughnut dough (recipe below)
  • 1 cup castor sugar
  • cup ground freeze-dried berries
  • Strawberry jam
  • 1 liter canola oil for frying

For the doughnuts:

  • 19g active dry yeast
  • 200ml soy milk
  • 40g white sugar
  • 1½ tsp salt
  • ¼ tsp vanilla powder or 1 tsp vanilla essence
  • 200g bread flour
  • 200g all-purpose flour
  • 1 “vegan egg” (ingredients below)
  • 100g vegan butter or cubed coconut oil
  • Castro sugar for dusting

For the vegan egg:

  • 1 tsp tapioca or cornstarch
  •  tsp xanthan gum
  • 1½ tsp ice-cold water
  • 2 tsp nutritional yeast


  1. Heat the plant milk until lukewarm and then add the active yeast, and leave to bubble for a few
  2. Sift together the flour, sugar, vegan egg, vanilla seeds, and salt together.
  3. Gradually pour in the bubbly plant milk mix and then once they are mixed gradually add bits
    of the vegan butter while kneading or using a bread attachment kneading slowly until
  4. Place in a bowl, cover with cling wrap and leave to rise for 30-60 minutes until double in
  5. Once risen, wrap up in cling wrap and refrigerate overnight.
  6. The next morning, divide the dough and save the rest to make cinnamon knots, or roll the
    dough out 1 1⁄2 cm on a floured surface and press out round shapes or hearts with a cookie
  7. Place the doughnuts on a floured baking tray, leave to rise until doubled and then once risen.
  8. Heat up the canola or any other flavourless oil, add the doughnuts once the oil is heated to frying
    temperature and fry the doughnuts for 2-3 minutes on each side until golden brown.
  9. Once brown on both sides, scoop out with a slotted spoon, on some paper towels to drain.
  10. Once cooled, roll the doughnuts in the pink castor sugar, make a hole at the top of the doughnut
    with a sharp knife or straw or the tip of the pastry nozzle, and fill with the strawberry jam.

Serve and enjoy!

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