After getting an air-fryer, I use it almost daily and love coming up with new things to cook with it! I'm a massive doughnut lover so naturally I had to see if I could try create my own doughnuts, without all the fuss of a deep-fat fryer - The answer is YES! Here is my recipe for easy and delicious vegan air-fried doughnuts, filled with raspberry jam.
These doughnuts were my go-to treat to bake during my exam season this year, they take minimal effort with maximum flavour! Although they have a slight different texture compared to traditional fried doughnuts, they are so much easier to make and taste so delicious. If you don't own an air-fryer I have also included instructions how to cook by deep or shallow frying in the notes.
To fill these doughnuts, my jam of choice is raspberry for those classic doughnut flavours. You could also use any flavour of jam you wish, or mix it up and add chocolate spread or biscoff spread to the centre. I would recommend eating these doughnuts within the first few days of making them as they don't tend to keep too long, but they are so delicious I doubt they'd last that long anyways!
Vegan Air-Fried Jam Doughnuts
Prep time: 120 minutes
Cooking time: 5 minutes
Total time: 125 minutes
Servings: 12 doughnuts
160ml plant milk (I used soy)
25g caster sugar
25g vegan butter
250g plain flour
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
Coating - 25g vegan butter, 2 tbsp caster sugar, 1/2 tbsp cinnamon
60g jam of choice
Add all the doughnut ingredients except for the milk into a large bowl and mix
Gradually add in the milk and mix to form a soft dough.
Cover the bowl with a damp cloth and leave in a warm place until the dough has doubled in size (this may vary from 1-2 hours).
Divide the dough into 12 balls and cook in batches in your air fryer at 200°C for 4-5 minutes (or until puffed up and golden). *see notes for alternative cooking methods*
For the coating, melt the butter gently in a bowl. In a seperate bowl mix together the sugar and cinnamon. Whilst the doughnuts are still warm, brush them with a little melted butter and roll in the cinnamon sugar mixture.
For the filling, use a pointed tip piping nozzle to poke a small hole in the side of each doughnut and pipe jam into the centre until full.
Store in a sealed container on your counter, best eaten within 2-3 days.
To cook by deep frying - Heat your oil to 180°C, carefully lower 2-3 doughnuts at a time into the oil and cook for 3 minutes each side until golden.
To cook by shallow frying - Fill a deep saucepan half way with oil and heat to 180°C, use the same method to cook as with deep frying.
Thanks for reading, I hope you enjoy these making these air-fried doughnuts. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!