Pump Up The Jam Doughnut Holes

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Bitesize vegan doughnut holes complete with oozing tangy raspberry jam centres and a sprinkling of classic cinnamon sugar.

I’ve always been partial to a doughnut and going vegan hasn’t changed that.  On a particularly epic visit to Covent Garden (which you can read about here) I happened across the Aussie-founded Doughnut Time.

As it turns out, Doughnut Time was in fact the highlight of a most incredible trip and let me tell you  – the competition was STRONG!

The person who devises the doughnut creations in Doughnut Time is quite clearly a genius.  I suspect he/she is a long-standing Mensa member but that is an aside… 

One of my first samplings from Doughnut Time (of which there were several) was a classic – a vanilla doughnut filled with tangy raspberry jam and dusted in a sweet cinnamon sugar.

It was blinking beautiful!

If you are planning to make my Epic AF Chocolate Cookie-Dough Doughnuts you will have a surplus of doughnut holes.

FEAR NOT MY FRIENDS because here is my Pump Up The Jam Doughnut Hole recipe.  Bitesized pieces of doughnut heaven complete with oozing tangy raspberry jam centres and a sprinkling of classic cinnamon sugar. 

Alternatively, you could also make the whole recipe into mini or full-sized doughnuts.  Or a combination of sizes.  The options are endless!

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

Mini doughnuts on a wooden board
A Vegan Visit

The Written Recipe:

Pump Up The Jam Doughnut Holes Sq

Pump Up The Jam Doughnut Holes

Bitesize pieces of doughnut heaven complete with oozing tangy raspberry jam centres and a sprinkling of classic cinnamon sugar.
5 from 1 vote
Print Pin Rate
Course: Sweet Treat
Cuisine: Australian, British
Prep: 20 minutes
Cook: 10 minutes
Total: 2 hours 45 minutes
Serves: 20
Calories: 130kcal
Author: Tara


For the doughnut holes:

  • 150 ml dairy free milk (luke warm)
  • 50 g coconut oil (melted)
  • 30 g coconut sugar (substitute: caster sugar)
  • 1 tbsp aquafaba (the liquid from a tin of chickpeas)
  • 250 g plain flour
  • 2 tsp baking powder
  • 1 ¼ tsp dried yeast
  • cooking oil (for the deep fat fryer)
  • raspberry jam (for the filling)

For the cinnamon sugar:

  • 50 g caster sugar
  • 2 tsp cinnamon


Creating the dough:

  • Attach the dough hook to your kitchen mixer.
  • Add the milk, coconut oil, coconut sugar and aquafaba to the bowl of your mixer and mix together.
    150 ml dairy free milk, 50 g coconut oil, 30 g coconut sugar, 1 tbsp aquafaba
  • In a separate bowl, mix together the flour, baking powder and yeast (*see note). Add this to the bowl of your mixer a little at a time, whilst it is on a low speed.
    250 g plain flour, 2 tsp baking powder, 1 1/4 tsp dried yeast
  • Once all of the flour mixture is in the mixing bowl, leave it for 8 minutes to mix on a low speed. You may need to scrape down the bowl once or twice in that time to combine.
  • After 8 minutes, increase the speed to high for 2 minutes.
  • Put the dough in a lightly oiled bowl and leave it in a warm place, covered with a tea towel (but not touching the dough), to prove (rise) for 1 1/2 hours.
  • Cut out squares of parchment paper a little bigger than you want your doughnut holes to be and spread them out on a tray with a small space between each of them.
  • Once the dough has finished proving divide it into 20 and roll each section lightly between the palms of your hands to smooth it into a small ball (approx the size of a walnut in its shell).
  • Place each doughnut hole onto its own square of parchment paper. The parchment stops them sticking to anything so they're easier to pick up when you're ready to cook them.
  • Prove the doughnut holes in a warm place, covered with a tea towel for another 45 minutes.

Cooking the doughnuts:

  • Heat your deep fat fryer, or a deep saucepan with a couple of inches of oil, up to 175°C (350°F).
    cooking oil
  • It’s best to have a cooking thermometer you can attach to the side of the pan so that you can monitor the temperature and adjust as necessary during cooking because you want to keep it as consistent as possible.
  • Once the doughnut holes have finished proving, place them onto a slotted spoon (do this very gently so as not to knock the air out of the dough), peel off the paper and place the doughnut holes very carefully into the oil. Fry each doughnut hole for 2 minutes until golden all over, turning over halfway through.
  • You should be able to fry 2 or 3 doughnut holes at a time, just make sure they're golden all over before you take them out of the oil.
  • Remove the doughnut holes from the oil with the slotted spoon and place them on some kitchen towel to pick up any excess oil. Leave to cool slightly.

Finishing the doughnut holes:

  • Warm up the raspberry jam until it is a runny consistency.
    raspberry jam
  • Fill your jam injector with the warm raspberry jam.
  • When your doughnut holes have cooled enough to handle, inject the centre with the jam and then roll them in the cinnamon sugar until coated.
    50 g caster sugar, 2 tsp cinnamon


Vegan / Dairy Free / Egg Free / Nut Free / Soy Free
Special equipment that you’ll need:
A mixer with a dough hook, a deep fat fryer, a thermometer and a jam injector.
These aren’t difficult to make but they do require patience and a little care- it is certainly worth it though!
* Check your yeast instructions because some require the yeast to be mixed with the warm milk at the beginning instead of with the dry ingredients.
Recipe inspired by: ?? Covent Garden, London, UK
Please check the allergens on the ingredients you purchase before use.  The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.  Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.


Calories: 130kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sodium: 68mg | Fiber: 1g | Sugar: 6g | Net Carbohydrates: 17g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!


Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.