Hot Cinnamon Jam Doughnuts

You’ll go nuts for these vegan hot cinnamon and jam doughnuts! 

Vegan hot cinnamon jam doughnuts

Vegan hot cinnamon jam doughnuts

By Lucy Watson

Makes 15-18 | Prep 15mins plus fermenting and proving | Cook 15 mins | Calories 257 (per doughnut)


  • 7g (¼oz) sachet of dried yeast
  • 60g (2oz) golden caster sugar, plus 1 tbsp to activate the yeast
  • 40g (1½oz) vegan butter, melted
  • 1 tsp vanilla extract
  • 400g (14oz) plain flour, plus extra for dusting
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • light olive oil, for greasing and shallow frying
  • 180g (6¼oz) raspberry jam

For the cinnamon dusting:

  • 200g (7oz) golden caster sugar
  • 1 heaped tsp ground cinnamon


  1. Line a baking tray with greaseproof paper. Put 240ml (8½fl oz) warm water in a small bowl and add the yeast and 1 tbsp sugar. Stir to mix, then leave for 5-10 minutes to activate and become frothy.
  2. Put the butter in a small bowl and add the vanilla. Stir well to combine. Sift the flour, baking powder and cinnamon into a large mixing bowl and stir in the 60g (2oz) sugar. Make a well in the centre. Pour in the yeast mixture and the butter mixture, and stir well until the mixture comes together to form a dough.
  3. Remove from the bowl and knead the dough on a lightly floured work surface for 3-4 minutes until smooth. Clean out the bowl and lightly grease it with a little olive oil. Put the dough back in the bowl and cover with clingfilm. Put the bowl in a warm place for 1 hour or until the dough doubles in size.
  4. Roll out the dough on a lightly floured work surface until it is 2.5cm (1in) thick. Using a 5cm (2in) plain round cookie cutter, cut out rounds and place them on the prepared tray. Leave for 15 minutes to rise.
  5. To make the cinnamon dusting, put the sugar in a mixing bowl and add the cinnamon. Mix well.
  6. Heat the oil at a depth of 5-7.5cm (2-3in) in a large saucepan or deep-fat fryer to 170°C (test by frying a small cube of bread; it should brown in about 60 seconds). Lower the dough circles five or six at a time (depending on the size of your saucepan) carefully into the oil and cook for 2-3 minutes on each side. They will puff up and turn golden brown.
  7. Remove from the oil and drain on kitchen paper, then put them into the cinnamon dusting and coat well all over. Put some jam into a piping bag. Poke a hole into each doughnut using a skewer or chopstick, then pipe a little jam into each doughnut. Serve while still hot.

Feed Me Vegan by Lucy Watson, published by Sphere, is available from Amazon (RRP £16.99.)

Written by

Lucy Watson

Lucy Watson

Lucy Watson is a business woman, TV personality, animal rights activist, and vegan author. In September 2017, Lucy launched her first cookbook called ‘Feed Me Vegan’ packed with delicious vegan recipes. It’s been named “Best Vegan Cookbook” by animal rights organisation PETA in their 2017 Vegan Food Awards and was an Amazon bestseller. Her second book, ‘Feed Me Vegan: For All Occasions’ was released in 2018 and features easy recipes for everyday veganism, from a quick, week night pasta to a knock-out roast with all the trimmings.

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