Jam donut balls

Jam donut balls

Kenko Kitchen
15 mins
Cooking time
20 mins
Elisa Watson

This recipe is dedicated to my mum, who has an absolute love of donut balls. I cannot count the times I have caught her with cinnamon-sugar fingers after she has been to the shopping centre. I must admit I am also very partial to a good jam donut, so I present to you a much more nutritious version – although still keep this as just an every-so- often treat!


Quantity Ingredient
250ml plant-based milk, lukewarm
60g coconut sugar, plus extra for rolling
8g dry yeast
240g superfine brown rice flour
or 240g plain gluten-free flour
195g buckwheat flour
1 teaspoon salt
500ml plant-based oil
160g Berry chia jam


  1. In a bowl, combine the warmed milk, coconut sugar and yeast. Whisk and then set aside for 10 minutes or until frothy. If it doesn’t froth, discard it and start again.
  2. In another bowl, combine the flours and salt. Add the yeasted milk and stir to combine, until you have a dough-like consistency.
  3. Turn the dough out onto a lightly floured surface, knead for 5 minutes and then place in a lightly oiled bowl. Place the bowl in a warm spot and leave to rise for 45 minutes.
  4. Remove the dough from the bowl, knead again for 5 minutes then break into about 16 individual balls. Set aside again in a warm place to rise for 30 minutes.
  5. In a medium saucepan on medium–high heat, heat the plant-based oil. The oil is hot enough when you drop in a small bit of dough and it bubbles immediately.
  6. Carefully drop in the donut balls, 2–3 at a time, and cook for 3–4 minutes each until golden. Roll the donuts immediately in coconut sugar and set aside.
  7. Once all the donuts are cooked, using a piping bag, fill each donut with jam, serve and enjoy!
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