Black Raspberry Jelly Doughnuts

Pillowy, sweet, with a little zing, these jelly doughnuts are amazing. Not to mention Dairy free and Gluten free to boot!


Units Scale
  • 3/4 cup Cashew milk
  • 2 TBS Coconut oil
  • 1 TBS Instant Yeast
  • 1/4 cup Sugar
  • 2 cups Bob's Redmill 1 to 1 Gluten free Flour blend
  • 1/4 cup Sweet Rice Flour
  • 1/4 tsp Salt
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 2 Eggs
  • Corn starch for dusting
  • Oil for frying
  • 2 cups Powdered sugar
  • 2 cups Black raspberry jelly (or jelly of choice)


  1. Combine the Cashew milk and Coconut oil in a small microwaveable measuring cup or bowl and microwave for 1 minute.  Add in the sugar and the yeast and stir to combine. Leave this mixture for 2 to 3 minutes to proof.
  2. Meanwhile, in a large bowl combine the flours, salt, baking powder and baking soda.
  3. After the yeast mixture has proofed, lightly whisk in the eggs to combine. Then slowing add the liquid to the flour mixture. Stir until completely incorporated. It should be a wet dough that's a bit sticky. Let rest for 5 to 10 minutes.
  4. After the dough has rested, flour the work surface with cornstarch and turn the dough out onto it. Flour the top of the dough and pat down into a disk shape. Using a rolling pin, roll the dough out to 1/4" or so. Using a large biscuit cutter (or overturned drinking glass) cut out the doughnuts and carefully place on a lightly greased baking sheet (it's handy to use a bench scraper or flat spatula for this).
  5. Once all the doughnuts are cut and on a baking sheet ( it might take more that one to hold them all), cover the sheet with cling wrap and place the baking sheet(s) in a cold oven. Let them rise for around 45 minutes.
  6. While the doughnuts are rising prep the powdered sugar and the jelly. I like to use a pie plate to hold the powdered sugar for easy dusting and I use a plastic bag for the jelly (see notes for details).
  7. After about 30 minutes prepare the fry oil. You can fry these in a large pot or a counter top fryer. You want the oil to be around 325F. This lower fry temp will allow the doughnuts to cook thoroughly without overbrowning or burning on the outside.
  8. Once the oil is to temp, transfer the doughnuts one at a time with a scraper or spatula. Do not overcrowd the fryer. Cook the doughnuts until they are golden brown on each side.  They will take less than a minute on each side.  I use a metal mesh strainer and 1 chopstick to turn my doughnuts and fish them out.  When the doughnuts are done, remove them from the oil and  place on a paper towel lined baking tray. Repeat this until all the doughnuts are fried.
  9. Once the doughnuts are cool enough to handle take a small knife and cut a small hole in the side of the doughnut and wiggle it around the center of the doughnut to make room for the jelly. Make the hole big enough for your piping bag and deep enough to reach the center of the doughnut. Pipe some jelly into the hole and then place the doughnut in the powdered sugar bath. Coat the doughnut well and enjoy!

These are best enjoyed right away and within a few hours of making. They can also be enjoyed the next day but just like their gluten counterparts they definitely taste like day old doughnuts.



To fill the doughnuts with jelly I use a plastic bag with one of the bottom corners cut off and a piping tube wedged in there. I then put the bag into a drinking glass, piping tube first, and curl the edges. The glass will hold the bag while I scoop jelly into it. Then I seal the bag shut and am ready to go.  The glass can hold the jelly bag between doughnuts and keep the jelly mess to a minimum.





The one tool that will make making doughnuts easier is a bench scraper. It helps move the delicate dough from rolling surface to cookie sheet and from cookie sheet to fry oil.

Keywords: Gluten free, doughnuts, donuts, yeast, bread, fried, Jelly Doughnut, Jelly,