Baked Gluten-Free Blueberry Jelly Donuts

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Everyone loves a good donut and add on the fact that these are also healthy, makes these Baked Gluten-Free Blueberry Jelly Donuts completely irresistible. These Jelly Donuts are moist, fluffy, and deliciously healthy, a great treat for any gathering. 

These donuts went onto the side burner for a while. On my first few tries, I had made 4 failed batches. At this point, I was convinced that it was pretty much an impossible task. However, after having made my Gluten-Free and Vegan Croissants, a light bulb went off in my head and so I decided to come back and give it another whirl. Low and behold, these came out beautifully. They are so moist and delicious, lightly sweetened but are best eaten the day of, but trust me, it won’t be hard.   

Making Baked Gluten-Free Blueberry Jelly Donuts

Proofing the Yeast

Knowing that your yeast is active is a crucial step cause if you don’t and your yeast doesn’t react, then you’ll end up with a bunch of wasted ingredients. Mix in your yeast, sugar, and almond milk that has been heated to body temperature. Yeast is quite fickle and needs ideal temperatures for it to do its work. If you keep your house between 20˚C(68˚F) and 30˚C (86˚F) then it shouldn’t be a problem, but if you live in a colder climate as I do, then you’ll have to create that environment for it. If this is the case, then I would suggest boiling a pot of water and putting it into the lower oven rack and putting your yeast mixture on the middle rack then closing the door. Leave it be for 10 minutes and if you see that it is foaming up, then you know you are in business.   

Making the dough

Psyllium husks are a key ingredient in gluten-free baking with yeast. It creates the fundamental elasticity needed for your donuts to rise. To prepare your psyllium husk, mix it with water and wait. In the meantime, prepare your dry ingredients. Add flour, potato starch, tapioca starch, baking powder, sea salt, and mix till combined. Once your yeast has been proofed, add grapeseed oil, vanilla, and the psyllium husks mixture that was prepared. With a stand mixer, add your dry ingredient a ½ cup at a time and waiting till each has been well combined before adding the next.

Shaping Donuts

Once all your ingredients are combined, cover a cookie sheet with a piece of parchment paper. Then, sprinkle some flour on a flat surface and roll out dough with a rolling pin till you reach 1” in thickness. Using a 2 ½ – 3” round cookie cutter, try to fit in as many cut-outs as possible then roll out the leftovers and start again until you can’t make anymore. I was able to make 10-11 cutouts.  

Proofing Donut Dough

Just as you were proofing your yeast, you now need to proof your donuts. Again, you will need to create that ideal environment for the dough to rise. Using a pot of boiled water on the bottom oven rack works great. Just make sure to cover the dough with a wet sheet of paper towel. Let them rise for 1-2 hours. If you poke your dough and it doesn’t bounce back up that means that the dough has risen well. They should look visibly puffed up and fluffy.   

Baking the Donuts

Once your donuts have risen properly, take them out of the oven, remove the wet paper towel, and preheat the oven to 375˚F. Brush on melted vegan butter and bake for 12- 15 minutes. Donuts should be golden brown. Once out of the oven, immediately brush on another coat of the melted butter.

Making Blueberry Chia Jelly

While the donuts are baking, take a small saucepan and add blueberries and sugar to medium-low heat and simmer for 10 minutes. Turn off the heat and let cool for 10 minutes. Add contents to the blender and blend till smooth. Add chia seed and mix till well combined. Let sit for 15 minutes.

Filling the Donuts

Piping in the filling can get a little tricky, especially if your jelly is too runny. Before starting, you can test your jelly by taking a spoonful and letting it run off the spoon. If it slowly runs off the spoon when turned sideways, then it is good. If it pours out, then let it sit another 15 minutes and let the chia do its work a little longer. 

When your jelly is ready to go, take your piping bag and put it tip first into a tall glass, then roll the bag over the rim. This will facilitate filling the bag with the jelly. Then take a ½ inch thick rod or the end of a wooden spoon with a long handle to make a cavity first, it would ease the piping process. Just stick the long end of the spoon into the donut and carefully maneuver it through the donut without piercing the other end.  Stick the tip of the piping bag into the cavity and slowly squeeze until you feel a little resistance. Carefully turn the tip upwards and wipe off any excess that oozes out. 

Optional Toppings

If you are choosing the option of rolling the donuts in icing sugar, make sure that you don’t do it too much in advance. Icing sugar tends to melt after a few hours. However, adding a little corn starch into the mix will reduce the amount of melting and therefore extending the amount of time that it stays fluffy and powdery. Roll each donut into the icing sugar & corn starch mix until fully covered. 

If you would like to make them a few hours in advance I would recommend you go the blueberry icing option instead which is equally delicious. If you are going to do this option, just leave out about a tbsp of blueberry sauce that won’t have any chia, or else you’ll have little bits of chia in your icing sugar. Simply sift your icing into a bowl and whisk in the blueberry sauce until well combined. Then, one by one, dip your donuts into that delicious blueberry icing.  

I hope you’ll enjoy these Baked Gluten-Free Blueberry Jelly Donuts , I know I did. If you have any questions or comments feel free to send me a note in the comments section below.

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Gluten-free, vegan and Dairy Free Baked Blueberry Stuffed Donuts
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Baked Gluten-Free Blueberry Jelly Donuts

Everyone loves a good donut and add on the fact that these are also healthy, makes these completely irresistible. These blueberry jelly donuts are moist, fluffy, and deliciously healthy. With only 300 calories, they are as delicious as they are healthy, a great treat for any gathering. 
Course Dessert
Cuisine American
Keyword blueberry, Dairy-Free, donuts, doughnuts, Gluten-Free, gluten-free & vegan dessert, jelly donuts, jelly doughnuts
Prep Time 15 minutes
Cook Time 12 minutes
Proofing 2 hours
Servings 11
Calories 303kcal
Author Happy as a Yam Recipes

Ingredients

  • 1 cup Almond milk warm, microwaved 15 sec or until body temperature
  • 2 ¼ tsp Instant Yeast
  • 1/3 cup White sugar
  • 3 tbsp Psyllium husks
  • 4 tbsp Water
  • 2½ cup Gluten-free All-purpose flour I used Bob’s Red Mill 1 to 1 baking flour (see notes)
  • 2 tsp Baking powder
  • 1 pinch Sea salt
  • 1/4 cup Grapeseed oil
  • 1 tsp Vanilla extract
  • 2 tbsp Vegan butter melted to brush onto the donuts

Blueberry Chia Jelly Filling

  • 2 cups Blueberries
  • ½ cup White sugar
  • 2 tbsp Chia seed

Powdered Sugar topping(optional):

  • 1 cup Powdered sugar
  • 1 tbsp cornstarch

Blueberry Icing (optional):

  • 2 cups powdered sugar
  • 1 tbsp blueberry jelly

Instructions

  • Line 2 baking sheets with parchment paper.
  • In a plastic bowl, combine sugar, yeast and warmed almond milk and set aside for 10 minutes. This mixture should create a layer of foam on top. If it does not, then either it is too cold in the house of your yeast has not been stored properly and is dead. If it is below 20ËšC or 68ËšF then you can boil a pot of water and put it in the oven with your yeast. This should raise your temperature to at least 30ËšC or 86ËšF.
  • Once your yeast has proofed, in a small bowl mix your water and psyllium husks. Set aside.
  • In a large mixing bowl, combine all-purpose flour, salt, baking powder and combine
  • Take the yeast mixture in it and combine your psyllium husk mix, vanilla, grapeseed oil. Then ½ cup at a time, combine your flour mixture. See picture for consistency.
  • Sprinkle flour onto a flat surface. Using a rolling pin, roll out the dough till you reach 1” in thickness. Using a circular 3” cookie cutter, cut out as many shapes as you can and place them onto your parchment paper. Roll up the leftovers and repeat this process until you have nothing left over. Leave about 2” in between each cut-out. Cover with a wet paper towel.
  • Boil a pot of water and place it on the bottom rack of the oven. Then place the cookie sheets in the middle or top oven racks. Let them rise for 1-2 hours. If you poke the dough and it leaves a dent then you know they have risen enough.
  • Remove cookie sheets and pot of water and preheat oven to 375ËšF. Brush on melted butter and bake for 12-15 minutes or until a light golden color.
  • Once the donuts are out of the oven, let them cool just enough to handle, then brush on some more of the melted vegan butter on the tops and bottoms of the donuts.
  • In a small saucepan over medium heat, add blueberries and sugar and boil for 5 minutes. Let cool for 5 minutes then pour blueberry mixture into the blender and blend till jelly is smooth in texture. Mix in the chia seeds and let congeal for 15 minutes. You should end up with a thick jelly.
  • Put the piping bag nozzle first into a tall glass folding the bag portion over the rim of the glass. This should facilitate adding your jelly into your piping bag. Add only half of the jelly at a time to not overfill it or this will make filling the donut much more difficult.
  • Use a 1/2 inch thick rod (I used the handle of a wooden spoon) to create a cavity for the jelly, this will ease the filling process ensuring an even jelly throughout the donut. Stick the nozzle into the cavity of the donut and gently press onto the bag until you feel a little resistance. Then turn your nozzle upwards to stop the flow and gently remove it. You should have a little jelly popping out but not enough for it to start oozing down.
  • Before serving, if you chose the powdered sugar option, start by sifting the powdered sugar and corn starch into a bowl and mix till well combined. Roll each donut into icing sugar right before serving. Icing sugar has a tendency to melt after a few hours.
  • If you chose to dip the donuts into blueberry icing, start by sifting powdered sugar into a bowl and whisk with blueberry sauce until well combined (while you are making the blueberry jelly, set aside a tbsp that will not have chia seeds in it). Keep for a maximum of 1 day. Enjoy! Do not refrigerate.

Notes

If switching for another gluten-free flour mix, make sure that the mixture has Xanthan Gum. This helps bind the dough together and is important in gluten-free baking.
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