This is the best and easiest way to get your jelly donut fix without pulling out a pastry bag or developing some other fancy-but-messy stuffing procedure. I specifically use sugar for this recipe because I think it holds the jam together nicely, and I prefer to finish it with powdered sugar.

　　

Ingredients

makes 12

　　1/3 cup melted refined coconut oil or canola oil, plus more for brushing the trays

　　1 cup vegan sugar

　　3/4 cup white or brown rice flour

　　1/3 cup garbanzo and fava bean flour

　　1/2 cup potato starch

　　1/4 cup arrowroot

　　1 1/2 teaspoons baking powder

　　1/2 teaspoon xanthan gum

　　1/2 teaspoon salt

　　1/8 teaspoon baking soda

　　1/3 cup unsweetened applesauce

　　1/4 cup vanilla extract

　　1 teaspoon lemon extract

　　1/2 cup hot water

　　1/3 cup homemade blackberry jam (see page 94) or store-bought blackberry preserves

　　

Step 1

Preheat the oven to 325°F. Brush 2 six-mold donut trays with coconut oil and set aside.

　　

Step 2

In a medium bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Add the 1/3 cup coconut oil, the applesauce, vanilla, lemon extract, and hot water and mix with a rubber spatula just until the ingredients are combined. Fold in the jam just until the batter takes on a swirled pattern.

　　

Step 3

Using a melon-baller or tablespoon, drop 2 1/2 tablespoons of batter into each donut mold. Using a toothpick, spread the batter evenly around the mold.

　　

Step 4

Place them in the oven for 8 minutes, rotate, and continue baking for another 8 minutes, or until the donuts are golden brown. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat the donuts with your choice of topping (see Dressing Up Your Donut, page 131).

　　Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.