Strawberry Heart Dairy-Free Donuts

These Strawberry Heart Dairy-Free Donuts are soft, fluffy, and filled with sweet strawberry jam, then finished with a beautiful strawberry glaze. I like how they’re made without dairy but still taste just as indulgent as traditional donuts. The heart shape makes them especially perfect for special occasions like Valentine’s Day or anniversaries.

Why You’ll Love This Recipe

I love this recipe because it combines a pillowy yeast donut with a fruity filling and a pretty pink glaze. I don’t miss the dairy at all the texture stays light and airy, and the flavor is just as rich. I also like how versatile they are since I can swap in raspberry jam or even other fillings for variety.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the donuts

1 1/2 cups water, warm, not boiling
5 tsp instant yeast, 2 packages rapid or active dry yeast
1/3 cup granulated sugar
1 tbsp vanilla extract
2 eggs, large
1/3 cup vegetable oil, plus more for frying
5 1/2 cups all purpose flour
1 tsp baking powder
2 tsp kosher salt

For the filling

strawberry or raspberry jam, store bought

For the strawberry glaze

1 cup confectioners sugar
1/2 cup freeze dried strawberries, crushed
2-3 tsp milk or water

Directions

1. I start by mixing the warm water, yeast, and sugar in a bowl, letting it sit for 5–10 minutes until foamy.
2. I add the vanilla extract, eggs, and vegetable oil, whisking until smooth.
3. In another bowl, I combine the flour, baking powder, and salt, then gradually mix it into the wet ingredients to form a dough.
4. I knead the dough until smooth and elastic, then cover and let it rise for about 1 hour, or until doubled in size.
5. Once risen, I roll the dough out on a floured surface to about 1/2-inch thickness and cut out heart shapes.
6. I place the shaped donuts on a baking sheet, cover lightly, and let them rise again for about 30 minutes.
7. I heat oil in a deep pan to 350°F and fry the donuts in batches until golden brown, about 1–2 minutes per side.
8. I let the donuts cool slightly, then pipe strawberry or raspberry jam into the centers.
9. For the glaze, I whisk together confectioners sugar, crushed freeze-dried strawberries, and milk or water until smooth, then dip the tops of the donuts.
10. I let the glaze set before serving.

Servings and Timing

This recipe makes about 16 donuts, depending on size. It takes me about 25 minutes to prepare, 1 1/2 hours for rising, and 20 minutes for frying and glazing, so about 2 hours and 15 minutes total.

Variations

I sometimes fill the donuts with dairy-free custard or chocolate spread instead of jam. For a different glaze, I use cocoa powder for a chocolate glaze or powdered sugar with lemon juice for a citrus twist. If I want a lighter version, I bake the shaped donuts at 375°F for 12–15 minutes instead of frying.

Storage/Reheating

I keep the donuts in an airtight container at room temperature for up to 2 days. To reheat, I warm them in the microwave for 10–15 seconds. If I want to make them ahead, I freeze unfilled donuts for up to 2 months, then thaw and fill before glazing.

FAQs

Can I bake these instead of frying?

Yes, I bake them at 375°F for about 12–15 minutes until golden.

Do I need freeze-dried strawberries for the glaze?

Yes, they give the glaze a natural pink color and fruity flavor, but I can substitute strawberry powder if I have it.

Can I use another filling?

Yes, I sometimes use raspberry jam, dairy-free chocolate spread, or lemon curd.

How do I keep the donuts soft?

I store them in an airtight container and avoid over-frying.

Can I make the dough ahead of time?

Yes, I refrigerate it overnight, then bring it to room temperature before shaping and frying.

Do I need a deep fryer?

No, I fry them in a heavy-bottomed pot with a thermometer to monitor oil temperature.

Can I make them without eggs?

Yes, I substitute flax eggs or another egg replacer, though the texture is slightly different.

How do I prevent the donuts from being greasy?

I keep the oil at 350°F and drain the donuts on paper towels after frying.

Can I glaze them while warm?

I let them cool slightly before glazing so the coating sets properly.

What’s the best way to fill the donuts?

I use a piping bag fitted with a small tip to inject the jam into the center.

Conclusion

These Strawberry Heart Dairy-Free Donuts are fluffy, fruity, and beautifully glazed, making them the perfect sweet treat. I love how they look festive for special occasions but are still easy enough to make anytime. Whether filled with strawberry jam, raspberry jam, or another favorite filling, they always bring a little extra joy to the table.

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