Mini Baked Jam Doughnuts
Prep 10minBake 10-12minMakes about 12
Everyone loves a doughnut... These ones are incredibly easy to make and even easier to eat – you'll find it hard to stop at just one! A clever variation of the traditional jam-filled ones, these doughnuts are baked not fried. You will need a 12-hole patty pan tin with the rounded bases and even though they are considered an old-fashioned tin they aren't hard to find – most supermarkets and kitchenware stores sell them.
- 150g (1 cup) plain flour
- 75g (⅓ cup) caster sugar
- 1½ teaspoons baking powder
- 1 egg
- 80ml (⅓ cup) milk
- 50g butter, melted
- 1 teaspoon natural vanilla essence or extract
- 1 tablespoon strawberry or raspberry jam
Cinnamon sugar coating
- 110g (½ cup) caster sugar
- 1 teaspoon ground cinnamon
- 60g butter, melted
- Preheat the oven to 190°C. Grease a 12-hole round-based patty pan tin with a little melted butter.
- Sift together the flour and baking powder into a medium mixing bowl. Stir in the sugar.
- Place the egg, milk, melted butter and vanilla in a bowl and jug and use a fork to whisk until well combined. Add to the dry ingredients and use a balloon whisk to stir until just combined.
- Divide ⅔ of the mixture evenly among the greased patty pan holes. Use the back of a teaspoon to spread the mixture into the holes and make a slight indent in the mixture. Divide the jam among the indents and then top with the remaining doughnut mixture to cover the jam.
- Bake in preheated oven for 10-12 minutes or until golden and cooked through. Stand the doughnuts in the tin for 5 minutes to cool slightly.
- For the Cinnamon sugar coating, combine the sugar and cinnamon in a bowl. Using a pastry brush, liberally brush a doughnut all over with the melted butter. Add to the cinnamon sugar and toss to coat. Transfer to a serving plate and repeat with the remaining doughnuts, butter and cinnamon sugar. Serve warm or at room temperature.
- These doughnuts are best eaten warm or on the day they are baked.