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Mini Baked Jam Doughnuts

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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.

Ingredients

  • 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

Method

  1. Preheat the oven to 190°C. Grease a 12-hole round-based patty pan tin with a little melted butter.
  2. Sift together the flour and baking powder into a medium mixing bowl. Stir in the sugar.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Baker's Tips

  •  These doughnuts are best eaten warm or on the day they are baked.
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