Baked Jam Doughnuts Recipes

BAKED JAM-FILLED DONUTS

Steps:

• In a small bowl, mix the yeast, 1 tsp sugar and 1/4 cup lukewarm water. Set it aside until foamy.
• In a large mixing bowl, combine the flour, salt and 1/4 cup sugar. Pour in the yeast mixture, melted butter, egg and the milk, use a mixing spoon and keep stirring until everything well-combines, for about 5 minutes. (The dough will be super sticky, pretty similar to cake batter).
• Cover the bowl and let the dough proof until double its size. Prepare and line a baking pan with parchment paper.
• Since the dough is super-sticky, make sure the work table is well-floured, pour the dough on the table; it would spread out by itself since it's very soft and lumpy. Do not knead or pat it too hard (as it will deflate the air bubbles and your donuts won't be that airy).
• Pat the dough lightly to about 2 cm. Dip the round cookie cutter with flour first and cut the dough, use a spatula to help you transferring the round dough onto a large baking tray. Cover the dough and let it rest for 20 minutes.
• Pre-heat the oven to 375 degree F. Brush the donuts with some melted butter and baked the donuts until lightly brown. It will take about 12 minutes (depend on your oven). Cool the donuts on a rack.
• Prepare a pipping bag fitted with a long round cake decorating tip. Fill it up with your favorite jam or custard and pipe it into the donuts. Lightly dust it with some powder sugar before serving.

BAKED JAM DOUGHNUTS

Steps:

• Sift the flour and salt into a large bowl. Stir in 50g sugar and yeast.
• Make a well in the flour. Add the beaten egg. Add milk and mix into a dough.
• On a floured board, knead the dough until soft - about 5 minutes. Divide the dough into 20 portions and roll into balls. Place on a greased baking tray, cover with clingwrap or a damp teatowel and leave the dough to double in size in warm place.
• Bake in a 220 degree celcius oven for 12 - 15 minutes or until well risen and browned. Cool slightly.
• Combine extra sugar and cinnamon.
• Make a small incision in the doughnut and fill with a teaspoon of jam (a syringe or narrow spoon works well). Brush lightly with water and roll into the cinnamon sugar.

BAKED DOUGHNUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
• In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
• Bake 12 minutes in the preheated oven, until golden brown.

EASY BAKED DOUGHNUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix baking mix, milk, egg, 2 tablespoons sugar, and cinnamon together in a bowl with a whisk, beating vigorously for 20 strokes. Transfer dough to a floured work surface and knead 5 times. Roll dough into 1/2-inch thickness and cut with a floured doughnut cutter. Place doughnuts onto a baking sheet.
• Bake in the preheated oven until cooked through and lightly browned, 7 to 9 minutes.
• Pour melted butter into a bowl. Place 1/2 cup sugar in a separate bowl. Dip doughnuts into butter; transfer to sugar and lightly press until doughnuts are coated.

JAM DOUGHNUTS

Steps:

• Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Mix on a medium speed for 8 mins or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for 1 min.
• Start the mixer up again on a medium speed and slowly add the butter to the dough - about 25g at a time. Once it's all incorporated, mix on high speed for 5 mins until the dough is glossy, smooth and very elastic when pulled.
• Cover the bowl with cling film or a clean tea towel and leave to prove until it's doubled in size. Knock back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.
• The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20).
• Roll the dough pieces into smooth, tight buns and place them on a floured baking tray, leaving plenty of room between them, as you don't want them to stick together while they prove.
• Cover loosely with cling film and leave for 4 hrs or until doubled in size. Fill your deep-fat fryer or heavy-based saucepan halfway with oil. Heat the oil to 180C. Read our guide on how to deep-fry safely for more essential information.
• When the oil is heated, carefully slide the doughnuts from the tray using a floured pastry scraper. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your fryer or pan.
• Fry for 2 mins each side until golden brown - they puff up and float, so you may need to gently push them down after about 1 min to help them colour evenly.
• Remove the doughnuts from the fryer and place them on kitchen paper.
• Toss the doughnuts in a bowl of caster sugar while still warm. Repeat the steps until all the doughnuts are fried, but keep checking the oil temperature is correct - if it's too high, they will burn and be raw in the middle; if it's too low, the oil will be absorbed into the doughnuts and they will become greasy. Set aside to cool before filling.
• To fill the doughnuts, make a hole with a small knife in the crease of each one, anywhere around the white line between the fried top and bottom.
• Fill a piping bag with jam and pipe into the doughnut until nicely swollen - about 1 tbsp per doughnut. After filling, the doughnuts are best eaten straight away, but will keep in an airtight tin.