Baked Jam Donuts! Irresistible cinnamon sugar coated and jam filled homemade donuts, can you smell them already? Don’t be intimidated by making your very own donuts, this process is easy and straightforward. No need to deep fry them in oil either, baked to golden perfection!

I’ve wanted to make my own donuts at home for years now and honestly I was a little scared. I always thought “it’s just too hard” and I don’t feel like deep frying dough in vegetable oil and deal with all that grease. So I finally took the opportunity to create this recipe but no deep frying involved. I felt that step could be avoidable and it is, if you choose to bake your donuts. I also didn’t think they would turn out like traditional deep fried donuts but oh my goodness, they turn a deep golden brown 10 minutes in your hot oven, you should have seen my face when I took them out :O

This recipe also is not that variety you see when the recipe title does say ‘baked’ and it’s basically a cake batter put into a shape of a donut (particularly the ring donuts, not necessarily this type) no, these are dough! If you’re a beginner in making and handling dough or a seasoned expert, I hope you give this recipe a go, it’s honestly simple and straightforward. The written recipe method may look overwhelming but that’s just me giving you as much detail as I possibly can so you can make these donuts with success. I’ve also included a few hot tips to help you even more, exactly what I do when I these. You’ll basically be reading what goes in my mind when I created these, enjoy, hehe.

If you love recipes using jam, try my Strawberry Jam Thumbprint Cookies or this delightful Strawberry Jam Crumble Slice.

The donut dough comes together with 7-ingredients:
Strong white bread flour - I have not made this recipe using regular plain all purpose flour. I find the stronger bread flour works amazing for these classic donuts, create that strong gluten formation
Instant yeast
Sugar
Salt
Milk
Butter
Egg

As you can see the ingredients above are classics that you likely already have on hand. Except maybe for the strong bread flour. I use this Lighthouse Bread and Pizza Plain Flour, I get it from Woolworths. I do recommend you use a strong bread flour. When you’re looking for this type of flour, it will say plain bread flour or plain bread and pizza flour, not the regular plain all purpose flour. Although you could try that but I haven’t so I cannot guarantee it will end in the same result.

The donut dough you create in one bowl, whilst warming your milk and butter up in a pot on the stove. I’ve provided you with exact temperatures of what my milk/butter mixture was. It must be warm and not scolding hot. To test, dip your finger in the milk and it should be warm, such a nice warm shower that doesn’t burn you, ladies am I right? Another way to test is wait until the butter is half melted, turn off heat and l allow the residual heat remaining in the pot to melt the rest of the butter, just give it a good mix to help it along.

Pour your milk/butter mixture into your dry flour mix and mix until it forms a dough. Then you’ll knead this on on a lightly floured surface for 5 minutes. That may sound long but it’s kneading is fun and time flies whilst you’re having fun. It will eventually stop sticking to your bench when you’re reaching that 5 minute mark. The dough will become smooth and elastic, it’s really beautiful, if you appreciate dough. Then you oil up a large mixing bowl (large enough for your dough to double in size) and place it in a warm place in your home, covered with a tea towel. Let it rest for 1 hour and 30 minutes until it doubles in size. You can take a peak every now and then to watch your baby dough grow.

Then you remove it from the bowl, and gently roll it out. Cut your donuts out with a circle cookie cutter, transfer to your baking tray and set it aside again in a warm place to rise for another 1 hour until puffy and grown. Now it’s time to bake your donuts. In a hot oven they turn golden all over in 10-12 minutes, yep, not long at all. Anyone else find it fascinating that you literally wait for your dough to rise for hours, for it to then only bake for a very short time in the oven?

Now here’s the fun part, coating you baked donuts in cinnamon sugar and fill them up with jam. You’ll coat your donuts completely by brush them with melted butter straight as you remove them from the oven. They’ll be hot but your tougher. Just be careful, if necessary, give them a few minutes to cool down if you find them too hot to handle. Once all buttery and delicious, roll them in the cinnamon sugar, it’s oh so glorious.

Jam time, give me ALL the JAM! Take a metal straw or knife, cut a deep slit into the side of each donut on one side. Fill a piping bag with your strawberry jam and fill them up. To ensure you get plenty of jam in them, because no one appreciates minimal jam in jam donuts, I like to make a little more available room in the middle of the donut when I’m making that slit, move your straw/knife around in small circular motions when you reach the middle of the donut, then there is more jam to be filled in that spot. PS. get your mind out of the gutter after that sentence 😉 or was that just me?

Congratulations friend!! Your baked jam donuts are ready to enjoy! Your donuts will be best served and enjoyed fresh on the day you bake them. Yes this can be a predicament if you finish them late in the day. So I recommend you warm them up in the oven the next day to bring them back to life if necessary.

Enjoy friends, Sam x

Baked Jam Donuts

Author: Wholesome Patisserie
Total Time: 42 minutes
Yield: 12 donuts 1x

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Description

Baked Jam Donuts! Irresistible cinnamon sugar coated and jam filled homemade donuts, can you smell them already? Don’t be intimidated by making your very own donuts at home, this process is easy and straightforward. No need to deep fry them in oil either, baked to golden perfection!

Ingredients

Scale

Donuts
2 cups (300g) strong white bread flour, I use this one
2 tsp (7g) instant yeast
3 Tbsp (45g) raw or white granulated sugar
¼ tsp salt
150ml milk, regular or almond milk
50g (3 Tbsp) unsalted butter
1 large egg, beaten (approx. 50g in shell)
Melted Butter & Cinnamon Sugar
1 ½ Tbsp unsalted butter, melted
⅓ cup (80g) raw or white caster sugar
1 tsp ground cinnamon
Jam Filling
¾ cup - 1 cup store-bought strawberry jam

Instructions

Donuts
In a large mixing bowl, add flour, yeast, sugar and salt. Whisk to combine well. Set aside.
In a small pot, add milk and butter. Heat over a low heat until it’s warm and butter begins to melt (65ºC/150ºF), not scolding hot. Ensuring it doesn’t come to a simmer/boil, warm enough that it doesn’t burn your finger. Once butter is half melted, turn off heat and allow the residual heat in the pot to melt the rest, give it a good mix to help it along.
Add beaten egg to dry flour mixture followed by the warm milk and butter, mixing it immediately with a wooden spoon to avoid the egg cooking from the warm milk. Mix until well combined and dough has formed. TIP: once you add the egg, slightly mix it through the flour then add warm milk, this will ensure none of the egg gets too warm and cooks.
Transfer dough to a lightly floured surface such as your bench top or a large chopping board.
Knead dough for 5 minutes until smooth and elastic, sprinkling a little more flour at a time if needed to help stop it from sticking to the bench.
In a large mixing bowl, big enough so your dough can double in size, add ½ teaspoon olive oil and spread it on the base and around the sides of the bowl with a paper towel or pastry brush. Transfer your dough into the bowl and cover with a tea towel. Place in a warm place for 1 hour and 30 minutes until the dough doubles in size.
Line a large baking tray with baking paper, set aside.
Gently remove dough from bowl and onto a lightly floured surface.
Take a rolling pin and gently roll dough out to an 8 inch (20cm) round circle, about ½ inch (2cm) in thickness.
Using a 2 ½ inch (6cm) round cookie cutter, cut out circles from the dough. You should get 12 donuts, re-rolling excess dough to get to 12.
Carefully transfer dough rounds to lined baking tray, I like to use a flat spatula to transfer them from the bench to the tray so they remain circular. Leaving a 2 inch (5cm) space between each donut to allow for rising, refer to above before & after images on my tray.
Cover tray with a tea towel and place in a warm place for 1 hour until puffed up and increased in size, not quite doubled size.
Whilst they’re rising, pre-heat oven to 190ºC (375ºF).
Once donuts have puffed up and increased in size, remove tea towel and place in oven. Bake for 10-12 minutes, until golden all over.
Whilst donuts are baking, melt the butter and make your cinnamon sugar, ready to coat your donuts straight after baking.
Melted Butter & Cinnamon Sugar
Melt butter and set aside with a pastry brush ready.
In a small mixing bowl add sugar and cinnamon, mix to combine well.
Coat
Remove donuts from oven once baked and leave on tray.
Straight from the oven working one donut at a time, brush entire donut with melted butter and then roll in cinnamon sugar. Place back on tray. Repeat with remaining donuts. If donuts are too hot to handle, leave them for a few minutes to cool slightly.
Jam Filling
Using a metal straw or knife, create a deep slit into one side of each donut. TIP: I like to move the straw/knife around a little more in the middle of the donut to allow more room for jam.
Fit a piping bag with a small round piping tip and fill it with jam.
Gently insert piping bag into the side of each donut and fill with jam until the jam pushes back the piping tip, that’s how you know they’re filled.
Best enjoyed and served on day of making or next day warmed up.
Store leftovers in an airtight container, in a dry dark pantry for 1-2 days.
Freeze donuts in a zip lock/airtight freezer bags, for 1 month. To serve, defrost at room temperature and then warm up in a low oven or microwave until warmed through.

Prep Time: 30min
Rise time: 2 hours 30 minutes:
Cook Time: 12min

Description

Ingredients

Instructions

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