These Baked Hot Jam Doughnuts are easy yeast doughnuts baked in the oven without deep frying. Made without a doughnut pan, they’re filled with strawberry jam and coated in cinnamon sugar, these doughnuts are fluffy and delicious!
Table of Contents
🍩 Why You Will Love This Recipe
- Baked not fried.
- Yeast based doughnuts.
- No doughnut pan is required.
- Filled with strawberry jam.
- Coated in cinnamon sugar.
- Fluffy, soft & rich.
Make hot jam doughnuts from scratch without deep frying using this easy recipe.
These yeast baked doughnuts are created using 10 staple ingredients. With a fluffy interior and golden crust rolled in homemade cinnamon sugar, this baked jam doughnut recipe is a crowd pleaser.
Don’t be intimidated by making your very own baked doughnuts at home, this process is straightforward.
With this recipe, you don’t have to use a doughnut pan or a deep fryer to make hot jam doughnuts from scratch.
The filling is a strawberry jam that you can easily purchase from the supermarket and to make these extra delicious, you’ll be rolling your baked doughnuts in cinnamon sugar, scrumptious!
🍫 Filling Suggestions
If you don’t have strawberry jam on hand for the filling or you would like to switch up the filling next time you make this recipe, here are some more doughnut filling ideas:
- Raspberry jam or any jam or jelly of choice.
- Lemon curd.
- Custard.
- Cream cheese.
- Nutella.
- Chocolate ganache.
🍓 How To Fill Without A Piping Bag
Don’t have a piping bag? No problem! You can fill your doughnuts with the strawberry jam using a teaspoon, it’s that simple!
If you’re interested in more classic baked treats using jam, try these:
- 5 Ingredient Strawberry Crumble Bars.
- Strawberry Jam Thumbprint Cookies.
- Iced Vovos.
- Homemade Scones with Jam & Cream.
📖 Equipment
- Large mixing bowl
- Hand whisk
- Wooden spoon
- Small pot
- Food thermometer - not crucial, you can also use your fingers!
- Tea towel - or cling film to cover the doughnut dough during rising.
- Large flat baking tray
- Rolling pin
- 2 ½ inch (6cm) round cookie cutter - to cut your dough into the doughnuts.
- Pastry brush - brush the doughnuts with melted butter.
- Metal straw or pointy tip knife - to create the hole in the side of the doughnuts where the jam will go.
- Piping bag + small round nozzle or teaspoon - to fill your doughnuts with the jam.
📋 Ingredient Notes & Substitutions
Here are the ingredients that you need to make these delicious baked hot jam doughnuts:
- Plain Flour - is also known as all purpose flour in the US.
- Instant yeast - use instant yeast or active dry yeast. Not fresh yeast.
- Granulated sugar - use either golden/raw or white granulated sugar and caster sugar.
- Salt - use fine sea/table salt or Kosher salt.
- Milk - whole milk works best. For dairy-free, substitute it with almond milk or soy milk.
- Butter - substitute with dairy-free cooking butter if desired.
- Egg
- Ground cinnamon
- Strawberry jam - substitute with raspberry jam or another jam or jelly of choice.
🥣 Step By Step Instructions (with images)
How to make jam filled doughnuts from scratch in 12 easy steps!
There is a full and detailed recipe card at the bottom of this post.
Step one: In a large mixing bowl, combine the flour, yeast, sugar, and salt. Set aside.
Step two: In a small pot, heat together the milk and butter until the butter has melted, not scalding hot.
Step three: Add beaten egg to the dry flour mixture followed by the warm milk. Mix until well combined and the dough has formed.
Step four: Transfer dough to a lightly floured surface, kitchen counter, or large chopping board. Knead the dough for 5 minutes until smooth and elastic.
Step five: Transfer the dough into a large mixing bowl greased with oil. Cover with a tea towel or cling film. Place in a warm place for 1 hour and 30 minutes until the dough has doubled in size.
Step six: Remove dough from the bowl and onto a lightly floured surface. Roll the dough into a large circle.
Step seven: Using a 2 ½ inch (6cm) round cookie cutter, cut out 12 circles from the dough.
Step eight: Transfer doughnuts to the lined tray. Cover the tray with a tea towel or cling film and sit in a warm place for 1 hour until puffed up and they have increased in size, not quite doubled in size.
Step nine: Bake for 10-12 minutes, until golden all over.
Step ten: Working one at a time, immediately brush the entire doughnut with melted butter and then roll in the cinnamon sugar.
Step eleven: Using a metal straw or pointy tip knife, create a deep slit into one side of each doughnut.
Step twelve: Fill each doughnut with the jam. TIP: don’t have a piping bag? Use a small teaspoon to spoon the jam into the middle. Enjoy!
💭 Tips For Recipe Success
- Flour - strong white bread flour can also be used using the same quantity.
- Yeast - use instant yeast, not fresh yeast. This recipe has not been tested using active dry yeast.
- Warm milk - test the milk with your fingers or a food thermometer, it needs to be warm to the touch, not scalding hot. Do not let it bubble or boil.
- Egg - bring it to room temperature and lightly beat it with a fork before adding it. This will ensure it doesn’t cook/scramble when the warm milk is added.
- Do not over knead the dough, it will result in tough and dense baked doughnuts.
- Coating - best to brush them with the melted butter and roll in the cinnamon sugar straight out of the oven. If they’re too hot to handle, wait a few minutes until you can touch them, just don’t leave them for too long as they’ll cool down too much.
- Metal straw - is a great way to create a hole in the middle from the side. Alternatively, use a pointy tip knife, such as a pairing knife, to create the hole.
- Filling - a piping bag fitted with a small round tip to get the jam into the middle works best. Alternatively, use a small teaspoon to spoon the jam into the middle.
- Dairy-free - substitute the milk for almond milk or soy milk. Replace the butter with dairy-free cooking butter.
- Best enjoyed and served on the day of making or the next day warmed up.
⏲️ Storage Instructions
Store leftover doughnuts in an airtight container, at room temperature for 1-2 days.
Freeze donuts in zip-lock freezer bags, for up to 2 months.
Defrost doughnuts at room temperature for several hours until completely thawed. To serve, warm them back up in the oven or microwave until warmed through.
💬 Recipe FAQ's
Try using a glass cup with the opening being a similar size to the 2 ½ inch (6cm) round cookie cutter.
This recipe has not been tested using a stand mixer and a dough hook however, if you would like to try this method instead, knead the dough gently in your mixer with the dough hook on low-medium speed until it comes away from the sides of the bowl. Ensure not to over-knead the dough as it will result in tough and dense baked doughnuts.
Don’t have a piping bag to fill your doughnuts? No problem! Use a small teaspoon to spoon the jam into the middle.
These baked hot jam doughnuts are fresh after you make them and the next day. They’re best to eat on the same day you make them as that’s when they’re fresh. As days go by, the doughnuts will firm up and lose their fluffiness.
🥄 Related Recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it's much appreciated. Thank you! Your email address will not be published. Sam x
Recipe Card
Baked Hot Jam Doughnuts (with cinnamon sugar)
Ingredients
Doughnuts
- 2 cups (300g) plain all purpose flour, scoop & leveled
- 2 teaspoon instant yeast
- 3 tablespoon golden or white granulated sugar
- ¼ teaspoon fine sea salt, or Kosher salt
- 150 ml whole milk
- 50 g unsalted butter
- 1 large egg, beaten & at room temperature, (weighing approx. 55g-65g in shell)
Cinnamon Sugar
- 1 ½ tablespoon melted unsalted butter
- ⅓ cup golden or white caster sugar
- 1 teaspoon ground cinnamon
Jam Filling
- 1 cup store-bought strawberry jam
Instructions
Doughnuts
- In a large mixing bowl, add flour, yeast, sugar, and salt. Whisk until well combined. Set aside.
- In a small pot, add milk and butter. Place over low heat until it’s warmed through and the butter has melted, warm to the touch when you dip your finger in, not scalding hot, (65ºC/150ºF on a thermometer). Ensuring it doesn’t come to a simmer/boil. Turn off the heat once the butter has melted.
- Add beaten egg to the dry flour mixture followed by the warm milk mixture, mixing it immediately with a wooden spoon to avoid the egg cooking from the warm milk. TIP: once you add the egg, slightly mix it through the flour then add the warm milk, this will ensure the egg from scrambling.
- Mix until well combined and the dough has formed. Transfer dough to a lightly floured surface, kitchen counter, or large chopping board.
- Knead the dough for 5 minutes until smooth and elastic, sprinkling a little flour at a time if needed to prevent it from sticking to the bench.
- In a large mixing bowl, big enough so your dough can double in size, add ½ teaspoon of 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 or cling film. Place in a warm place for 1 hour and 30 minutes until the dough has doubled in size.
- Line a large flat baking tray with parchment paper and set aside.
- Gently remove dough from the bowl and onto a lightly floured surface.
- Take a rolling pin and gently roll the dough out to an 8-inch (20cm) 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 doughnuts, re-rolling excess dough to create more.
- Carefully transfer dough rounds to the lined tray. TIP: 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 one to allow for rising, refer to the in-post images.
- Cover the tray with a tea towel or cling film and sit in a warm place for 1 hour until puffed up and they have increased in size, not quite doubled in size. Whilst they’re rising, preheat the oven to 190ºC (375ºF).
- Remove the towel/cling film and transfer to the oven to bake for 10-12 minutes, until golden all over.
- Whilst they're baking, melt the butter and combine the cinnamon and sugar for the cinnamon sugar coating, ready to coat the doughnuts immediately after baking.
Cinnamon Sugar
- Melt butter and set aside with a pastry brush.
- In a small mixing bowl add caster sugar and cinnamon, and mix to combine well.
- Remove doughnuts from the oven, and leave them on the tray.
- Immediately coming out of the oven and working one donut at a time, brush the entire doughnut with melted butter and then roll in the cinnamon sugar. TIP: If they're too hot to handle, leave them for a few minutes to cool slightly.
- Place back on the tray. Repeat with remaining doughnuts. Now start to fill them with jam following the instructions below.
Jam Filling
- Using a metal straw or pointy tip knife, create a deep slit into one side of each doughnut. TIP: I like to move the straw/knife around a little in the middle of the doughnut to allow more room for the jam.
- Fit a piping bag with a small round piping tip and fill the bag with jam.
- Gently insert the piping bag into the side of each doughnut and fill with jam until the jam pushes back on the piping tip, that’s how you know they’re filled. TIP: don’t have a piping bag? Use a small teaspoon to spoon the jam into the middle.
- Best enjoyed and served on the day of making or the next day warmed up.
- Store leftover doughnuts in an airtight container, at room temperature for 1-2 days.
- Freeze donuts in zip-lock freezer bags, for up to 2 months.
- Defrost doughnuts at room temperature for several hours until completely thawed. To serve, warm them back up in the oven or microwave until warmed through.
Notes
Nutrition
This recipe was originally published in November 2018. It was republished in November 2022 with new images and helpful information.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it's much appreciated. Thank you! Your email address will not be published. Sam x
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