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Baked Jam Donuts

  • Author: Wholesome Patisserie
  • Prep Time: 30min
  • Rise time: 2 hours 30 minutes:
  • Cook Time: 12min
  • Total Time: 42 minutes
  • Yield: 12 donuts 1x


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! 


  • 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
  • 1/4 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 1/2 Tbsp unsalted butter, melted 
  • 1/3 cup (80g) raw or white caster sugar 
  • 1 tsp ground cinnamon 
  • Jam Filling
  • 3/4 cup – 1 cup store-bought strawberry jam 


  1. Donuts
  2. In a large mixing bowl, add flour, yeast, sugar and salt. Whisk to combine well. Set aside. 
  3. 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. 
  4. 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. 
  5. Transfer dough to a lightly floured surface such as your bench top or a large chopping board. 
  6. 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.
  7. In a large mixing bowl, big enough so your dough can double in size, add 1/2 tsp 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. 
  8. Line a large baking tray with baking paper, set aside. 
  9. Gently remove dough from bowl and onto a lightly floured surface. 
  10. Take a rolling pin and gently roll dough out to an 8 inch (20cm) round circle, about 1/2 inch (2cm) in thickness.
  11. Using a 2 1/2 inch (6cm) round cookie cutter, cut out circles from the dough. You should get 12 donuts, re-rolling excess dough to get to 12. 
  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. 
  13. 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. 
  14. Whilst they’re rising, pre-heat oven to 190ºC (375ºF). 
  15. 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. 
  16. Whilst donuts are baking, melt the butter and make your cinnamon sugar, ready to coat your donuts straight after baking. 
  17. Melted Butter & Cinnamon Sugar
  18. Melt butter and set aside with a pastry brush ready. 
  19. In a small mixing bowl add sugar and cinnamon, mix to combine well. 
  20. Coat
  21. Remove donuts from oven once baked and leave on tray. 
  22. 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. 
  23. Jam Filling
  24. 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. 
  25. Fit a piping bag with a small round piping tip and fill it with jam. 
  26. 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. 
  27. Best enjoyed and served on day of making or next day warmed up. 
  28. Store leftovers in an airtight container, in a dry dark pantry for 1-2 days. 
  29. 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.