Baked Hot Jam Doughnuts (with cinnamon sugar)

A stack of the baked doughnuts before eating.

Baked Hot Jam Doughnuts (with cinnamon sugar)

Baked Hot Jam Doughnuts are easy yeast doughnuts baked in the oven without deep frying. Filled with strawberry jam and coated in cinnamon sugar!

Course Bread, Dessert

Keyword donuts, doughnuts, jam

Prep Time 30

Cook Time 15

Resting Time 2 30

Total Time 3 15

Servings doughnuts

Calories 250kcal

Author Samantha Pickthall

Ingredients

Doughnuts

2 cups (300g) plain all purpose flour, scoop & leveled
2 tsp instant yeast
3 Tbsp golden or white granulated sugar
1/4 tsp 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 1/2 Tbsp melted unsalted butter
1/3 cup golden or white caster sugar
1 tsp ground cinnamon

Jam Filling

1 cup store-bought strawberry jam

US Customary - Metric

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 1/2 tsp 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 1/2 inch (2cm) in thickness.
Using a 2 1/2 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

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.

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.

Nutrition