Everyone loves a doughnut and these, which are baked rather than friend, are a clever take on the traditional idea! This recipe is from our friend Anneka Manning’s online course, Baking Foundations.

Prep:
10 min + 3 min standing
Cook:
10-12 min
Serves:
12

Ingredients

Doughnuts
  1. Melted butter, extra, to grease
  2. 150g (1 cup) plain flour
  3. 1 ½ tsp baking powder
  4. 75g (⅓ cup) caster sugar
  5. 1 egg
  6. 80ml (⅓ cup) milk
  7. 50g butter, melted
  8. 1 tsp Queen Natural Vanilla Essence
  9. 1 tbsp strawberry or raspberry jam
Cinnamon Sugar Coating
  1. 110g (½ cup) caster sugar
  2. 1 tsp ground cinnamon
  3. 60g butter, melted

Method

  1. Step 1

    Preheat the oven to 190°C (170°C fan-forced). Grease a 12-hole round-based patty pan tin with a little melted butter.

  2. Step 2

    Sift together the flour and baking powder into a medium mixing bowl. Stir in the sugar.

  3. Step 3

    Place the egg, milk, melted butter and vanilla in a jug and use a fork to whisk until well combined. Add to the dry ingredients and use a balloon whisk to stir until just combined.

  4. Step 4

    Divide two-thirds of the mixture evenly among the greased patty pan holes. Use the back of a teaspoon to spread the mixture into the holes and make a slight indent in the centre of each. Divide the jam among the indents and then top with the remaining doughnut mixture to cover the jam.

  5. Step 5

    Bake in preheated oven for 10-12 minutes or until golden and cooked through. Leave the doughnuts to stand in the tin for a few minutes to cool slightly.

  6. Step 6

    Meanwhile, to make the cinnamon sugar coating, combine the sugar and cinnamon in a bowl. Using a pastry brush, liberally brush a warm doughnut all over with the melted butter. Add the doughnut to the cinnamon sugar and toss to coat. Transfer to a serving plate and repeat with the remaining warm doughnuts, butter and cinnamon sugar. Serve warm or at room temperature.

Recipe tip:

These doughnuts are best eaten warm or on the day they are baked.

Thank you to our friend Anneka Manning from BakeClub for this delicious recipe!

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