- 10 min + 3 min standing
- 10-12 min
- Melted butter, extra, to grease
- 150g (1 cup) plain flour
- 1 ½ tsp baking powder
- 75g (⅓ cup) caster sugar
- 1 egg
- 80ml (⅓ cup) milk
- 50g butter, melted
- 1 tsp Queen Natural Vanilla Essence
- 1 tbsp strawberry or raspberry jam
Cinnamon Sugar Coating
- 110g (½ cup) caster sugar
- 1 tsp ground cinnamon
- 60g butter, melted
Preheat the oven to 190°C (170°C fan-forced). Grease a 12-hole round-based patty pan tin with a little melted butter.
Sift together the flour and baking powder into a medium mixing bowl. Stir in the sugar.
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.
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.
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.
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.
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!