Streamline Baked Jam Doughtnuts

Baked Jam Doughnuts

These fun sized jam doughnuts are baked, not fried. Lovely and light, filled with sweet strawberry jam, they are a great healthier treat for all the family to enjoy.


200g strong white bread flour pinch of salt 25g butter, cut into small pieces 1/2 tsp caster sugar 7g sachet easy blend dried yeast 1 free range egg, beaten plus 1 egg, beaten to glaze 5 tbsp semi skimmed milk, warmed 100-150g Streamline Less Sugar Strawberry or Less Sugar Blackcurrant Jam
  1. Sift the flour and salt into a mixing bowl. Rub in the butter until mixture resembles breadcrumbs. Stir in sugar and yeast. Make a well, pour in the egg and milk and using a spoon stir to make a soft dough. Turn out onto a lightly floured work surface and knead for 5-8 minutes, until smooth. Place back in the bowl, cover with lightly oiled cling film and leave to rise for about 1hour in a warm place until double in volume.
  2. Divide the dough in 8 even size balls. Line a baking sheet with baking parchment and place the balls seam side down on the sheet well spaced apart. Cover loosely with lightly oiled cling film and leave in a warm place for about 30 minutes to 1hour or until double in size and when pressed doesn’t spring back.
  3. Preheat the oven to 190C/fan 170C/Gas 5. Uncover doughnuts, brush with beaten egg and bake for 10-12 minutes, until well risen and golden. Transfer to a wire rack and allow to cool slightly.
  4. Meanwhile if using strawberry jam lightly chop the jam to cut up the whole fruit. Transfer to a piping bag fitted with 1 cm plain round nozzle. Using a knife make a hole in the base of the doughnuts and then push the nozzle into each doughnut and pipe in the jam of your choice. Serve slightly warm.

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  • Prep time 35 mins plus rising and cooling Minutes
  • Cook time 15 Minutes
  • Yield 8
  • Skill level intermediate

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