Baked Jam Doughnuts Recipe

Name: Baked Jam Doughnuts Recipe
Prep time: 45 min
Total time: 3 h 45 min
Yield: 12 serving
Ingredients: 750 grams plain flour; 140 grams sugar; 7 grams instant yeast; 250 ml milk; 80 ml Greek yoghurt; 2 eggs; 150 grams butter; 1 cup sugar; grated rind of 2 lemons

User Reviews

5.0

3 reviews

Excellent

Prep Time
45 mins
Additional Time
3 hrs
Total Time
3 hrs 45 mins
Servings
12
Calories
504 kcal
Course
Dessert
Cuisine
Australian

Baked Jam Doughnuts Recipe

Elizabeth Reed

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A recipe for jam doughnuts baked in the oven.

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Ingredients

Servings

For the doughnuts:

750 grams plain flour plus a little more for dusting
140 grams sugar caster or superfine
7 grams instant yeast (it's the small packets sold here in Aisutralia_
250 ml milk lukewarm, plus a little more for brushing
80 ml Greek yoghurt
2 eggs at room temperature
150 grams butter melted

For the lemon sugar:

1 cup sugar caster or superfine
grated rind of 2 lemons (use half the batch for the lemon sugar and the other half for the dough)

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Instructions

Preheat your oven to 190 deg and combine the flour, sugar, yeast and lemon rind in the bowl of an electric mixer and mix to combine.
Whisk together the milk, yoghurt, eggs and 30 grams of the melted butter in separate bowl or jug and pour this into the flour mixture whilst the motor is running. Mix on a medium speed until the dough becomes smooth and elastic.
Shape into a ball, place in a well oiled bowl, cover with plastic wrap and a kitchen towel and let it stand in a warm place for about 1-1 ½ hours (until it has doubled in size)
Once the dough has doubled in volume, turn it out on a clean bench, give it a good knocking and roll it out to 5mm thick. Cut 12 rounds with a 7cm round cutter and 12 rounds with an 8 cm cutter.
Place the smaller rounds spaced 5 cm apart on a grease paper lined tray and spoon in a teaspoon of your favourite jam filling.
Brush the edges with milk and cover with the larger rounds, pressing well to seal in the edges. (you can use the smaller cutter to trim the excess edges)
Cover again and let the doughnuts stand in a warm place for another 1 ½ hours and bake in the oven for about 10-12 mins or until the bottoms and tops have browned.
Combine the lemon rind and sugar. As soon as the doughnuts come out of the oven dip into the remaining melted butter, toss in the lemon sugar and serve immediately.

Notes

If you don’t have a mixer with one of those dough hooks get ready to work it! You can do it but you will need to apply a little elbow grease.
These are best eaten the day they are made-preferably within a few hours of being baked.