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  1. Home
  2. Baking

Baked Cinnamon and Jam Doughnuts

These small treats are baked not fried. Although we can guarantee they're sensational with jam, you can fill them with any gooey favourite - perhaps Nutella? - by Amy Sinclair
  • 22 Aug 2016
Cook: 60 Minutes - easy - Makes 36 - Vegetarian - nut-free - pregnancy-safe
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These small treats are baked not fried. Although we can guarantee they're sensational with jam, you can fill them with any gooey favourite - perhaps Nutella?

Ingredients

cooking oil spray

2 cups self-raising flour

⅔ cup caster sugar

¾ cup buttermilk

⅓ cup vegetable oil

1 egg

1 tsp vanilla bean paste

½ cup raspberry jam

Cinnamon sugar

¾ cup caster sugar

1 tsp ground cinnamon

Syrup

1 cup caster sugar

1 cup water

Method

  1. Generously spray three 12-hole mini muffin pans (1-tbsp capacity) with oil.
  2. Combine flour and sugar in a large bowl. Combine buttermilk, oil, egg and vanilla in a medium jug. Add to flour mixture. Stir until combined. Divide evenly among pan holes (about 1 tbsp in each).
  3. Cook in a moderate oven (180C) for about 15 minutes, or until golden brown and cooked. Stand in pans for 5 minutes. Remove.
  4. Meanwhile, make cinnamon sugar by combining both ingredients in a shallow dish.
  5. To make syrup, stir sugar and water in a small saucepan over a low heat until sugar is dissolved. Bring to boil. Gently boil for about 8 minutes, or until slightly thickened. Transfer to a heatproof jug.
  6. Place jam in a piping bag fifitted with a ½ cm plain nozzle. Press piping nozzle into base of each doughnut. Pipe a small amount of jam into each one.
  7. Working with one doughnut at a time, use a fork to dip four warm doughnuts into warm syrup. Transfer to cinnamon sugar. Shake to coat. Repeat with remaining doughnuts, syrup and cinnamon sugar.
  8. Serve doughnuts warm.
  • Baking
  • doughnut recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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