I love eating baked doughnuts it’s much easier to make and less fattening.
I decided to use the recipe I made for the mini cinnamon doughnuts and tweak them a little to make regular sized jam and cream doughnuts sandwich…yeh how amazing!! it’s like a Victoria Sandwich but in a doughnut form.
These are very simple and easy to make, I also recommend using this doughnut tin. I’ve used it a few times and it’s really good quality and doesn’t stick (although remember you have to grease it first).
When I make sugary doughnuts, I love the process of dipping the doughnuts in butter and then in the sugar, it’s fun and messy! The only problem with these doughnuts are (apart from being so yummy) is they are very delicate to handle once you make them into a sandwich, so quite difficult to handle when dishing them out.
I usually fill the doughnut pan 3/4 way full but I think for next time I would make larger doughnuts, I would fill them to the top and add extra baking time. I think this would help give the doughnuts more structure and hold.
- 125g - plain flour
- 1 tsp - baking powder
- 1/4 tsp - baking soda
- 1/4 tsp - salt
- 1/4 tsp - ground cinnamon
- 1 large - Egg
- 65g - light brown sugar
- 60ml - milk
- 60g - yogurt
- 30g - unsalted butter, melted
- 1 1/2 tsp - pure vanilla extract
- 200g - Castor sugar
- 1 tsp - ground cinnamon
- 115g - unsalted butter, melted
- 1 small tub of double cream
- icing sugar taste
- 1 tsp - vanilla extra
- 1/4 -1/2 jar - Jam (any kind but I used strawberry)
- 1. Preheat oven to 175°C and spray/grease a donut pan.
- 2. In a medium bowl whisk the flour, baking powder, baking soda, salt and cinnamon together. In a another bowl whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined.
- 3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix, the mixture will be very thick.
- 4. The best way to fill each donut cup is by using a piping bag, filling each doughnut cup 2 ∕3 – 3 ∕4 of the way full.
- 5. Bake for 9–10 minutes or until the edges are lightly browned, allow to cool for about two minutes and transfer to a wire rack set. Allow donuts to cool down until you can handle them.
- 6. In a two bowls big enough to dip the doughnut in, combine the sugar and cinnamon in one and melt the butter in another. Dip the donuts in the melted butter first then dunk into the cinnamon/sugar mixture coating all sides. Allow doughnuts to cool completely.
- 1. In a stand mixer add the cream sugar and vanilla and beat until you achieve stiff peaks but be careful not to overheat.
- 1. Make sure the doughnuts are completely cool.
- 2. Cut the doughnut in half on side pipe or spread the cream. On the other half spread the jam and carefully place the jam side on top of the cream side.