She’a back at it again! This time it’s oven-baked jam donuts and my goodness, they are the absolute bomb! I have to give a special thank you to my friend Michaela for inviting me on a virtual baking date/competition with this easy recipe from So Vegan. I’ve put one or two twists on this recipe and yes, you can make it both vegan and non-vegan, depending on your preference. These are still a naughty treat because they are extremely sugary, but at least they aren’t deep fried. ;) I also have a beautiful recipe for a homemade sugar-free strawberry jam which can be used for these donuts (or just in general!) that I’ll post eventually.
My main tip for this recipe is to leave your dough to rise for a minimum of two hours. You can even leave it longer if you have errands to run, but the more time you can give it the better. I also highly recommend using dry yeast as after making these multiple times I find it works a treat!
This is a pretty easy recipe to start with and perfect, but just remember: have fun! Also, be patient with yourself - especially if you’ve not worked with dough before. I find making mistakes in baking equal parts infuriating and awesome, because messing up is the best b!tch of a teacher and often leads to serendipitous discoveries.
Without further adieu, here’s how to make baked jam donuts!
x
Adrianne
INGREDIENTS
2 tbsp chia seeds (or two eggs if preferred)
350g plain flour, plus extra for kneading
2 tsp dried yeast
1 tsp salt
4 tbsp caster sugar
150ml milk of choice (I love coconut)
1 tbsp apple cider vinegar
50g butter of choice
oil for greasing (any is fine)
To coat:
caster sugar
1 tub of strawberry jam (or your preferred filling)
1/3 cup butter (melted)
Chia “eggs”!
Butter, coconut milk and apple cider vinegar.
INSTRUCTIONS
Put chia seeds into a small bowl and add 6 tbsp water. Stir to combine, then set aside. Alternatively, you can whisk two eggs together.
Combine the flour, yeast, 4 tbsp caster sugar and salt in a large mixing bowl, and create a well in the middle.
In a saucepan over low heat, combine milk, apple cider vinegar and butter until melted and blended. Pour into the dry ingredients and then add chia mixture. Mix with a wooden/plastic spoon until it forms into dough.
Remove dough from the bowl, flour your surface and knead for 10 minutes. Add more flour as you go if the dough is too sticky. You’ll know it’s ready when its not so gooey that its sticking to your skin, but bounces off.
Line the mixing bowl with any oil and place the dough inside. Cover with a tea towel and leave to rise for 2 hours in a warm place. It should double in size when you check on it.
Line 2 trays with baking paper.
Remove the tea towel from the bowl and gently press into the dough to remove the air. Dust surface with flour again and roll dough out until it is approximately 2cm thick. Use a cutter (any shape you like, 5-7cm wide) and lay the pieces onto baking trays (this recipe should make 12-15 doughnuts). Spread evenly along trays and cover with tea towels for 20 minutes to rise further.
Preheat oven to 180°C.
Bake the doughnuts for 10-12 minutes. You can flip them over if you like but you don’t have to. I wait until they have a slight browning to them to know they’re ready and not overcooked.
Remove from the oven and leave to cool for 10 minutes.
Place about 1/2cup of caster sugar to a bowl and melt butter in a small bowl.
Brush the doughnuts with the melted butter, then coat them with sugar. Using a knife, make an incision into the side of each doughnut approximately 2/3 of the way in.
Add jam to a piping bag with a small nozzle and pipe the jam into the doughnuts.