Olive Magazine
Pile of mini doughnuts on a raised serving tray

Mini doughnuts

Published: August 16, 2021 at 10:30 am
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  • Preparation and cooking time
    • Total time
    • + rising time
  • Easy
  • Serves 10-12

These mini jam doughnuts are super cute and such a crowd-pleaser. If you can’t be doing with deep-frying, this baked doughnuts recipe is for you. Try filling your second batch with Nutella or lemon curd instead of jam

Nutrition:
NutrientUnit
kcal174
fat5g
fibre0.4g
protein3.6g
salt0.2g
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Enjoy these mini jam doughnuts for a sweet treat, then check out our jam doughnuts, baked doughnuts and ring doughnuts.

Ingredients

  • 175ml whole milk
  • 75g golden caster sugar
  • 10g (2 tsp) dried active yeast
  • 425g strong white bread flour
  • ½ tsp salt
  • 2 medium eggs, lightly beaten
  • 1 tsp finely grated zest orange
  • 75g unsalted butter, softened
  • 4-5 tbsp strawberry jam

SUGAR COATING

  • 25g unsalted butter, melted
  • 6 tbsp caster sugar

Method

  • STEP 1

    Heat the milk until just below boiling point, remove from the heat and cool until hand-warm. Add 1 tsp of the sugar and the dried active yeast. Whisk then leave in a warm place for 5 minutes until the yeast has formed a thick foam on top of the milk.

  • STEP 2

    Tip the flour, remaining sugar and salt into a large mixing bowl. Make a well in the middle of the dry ingredients and add the eggs, orange zest, softened butter and yeasty milk mixture. Using a wooden spoon mix until the mixture forms a soft dough. Tip out of the bowl and knead for 5 minutes until the dough is smooth and elastic. The dough will be on the sticky side. Form into a ball and return to a clean bowl, cover with clingfilm and leave in a warm place for about 1 ½ hours, or until doubled in size.

  • STEP 3

    Tip the dough out onto the work surface and knead lightly again for 30 seconds and then roll out to a thickness of about 1cm. Using a 5-6cm plain round cutter, stamp out circles and transfer them to parchmentcovered baking sheets, leaving plenty of space between each doughnut. Cover loosely with oiled clingfilm and leave in a warm place for 40 minutes, or until doubled in size.

  • STEP 4

    Heat the oven to 180C/fan 160C/gas 4. Bake the doughnuts for about 10-12 minutes or until golden brown. Remove from the oven and brush the doughnuts all over with melted butter, toss in the sugar and leave to cool for 15 minutes.

  • STEP 5

    Spoon the jam into a disposable piping bag and snip off the end to form a small nozzle. Use a wooden skewer to make a hole in the side of each doughnut, push the piping bag into the hole and fill with about a teaspoon of jam. Serve warm or cold.

Discover more of our best ever doughnut recipes

Cream Donut Recipe with Strawberry Jam
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