If you love jam doughnuts then this is the treat for you.
These are simple to put together but look so impressive that your family and friends will think you have been slaving away for hours to bake them. My husband was surprised when he bit into one and discovered the tasty strawberry jam centre because he hadn’t even noticed what I was doing in the kitchen 🙂
I adapted this recipe from the Taste.com.au website – mainly by reducing the sugar as they are perfectly sweet without being smoothered in the traditional layer. If you just can’t have a doughnut that isn’t covered in sweetness, then sieve some icing (powdered) sugar over the top once they have cooled.
These make a great snack for afternoon tea, or even a nice dessert for Valentine’s Day if you serve them warm with a little custard.
Ingredients – makes 10:
2 cups self-raising flour
2/3 cup white sugar
1/3 cup vegetable oil
3/4 cup milk
- 1 teaspoon lemon juice (from a bottle is fine)
1 teaspoon vanilla extract
5 teaspoons strawberry jam
- Heat your oven to 180C/160C fan forced/350F.
- Grease 10 holes of a standard 12-hole muffin pan.
- Put the flour and sugar into a medium bowl and stir to mix.
- Put the oil, egg, milk, lemon juice and vanilla into a jug and whisk with a fork to combine.
- Add the liquid to the dry mixture and stir to combine. Don’t stir too much – only stir enough so that you can no longer see dry flour.
- Place a heaped teaspoonful of the mixture in each prepared muffin hole and spread to cover the base of the hole.
- Put 1/2 teaspoon of strawberry jam on top of that mixture. Try to keep it in the centre.
- Divide the remaining muffin mixture between the holes. Spread it slightly to ensure that you can’t see any of the jam underneath.
- Bake for 18-20 minutes or until risen and golden.
- Remove from the oven and leave to cool for 5 minutes before removing the muffins from the pan. Put onto a wire rack to cool for 10-15 minutes (otherwise you will burn your mouth on the jam).
- Serve and enjoy!