jam doughnuts

Ingredients

• Sugar

  White, granulated sugar

  200g

• Flour Self-Rising

  Bleached Enriched Pre-Sifted Baking Supply - Great Value

  260g

• Salt

  Table

  1 dash or 0.4g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  70g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Vanilla extract

  1 tsp or 4g

• Whole milk

  3.25% milkfat, with added vitamin D

  200g

• Strawberry jam

  6 tsp or 40g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Butter

  Salted

  1 tbsp or 14g

Directions

1. 1. Preheat oven to 180 C and put muffin cups in a 12 cup muffin tray. 2. Place caster sugar, flour, pinch of salt and cinnamon in TM and Turbo once or twice to combine. 3. Add the oil, egg, vanilla and milk to TM and and mix 6 seconds speed 5 until just combined. 4. Place a large spoonful of mixture in each muffin paper. Make sure you have at least 2/3 of the mixture on the bottom of muffin as Jam drops to the bottom sometimes. Very gently fill with 1/2 tsp of jam. Cover the jam with remaining muffin mixture. 5. Bake 20-25 minutes ensuring oven is preheated and muffins do not sit on bench too long (this will prevent jam from dropping) 6. Remove from oven and set aside to cool slightly. Sugar Topping 7. Melt butter and in a separate bowl (I do this whilst muffins are baking). 8. Combine the sugar and cinnamon in a bowl. 9. Brush the tops of each muffin with melted butter and dip in cinnamon sugar. (Do this twice for double crusted naughtiness). Enjoy!