Baked Jam Filled Donuts

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Baked Jam Filled donuts – now you can have your donut and eat it too. Delicious donuts filled with your favorite jam and best of all they’re baked!


My friends, have I not stuck to my new year’s resolution and bring you healthier dishes so far this year?

I have!

Today I am proud to present you with this fabulous recipe of baked jam filled donuts. I know what you’re thinking, and I won’t lie to you. Yes the fried version is way better, but this version is way healthier. Seriously! With this version you can have your cake, ahem, donut and eat it too. Of course if you were born one of those lucky people that never have to watch their calories, you could always go for the not so healthy version here.

Now I want to ask you a serious question? Look at these donuts. Don’t they look spectacular?


OK, so you’re probably wondering what the texture is like and what they taste like. They are very light and the dough is quite fluffy, not quite the same as my jam filled buns, this dough is a bit stickier which is what makes them so light. The dough is quite similar to the beignets, you’ll notice the ingredients are the same, just different quantities, so probably if you were to fry these donuts they would taste the same.

Now I understand these may not be for everyone, but these are perfect for when you have a sweet tooth but don’t want to kill your diet. So what have you got to lose?


5.0 from 1 reviews
Baked Jam Filled Donuts
Prep time
Cook time
Total time
Serves: 12
  • ¼ cup warmwater
  • 1 tsp sugar
  • 1 tsp dry yeast
  • 2½ cups flour
  • ½ tsp salt
  • ¼ cup sugar
  • 3 tbsp melted butter
  • 1 egg
  • ¾ cup skim milk
  • 2 tbsp melted butter for brushing
  • jam of your choice or custard for filling
  • powdered sugar for dusting
  1. In a small bowl, mix the yeast, 1 tsp sugar and ¼ cup warm water. Set it aside until foamy.
  2. In a large mixing bowl, combine the flour, salt and ¼ cup sugar. Pour in the yeast mixture, melted butter, egg and the milk, use a mixing spoon and keep stirring until everything well-combines, for about 5 minutes. The dough will be super sticky, pretty similar to cake batter.
  3. Cover the bowl and let the dough proof until double its size. Prepare and line a baking pan with parchment paper.
  4. Since the dough is super-sticky, make sure the work table is well-floured, pour the dough on the table; it would spread out by itself since it's very soft and lumpy. Do not knead or pat it too hard (as it will deflate the air bubbles and your donuts won't be that airy).
  5. Pat the dough lightly to about 2 cm. Dip the round cookie cutter with flour first and cut the dough, use a spatula to help you transferring the round dough onto a large baking tray. Cover the dough and let it rest for 20 minutes.
  6. Preheat the oven to 375 degree F. Brush the donuts with some melted butter and bake the donuts until lightly brown. It will take about 12 minutes (depends on your oven). Cool the donuts on a rack.
  7. Prepare a pipping bag fitted with a long round cake decorating tip. Fill it up with your favorite jam or custard and pipe it into the donuts. Lightly dust it with some powder sugar before serving.


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    • says

      Well you should let it rise until it doubles in size as the instructions suggest. I cannot give you a time estimate because it differs all the time, based on your yeast. One option you have, which I recommend with all my recipes of dough that require rising, is to turn on the oven to 200 until it warms up, then turn it off. Place the dough in the oven with the door open, this will speed up the process. But usually it could be anywhere from half hour to even 3 hours.

  1. Lyn says

    Hi Jo,
    Tried to make this today but the dough is so soft that I can’t even cut it or lift it with the spatula. Have I done something wrong somewhere?
    Hope you can give me some advise. Thank you!

      • Lyn says

        Thanks Jo. :)
        I will try to add more flour next time. Today I ended up using donut pan. Turn out great!
        Can’t wait to try again next time when I got time. :)

  2. Angela says

    Just made these with the addition of some vanilla. They are so beautiful and light. How did you manage to get such even shapes? Mine were a bit messy but tasted great just the same. Will definitely make again. Thank you.

  3. says

    I do not know why I never would have thought of making at-home filled baked donuts; I mean I own a donut pan now, but did not think of doing this shape. I wonder if I could use this same recipe to make a Boston Cream Donut… now I am in trouble!

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