Baked Jam Doughnuts

Baked Jam Doughnuts

A WW recipe

2½ points per serving (Original points)

Makes 20(1 per serving)

Doughnuts are normally deep fried so these have been baked to reduce the fat content, but not the taste.

	500 g flour, strong white
	1/2 teaspoon salt
	50 g caster sugar, (1 3/4oz)
	14 g yeast, fast action dried (use 2 x 7g sachets)
	1 medium egg(s), beaten
	125 ml skimmed milk, (4fl oz)
	150 ml water, hot (1/4 pint)
	10 spray low-fat cooking spray, To finish:
	400 g jam, reduced sugar, strawberry
	4 tablespoon caster sugar
	1/2 teaspoon cinnamon, ground (optional)

Sift the flour and salt together in a large bowl. Stir in the sugar and yeast. Make a well in the middle and add the beaten egg.

Mix together the milk and water to give a warm liquid, then pour into the well. Mix to a soft dough.

Turn out onto a lightly floured surface and knead the dough until smooth and elastic – about 6-8 minutes. Divide into 20 equal pieces and shape into rounds.

Spray baking sheets with low fat cooking spray. Arrange the doughnuts on them, well-spaced apart to allow for rising. Cover with cling film or clean, damp tea towels until almost doubled in size. This will take about 40 minutes.

Preheat the oven to 220°C / fan oven 200°C / Gas Mark 7. Bake for 12-15 minutes until risen and golden. Cool.

Make a small incision into each doughnut and fill with 1 tsp of jam. Brush each doughnut with water and roll in caster sugar and cinnamon (if using).