There's something undeniably comforting about a soft, pillowy donut, but when it's baked instead of fried and bursting with sweet tart raspberry bakers jam, it becomes an irresistible treat that's just a little bit indulgent and a whole lot satisfying.

These baked jam filled donuts offer all the flavor of a classic sugar jam donut, without the mess or heaviness of deep frying.

Perfect for brunch, dessert, or a cozy afternoon pick me up, each bite is a soft cloud of dough with a bright pop of fruity filling. Simple to make and even easier to enjoy, this is a bake you'll come back to again and again.

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Ingredients:

• 1 x 500g Roberts Edible Craft Baked Donut Mix
• 150 ml Full Cream Milk
• 150 ml Water
• 80 ml Vegetable Oil
• 1 x 400g Tub Roberts Edible Craft Bakers Jam
• Icing Sugar

Tools

• 8.5 cm Donut Pan = 12 -16 Donuts OR 
• 9 cm Donut Pan = 20 – 22 Donuts
• Whisk
• Baking wire rack
• Non stick baking spray
• 18" (45 cm) Piping Bags (or similar size)

Step 1 - Preheat oven to 190°C fan forced setting.

Step 2 - Place Donut Mix in a large bowl and make a well in the centre. Add in the Milk, Water and Oil and whisk until well combined.

Step 3 - Rest for 10 Minutes.

Step 4 - Lightly spray the Donut Pan with a Non Stick Cooking Spray

Step 5 - Spoon the batter into the 18" Piping Bag and cut a 2 cm hole in the end.

Step 6 - Pipe the batter into the tin, in one continuous circle. This will ensure you get that nice smooth continuous circle as it bakes.   Pipe an extra dot of batter on top of the raised part of the tin that forms the hole. This will help create the cavity for the filling.

Step 7 - Bake for 7-10 minutes OR until a skewer inserted into the center comes out clean. (the time will vary depending on your oven, some run hot, some run cooler than the temperature shown on the dial). 

Step 8 - Rest donuts in the pan for 1 minute. Then carefully rotate each one whilst removing from the pan to ensure they are fully "dislodged" before you try and remove.  Allow to Cool on a baking wire rack.

Step 9 - Dust each one with icing sugar and a dollop of Bakers Jam in the centre.