This recipe is courtesy of Easy Living Magazine
Makes about 22 – Prep time: 25 mins – Cook time: 30 mins
Ingredients: 420g (13 ½ oz) plain flour; 4 tsp baking powder; ½ tsp salt; ½ tsp freshly grated nutmeg; 330g (11oz) caster sugar; 2 eggs, lightly beaten; 375ml (12 fl oz) buttermilk; 2 tsp vanilla extract; 130ml (4 ½ fl oz) sunflower oil
For the coating and filling: 250g (8oz) unsalted butter, melted; 300g (10oz) caster sugar; about ½ jar of raspberry jam
- Heat the oven to 180oC (gas mark 4). Grease two 12-hole muffin trays. Put all the dry ingredients in a bowl. Add all the wet ingredients and stir until just combined. Don’t overmix. Spoon the mixture into the muffin tray holes, filling them three quarters of the way up.
- Bake in the hot oven for 22-30 minutes. A wooden skewer inserted in the middle should come out dry and crumbly. While the muffins are baking, put the melted butter and sugar in their own shallow bowls and set aside.
- Remove the muffin trays from the oven and tip the doughnuts out. Immediately dip the muffins in the melted butter, then roll in the sugar to liberally and evenly coat.
- Fill a piping bag with jam. Push he nozzle/tip through the top (or bottom if you want it to look neater) of the doughnut, up to midway. Pipe about 1 tblsp of jam inside each doughnut and serve immediately.