Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Dough
- 250 g self-raising flour, plus extra for dusting
- 2 tsp baking powder
- 30 g caster sugar
- ¼ tsp salt
- 180 ml plain Greek yoghurt
- 1 large egg
- 1 tsp vanilla extract
- 20 g melted butter, for brushing
Cinnamon Sugar Coating
- 80 g caster sugar
- 1 tsp ground cinnamon
Filling
- 150 g strawberry or raspberry jam
Method
Make the Dough
In a large bowl, whisk together the flour, baking powder, caster sugar, and salt.
Add the Greek yoghurt, egg, and vanilla extract. Mix until a soft dough forms — it will be slightly sticky. If it's too sticky to handle, add a little extra flour, 1 tbsp at a time.
Turn the dough out onto a lightly floured surface and gently knead for about 1 minute until smooth. Do not overwork it.
Shape the Doughnuts
Divide the dough into 8 equal portions and roll each one into a smooth ball, tucking the seams underneath.
Place the dough balls on a piece of baking paper cut to fit your air fryer basket, spaced apart. Lightly brush the tops with melted butter.
Air Fry
Preheat your air fryer to 180°C for 3 minutes.
Cook the doughnuts in batches if needed — do not overcrowd. Air fry at 180°C for 8–10 minutes, until golden brown and cooked through. They should sound hollow when tapped on the bottom.
Remove and brush all over with the remaining melted butter immediately.
Coat & Fill
Mix the caster sugar and cinnamon together in a shallow bowl. Roll each warm doughnut in the cinnamon sugar until fully coated.
Spoon the jam into a piping bag fitted with a long nozzle (or use a squeeze bottle). Push the nozzle into the side of each doughnut and pipe in about 1–2 tbsp of jam until you feel it filling up.
Serve immediately and enjoy while warm!
