When ever we go to Norwich we have to avoid walking past Krispy Kreme. The doughnuts always call to us. Now you can totally enjoy their doughnut bites for 2.5 syns each BUT they have no jam in the middle and are just plain. Don’t get me wrong they are still blooming tasty, who doesn’t love a doughnut at the end of the day? But for us a doughnut just has to have a filling. And my favourite is always going to be jam.
So we have almost every machine possible in our house, the joys of being a baker so these were made in our cake pop machine. If you don’t have a machine you can use a silicone cake pop mould and bake them in the oven instead, I will include both methods below.
Please note I have used all full fat ingredients in this recipe, I have tried and tested various recipes using low fat stuff and sweetener and they just don’t come out the same. The butter I use is the block butter you can get from any supermarket, just the bog standard value one is all I use. Just make sure you let it sit in room temperature so it’s easier to work with.
Some recommended items from our kitchen to make this dish…
- Cake pop maker, although this makes cake pops it is also great to make little donut balls, or a silicone cake pop mould.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Cooking syringe to inject the fillings.
- To save a little time and arms from aching we use a hand held mixer.
- Cake cooling racks, so handy to have.
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Cinnamon Sugar Jammy Doughnut Bites
Makes 23/24 – 2 syns each
- 75g strong white flour, sieved – 13.5 syns
- 35g unsalted butter, softened – 13 syns
- 50g caster sugar – 10 syns
- 1 medium egg
- 50ml whole milk – 1.5 syns
- 1 teaspoon baking powder – 0.5 syn
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 tablespoons no added sugar jam of your choice (just make sure its a smooth jam with no lumps) – 6 syns
Cinnamon sugar coating:
- 2 teaspoons caster sugar – 2 syns
- 2 teaspoons ground cinnamon
- Mix the cinnamon and sugar together on a plate and set aside.
- Mix the jam with a little hot water to thin it slightly so it goes further and add to a cooking syringe and also set aside.
- In a mixing bowl cream the butter and sugar with an electric whisk until pale and fluffy.
- Add the milk, egg and vanilla and whisk until combined (it will look like it is curdled at this stage don’t worry it will come together in the next step).
- Add the salt, flour and baking powder and mix with a spoon until everything has come together like a smooth cake batter.
- Pour the mixture into each cavity until almost filled to the top. Close the lid and cook for 4-5 minutes. You will need to do this in batches depending how many holes your machine has.
- Place on a cooling rack to cool completely.
- Preheat oven 140°C fan.
- Lightly grease your silicone cake pop moulds, this will prevent them from sticking.
- Take the half of the mould without the air holes and place it on a baking tray.
- Fill each of the cavities of your mould with the batter.
- Gently place the top half of the mould on top of the bottom mould, ensuring that the edge of the moulds inter-lock.
- Place in the oven and bake for around 8 – 10 minutes.
- Gently lift up the top half of the mould when cooked and poke a cocktail stick into the centre to check it comes out clean.
- When they are cooked, slowly and gently remove the top half of the mould.
- Leave your doughnuts in the bottom mould to cool slightly.
- Once they are cooled and safe to handle, gently pop the doughnuts out the mould and place on a cooling rack to cool completely.
- Once completely cooled fill with your jam by inserting the syringe into the centre and squeezing a small amount in, the jam will ooze out when there is plenty inside. You only have small doughnuts so don’t over fill them or they make a mess.
- Roll each one in the cinnamon sugar and tuck in.
These will store in an airtight container for up to 3 days.