There’s something about a jam-filled donut that feels like a classic treat, and this baked version means you can enjoy that soft, pillowy experience anytime without the deep fryer. A tender donut filled with bright raspberry jam, rolled in a dusting of sugar — it’s simple, nostalgic, and genuinely delicious. They take less than 30 minutes start to finish, making them a realistic option for a special weekend breakfast or a fun afternoon baking project with kids. The jam center makes every single bite an event.
- Swap: Use any flavor of jam or preserves — strawberry, apricot, or mixed berry all work beautifully in this recipe.
- Make-ahead: Bake the donuts a day ahead and store unfilled; fill with jam and roll in sugar the morning of serving.
- Storage: Filled donuts are best eaten the same day; unfilled donuts can be stored in an airtight container for up to 2 days.
- Variation: Mix a teaspoon of lemon zest into the jam before filling for a bright raspberry-lemon flavor combination.
- Serving: Arrange on a tiered stand with a light dusting of powdered sugar and serve with tea or a morning latte.
You know its a good day when you can have a donut for only 3 smart points 🙂 Being that I am a huge raspberry lover, these delicious raspberry jam donuts are definitely up at the top of my favorites list. Super easy to make and you won’t be disappointed.
Raspberry jam donuts
Ingredients
- 1/2 cup flour
- 2 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 2 Tbsp egg whites
- 1 tsp vanilla
- 1/2 tsp apple cider vinegar
- 1/3 cup almond milk
- 1/2 cup fresh raspberries, lightly mashed
- 2 Tbsp reduced sugar jam
Instructions
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Preheat oven to 350F, spray your donut pan and set aside
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Mix your dry ingredients together. Add in your egg whites, vanilla, vinegar and milk and stir well.
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Lightly mash up your raspberries and fold into the batter.
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Fill your donut pan and bake in oven for 12-14 minutes.
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Let cool for 5 minutes, top with your jam (helps to stir up your jam to loosen it up) 3 sp or 2 donuts for 3pp
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Nutritional info per donut (not incl raspberries) Calories 71…Fat 0.3g..Saturated fat 0g…Carbs 14g… Fiber 1g.. Sugars 5.9g..Protein 1.7g
I wonder how the recipe would change if I added a scoop or two of whey protein?
Hi Erika, probably not much, just use a little less flour, it may alter the texture a tiny bit but if you use protein powder often your probably use to that, good luck ๐
Hi, do you have to use almond milk? I always have skim milk on hand. Would that work?
Thanks.
Hi Martha, yes skim milk will work fine ๐