So when I saw a tweet from the lovely people at Mackays asking for some bakers to join them and get baking with jam, I couldn't wait to join in. After an email suggesting a few ideas, a lovely stash of jams and curds arrived on my doorstep the very next day. At the very top of my 'to-bake' list was Duffins. One of those hybrid style bakes that people rave about. And because they sell them at my favourite cake place, I just had to give them a go.
And now I know exactly why people rave about them. These are quite possibly the best things I have ever baked. Ever. I baked them last night and filled them this morning to take into the office but I'm already plotting alternative filling combinations. Custard and lemon curd. Apple and ginger. Lime and chocolate.
I'm a little bit of a jam doughnut fiend. A popular choice for office birthday celebrations and also a reminder of eating them as a little person at my grandparent's. These Duffins, in case you didn't know, are a hybrid of a jam doughnut and a muffin. And because Mackays make an awesome strawberry and champagne preserve, they're just that little bit fancier!
(Makes 22, recipe from Afternoon Tea with Bea)
420g plain flour
4tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
330g caster sugar
2 eggs, lightly beaten
375ml sour cream/buttermilk
2tsp vanilla extract
130ml sunflower oil
Coating & dipping
250g unsalted butter, melted
300g caster sugar
1/2 jar of Mackays Strawberry preserve with champagne
- Heat the oven to 180 degrees and 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, filling them three quarters of the way up.
- Bake for 22-30 minutes, until a skewer comes out clean.
- Whilst the Duffins are baking, put the melted butter and sugar in their own shallow bowls and set aside.
- Once ready, remove the Duffins from the oven and tip 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 the nozzle/tip through the top (or bottom if you want it to look neater) of the doughnut, up to midway. Pipe about 1 tbsp of jam inside each doughnut.
I'm now left with one question...is it acceptable to have only champagne preserves from now on? To follow other jammy bakes, keep an eye on #bakingwithmackays