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1
For the doughnut dough:
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Preheat oven to 350 F.
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In a medium-sized bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the melted butter, sugar, egg, vanilla and milk until smooth. Add the dry ingredients to the wet and mix just until combined.
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4
Spray a 24 cup mini muffin tin with non-stick spray and scoop 1 ounce of batter into each cup. Bake in the preheated oven for approximately 15 minutes or until a cake tester stuck into the middle of one comes out clean.
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5
While the doughnuts are baking, combine the fruit jam and water in a bowl and microwave for one minute to warm. Stir until smooth.
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6
Prepare the topping by filling one bowl with the melted butter and another with the sugar and cinnamon combination.
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When they are done remove the doughnuts from the oven and allow to cool for a few minutes.
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8
Fill a piping bag with a small tip with the jam mixture. Stick the tip into the doughnuts and squeeze about a teaspoon of jam into the bottom of each doughnut. If you're not comfortable using a piping bag, you can cut out a small round from the bottom of each doughnut, pour in the jam with a teaspoon and stuff the doughnut piece back into the hole. It's a little clumsy but it will work.
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9
When all the doughnuts are filled, quickly dip each one into the melted butter and then roll in the cinnamon sugar to coat. If you prefer to make the doughnuts even lighter, omit this step and simply dust with confectioners' sugar. Makes 24 mini doughnuts.
