Cheat’s baked doughnuts with blackberry jam

1. Line a baking tray with baking parchment. When the dough has reached room temperature, divide each 220g pack into 7 pieces, then roll each piece into a ball (you should have 14 balls about 30g each). Place on the tray, cover loosely with a clean, damp tea towel and leave to prove somewhere warm for 1-2 hours, until doubled in size. 

2. Meanwhile, prepare the filling. Put the blackberries, 75g sugar and 1 tbsp water in a medium pan. Set over a medium heat until the sugar is dissolved, mashing the blackberries with the back of a spoon to release their juices. Bring the mixture to the boil and bubble for 5-6 minutes, until thickened into a jam (it will thicken further as it cools), then transfer to a bowl to cool. Preheat the oven to 220˚C, gas mark 7. 

3. Once the dough balls have doubled in size, bake them for 12 minutes, until they’re golden and sound hollow when you tap a few of the undersides. Melt the butter. Combine the extra 3 tbsp sugar and the cinnamon on a separate baking tray. Brush the warm dough balls with the melted butter, then roll each in the tray of cinnamon sugar to coat it.

4. Transfer the cooled blackberry jam to a piping bag. Use a table knife to make an incision in the side of each doughnut, wiggling it around to make space for the jam in the middle. Pipe jam into the centre of each doughnut and serve.