This one needs no introduction! Custard doughnuts, torn into chunks, layered with our super-fruity Sonata Strawberry Preserve and soaked in a vanilla and cinnamon custard before going into the air fryer. Twenty-five minutes later: golden and crisp on top, soft and oozy all the way through, with pockets of jammy strawberry running through every spoonful. It's somewhere between a bread and butter pudding, a jam doughnut, and a jam sponge pudding... delicious!
The preserve
Our Sonata Strawberry Preserve is made from a single variety of strawberry at peak season. We make our strawberry jam with a loose set, so it's perfect for drizzling and dolloping onto dessert like this!
On the doughnuts
Custard doughnuts are the ones to go for: the filling dissolves into the bake as it cooks and adds an extra layer of richness. Ring doughnuts work too; just make sure they're not iced and add a couple extra to fill the tin.
Full recipe below!
Air Fryer Strawberry Jam Doughnut Bake
Single Variety Co
4
35 minutes
Custard doughnuts layered with Sonata Strawberry Preserve, soaked in a vanilla and cinnamon custard and air fried until golden and crisp on top. Warm, soft, jammy and completely irresistible. Serves 4.
Ingredients
- 5 custard doughnuts
- 75g Sonata Strawberry Preserve
- 2 large free-range eggs
- 100ml milk
- 50ml double cream
- 1 tsp vanilla paste
- 1/2 tsp cinnamon
To serve
- Icing sugar, optional
- Vanilla custard or ice cream
- You will need
- Small loaf tin or small, deep ovenproof baking dish, greased
- Foil
Directions
Roughly chop three doughnuts into 2-3cm chunks and place in the loaf tin. Take the remaining two doughnuts and cut in half; set aside until required.
Generously dot the strawberry preserve over the doughnut chunks, ensuring it is evenly distributed throughout the tin.
In a jug, lightly whisk together the eggs, milk, cream, vanilla and cinnamon until combined. Pour the liquid into the loaf tin, soaking the chunks of doughnut. Add the reserved doughnut halves on top, cut side down, so they too soak up some of the custard mixture - they are likely to sit proud of the tin, which is fine; they will become golden and crisp.
Cover the tin with a little foil and bake in the air fryer at 180C for 20 minutes. For the last 5 minutes, remove the foil to allow the doughnuts to crisp on top.
Remove the bake from the air fryer and allow to sit for 5 minutes before dusting with a little icing sugar, if desired. Serve alongside vanilla custard or ice cream.
