How to make baked donuts in the oven

• Crumble the yeast, add a teaspoon of sugar, and pour in about 200 ml of lukewarm milk - mix thoroughly - cover with a cloth and set aside in a warm place for about 20 minutes - so that the yeast starts to work.
  15 g yeast, 1 teaspoon of sugar, 200-240 ml milk
• In a large bowl, place the flour, egg, melted and cooled butter, and sugar.
  375 g wheat flour, 1 egg, 50 g sugar, 30 g butter
• Add the yeast starter and knead the dough - if it's too thick, add more milk.
• Cover the bowl with the dough with a cloth and set aside in a warm place for about an hour - for it to rise.
• After rising, briefly knead the dough again, place it on a lightly floured surface, and roll it out to a thickness of about 1-1.5 cm.
• Cut out donuts with a glass or a round cutter (my cutter had a diameter of 7 cm) and place the discs on a baking sheet (keep space between the donuts).
• Knead the remaining dough again, roll it out, and cut out donuts - repeat until all the dough is used.
• Cover the baking sheet with the donuts with a cloth and set aside in a warm place for about half an hour.
• Preheat the oven to 180 degrees Celsius (top-bottom mode), place the donuts, and bake for about 10-12 minutes - until a nice golden color.
• After baking, remove from the oven.
• Transfer the jam to a piping bag (or a bag with a long nozzle) - if the jam has large fruit pieces, it's a good idea to blend it beforehand.
• Make a small incision in the donuts with a narrow knife and fill with jam.
• Finally, sprinkle the donuts with powdered sugar.