Oven-Baked Doughnuts with Strawberry-Chia Jam

For the strawberry-chia jam, place 350 g frozen strawberries in a small saucepan and simmer over medium heat for 5–8 minutes until soft and juicy. Remove the pan from the heat, stir in 2 tbsp honey, 2 tsp lemon juice, and 3 tbsp chia seeds. Let the mixture cool in the refrigerator for at least 2 hours until it sets.

In a small saucepan, melt 70 g butter over low heat. Add 300 ml milk and gently warm the mixture (slightly warmer than room temperature). Pour the mixture into a large bowl, add 90 g brown cane sugar and 35 g fresh yeast. Let rest in a warm place for 5–10 minutes until the yeast is activated.

Once the yeast is foamy, add 500 g spelt flour and the egg. Knead the dough for 5–10 minutes until smooth and it pulls away from the sides of the bowl. Cover the bowl with a cloth and let the dough rise at room temperature for 30–60 minutes.