Method

Dough

1. In the bowl of an electric mixer, combine flour, cinnamon, coconut sugar and yeast. Mix on low speed.
2. Add milk, melted coconut oil and egg, then mix until a soft dough forms. The dough should feel soft but not sticky - you can add a little extra flour if needed.
3. Transfer dough to a lightly floured surface and knead for 1-2 mins until smooth. Shape into a ball, place into a lightly oiled bowl, cover with cling wrap and allow to rise for 1-2 hours or until doubled in size.
4. Once risen, transfer dough to a floured surface and press into a rectangle about 2cm thick. Using a round cutter (approx. 5–6cm), cut circles and roll gently into smooth balls. 
5. Place each ball onto a lined baking tray, cover loosely and allow to rise again for 30-40 minutes. Preheat the oven to 180°C during this time.
6. Brush donut tops with milk and bake for approximately 15-20 minutes, or until evenly golden and puffed.

Chia Jam

5. While the donuts bake, add frozen berries and maple syrup to a small saucepan over medium heat. Once softened, mash berries with a fork and reduce heat to low. 
6. Stir through chia seeds and cook gently until thickened. Remove from heat and allow to cool slightly.

Coating

6. Mix icing sugar and water in one bowl to form a glaze. In a separate bowl, combine sugar and cinnamon.
7. Once donuts are cool enough to handle, brush each donut lightly with the glaze, then toss in cinnamon sugar until evenly coated.
8. Using a knife, carefully pierce a small hole into the side of each donut to create a pocket. Transfer jam to a piping bag, insert into the hole and fill until the jam slightly peeks out the top.
9. Serve whilst warm and enjoy!