Earl Grey Tea & Raspberry Jam Doughnuts

Solomon

Print Recipe
Earl Grey Tea & Raspberry Jam Doughnuts
Prep Time 45 Mins + Proving
Cook Time 5 Minutes
Servings
Doughnuts
Ingredients
Earl Grey Sugar
Prep Time 45 Mins + Proving
Cook Time 5 Minutes
Servings
Doughnuts
Ingredients
Earl Grey Sugar
Instructions
  1. In a bowl, combine 7g sachet dried yeast, 1/4 cup warm milk and set aside 10 mins until foaming.
  2. In a jug, combine 1/2 cup warm milk, 1 egg and 40g melted, cooled butter and add to yeast mixture.
  3. In a medium bowl of an electric mixer fitted with a dough hook, combine 2 cups bread flour, 1/4 cup caster sugar and 1/4 tsp fine sea salt.
  4. On low speed, gradually add milk mixture and 5 minutes until dough is wet and sticky.
  5. Transfer to a large oiled bowl, cover and set aside in a warm place for 1 hour.
Earl Grey Sugar
  1. Dice the 4 teaspoonful of earl grey tea leaves. In a bowl, combine 3/4 cup caster sugar and diced tea leaves.
  2. Turn dough out onto a floured surface and roll out to 1.5cm thick.
  3. Cut out rounds with a floured 6cm cutter.
  4. Place 2 cm apart on trays lined with baking paper.
  5. Cover and set aside in a warm place for approximately 30 minutes.
  6. In a large saucepan, heat the vegetable oil to deep fry doughnuts until it sizzles when added. Working in 3 batches, deep fry doughnuts 30-40 seconds each side until puffed and golden.
  7. Drain on paper towel.
  8. On a lined tray, toss doughnuts in Neat Jane's Tea Earl Grey sugar.
  9. Spoon 375g jar raspberry jam into a piping bag fitted with a small plain tip.
  10. Make a slit in each doughnut and pipe in 1 tbsp jam to serve.
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