| Prep Time | 45 Mins + Proving |
| Cook Time | 5 Minutes |
| Servings |
Doughnuts
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Ingredients
- 1 7g Sachet Dried Yeast
- 1/4 Cup Warm Milk
- 1/2 Cup Warm Milk
- 1 egg
- 40 g Melted Cooled Butter
- 2 Cup Bread Flour
- 1/4 Cup caster sugar
- 1/4 tsp Fine Sea Salt
Earl Grey Sugar
- 4 tsp Neat Jane's Tea Earl Grey Tea Leaves
- 3/4 Cup caster sugar
- 300 g Vegetable Oil Or enough for deep fry
- 375 g Raspberry Jam
Ingredients
Earl Grey Sugar
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Instructions
- In a bowl, combine 7g sachet dried yeast, 1/4 cup warm milk and set aside 10 mins until foaming.
- In a jug, combine 1/2 cup warm milk, 1 egg and 40g melted, cooled butter and add to yeast mixture.
- 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.
- On low speed, gradually add milk mixture and 5 minutes until dough is wet and sticky.
- Transfer to a large oiled bowl, cover and set aside in a warm place for 1 hour.
Earl Grey Sugar
- Dice the 4 teaspoonful of earl grey tea leaves. In a bowl, combine 3/4 cup caster sugar and diced tea leaves.
- Turn dough out onto a floured surface and roll out to 1.5cm thick.
- Cut out rounds with a floured 6cm cutter.
- Place 2 cm apart on trays lined with baking paper.
- Cover and set aside in a warm place for approximately 30 minutes.
- 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.
- Drain on paper towel.
- On a lined tray, toss doughnuts in Neat Jane's Tea Earl Grey sugar.
- Spoon 375g jar raspberry jam into a piping bag fitted with a small plain tip.
- Make a slit in each doughnut and pipe in 1 tbsp jam to serve.
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