Ingredients
Method
1.In a bowl, combine yeast and first measure of warm milk. Set aside for 10 minutes until foaming. In a jug, combine second measure of warm milk, egg and butter, then add to yeast mixture.
2.In a medium bowl of an electric mixer fitted with a dough hook, combine flour, the first measure of sugar and salt. On low speed, gradually add milk mixture and mix for 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.
3.Cut tea bags open and finely chop tea leaves. In a bowl, combine second measure of sugar with 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 2cm apart on trays lined with baking paper. Cover and set aside in a warm place for 30 minutes.
4.In a large saucepan, heat enough vegetable oil to deep-fry until the dough sizzles when added (180°C). Working in 3 batches, deep-fry doughnuts for 30-40 seconds on each side until puffed and golden. Drain on paper towels.
5.On a lined tray, toss doughnuts in Earl Grey sugar. Spoon jam into a piping bag fitted with a small plain tip. Make a slit in the side of each doughnut and pipe in 1 tablespoon jam to serve.
