Raspberry jam doughnuts with Earl Grey sugar

Classic jam doughnuts get a twist of tea in this delicious recipe. Fluffy homemade doughnuts are filled with raspberry jam then rolled in sweet Earl Grey sugar to create a trendy treat

  • 45 mins preparation
  • 5 mins cooking
  • Serves 12
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  • 7 gram sachet dried yeast
  • 1/4 cup warm milk, plus ½ cup extra
  • 1 egg
  • 40 gram melted, cooled butter
  • 2 cup bread flour
  • 1/4 cup caster sugar, plus ¾ cup extra
  • 1/4 teaspoon fine sea salt
  • 2 Earl Grey tea bags
  • vegetable oil for frying
  • 375 gram raspberry jam


  • 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.