Doughnuts with Smoked Salt Caramel and Raspberry Jam

This recipe is created by Annie-Mae Herring

There are few things as deeply comforting as a well-made doughnut. Golden, light, and just the right side of sweet, they carry with them the scent of warm kitchens and childhood indulgences. These doughnuts, a true homage to Essex and its finest ingredients, bring together two of the county’s most beloved names: Maldon Salt and Tiptree Jam.

The jam-filled variety—Tiptree Raspberry Seedless Conserve, of course—is a nod to those glossy, sugar-dusted bakery counter treats. The ‘holeless’ doughnut, drenched in a rich Maldon Smoked Salt caramel, takes things to a new level—sweet, buttery, with just enough savoury edge to make you go back for another bite.

These are doughnuts that demand to be eaten with fingers, warm from the fryer, still soft at their core.

How to make homemade smoked salt caramel

1. Heat sugar and water in a pan over medium heat until dissolved. Stop stirring and let it bubble until deep amber.
2. Remove from heat, stir in butter, then slowly add cream.
3. Stir in Maldon Smoked Sea Salt flakes
4. Cool slightly, then jar. Store in the fridge.
5. Warm the milk gently until just warm to the touch. Stir in the yeast and let it sit for a few minutes.

How to make homemade doughnuts

1. In a large mixing bowl, combine the flour, sugar, salt, nutmeg, and mace. Rub in the butter and vegetable shortening until the mixture resembles fine crumbs.
2. Make a well in the centre and pour in the eggs, vanilla, and yeast-milk mixture. Stir to bring it together into a soft, slightly sticky dough.
3. Knead on a lightly floured surface for about 8–10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and leave to rise in a warm place until doubled in size (about 1–1.5 hours).
5. Knock back the dough and roll out to about 2cm thick. Cut into rounds for filled doughnuts or rings if preferred. Place on a lined tray and let rise again for 30–40 minutes.
6. Heat oil in a deep pan to 170°C. Fry the doughnuts in batches, turning until golden brown on both sides. Drain on kitchen paper and coat in sugar while still warm.

How to fill doughnuts

1. For the jam-filled doughnuts, use a piping bag to fill with Tiptree seedless raspberry jam.
2. For the caramel doughnuts, drizzle with Maldon Smoked Salt caramel just before serving.
3. Eat while still warm, preferably with fingers sticky from caramel or jam, the way all good doughnuts should be.