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Gin and jam – not the most likely duo but some of the best food combinations are the most unlikely ones (chocolate in your chilli anyone?).

If you’re a regular reader of our blog, you’ll know that we like to share some deliciously intriguing gin and food pairings from time to time and recipes that are maybe a bit different to the norm (using Caorunn of course), and since it’s National Doughnut Day, we’ve created a recipe that will hit the sweet spot of any sugar (and gin) fan! Recently, we’ve had the rise of the Cronut (a cross between a croissant and a donut) and ‘The Crone’ (A baked croissant dough ice cream cone) thanks to London based Donuttery, Dum Dum.

We’ve been perfecting this recipe for a while (and may have snuck a few tastes) and we think that this Caorunn gin infused creation will inject delight into your National Doughnut Day.


Caorunn Doughnut Recipe



 7g fast-action dried yeast

275g strong white bread flour

1 tsp cinnamon

1 tsp mixed spice

125g caster sugar

100ml milk

50g unsalted butter

1 medium egg

Sunflower oil, to grease and fry

For the jam

2 x 370 g bags frozen mixed berries

200g light brown soft sugar

100ml Caorunn



  1. Mix the flour, yeast, spices, 50g (2oz) of the sugar and a pinch of salt into a large bowl.
  2. Gently heat the milk and butter in a pan until butter melts and milk starts to steam, tip into a jug and allow to cool.  Beat in the egg and pour the liquid into the flour mixture and stir to make soft dough. Tip on to a lightly floured worktop and knead until the dough’s smooth. Put the mixture back in the bowl, cover with clingfilm and leave to rise for an hour while you make the compote.
  3. Put the frozen berries in a large pan with the sugar and simmer for 20 minutes.  Remove from the heat, allow to cool for around 10 minutes and then stir in the gin before leaving to cool completely.
  4. Roll the dough into a long sausage shape and cut into around 10 equal pieces. Pull the edges of each piece of dough underneath itself and press the ends together, repeating until you have a smooth round ball.
  5. Place each ball on a parchment lined baking sheet and leave to rise for 45min - 1hr. 
  6. Fill a deep saucepan 1/3 full with oil and heat to 180°C .  Carefully place the doughnuts into the oil and fry in batches of three or four until they’re a golden brown colour which should take about 3 mins.  Turn halfway through and then lift out and place on kitchen paper and leave to cool for five minutes.
  7. Repeat with all remaining donuts
  8. Place the remaining sugar in a bowl and toss the warm donuts in to coat well.  Once cooled, place the compote in a piping bag with a 1 cm plain nozzle and pipe the mixture into each donut.


However, if you’re more ‘cocktail shaker’ than ‘baker’, you can indulge your sweet tooth with these deliciously sweet inventions.  Prepare for a sweet sensation!

Cranachan Cocktail
Inspired by Scotland’s alternative to trifle with a classic flavour combination of apple and raspberry.

Practically a pudding in a glass!

Cherry Chocolate
A match made in heaven!

So go grab your apron (or your mixers and shakers), in fact, you might do both!  However you choose to celebrate National Doughnut Day, we hope we’ve given you some food (and cocktails!) for thought.


International Beverage Holdings Ltd

Balmenach Road
PH26 3PF


Telephone: + 44 (0)1479 874933 

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