Earl Grey Baked Doughnuts

I’m sure other baking junkies can relate, but that last thing I need is a specialized baking mold. I have drawers and cupboards overflowing with baking utensils, bowls, and bakeware.
And as much as I’d love to have financier molds, bouchon molds, canelle molds, brioche tins (<– that one I really do… I mean, they’re so cute!), and doughnut pans, my small kitchen can only hold so much.I guess you can say that they taste the same– glazed muffins vs. glazed doughnuts, especially if they’re baked, but the eating experience is completely different. A doughnut is flatter, easier to bite into, has a higher glaze-to-interior ratio… plus they look adorable. Plus the word ‘doughnut’ looks more sophisticated than the word ‘muffin’. 

That being said, I guess you can think of these as super-sized timbits. That works too. Next time I think I’ll try baking them in mini-muffin pans for something that resembles doughnut holes and for that high glaze-to-interior ratio.
 For the earl grey tea lover in your life, make these. It’s doubly earl grey, with tea leaves in the muffin and tea in the glaze. You can easily play around with sweetness levels, and I prefer to keep the actual batter on the low-sugar end of things (so it tastes faintly salty), leaving all the sweetness for the earl-grey tea glaze, for that salty-sweet interplay.
It’s the texture of these doughnuts that really shine– they’re definitely not cake batter baked into doughnut shapes (or in this case, muffin shapes). Its crumb is not fine, due to the addition of whole wheat pastry flour. It’s not overly moist, making the glaze appropriate (and necessary! effective, safe, adherent… okay, pharmacy joke).
Alrighty, you can anticipate more versions of these baked doughnuts to come– chai would be amazing, as would green tea.

Earl Grey Baked Doughnuts

  • Servings: 6
  • Time: 30 minutes
  • Difficulty: easy
  • Print
adapted from Epicurious
Ingredients
For the doughnuts
  • 3/4 cup plus 1 tablespoon (120 grams) all-purpose flour
  • 1/4 cup (30 grams) whole wheat pastry flour (I used all whole wheat flour, and swapped out 1/4 tbsp of whole wheat flour for 1/4 tbsp of cornstarch)
  • 1 teaspoon baking powder
  • scant 1/3 cup (75 grams) superfine sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 2 tablespoons (1 ounce) unsalted butter or vegetable shortening
  • 1/4 cup whole milk
  • 3 earl grey tea bags
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 egg, beaten

For the glaze

  • 2 bags of earl grey steeped in 1/4 cup milk (this time, do not cut open tea bag)
  • 1/2 cup icing sugar

Method

For the doughnuts

1. Preheat the oven to 350°F. Lightly grease a doughnut/muffin/mini-muffin pan.

2. Heat 1/4 cup of whole milk with the contents of 3 tea bags in a small saucepan over medium-high heat until the milk scalds. Cool to room temperature.

3. Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, nutmeg, and salt. Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until evenly distributed. Add the earl grey steeped milk (tea leaves and all), yogurt, vanilla, and egg and stir until just combined. Do not overmix or your doughnuts may be rubbery.

4. Use a piping bag or a spoon to fill each doughnut cup about three-quarters full, making sure the center post is clear. Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes. Let cool slightly before removing from pan.

For the glaze

1. Whisk together 1 cup icing sugar with 2-4 tbsp of earl grey milk, adjusting as necessary to reach the desired consistency.

2. Glaze your cooled doughnuts. Double glaze if desired!

Happy eating!

Wishing it was still summer– hello, Vancouver.
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