Earl Grey Baked 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
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!
|Wishing it was still summer– hello, Vancouver.|