I’ve decided to combine my personal love for deep-fried desserts and the habit for tea drinking I picked up while living in London into one delicious doughnut.
Enter: the Earl Grey Doughnut. This recipe yields a light and fluffy interior with a hint of British Earl Grey-flavour and topped with a sweet, milky glaze. You can skip your regular cup of tea in the morning and just go straight for the doughnut instead. I know I will!
Earl Grey Doughnuts
1 cup 18% table cream
2 ½ teaspoon active dry yeast
2 Tablespoons sugar, plus 1 teaspoon
1 teaspoon vanilla
1 large egg, plus 1 egg yolk
½ teaspoon salt
1 Tablespoon (or 1 tea bag) Earl Grey tea
3 cups flour
4 Tablespoons room temperature butter, cut into cubes
Vegetable oil for frying
2 cups icing sugar, sifted
4 Tablespoons milk (add more for a thinner glaze)
- Warm cream in saucepan or microwave. Once warm, pour into the bowl of stand mixer. Add 1 teaspoon sugar. Sprinkle in yeast. Wait for 5 to 10 minutes until yeast is frothy.
- Add the remaining sugar, vanilla, egg, yolk, salt and tea. Using the paddle attachment mix on low speed until well combined. Add flour a cup at a time. Once all flour has been added switch to the dough hook.
- Knead dough on medium speed for 1 minute. With mixer still running, add butter in cubes, until well combined. Leave the dough to knead on medium-high for 5 minutes.
- Transfer dough to a lightly greased, clean bowl. Cover with a tea towel or plastic wrap and leave for 1 hour or until it has doubled in size.
- Roll dough out to ½ inch in thickness. Cut out donuts using a doughnut cutter or large round cookie cutter and a small cutter to cut out the holes.
- Place doughnuts on a parchment lined baking tray. Cover lightly with a tea towel or plastic wrap. Leave to rise for 30 minutes. Once doughnuts have risen, heat your oil in a large heavy bottom saucepan.
- Once the oil has reached a temperature of 350°F, or if a doughnut hole sizzles and floats to the top when you drop it in the oil, you are ready to start frying the doughnuts. Cook for 1 minute on each side or until golden brown. Turn the heat down on the oil if the doughnuts are browning too quickly.
- While the doughnuts are cooling make the glaze. Whisk together icing sugar and milk until you have a smooth glaze. Add more milk for a thinner glaze. Tip the tops of the doughnuts in the glaze and leave to set.
Miranda Keyes is a freelance food stylist, recipe developer and writer who used to live in London, UK but moved back to Canada for Nanaimo bars, maple syrup and poutine. To learn more about her, follow her on Instagram littlemirandapiggy and Twitter @mirandaak.
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