My team at work holds an annual bake sale to raise funds for charity, and last year I made the matcha donuts from my other recipe! This year, I decided to keep the tradition going and altered my previous recipe to make the cutest Earl Grey donuts in a thicker layer of raspberry glaze. I dare say this is my best attempt yet at making donuts using a donut pan. You can get a donut pan on Amazon, I got mine from Stokes in Montreal but the one linked is a smaller version. The texture and consistency of the batter plus the thickness of the glaze was so on point, and that’s also in part from the many trials I’ve done to know what the right consistency looks like.
I’ve actually made early grey donuts before with a blueberry glaze but chose to steep the tea with the milk as part of the wet ingredients, but this time, I just used dry earl grey tea leaves for the batter. Here’s what the previous batch looked like.
For this time, I found that the batter was way better and glaze also made the whole donut very fragrant.
Here’s exactly what I did and used to create these beautiful babies!
**Yield: ~15 donuts
- 1 cup Vanilla flavoured Greek Yogurt
- 1/3 cup Coconut Oil, melted
- 2 Eggs
- 1/2 TBSP Vanilla
- 1/2 + 1/3 cup Sugar
- 1 cup All-purpose Flour
- 2 teabags of Earl Grey tea (I used Hickory Farms)
- 1/2 TBSP Baking Soda
- 1/4 tsp Salt
- Optional: up to 3 TBSP 2% Milk
- 1 cup Icing Sugar
- 5 Fresh Raspberries
- up to 3 TBSP 2% Milk (pour 1 TBSP at a time)
- Preheat oven to 350°F.
- Beat together the wet ingredients: Greek yogurt, coconut oil, eggs, vanilla, and sugar in a bowl until well mixed.
- Add in flour, earl grey tea leaves, baking soda, and salt.
At this point, the consistency of my batter was already pretty good so I did not any more liquid. If your batter seems drier than the photo below, you can choose to add in some milk at this stage, add 1 tablespoon at a time to maintain a batter that’s not too wet and not too dry.
- Grease the doughnut pan and fill with batter. Do not fill batter all the way to the top of the pan as it will overflow when baked, the batter should fill a bit more than 1/2 of the hole mold.
- Use a spoon to pat down the batter and make a swirling motion around the top of each pan hole to keep it smooth and consistent.
- Wipe away excess batter in the middle of the donut hole and on the sides so that the hole doesn’t close up while baking.
- Bake for 10-12 minutes
- Let cool for 5 mins before dipping in the glaze.
For the glaze:
- Whisk icing sugar and 1.5 TBSPs of milk together
- Mash in raspberries to create the consistency of glaze that you want. The more liquid you add, the thinner the glaze will be and note that raspberries do make the glaze thinner, so add icing sugar if needed to make it thicker again.
- Dip cooled donuts into the glaze and let sit until the glaze sets, refrigerate overnight if you’re not eating it right away!
I dipped some donuts twice to create a thicker glaze on top. You can add chocolate sprinkles or other garnishes at this point before the glaze completely solidifies, et voila!
Enjoy and let me know below what you think! 🙂