Earl Grey Cake Doughnuts
User Reviews
5
Earl Grey Cake Doughnuts
Description
This recipe combines warmed milk infused with Earl Grey tea, egg, oil, sugar, vanilla, salt, baking powder, and cake flour to create a light cake doughnut batter. The tea imparts a distinctive floral, citrusy Earl Grey flavor that permeates the doughnuts. The batter is gently mixed to remove lumps, then portioned into a doughnut pan and baked at 350°F for 12 to 15 minutes until set and lightly golden.
The baked doughnuts have a soft crumb and subtle tea aroma. They are topped with a glaze made of dark chocolate, optionally scented with bergamot oil, which enhances the citrus notes in the doughnuts. Rose petals decorate the glazed doughnuts adding a visual and aromatic accent. This dessert accommodates those preferring baked over fried doughnuts, offering a refined tea-flavored treat with rich chocolate finish.
The recipe includes notes on steeping tea to ensure the right milk volume and temperature, and gentle mixing to preserve tender texture. Baking times ensure doneness without dryness. Letting doughnuts cool before glazing avoids melting the chocolate.
Ingredients
Doughnuts:
- 120 ml milk warmed, whole
- 2 tablespoon earl grey tea 2 tea bags
- 1 egg large
- 30 ml avocado oil or neutral vegetable oil
- 30 g granulated sugar
- pinch salt sea salt
- ½ teaspoon vanilla extract
- ¾ teaspoon baking powder
- 115 g cake flour
Chocolate-bergamot glaze:
- 70 g dark chocolate chopped
- ½ teaspoon bergamot oil optional, culinary
- rose petals for decoration
Instructions
- Preheat oven to 350°F/177°C.
- Pour milk into a microwave-safe jar or glass and heat until steaming hot (but not boiling).
- Place Earl Grey tea bags (you can use tea bags or loose leaf) into the milk and let it steep for a few minutes.
- Remove the tea bags/tea leaves (save the tea to add into the batter if you like).
- Note: as the tea may have absorbed some of the milk, you may need to add a little more milk to make 100ml total.
- In a large bowl, whisk together egg, Earl Grey milk mixture, oil, sugar, salt, vanilla extract and baking powder. (If adding ground Earl Grey tea, add it to the mixture).
- Add in the cake flour and whisk gently to combine until no lumps remain.
- Pour the batter into each doughnut cavity, about ¾ way full.
- Give the pan a few taps to release any trapped air bubbles.
- Bake at 350°F/177°C for 12-15 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes before transferring to a cooling rack.
Decorate:
- Add chocolate to a microwave-safe shallow bowl.
- Heat in 20-second intervals and stir until completely melted.
- Stir in bergamot oil (if using).
- Dip the surface of the doughnut into the melted chocolate and decorate with rose petals.
- Repeat with the remainder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 30mg | 10% |
| Sodium | 75mg | 3% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 78IU | 2% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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