Tag Archives: donuts

Blueberry-Glazed Earl Grey Doughnut

Doughnut

Continuing on my doughnut quest, I decided to make these beautiful Blueberry-glazed Earl Grey Doughnuts from Oh Lady Cakes. They were a lot different from the first doughnut recipe I tried, and I was frankly captivated by the concept of the Earl Grey infusion and the promise of brilliant purple glaze.

Doughnut Batter:
1 cup (200g) cold & devided
2-4 earl grey tea bags
1/4 cup (50g) refined coconut oil, melted
1/2 (100g) cup brown sugar
1 teaspoon pure vanilla extract
1 cup (148g) unbleached cake flour
2/3 cup (90g) unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt

Blueberry glaze
1 cup powdered cane sugar
2-3 tablespoons blueberry juice (see notes below)

Topping
Flaked coconut
Sprinkles
Vanilla glaze

Preheat oven to 325˚F. Lightly spray two 6 cavity doughnut pans with oil; set aside. Line a drinking glass with a piping or ziplock bag; set aside. In a small saucepan over medium heat, bring 1/2 cup of the almondmilk to a light rumble. Remove from heat and add tea bags, then let steep for five minutes. Once the tea has steeped, stir in the remaining almondmilk.

In a large mixing bowl, combine the oil, sugar, vanilla extract, and earl grey almondmilk; whisk thoroughly to combine then set mixture aside for 10 minutes to allow the sugar to dissolve a bit. In a small mixing bowl, whisk together the flours, baking powder, salt. When the wet mixture is ready, create a well in the center of the dry ingredients and pour in the wet ingredients; whisk just until the lumps disappear (be sure not to over mix or else your doughnuts will be dense). Pour the batter into the prepared piping bag and (if using a ziplock, snip the corner about 1/2″ up) fill each doughnut cavity 2/3 full. You should have just enough batter to fill the two pans. Bake at 325˚F for 14-16 minutes, until golden. Remove from oven and let cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.

While the doughnuts are cooling, prepare the blueberry glaze by adding the powdered sugar to a small mixing bowl. Whisk in the blueberry juice, one tablespoon at a time, until the glaze reaches the desired consistency. When doughnuts have cooled, dip into glaze then transfer to a baking sheet lined with parchment paper. Top with desired toppings then let the doughnuts sit until the glaze has hardened; about 1 hour. Doughnuts are best served the day of, but will keep (un-iced) at room temperature for up to three days, loosely covered with plastic. Ice as needed.

Yield: 12 doughnuts

*I make blueberry juice by simmering a big handful of frozen blueberries + a tablespoon of water over medium high heat (if you use the store bought stuff, your icing may be much lighter in color).

 

Notes:

  • Do you see that glaze? How amazing is that color?
  • These were a drier, denser doughnut that I had anticipated. I think the next time I’ll decrease the bake time and leave my batter a little looser. I think the dense quality was due to over mixing.
  • I love that these are vegan, and the overall product is pretty tasty, but it is definitely one of those baked goods that you bite into and can tell that they’re a bit “different”.
  • So one weird thing did happen with these: they looked great the night I baked them, but by the following morning, the doughnuts had actually absorbed the glaze, making for weird sugary wet patches in the doughnuts, not to mention a rather unattractive exterior. So for now, let’s just call these a “day of” baked good.

Baked Banana Donuts with Brown Butter Glaze

So, I have finally decided to try my hand at making my own doughnuts. I know there is a huge debate when it comes to baking vs. frying, but I decided to start with baking since A) that is the style Andy and I like best and B) I don’t like cooking that involves large containers of hot oil. I have a scar on the back of my left hand from a deep fryer mishap when I was 6 or 7, and I have been leery of frying things ever since. I found this recipe for Baked Banana Donuts with Brown Butter Glaze on Rumbly in my Tumbly, and it seemed like a pretty easy place to start.

D1

Ingredients:

For the donuts:
1 cup flour
1/4 cup + 2 tablespoons of granulated sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup buttermilk (*if you don’t have buttermilk, use milk + 1 teaspoon white vinegar)
1 ripe banana, mashed
1 egg, beaten
1 teaspoon vanilla extract
1/2 tablespoon of melted butter

For the brown butter glaze:
4 tablespoons butter
1 cup powdered sugar
2 tablespoons milk or cream
1/2 teaspoons vanilla

Directions:
Preheat the oven to 325°.  Lightly grease a donut pan.

In a large bowl, mix together flour, sugar, baking powder, cinnamon, and salt.  Make a well in the center of the mixture and add the buttermilk, mashed banana, beaten egg, vanilla, and butter.  Mix until all ingredients are just combined.

Spoon mixture into donut pan.  Each one should be about half full.

Bake for 8-10 minutes until baked through.  Donuts should spring back when lightly pushed.

To make your glaze, heat butter over low heat until it turns golden brown- about 6-8 minutes. Do not burn it, or you will have burnt butter donuts, which will not be good.  Remove from heat and add the powdered sugar, milk, and vanilla.

Dunk cooled donuts into the warm glaze, and place on parchment paper until set.  Sprinkle with cinnamon if desired.

Notes:

  • Browned butter is AMAZING; I don’t know why I never made it before!
  • The texture and taste was great, but my doughnuts were a little on the flat side; next time I’ll fill the cavities a bit more. I might also add some clove and nutmeg just to see how the glaze pairs with a spicier batter.
  • You need to use a piping bag or a ziplock with the corner clipped to fill your pans. Trust me; I am saving you a lot of time and headache.
  • I can’t wait to make these again, and since they lasted well overnight, I am thinking about bringing some into the office with me.