“Her body was wrapped in shadows like moth wings, like rose-petals.” – Stephen King, from the ‘Bag of Bones’
I am notoriously known for never wanting to back down from a delicious home-baked treat. And recently, I’ve found a newer (and arguably kinder) way to treat myself. Cake doughnuts! Baked doughnuts! Whatever you want to call them… they are a culinary revelation in my kitchen.
Have you ever made cake doughnuts? Prior to this, I sure hadn’t. You see in order for me to justify a decadent doughnut treat, it seemed the deep-fried type… should remain the correct way to go. But recently, I found myself finally purchasing a few doughnut pans to add to my ever-expanding bakeware collection. And I’ve been dreaming in doughnuts ever since.
I do appreciate that everyone has their specific preference, be it fried or baked – but these Earl Grey Doughnuts with Pomegranate Glaze are a delicious delight, no matter how you choose to take your sweet doughnut treats.
Earl Grey Doughnuts with Pomegranate Glaze are an addictive treat, guaranteed to satisfy. Since the particular recipe is baked instead of fried, these doughnuts have a similar texture to a fluffy and moist cake when straight from the oven… making them not only delicious but incredibly easy make. And slightly healthier too (if your keen on that thing).
I’ve always been a prolific tea drinker, with earl grey leaves being a top contender among the long list of my favourite blends. You could say it’s my drink of choice… so adding the warming flavour into these doughnuts was a natural choice.
Earl Grey Doughnuts with Pomegranate Glaze taste like heaven and truly pack a powerful punch. The doughnuts are light, moist, and buttery… and are the very definition of delicious. The earl grey leaves in the batter elevates these doughnuts to a higher flavour territory and the generous addition of a vibrant pomegranate pink glaze, that’s paired with just a hint of balsamic vinegar, makes these doughnuts just a bit more special too. I also added a little earl grey infused shortbread crunch – to really make these doughnuts shine.
I’ll leave it up to your personal preference and tastes but you could forgo the pomegranate and glaze these doughnuts in any other type of citric flavouring you desire – be it blood orange, lemon or even zesty lime. Either way, these Earl Grey Doughnuts will remain delicious.
A cup of milky black tea in one hand and a doughnut in the other is the best way I’ve found myself enjoying these. I’m sure you would feel the same.
If you too, love baking and want to expand on your skills to further your career, consider studying a course in hospitality or retail baking with Careers Australia.
- 1 cup / 240 ml / 8.1 oz whole milk
- Leaves from 2 x Earl Grey tea bags
- 2 ½ cups / 315 g / 11.1 oz. plain flour
- 1 ½ cups / 300 g / 10.6 oz. granulated caster sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp lemon zest
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup / 1 stick / 115 g / 4.05 oz. unsalted butter, melted and cooled
- 1 ¼ - 1 ½ cups confectioners’ (icing) sugar, sifted
- 3 tbsp. pomegranate juice
- 1 tbsp. balsamic vinegar
- 3 tbsp. unsalted butter, melted
- Leaves from 1 x Earl Grey tea bag
- 3 shortbread or scotch finger biscuits
- In a medium sized saucepan, bring the milk and tea leaves to a light boil over medium heat. Once the milk is at a rolling boil, remove from the heat and set aside to let the mixture steep and cool completely.
- Pre-heat the oven to 350 F / 170 C and generously butter 2 x 6-hole doughnut pans. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, soda, salt and lemon.
- In a separate bowl, whisk together the eggs, vanilla, cooled tea milk and butter.
- Stir the liquid mixture into the dry ingredients and mix until just combined.
- Pour the doughnut batter into a piping bag (or a plastic zip-lock bag with a corner snipped off) and fill each doughnut hole three-quarters of the way full.
- Bake the doughnuts for 15 to 18 minutes, until they are golden and springy when touched.
- Turn out onto a wire rack and allow them to cool completely before glazing and sprinkling with crunch.
- In a medium bowl, whisk together the confectioners’ (icing) sugar, pomegranate juice, balsamic vinegar, and butter until smooth and able to be drizzled. If the glaze is too thick, adjust by adding a little bit more juice a teaspoon at a time or if the glaze is to thin, add a teaspoon of extra confectioners’ (icing) sugar at a time.
- In a mortar and pestle, or in a small bowl, lightly crush the tea leaves until fragrant. Add in the biscuits and crush until crumbly and combined.
This post is sponsored by Careers Australia. All words and opinions are of course, considered my own.