Makes 2 dozen mini donuts
Donuts:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1 cup almond (or soy milk)
2 tablespoons strongly brewed Earl Grey Tea
1/4 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
Glaze:
1 cup powdered sugar
2 tablespoons strongly brewed Earl Grey Tea
1/2 teaspoon (or more) finely ground Earl Grey tea leaves (this is just for presentation; I used Twinings tea bags, which comes finely ground)
- Preheat oven to 350°F. Grease a mini donut pan.
- Brew your tea. Between the donuts and the glaze, you'll need a total of 4 tablespoons of brewed tea. Double up on the tea bags or use less water for a strong Earl Grey flavor.
- Into a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix together the sugar, milk, 2 tablespoons of brewed tea, oil, vinegar, and vanilla extract.
- Add the wet ingredients to the dry and stir, but don't over-mix.
- Fill each donut well about 1/2 full and bake for 8-10 minutes.
- Let cool in the pan for a few minutes and than transfer to a on a wire rack to cool further.
- In a small bowl, whisk together the powdered sugar, 2 tablespoons of brewed tea, and ground tea leaves. Add more tea if the glaze seems too thick.
- Dip the top of each donut in the glaze and lift up with a twisting motion. Spoon more glaze over any 'naked' spots.
- Allow the glaze to set before devouring.
To prevent a mini-donut overdose on my part, I packaged some up to give to co-workers as a little New Year's gift. These cute little bags and the muffin paper above are courtesy of a Japanese dollar store in the Bay Area (Daiso).
I thought they turned out great in donut and muffin form. At first, I thought the glaze would be terribly sweet and dominant over the Earl Grey flavor. But the tea flavor did come through. And look, no frying involved! Yum. I guess I'll be using this little donut pan more often. :)
Happy New Year...enjoy!