Fizz in your Earl Grey tea. This is a surprisingly light doughnut recipe, is it the lemonade?
Ingredients
125ml of sparkling lemonade
2 tsp (5g) of Earl on the Moor tea leaves
1 tsp vanilla paste or extract
335g of plan flour and a little extra for dusting
75g caster sugar
10g dry yeast
4 egg yolks
50g butter, softened
60ml double cream
Brown Butter Glaze
40g cold butter
320g icing sugar
60ml of boiling butter
dried lavender for garnish
Method
Gently warm the lemonade. Earl on the Moor and vanilla to extract the tea flavours. Remove and leave to cool slightly.
In an electric mixing bowl, place the flour, sugar and yeast and pour over the tea and lemonade infusion. With the dough hook on, beat until combined.
Add the butter and cream and beat until the dough is smooth and comes away from the sides of the bowl.
Grease a bowl, place the dough, cover with a damp cloth and leave in a warm place to double in size.
Line a baking tray with greaseproof paper. Roll out the dough on a lightly dusted surface to about 1.5-2 cm. Use a cookie cutter 8cm, cut out your doughnuts and using a 4cm cutter, cut the centre and place on the baking tray.
Cover with a damp cloth and leave to rise for the second time.
Preheat the oven to 180°C. Bake the doughnuts for 6-8 minutes, then turn the tray around and bake for a further 2-3 minutes until lightly brown and puffy.
Brown Butter Glaze
Melt the butter over medium heat in a non-stick pan. Watch as the butter browns gently. Depending on how brown you want the glaze, remove and the icing sugar and water.
When the doughnuts come out of the oven, dip them in the Brown Butter Glaze while they are still warm. Place on a wire rack to cool. Sprinkle with lavender.
Pairs well with Earl on the Moor.