Earl on the Moor Doughnuts with Brown Butter Glaze

Fizz in your Earl Grey tea. This is a surprisingly light doughnut recipe, is it the lemonade?

Fizzy Doughnut


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


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.

Earl Grey doughnuts. No frying, these are baked doughnuts with a light covering of brown butter glaze and a sprinkle of lavender. Baked doughnuts as gifts too
Earl Grey Flavoured Doughnuts

Pairs well with Earl on the Moor.