After book club today – the book was The Power of Habit, so I felt very inspired to exert excellent self control over my eating – my friends Gina and Alex came over to bake some mini doughnuts. We’ve been planning a baking date for ages, and I am still excessively excited about this doughnut pan. We initially planned to make Chai cupcakes and Earl Grey cupcakes, but I felt so tired after the third batch of Earl Grey cupcakes that I gave up. To kind of blend the two, we just went with a cardamom flavoured glaze. Can you tell I like cardamom?
EARL GREY SPELT DOUGHNUTS (adapted from NaturallyElla – makes 26)
- 1.5 cups spelt flour
- 1.5 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ¼ cup granulated sugar
- 1 Earl Grey tea bag (I used Stash)
- 1 cup almond milk
- 1 tsp. vanilla extract
- 1 egg
- 28 g butter, melted
- Preheat oven to 400F and grease a mini doughnut pan with shortening.
- Whisk together the flour, baking powder, baking soda, salt, sugar, and tea leaves (from inside the tea bag) in a bowl.
- Mix together the milk, vanilla, egg, and butter thoroughly.
- Mix the dry and wet ingredients. Don’t over mix.
- Using a piping bag, fill the mini doughnut pan.
- Bake for ~5 minutes, until the tops are springy. Remove from pan immediately.
- The batter was extremely runny and didn’t pipe very well, but spooning would also be very messy.
- These did not come out of the pan very easily, despite thorough greasing of the pan.
- ½ cup icing sugar
- 4 cardamom pods
- ½ tbsp. cream
- Whisk together the ingredients until the desired consistency is obtained. Add more cream/water or icing sugar as needed.
- Dip the cooled mini doughnuts into the glaze, and let it set for about half an hour.
I don’t know exactly how I feel about these doughnuts. They tasted really good, and the glaze was AMAZING, but between how runny the batter was and how hard they were to get out of the pan, they were a bit annoying and messy to make. I’ll be doing further doughnut experiments to see if I’d make these again. If I can get a comparable taste with a more cooperative recipe, I’d generally elect to make those.