In light of January as National Hot Tea month in the United States, what better way to celebrate with tea inspired donuts!
A thick cakey bite that is baked and not fried is taliored to my liking,
I chose to add both tea and leaves in the recipe to really pack in the flavor of the teas. They do not give off a pure tea feel but you get a hint of tea on the back end of the bite.
See recipe notes at the bottom of the recipe card for suggestions and substitutions. I love using vanilla bean because it brings out the natural vanilla flavor more, extract works just as well!
I have link the gluten free flour I use in the notes section!
Lastly, when dunking the donut, it gets messy and have fun with it! You dunk straight down and turn to lift the donut to make for a easier landing back on the cooling rack. I double coat mine to use up most of the glaze and because the donut/glaze ratio is perfect.
Thank you Tea Council for allowing me to show case you!
Green Tea Vanilla Donuts
Ingredients
For the donuts:
- 1 cup all-purpose flour*
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1/3 cup milk (any)
- 1 1/2 tablespoon brewed green tea
- 1 vanilla bean, seeded**
- 1/2 teaspoon green tea leave, finely ground
For the glaze:
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1-2 tablespoons milk
- Dried lavender leaves for topping
- Optional: food coloring gel
Directions
For the donuts:
- Pre-heat oven to 350 degrees F. Spray donut pan, set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a small bowl, beat butter, egg, milk, tea, and vanilla together.
- Add wet mixture into the dry mixture. Using spatula, fold to combine green tea leave in.
- Divide mixture evenly among the 6 donut cavities, filling about 3/4 of the way.
- Bake 8-10 minutes.
- Let cool completely on cooling rack.
For the glaze:
- In a medium bowl, mix sugar, vanilla, milk and coloring together (if using).
- Carefully dunk cooled donut into mixture about half way down. Turn counter-clock wise as you lift donut and return to wire rack.
- Repeat twice for 2 coats. Sprinkle tops with lavender leaves.
- Let sit 5 minutes until glaze as set.
- Enjoy!
- Store in air tight container in refrigerator.
*For Gluten-Free, use Bob’s Red Mill 1:1 flour.
**Use vanilla extract in place of vanilla bean.
