If you’re like me, you love a multipurpose food. Something that doubles as dessert and yummy breakfast? Count me in. These donuts are sweet enough to hit the spot after dinner and not to sweet enough to pair with a warm cup of coffee in the morning. You’ll find the Early Grey Tea flavor is subtle, surprising and oh so welcomed. And as always, baked donuts are a great alternative to fried. So, dig in!
- Preheat the oven to 350°F.
For the donuts: Open one tea bag, and pour out the leaves into a small bowl and crush with a spoon.
Steep the other tea bag in the hot milk for 5 minutes. Using a fork, poke at the bag to get as much flavor out of the leaves. Then throw away tea bag.
In a medium bowl, combine all the dry ingredients. In another bowl, combine all the wet ingredients.
Pour the wet ingredients into the dry ingredients, and stir just until combined.
Fill the donut pans with the batter. Bake them for 10-13 minutes, until a toothpick inserted comes out clean.
Once cooled completely, glaze.
For Earl Grey Glaze:
- Crushed leaves of one tea bags
- 2 cups powdered sugar
- 3 TBS lemon juice