Earl Grey Donuts
Light and fluffy donuts encased in a sprinkling of earl grey sugar.
Earl Grey Donuts
Prep time: 1h30
Cook time: N/A
Yields: 12 square donuts
Author: Ireland Lindsay
Ingredients:
6 Tbsp (90 ml) water
5 oz buttermilk (150 ml) (at room temperature)
1 egg, beaten (at room temperature)
2 oz (57 g) butter, melted
16 oz (454 g) bread flour
2 oz (57 g) sugar
1 tsp salt
1 1/2 tsp (5 g) regular or quick-rise yeast (one and a half teaspoons)
Neutral oil for frying (Canola, Vegetable)
2 tablespoons earl grey tea
1 cup sugar
FOR THE DONUTS:
For a full video guide check out my Earl Grey Donut Instagram Highlight
COMBINE 6 Tbsp of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react and bloom (you can add a pinch of sugar to help it).
COMBINE the dry ingredients in a bowl. Make a well in the center of the dry ingredients, then pour in the wet (buttermilk, egg, melted butter and yeast mixture) Then, run with the dough hook until a dough forms then continue for about 5 minutes. Once dough has formed turn up mixer to medium and knead for 10 whole minutes. Halfway through the kneading process check to make sure gluten is developing. To do this you will perform something called a “windowpane test” and that sounds scary but really all you are doing is taking a small portion of dough, ping-pong ball size, and slowly stretching to see if it tears. (For a video on how to conduct a proper windowpane test check out my Earl Grey Donuts highlight on Instagram)
AFTER about 10 minutes, when your windowpane test is successful, place in a warm area and cover the bowl with cling film or a damp towel to rise till doubled in size.
Note: Everyone’s kitchen environment is different, mine only took an hour to double but if you have a cold kitchen or are making these in cold weather it can take longer.
FOR THE EARL GREY SUGAR:
AT this time, make your earl grey sugar by combining the sugar and tea in a small bowl. Set aside.
ONCE the dough has doubled, punch down dough to release some of the air bubbles. Place punched down dough onto a floured surface and knead lightly to bring together (try not to overwork the dough). Portion out the dough into to 2. Then, with a rolling pin roll out half of the dough to a square 1/2″ thick. Cut off edges so you have a sharp square to work with. Then, cut into even squares.
PREPARE 12 individual squares of parchment.
PLACE each doughnut square on a piece of parchment then place on a cookie sheet. Put the tray in the oven and place a shallow bowl of hot water onto the lower rack under the tray of doughnuts. This will create the perfect environment to do one final proof on the donuts. The water produces steam keeping a skin from forming.
POUR 2 inches of oil into a small Dutch oven and heat the oil to about 350ºF (180º).* If you don’t have a thermometer, test the oil with any doughnut fragments that you have left. If it doesn’t start frying immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.
*Important note: Don’t exceed 2 inches of oil as this can become a fire hazard!
ONCE temp is reached carefully lower the doughnuts into the hot oil and fry for about 1 minute on each side. Take them out as soon as they become golden brown on both sides. Place your finished donuts on a paper towel lined baking sheet
WHILE they are still warm coat with earl grey sugar.
ENJOY! Best eaten day of.
Recipe by @IreBakes
