![]() ![]() These doughnuts are best eaten straight away while the tops are super crunchy, as after time they will soften. Drizzle over the top of the cooled doughnuts. Make your glaze by whisking together the icing sugar, vanilla and warm water until smooth and creamy. Repeat this step of baking if like me you only have a 6 hole doughnut pan as this recipe yields 8 doughnuts in total. When you pull the doughnuts out the top will still be soft so you’ll need to let them sit for about 10 minutes until the top firms up and gets crunchy. This is going to help you get the batter neatly and evenly into the greased doughnut pan.įill the pan halfway with the batter, then top with the crumb mixture. Once you have a nice thick batter, add it to a ziplock bag or a piping bag and snip off the tip. Nothing fancy here, just mix the dry ingredients, then the wet ingredients and then combine the two. We want to make sure the crumb is nice and cold when we add it to the doughnuts to make sure it doesn’t sink into the doughnut batter and rather forms a nice crunchy top.įinally, bake the doughnut batter. You may also like to get your hands in here to rub the butter into the flour to help this process.įrom here, put this bowl in the fridge. Add your flour, brown sugar, cinnamon and cold dairy-free butter to a small bowl and mix it together with a fork until it resembles a crumb. Set this aside to steep and the milk to cool to room temperature. This is going to give our doughnuts a fantastic flavour. We start by heating the dairy-free milk (I like to use almond, but any works here) so that it’s warm, and then adding in the tea bag to infuse all the delicious flavours of earl grey into the milk. There are three parts to this recipe the doughnut batter, the crumb topping and the sweet glaze to finish them off. So whatever you beverage of choice tea or coffee or maybe a hot chocolate, these are the perfect sweet accompaniment. These doughnuts are exactly what you would expect to serve with a morning tea, but I’ve taken it a step further and actually added tea to the doughnut batter. This version is inspired by the humble coffee cake, which usually doesn’t have coffee added as a flavour but rather represents the act of eating the cake with a cup of coffee. If this doesn’t convince you yet that a doughnut pan is a must have in your baking tool kit, then let me tell you about today’s version crumb cake doughnuts infused with the flavour of earl grey tea and finished with a vanilla glaze. I always seem to have all of the ingredients in my pantry just ready to go, and I love how many different flavour combinations there are. They are so simple to make and take less than 10 minutes in the oven. These crumb cake doughnuts are infused with the flavours of earl grey tea and have a buttery, crunchy topping and a drizzle of vanilla glaze, just like your favourite crumb cake. ![]()
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