Tea and Raspberry Doughnuts!
Hola! I've been working on some things for the blog lately, so expect a new look pretty soon! And most likely some material other than recipes, which was my intention at first when I started the blog but in the end I always end up making food I have a craving for. Today is no exception, this time a simple doughnut recipe with black tea and raspberries, and it's baked so you can say it is "healthier" than the fried alternative. I am in no place to make health claims, so I'll just say that not abusing is key, at least in my experience.
As always, I encourage you to make this recipe your own by using any type of tea, milk and fruits. I used Lady Grey tea because I just got a tin of it, and I had some evaporated milk left in the fridge from the Carlota recipe; raspberries are in season right now!
TEA AND RASPBERRY DOUGHNUTS
- 2 cups all purpose flour (if you use whole wheat, just bake them a bit longer)
- 2 eggs
- 2 bananas
- 1/2 cup brown sugar (or white, or sweetener of choice)
- 1/2 cup milk
- 1 tbsp loose leaf black tea (or 1 or 2 bags)
- 4 tbsp butter (browned or melted)
- 1 tsp baking powder
- 1/2 + cup raspberries (add as many as you want)
*MILK OPTIONS: my original doughnut recipe uses buttermilk, so if you want to skip the tea infused milk you can use buttermilk. Any type of milk is fine.
BAKING PAN: you'll need a doughnut baking pan like this one (regular or mini), but if you don't have one you can use a cupcake pan and pipe the batter in a doughnut shape. It won't retain the same shape (the doughnut hole might turn out tiny or disappear) but all the taste will be there.
- Preheat oven to 350°F (180°C).
- Warm up the milk and infuse it with the tea leaves or bags for at least 5 minutes, or more than 10 minutes for a stronger tea flavor.
- In a bowl, mash bananas (you don't need them to be extra ripe, because you need them for texture and not so much for the banana flavor) until they are soft. Then add the eggs, melted butter, tea-infused milk and sugar. Mix well.
- Fold in flour and baking powder. Combine well.
- Add chopped raspberries and fold them in the batter. You should have a sticky and thick batter.
- Butter the pan and transfer the batter into a big piping bag or ziplock bag. Cut a medium sized hole at the corner and fill in your pan.
- Bake for 15 minutes or until an inserted toothpick comes out clean.
- Let them rest in a cooling rack for at least 10 minutes, specially if you want to glaze them.
I just dusted them with a bit of powdered sugar on top, but you can go ahead and glaze them. Since I got this pan I've been loving baked doughnuts, they are easy to make and they take so little time that you can have a craving and half an hour later be eating one of these. Also, I have a weird fear of deep frying food for some reason. I like fried food, I honestly do, it's just filling a saucepan with hot oil makes me nervous. But oh well, I'll leave you guys so I can eat a doughnut. Have fun in the kitchen you guys!