My mom loves tea. I mean really loves. She drinks probably at least three cups a day. And so, a year or two ago, when Kelly Alexander included a recipe for Earl Gray doughnuts in her New York Times Magazine article Fry Baby, a flag went up in my head. I have been wanting to make those donuts ever since.
Finally I did. (Sadly my mom is far away and didn't get to taste this batch, but the next one she will.) The earl gray comes in just as a topping, mixed with sugar and sprinkled over top. The doughnut itself has orange juice and zest to pick up the bergamot in the tea. Otherwise it's a pretty basic yeast doughnut.
This was my first time making doughnuts, and I don't have a doughnut cutter, so I used one for biscuits. That's why there's no hole. When they were cut and fully risen I fried them in a couple inches of canola oil. They looked just like doughnuts from the store. Except warm and more delicious. Though I do think they'd be better with a hole, or some orange custard filling.
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