Earl Grey Doughnuts with Pomegranate Glaze

• Produce

  • 1 tsp Lemon, zest
  • 3 tbsp Pomegranate, juice
  • 3 X earl grey tea bag, Leaves from

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 cups Caster sugar, granulated
  • 1 1/4 cups Confectioners | icing sugar
  • 2 1/2 cups Plain flour
  • 1 tsp Sea salt
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 3 Shortbread or scotch finger biscuits

• Dairy

  • 11/16 cup Butter, unsalted
  • 1 cup Whole milk

Found on butterandbrioche.com

Ingredients

• 1 cup / 240 ml / 8.1 oz whole milk
• Leaves from 2 x Earl Grey tea bags
• 2 ½ cups / 315 g / 11.1 oz. plain flour
• 1 ½ cups / 300 g / 10.6 oz. granulated caster sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 1 tsp lemon zest
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup / 1 stick / 115 g / 4.05 oz. unsalted butter, melted and cooled
• 1 ¼ - 1 ½ cups confectioners’ (icing) sugar, sifted
• 3 tbsp. pomegranate juice
• 1 tbsp. balsamic vinegar
• 3 tbsp. unsalted butter, melted
• Leaves from 1 x Earl Grey tea bag
• 3 shortbread or scotch finger biscuits

Directions

• In a medium sized saucepan, bring the milk and tea leaves to a light boil over medium heat. Once the milk is at a rolling boil, remove from the heat and set aside to let the mixture steep and cool completely.
• Pre-heat the oven to 350 F / 170 C and generously butter 2 x 6-hole doughnut pans. Set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, soda, salt and lemon.
• In a separate bowl, whisk together the eggs, vanilla, cooled tea milk and butter.
• Stir the liquid mixture into the dry ingredients and mix until just combined.
• Pour the doughnut batter into a piping bag (or a plastic zip-lock bag with a corner snipped off) and fill each doughnut hole three-quarters of the way full.
• Bake the doughnuts for 15 to 18 minutes, until they are golden and springy when touched.
• Turn out onto a wire rack and allow them to cool completely before glazing and sprinkling with crunch.
• In a medium bowl, whisk together the confectioners’ (icing) sugar, pomegranate juice, balsamic vinegar, and butter until smooth and able to be drizzled. If the glaze is too thick, adjust by adding a little bit more juice a teaspoon at a time or if the glaze is to thin, add a teaspoon of extra confectioners’ (icing) sugar at a time.
• In a mortar and pestle, or in a small bowl, lightly crush the tea leaves until fragrant. Add in the biscuits and crush until crumbly and combined.