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Blueberry doughnuts with an Earl Grey glaze

The Earl Grey tea glaze on these donuts makes them a delicious addition to any morning breakfast. Recipe from Donuts: 50 sticky-hot donut recipes to make at home by Tracy Meharg (£14.99, Murdoch Books.)

  • Blueberry doughnuts with an Earl Grey glaze
  • Blueberry doughnuts with an Earl Grey glaze
  • Blueberry doughnuts with an Earl Grey glaze
  • Blueberry doughnuts with an Earl Grey glaze
MAKES:
    • 12
PREPARATION:
    • 40 minutes
COOKING:
    • 15 minutes
YOU'LL NEED:
    • 80 g unsalted butter, at room temperature
    • 110 g caster (superfine) sugar
    • 1 egg
    • 1 egg yolk
    • 70g dried blueberries
    • 1 teaspoon vanilla essence
    • 185ml milk
    • 500g self-raising flour, plus extra for dusting
    • A good pinch of fine sea salt
    • Vegetable, canola or rice bran oil, for deep-frying
    • 250g blueberries
FOR THE GLAZE:
    • 1 Earl Grey tea bag
    • 60ml boiling water
    • 125g icing sugar

    Cream the butter and sugar together in a large standmixer for 3 minutes, or until pale and fluffy. Add the egg, egg yolk, dried blueberries, vanilla essence and milk and mix until just combined.

    Sift the flour and salt over the mixture in the bowl. Mix until just combined, but do not overmix or the dough will become tough. Lightly flour a clean surface, turn the dough out onto it and, using lightly floured hands, gently bring together. Knead gently for a few seconds until the dough becomes smooth. Using a floured rolling pin, gently roll the dough out to a 1 cm (½ inch) thickness.

    Using a floured 8 cm round cookie cutter, cut out rounds from the dough, making sure you cut them as close together as possible. Re-roll any off-cuts and cut out more rounds until you have 12 in total. Use a floured 3 cm (1¼ inch) round cookie cutter to cut out holes from the centre of each larger circle.

    Heat the oil in a deep, heavy-based saucepan over a medium–high heat until it reaches 180°C (350°F). Deep-fry the donuts in batches, turning occasionally, for 2–3 minutes each, or until puffed, golden and cooked through. Transfer to paper towels to drain. Allow to cool.

    To make the glaze, steep the tea bag in the boiling water for 5 minutes. Remove and discard tea bag, then whisk the icing sugar and tea together in a bowl until well combined and smooth.

    Dip the donuts, one at a time, in the glaze, then transfer to a wire rack set over a baking tray. Decorate the tops with fresh blueberries and allow to set before serving.

Blueberry doughnuts with an Earl Grey glaze

The Earl Grey tea glaze on these donuts makes them a delicious addition to any morning breakfast. Recipe from Donuts: 50 sticky-hot donut recipes to make at home by Tracy Meharg (£14.99, Murdoch Books.)

MAKES:
    • 12
PREPARATION:
    • 40 minutes
COOKING:
    • 15 minutes
YOU'LL NEED:
    • 80 g unsalted butter, at room temperature
    • 110 g caster (superfine) sugar
    • 1 egg
    • 1 egg yolk
    • 70g dried blueberries
    • 1 teaspoon vanilla essence
    • 185ml milk
    • 500g self-raising flour, plus extra for dusting
    • A good pinch of fine sea salt
    • Vegetable, canola or rice bran oil, for deep-frying
    • 250g blueberries
FOR THE GLAZE:
    • 1 Earl Grey tea bag
    • 60ml boiling water
    • 125g icing sugar

    Cream the butter and sugar together in a large standmixer for 3 minutes, or until pale and fluffy. Add the egg, egg yolk, dried blueberries, vanilla essence and milk and mix until just combined.

    Sift the flour and salt over the mixture in the bowl. Mix until just combined, but do not overmix or the dough will become tough. Lightly flour a clean surface, turn the dough out onto it and, using lightly floured hands, gently bring together. Knead gently for a few seconds until the dough becomes smooth. Using a floured rolling pin, gently roll the dough out to a 1 cm (½ inch) thickness.

    Using a floured 8 cm round cookie cutter, cut out rounds from the dough, making sure you cut them as close together as possible. Re-roll any off-cuts and cut out more rounds until you have 12 in total. Use a floured 3 cm (1¼ inch) round cookie cutter to cut out holes from the centre of each larger circle.

    Heat the oil in a deep, heavy-based saucepan over a medium–high heat until it reaches 180°C (350°F). Deep-fry the donuts in batches, turning occasionally, for 2–3 minutes each, or until puffed, golden and cooked through. Transfer to paper towels to drain. Allow to cool.

    To make the glaze, steep the tea bag in the boiling water for 5 minutes. Remove and discard tea bag, then whisk the icing sugar and tea together in a bowl until well combined and smooth.

    Dip the donuts, one at a time, in the glaze, then transfer to a wire rack set over a baking tray. Decorate the tops with fresh blueberries and allow to set before serving.