I was going try to be clever when naming these by combing tea with donut/doughnut, but all I came up with was tonuts and teanuts. I don't about you but both of those sound terribly unappetizing, so I am sticking with 'Earl Grey Baked Doughnuts'.
Happy national doughnut day!
Earl Grey Baked Doughnuts
½ cup almond milk
3 earl grey tea bags
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1/3 cup natural sugar
1 large egg
1 ½ teaspoons canola oil
In a small saucepan over low heat bring almond milk to a light boil, remove from heat and place tea bags in the almond milk to steep. Allow to steep for 20-30 minutes.
Meanwhile, preheat oven to 350 degrees F. Spray doughnut pan with non-stick spray.
In a medium bowl, whisk together flour, baking powder and salt.
Remove tea bags from almond milk once they have steeped long enough. In another medium bowl, whisk together sugar, egg, canola oil, and almond milk. Add the wet ingredients to the dry and mix until no longer lumpy.
Transfer batter to a piping bag, and pipe into doughnut pan or you may spoon the batter into pan.
Bake for 13-15 minutes or until a toothpick comes out clean. Allow to cool in pan on wire rack for 5 minutes, then remove doughnuts from pan and allow to cool completely on wire rack.
Once the doughnuts have cooled completely, prepare the glaze by sifting ½ cup powdered sugar into a bowl. Then add 1 ½ tablespoons of almond milk and whisk until smooth. Glaze doughnuts by dunking them, for thicker glaze layer dunk doughnuts multiple times, allowing the glaze to dry in between dunks. Yields 6.