Earl Grey Mochi Donuts (Printer-friendly)
Chewy tea-infused donuts with aromatic Earl Grey and sweet glaze
# What You'll Need:
→ Mochi Donut Batter
01 - 2 cups mochiko (sweet rice flour)
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon fine sea salt
05 - 2 tablespoons unsalted butter, melted
06 - 2 large eggs
07 - 3/4 cup whole milk
08 - 4 bags Earl Grey tea or 2 tablespoons loose leaf
09 - 1 teaspoon vanilla extract
→ Earl Grey Glaze
10 - 1 1/2 cups powdered sugar
11 - 2 tablespoons brewed strong Earl Grey tea, cooled
12 - 1 tablespoon milk, plus more as needed
13 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Heat milk in small saucepan until steaming. Remove from heat, add Earl Grey tea bags, and steep for 10 minutes. Remove tea bags or strain loose leaf. Let cool completely to room temperature.
02 - Whisk together mochiko, sugar, baking powder, and salt in large bowl until thoroughly combined.
03 - Whisk melted butter, eggs, infused tea milk, and vanilla extract in separate bowl until smooth and emulsified.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined and smooth, being careful not to overmix.
05 - Spoon or pipe batter into prepared donut pan, filling each cavity about three-quarters full.
06 - Bake at 350°F for 15-18 minutes until donuts are puffed and toothpick inserted into center comes out clean.
07 - Let donuts rest in pan for 5 minutes before transferring to wire rack. Cool completely before glazing.
08 - Whisk powdered sugar, brewed Earl Grey tea, milk, and vanilla extract until smooth and pourable. Add additional milk one teaspoon at a time if too thick.
09 - Dip tops of cooled donuts into glaze, allowing excess to drip off. Return to wire rack and let glaze set for 15 minutes before serving.
# Expert Tips:
01 -
- The texture is unlike anything youve had before chewy, light, and somehow both substantial and airy
- Earl Grey flavor shines through without being overwhelming or perfumey
- They come together faster than youd think, especially if you prep the tea milk ahead of time
02 -
- The tea milk must be completely cool before you mix it into the eggs and butter, or the eggs will start to cook and you'll end up with tiny scrambled bits in your batter
- Overfilling the donut pan is the most common mistake—the batter puffs up significantly and you'll lose that pretty donut hole if you're too generous
- The glaze consistency is everything; too thin and it disappears, too thick and it looks clumpy rather than smooth and professional
03 -
- If you want extra Earl Grey intensity, grind a teaspoon of tea leaves into a fine powder and fold it directly into the dry ingredients
- A clean pastry brush dipped in hot water can smooth out any imperfections in your glaze if you're serving these to company