Vanilla Chai Tea Latte Doughnuts

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• ¾ cup plus 2 tablespoons whole milk
• 4 black tea bags (I use Bigelow brand “Constant Comment” black tea)
• 3 cups all-purpose flour (plus a little extra for sprinkling/rolling out dough)
• 1 tablespoon plus ½ teaspoon baking powder
• Pinch salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon plus a tiny pinch extra ground cardamom
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 cup granulated sugar
• 2 eggs, room temp
• 1 ½ tablespoons pure vanilla extract
• ¼ cup melted butter, room temp
• Vegetable oil for frying, roughly 6-8 cups
• Creamy Vanilla Glaze (recipe below)



-Add the milk into a small saucepan, and heat just until gently bubbling on the sides; turn off the heat; add in the 4 black tea bags, and steep for about 10-15 minutes; remove tea bags, squeezing them out to get as much flavor as possible, and allow the infused milk to cool to room temp.

-To a medium-large bowl, add the flour and the rest of the ingredients through the ground ginger, and whisk to blend and aerate; set these dry ingredients aside for a moment.

-To another large bowl, add the sugar and the eggs, and using a hand mixer, mix on medium-high until very thick and pale, about 2-3 minutes; add in the vanilla extract and the melted butter, and mix again until incorporated.

-Next, add about 1/3 of the dry ingredients into the sugar/egg mixture, and using a wooden spoon now, hand-mix until incorporated; next, pour in half of the black tea-infused milk, and mix that in until incorporated; repeat the process with another 1/3 of the dry ingredients, then mix; then the rest of the milk, then mix; then finish with the rest of the dry ingredients, and gently mix just until everything is incorporated (take care not to over-mix), and the dough is soft and fairly sticky, which you want.

-Place a piece of plastic wrap directly onto the dough in your bowl, and place into the fridge for about 1 hour.

-After an hour, prepare your work space to roll and cut out your dough by sprinkling a little flour over your work surface.

-Add your oil to a large Dutch oven or heavy bottom pot (it should come about 2” up the sides), and begin to slowly heat your oil to 365-370° (use a thermometer for accuracy).

-While oil heats, carefully turn out the dough onto your lightly floured work surface (sprinkle a little extra on top of the dough, if necessary) and using a lightly floured rolling pin, gently roll the dough to about ½” thickness.

-Using a 3” cutter for the doughnuts and a 1” small cutter for the doughnut holes, cut the doughnuts out and set them aside on a large baking sheet with parchment paper to hold; gather any scraps of dough you have left, gently roll them, and cut those out, too, until all dough is cut out. (You can fry the doughnut holes if you’d like, but I just gather mine up and make another doughnut or two.)

-Once oil is hot, work in batches by adding in about 3-4 doughnuts, and allow them to fry on that first side for about 1-1 ½ minutes, or until lightly golden-brown and puffed, then flip (using tongs) and allow to fry on the other side until golden; remove and allow to drain on paper towel-lined cooling racks; repeat until all doughnuts are fried.

-If you’re frying the doughnut holes, fry for about 30 seconds, moving them around to fry all sides, or until golden; allow those to drain, as well.

-Allow the doughnuts/holes to cool completely before glazing.

-Dip each doughnut liberally into the Creamy Vanilla Glaze, lift, and allow any excess to drip off; set aside on the wire cooling rack to allow the glaze to set up; repeat until all are glazed.


Creamy Vanilla Glaze Ingredients:

• 3 cups powdered sugar
• 1 tablespoon pure vanilla extract
• 4 ½ tablespoons whole milk



-Add all ingredients into a medium-size bowl, and whisk together until the mixture is smooth, glossy, thick and creamy; cover with plastic and keep at room temp until ready to use.






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