Spring is here and we've been having such beautiful weather, it's been making me crave donuts. Not sure why! These aren't traditional donuts that you would get at a bakery, they are baked and much smaller. Although I used a larger pan from michaels they are still relatively small for donuts.
I chose an orange glaze to compliment the fruity aroma and taste of the puerh blend. The blend has orange peel, rose hips and hibiscus which I think all go together well with orange! Make sure you use an actual orange for the juice, not store bought juice!
Ah yes, the tea infused milk staple. I used 1 cup of milk to infuse but only use 2/3 cup in the recipe because during the heating process some of the milk is lost.
I made two batches of these donuts to show you the different between "firm" and "spongy." The donuts on the left were the result of filling the molds about 3/4 way and baking for 8-9 minutes. The donuts on the right were filled almost to the brim and cooked for about the same time. They are both still very soft on the inside the ones on the left are just a bit firmer, which in a taste test I actually preferred!
A note on the glaze, as mentioned before, use less juice if you want a more solid glaze. I tried 2 TBSP and I just didn't like the consistency. I like how when I added one additional TBSP (to equal 3) that this is what happened when I dunked the donuts. When you let them sit they still harden but I think 3 TBSP made it easier to glaze. To each their own!
Puerh tea is so interesting and I found this to be a unique opportunity to create a fruity donut with a very flavorful tea. These donuts are definitely sweet but they are super fruity, specifically orange. I suggest making extra glaze for dipping :)