Apple Cider Donuts!

I’ve had trouble finding apple cider donuts this year! Maybe I’m not looking in the right places. I did go to a fall festival which definitely had them but I couldn’t be bothered to wait in the long line. I’ve made matcha donuts, pu’er donuts and apple cider before on my blog so I thought I would give these a shot!.

I based my recipe off this one which is what I think you should follow! I did make some changes which I will note below.

The weather has NOT been cooperating with me so I haven’t been able to get any good photos but will update this post when I do!

Infusing tea into the Apple Cider is very simple. If you buy apple cider, make sure to follow the recipe for the apple cider donuts and boil it down a bit. You could then, while it is hot, fill a tea bag with your desired tea and let it steep for a few minutes. When choosing a tea, do not choose a delicate tea because it will get bitter. Go for a tea that can handle hot temperatures like black tea or rooibos. I used a Lavender spice tea that has rooibos in it for my apple cider.

I’ve also linked a recipe I used for apple cider infused with tea above if you want to make it from scratch! Even if you just boil apples then infuse the tea for a few minutes, it still tastes great! I made my apple cider from scratch for these donuts and it turned out well!

The substitutions I made in the Sally’s Baking Addiction recipe are as follows!

  • 1 and 1/2 cups (360ml) apple cider ——> I made my own tea infused apple cider

  • 1/2 cup (100g) packed light or dark brown sugar —-> I used 1 cup dark brown sugar instead of 1/2 brown, 1/2 white. I also used brown sugar for the coating.

  • 1/2 cup (120ml) milk, at room temperature* ——-> I used Oat Milk

  • 1 teaspoon pure vanilla extract——> I didn’t have this so I didn’t use it and they turned out fine!

Even though these donuts are baked, with the melted butter they almost taste fried!

Enjoy!

Golden Tips Tea Topping + Pumpkin Pasta

Pumpkin + tea pasta whaaaaaattt?

I found a package of pumpkin pasta at marshalls and HAD to make a recipe with it!

I’ve already made pesto with tulsi tea before and wanted to try something else! I also try to use up whatever I have in my house at the moment and I pulled out some eggplant from the farmer’s market.

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Eggplant is prominent in stews in Iranian cuisine and stews remind me of fall and winter so I thought it was the perfect addition to the sauce/topping I was making. I was sent the golden tips tea from Upton Tea to try and make a recipe with!

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The golden tips tea is a black tea but it has such a lovely, sweet and light taste to it that I thought it could go well in the sauce/topping!

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One tip I have for prepping the eggplants, salt them! When we prepare eggplants for the stews I mentioned earlier, we peel them and salt them. When they “sweat” it helps get some of the bitterness out of them!

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Feel free to mess around with proportions of tea but this is what worked for me to be able to get it to reduce and become thicker!

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