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These moreish doughnuts are rooibos-infused and topped off with a sweet rooibos glaze. They are fun to make and no fryer is needed as these are baked in the oven!
For the glaze:
Allow 2 hours for the dough to rise.
Place the lemonade and the Dragonfly Earl Grey Rooibos teabags in a small saucepan over medium heat until just warm. Remove the teabags and stir in the vanilla until fully dissolved.
Place the flour, caster sugar and yeast in the bowl of an electric mixer fitted with a dough hook and beat on medium speed until combined.
Add the warm lemonade mixture and egg yolks and beat until combined.
Add the butter and double cream and beat on medium speed for 6–8 minutes or until a smooth dough forms.
Place the dough in a lightly greased bowl, cover with a clean damp tea towel and set aside in a warm place for 1 hour or until doubled in size.
Line a 33cm x 23cm baking tray with baking paper. Roll out the dough on a lightly floured surface to 1.5cm thick.
Using an 8.5cm round cookie cutter lightly dusted in flour, cut 6 rounds from the dough. Place on the prepared baking tray, allowing room to spread.
Using a 4cm round cutter also lightly dusted in flour, cut and remove the centre of each round. Set the tray aside at room temperature for 30 minutes or until risen.
Preheat oven to 180°C. Bake the doughnuts for 8–10 minutes or until golden brown and puffed.
Steep the Dragonfly Earl Grey Rooibos teabags for 5 minutes (or until very strong). Remove the teabags.
Put the icing sugar in a bowl and add 5 tsp of the tea. Mix well.
Place the cooled doughnuts on a wire rack. Dunk one at a time in the glaze, allow the additional glaze to drip off and then place on the wire rack. Repeat with the remaining doughnuts.
Sprinkle your doughnuts with poppy seeds. And enjoy!