Thai Tea Doughnuts

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Thai Tea Doughnuts

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Ingredients

Adjust Servings:
3/4 cup Whole Milk
3 tablespoons Condensed Milk
4 tablespoons Thai tea leaves
1 cup All Purpose Flour
1/3 cup Sugar
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 large Egg
2 tablespoons Unsalted Butter Melted
1 teaspoon Vanilla Extract
Sprinkles Optional
Glaze
1/2 cup Confectioners Sugar
1/2 teaspoon Vanilla Extract
Pinch of Salt
Kitchen Supplies
Doughnut Baking Pan

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Cuisine:

Thai Tea flavored doughnuts, bite sized but enough to satisfy your guilty pleasures. This recipe makes 30 mini doughnuts or 6 regular sized doughnuts.

  • 20 min
  • Serves 6
  • Easy

Ingredients

  • Glaze

  • Kitchen Supplies

Directions

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Steps

1
Done

In a small pot over medium heat, whisk together whole milk and condensed milk. Heat until scalded (steaming with bubbles around the edge), stirring occasionally. Do not overheat (once you see milk brown at bottom of pot, immediately turn off heat).

Add Thai tea leaves then turn off heat. Stir and let sit for 10 minutes to cool. Pour milk mixture through sieve or coffee filter to strain out tea leaves. Discard tea leaves and let milk mixture cool at room temperature while working on next steps.

Note: 7 tablespoons of this Thai tea milk mixture will be used for the doughnuts (Step 4) and 1-2 tablespoons will be used for the glaze (Step 7).

2
Done

Preheat oven to 350 degrees.

Spray or brush doughnut baking pan with oil and set aside.

3
Done

In a large mixing bowl, whisk together the dry ingredients: all purpose flour, sugar, baking powder and salt.

4
Done

In another small bowl, whisk together the wet ingredients: egg, Thai tea milk mixture from Step 1 (7 tablespoons only), butter and vanilla extract.

5
Done

Add wet ingredients to dry ingredients and mix well until no flour bits remain and all ingredients are well combined.

6
Done

Spoon batter into doughnut baking pan, filling halfway only. Bake for 8 minutes. Doughnuts are ready when you stick a toothpick into the doughnut and it comes back out clean without any batter sticking to it. Remove from oven and cool completely on a wire rack before adding frosting or glaze.

7
Done

Meanwhile, make glaze by whisking together the confectioners sugar, vanilla extract and salt in a medium bowl. Add 1 tablespoon of the Thai tea milk mixture from Step 1 and whisk to combine. If it's too thick, add 1/2 tablespoon of more milk mixture or more until desired consistency is reached.

8
Done

Once doughnuts are completely cool, dip them into the glaze one at a time. Top with sprinkles (optional) and allow glaze to set for about 30 minutes before serving or stacking. Enjoy!

Rebecca Chan

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