Mmmm Milk Tea Donuts (Recipe!)

Afternoon tea, for us, isn’t complete without some sort of sweet accompanying treat. Perfectly fitting the bill: Coco Cake Land founder Lyndsay Sung’s marvelous Milk Tea Donuts, made with an instant milk tea powder found in many Asian supermarkets, and we’re sharing the recipe here! —Vita Daily

Milk Tea Donuts (Makes 2 Dozen)

Donuts:

1/4 cup unsalted butter
1/4 cup vegetable oil
1/2 cup granulated white sugar
1/3 cup golden brown sugar
2 large eggs
1-1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground nutmeg
3/4 tsp sea salt
1 tsp pure vanilla extract
2-2/3 cup all purpose flour
1 cup whole milk
2 packets of instant milk tea (16.5 grams each)

Glaze:

2 cups of icing sugar
10 tsp milk
4 packets of instant milk tea (16.5 grams each)

Preheat the oven to 400 degrees. Oil your donut baking pans. In a medium bowl, cream together the butter, oil and sugars until smooth and creamy. Add the eggs, mixing to combine. Stir in the baking powder, baking soda, nutmeg, salt and vanilla extract. Set a small saucepan on the stovetop; heat the milk until just hot. Pour milk into a liquid measuring cup and dissolve two packets of milk tea powder into the milk. Let cool slightly. Add the flour into the wet mixture, alternating with the milk tea mixture until combined. Do not overmix. Fill your donut pans 3/4 full with the donut batter. I always use a piping bag for ease! Bake at 400 degrees for 8 minutes, or until lightly browned and a toothpick inserted in the middle comes out clean. Do not overbake! Remove donuts from pans and let cool on wire racks. Meanwhile, make the glaze: whisk together icing sugar, milk and milk tea powder until smooth. Add more milk if it’s too thick, or add icing sugar, a little at a time, until you reach desired consistency. Once donuts are cool, dunk the donuts into the glaze!

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