Glazed Homemade Donuts with a Hint of Gingerbread Spice
Thanks to Celestial Seasonings for sponsoring this post, and thanks to you for supporting our partners.
Back in October I promised you more donuts. Remember that? I can’t decide whether it feels like five minutes ago or five years ago, but luckily there’s no time to dwell on such questions because the holidays are A-KNOCKIN’. We’re hosting Christmas for a small crowd this year, so I’m in the process of dusting off not only my presents game but also my holiday decor, party food and general hostess games. That feels like a lot of games at once, doesn’t it?
Is it becoming obvious why I need donuts in my life at this particular moment?
And something tells me I’m not alone here. Got a lot going on? Maybe grab a donut and a nice cup of tea, and let’s just put our feet up on the couch and chill for a few minutes.
Homemade donuts are easier than you think. These glazed beauties have a hint of gingerbread spice, which is perfect for the holidays or whenever the craving strikes.
The magic of tea
Here are some things I bet you’ve thought a lot about recently: prioritizing the twelve-ity-teen items on your to-do list. What to have for dinner. Maybe some end-of-year charitable giving.
Here’s something I bet you haven’t thought about too much: putting tea in your food. I hate to give you one more thing to do, but I gotta say: you’re going to want to consider giving this a try. I think we all basically understand the magic of tea: it’s everything from a cozy hug to an Arnold Palmer to a veritable Indian Visa — whatever you need at the moment. But did you know it’s also a DONUT?
A perfect little donut
This recipe, which just tastes like a perfect little donut, has a little bit of Celestial Seasonings Gingerbread Spice Tea steeped into both the batter (via the butter — a cool trick) and the glaze. And after you make the glaze, you’ll literally have a cup of tea waiting for you to drink with your donut. Call me middle-aged (despite my borderline absurd use of “literally,”) but that’s some pretty exciting stuff right there.
If I do say so.
Homemade donuts are easier than you think
Psst…don’t worry. Making homemade donuts is not as big a deal as it might feel like. Not by a long shot, actually. I know deep frying can seem intimidating, but donuts are easy. I swear. And so very (very merry merry) worth it.
For the donuts
- 1 bag Celestial Seasonings Gingerbread Spice tea
- 5 tablespoons salted butter
- 4 cups all-purpose flour, spooned and leveled
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 2 large eggs
- 1 cup buttermilk
- 4 cups safflower oil for frying
For the glaze
- 1 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons brewed Celestial Seasonings Gingerbread Spice tea
- 1 teaspoon vanilla extract
- Snip open the tea bag and pour the contents into a small microwave-safe bowl (or a small pot if you’d prefer to use the stovetop). Add the butter and warm on medium heat until melted. Set aside to let the tea steep in the butter for five minutes. (You'll strain out the tea solids later.)
- In a large bowl, stir together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves and allspice. Into the center of the bowl, crack the eggs and pour the buttermilk. Strain the butter into the bowl through a tea strainer or small fine-mesh sieve. Using a fork, beat the eggs a bit and then gently incorporate the dry ingredients into the wet to form a rough dough. Don’t overmix or donuts will be tough.
- Sprinkle a little flour on your work surface. (I sometimes like to roll out dough on a nice big piece of parchment — flour the parchment if you go that route.) Place the dough on the work surface and knead just a few times to bring it all together. Lightly flour the top of the dough and a rolling pin, and roll out to about 1/4-inch thickness. Using a 3 1/2-inch donut cutter with a 1-inch hole (or similarly sized cookie cutters, biscuit cutters or even an overturned water glass and shot glass) cut out as many donuts and holes as you can. Gather and re-roll the dough one time to make more donuts.
- In a Dutch oven or similar heavy pot with high sides, heat the oil over medium-high heat until it reaches 350°F. During cooking, adjust the heat as necessary to maintain the temperature as best as possible. Fry donuts in batches, about three at a time depending on the size of your pot. It should take about 1 1/2 to 2 minutes per side until donuts are golden brown and cooked through. Some cracking on the top before you flip each donut is a good indication that the inside is nicely cooked. Cool donuts on a wire rack lined with paper towels.
- In a wide, shallow bowl, stir together the powdered sugar, cinnamon and nutmeg. Pour in the tea and vanilla and stir until a nice smooth glaze forms. Dip the top of each donut into the glaze and return to rack. The glaze should dry within a few minutes. Serve donuts on the day you make them.