Baked Osmanthus and Oolong Tea Doughnuts
Aromatic baked ring-shaped doughnuts infused with Chinese dried sweet osmanthus flowers and Oolong tea.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
- vegan butter (for greasing the doughnut pans)
- 800 g gluten free white bread flour
- 40 g dried osmanthus flowers (ground into powder in a food processor)
- 2 tsp dry active yeast
- 1/2 tsp salt
- 3 tbsp extra virgin olive oil
- 4 tbsp agave syrup
- 700 ml Oolong tea ((23/4 cups plus 1 tablespoon))
- 11/2 tbsp Oolong tea leaves
- 1000 ml water
- 2 tbsp maple syrup
- 3 tbsp dried osmanthus flowers
Instructions
- 1
Add Oolong tea leaves and 4 cups (1,000ml) water into a small pot. Cover the pot with a lid and bring to a boil and simmer on low heat for 5 minutes. Then turn off the heat.
- 2
Let the tea leaves continue to infuse in the covered pot for another 5 minutes. Then drain the tea leaves and set aside to cool. You need 700ml (2¾ cups plus 1 tablespoon) of Oolong tea for the bread dough.
- 3
Mix all the wet ingredients together in an electric mixer large mixing bowl, whisk until combined.
- 4
In another large mixing bowl, add in all the dry ingredients including the yeast.
- 5
Attach the mixing bowl to an electric mixer and then attach the dough hook. Using low speed, mix for about 30 seconds or until ingredients are well combined.
- 6
Continue on low speed, gradually pour the wet ingredients mixture in step 1 into the well in the large bowl for about 2 minute.
- 7
Stop mixing and then use a rubber spatula to scrape the sides and bottom of the mixing bowl.
- 8
Mix on low setting for another 5 minutes or until dough is well combined.
- 9
Preheat fan-forced oven to 190C or 375F.
- 10
Grease all the doughnut pans with some vegan butter.
- 11
Spoon and fill each doughnut pan with some batter, until nearly the edge for each pan.
- 12
Bake the doughnuts for 15 minutes or until golden brown.
- 13
Cool in doughnut pans for 5 minutes, then remove and place on a cooling rack.
- 14
Using a baking brush, glaze the smooth side of each doughnut with some pure maple syrup.
- 15
Sprinkle all the glazed doughnuts generously with some dried osmanthus flowers.
- 16
Best served warm or at room temperature.