14 May 2017

Thai Tea series - Part IV Thai Milk Tea Donuts with Thai Milk Tea Glaze

Thai Tea series - Part I Thai Milk Tea Chiffon Cake
Thai Tea series - Part II Thai Tea Cookies
Thai Tea series - Part III Bake Thai Milk Tea Cheese Tart

I still have a few Thai tea bakes in my list like egg tarts, butter cake, roll cake and cupcake but didn't feel like baking any of them just yet. Rather, had an urge to bake some donuts.

So yep, here's my quick and easy, very hastily put-together Baked Thai Milk Tea Donuts with Thai Milk Tea Glaze. This baked donut is essentially a "cake" version which is much easier to make than dough ones which require proofing and save the mess of deep-frying as well.

Thai Milk Tea Donuts with Thai Milk Tea Glaze
(makes 18 mini donuts)

(A) Thai milk tea
  • 300g fresh milk
  • 6 teabags thai tea
  1. Heat fresh milk in small pot till hot, add the teabags and let them infuse for an hour or more.
  2. Drain and squeeze as much liquid out of the bags as possible. Set the thai milk tea aside.
*There is more than enough milk tea left, extra can be made into Iced Milk Tea aka Cha Yen.

(B) Donuts
  •  100g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 80g light brown sugar
  • 60g thai milk tea (from A)
  • 60g buttermilk
  • 30g unsalted butter, melted
  1. Preheat oven to 175C, conventional mode. Grease donut pan and set aside. *I'm using 8-hole silicone donut mould which doesn't require greasing. Place the silicone mould onto a baking tray.
  2. Sift the flour, baking powder and soda together into a mixing bowl. Set aside.
  3. Whisk sugar, tea, buttermilk together till blended. Add melted butter and whisk till blended.
  4. Add the wet ingredients into the dry ingredients and whisk till blended.
  5. Pour the batter into donut pan till the batter is same level as the donut centre.
  6. Bake at 175C for 13-15 mins. 
  7. Let the donut cool completely before glazing.
(C) Glaze
  • 3 tbsp thai milk tea (from A)
  • 15 tbsp icing sugar
  1. Mix tea with sugar till a thick glaze is formed.
  2. Dip donut into the glaze, flip it over and place on wire rack for glaze to set.
  3. Once glaze is set, donut is ready to be served.

The baked donut itself is not very sweet with just a tinge of Thai Milk Tea taste, it's the glaze that does the job. Initially I only dunk the donut into the glaze once, but after letting it sit for a while, the glaze sort of "sunk" and disappeared into the donut.

To achieve this thick and luscious glossy look, I had to dip the donut into the glaze two to three times. So yes, the glaze is the calorie-bomb here! I guess the sugar-adversed would probably cringe at the amount of sugar that goes into making the glaze! I only ate the ones with single layer of glaze :p

Anyways, the donut is a hit with my kiddo. He ate two before dinner (I refused to let him have more) and another after dinner! Luckily they are mini ones and not the regular size. I think I'm gonna explore more flavours next time. Till then :)

No comments:

Post a Comment