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Oolong Doughnuts

Oolong Doughnuts



1 tablespoon oolong tea

3 bags of black tea

2 and 1/2 cups flour

1/4 teasp cloves

1/4 cup vegetable oil

1 and 1/2 cups sugar

1 teaspoon vanilla extract

4 cups powdered sugar

2 teaspoons vanilla extract

3/4 cup milk

3/4 cup buttermilk

1/2 cup milk (hot)

3 eggs

1 teaspoon baking soda

3/4 teaspoon salt

Tea-Rubbed Flank Steak

Bring the 3/4 cup milk to a boil and add the Milk oolong tea. Lower the heat and simmer for 10 minutes, then remove from heat and allow to cool for 1 hour.

Meanwhile, mix together the flour, baking soda, salt, and cloves in a medium-sized bowl until well blended. Set aside.

Once the milk tea mixture has cooled to room temperature, pour it into a blender and blend until smooth. Set aside.

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix together the eggs, vegetable oil, and sugar until blended. Add the buttermilk, oolong milk mixture, and vanilla extract and mix until combined. Then slowly add the flour mixture in thirds, mixing until just blended. Scoop the batter into a greased donut pan, filling the wells 3/4 full.

Place the pan in the oven and bake for 18-20 minutes, or until the donuts have risen a bit and are lightly golden around the edges. Remove the pan from the oven and allow to cool for 10 minutes before removing the donuts from the pan and allowing them to cool completely.

While the donuts are baking and cooling, you can begin preparing the glaze. Steep the tea in the hot milk for 1 hour until it cools to room temperature, agitating it while the milk is hot to get as much of the black tea flavor to seep into the liquid as possible. Once the hour has passed, squeeze all of the liquid out of the tea bags and mix the liquid with the powdered sugar and vanilla extract until a glaze forms. If it is thinner than your liking, add a bit more powdered sugar. If it is thicker than your liking, add a bit more milk.

Drizzle the glaze over the cooled donuts and serve immediately.

Makes 20 Donuts.

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