Serves: 12 doughnuts
Cooking Time: 25 min
Total Time: 45 min
Ingredients:
-
Dough:
– 200 g almond milk
– 2 teabags Honeybush tea (choose a blend with chocolate and vanilla notes, if available)
– 50 g melted coconut oil
– 100 g brown sugar
– 1 tsp vanilla extract
– 220 g flour
– 20 g cornstarch
– 1 ½ tsp baking powder
– ½ tsp salt -
Glaze:
– 120 g brown sugar
– 50 g blueberries (fresh or frozen)
– 2 Tbsp water -
Decor:
– Coconut chips
– Chopped pistachios
– Sprinkles
Instructions:
- Preheat and Infuse Honeybush Tea:
Preheat the oven to 180ºC and grease a doughnut pan. Heat half of the almond milk almost to a boil, then pour it into a cup. Add the two Honeybush teabags and let them steep for 5 minutes. Remove the teabags, add the remaining almond milk, and mix well. - Combine Wet Ingredients:
In a large bowl, combine all the liquid ingredients. Add the brown sugar and lightly whisk. Let the mixture stand for 10 minutes to allow the sugar to dissolve. - Prepare Dry Ingredients:
In another bowl, sift together the flour, cornstarch, baking powder, and salt. Gradually incorporate the wet ingredients, mixing just until combined and lump-free. Avoid overmixing to keep the doughnuts soft. - Fill Doughnut Pan:
Transfer the dough to a pastry bag or a resealable bag with the tip cut off. Fill the doughnut pan cavities to about ¾ of their capacity. - Bake:
Bake for approximately 15 minutes, or until the doughnuts are golden brown. Remove from the oven, let them cool for 5 minutes, then transfer them to a wire rack to cool completely. - Prepare the Blueberry Glaze:
While the doughnuts cool, make the glaze. Heat the blueberries with 2 tablespoons of water in a small saucepan. Cook for about 5 minutes, then strain the mixture to extract the juice. You’ll need 2–3 tablespoons of the juice for the glaze. - Powder the Brown Sugar:
In a food processor, grind the brown sugar into a fine, powdered consistency. - Make the Glaze:
In a bowl, mix the powdered brown sugar with 2–3 tablespoons of blueberry juice until it reaches a frosting-like consistency. If the glaze is too thick, add water a teaspoon at a time until it thins slightly. - Glaze and Decorate:
Dip the cooled doughnuts into the glaze, then return them to the wire rack. Before the glaze hardens, decorate with coconut chips, chopped pistachios, or sprinkles as desired. Allow the glaze to set for about 1 hour before serving.
Enjoy your delicious Blueberry-Glazed Honeybush Vegan Doughnuts!